Haydari Yogurt Dip
A thick Turkish meze of strained yogurt whipped with raw garlic, dill and mint, finished with a spoonful of warm chile butter poured over the top.
- 1
Set the yogurt in a fine-mesh sieve over a bowl for 10 minutes to drain off any loose whey, then scrape it into a mixing bowl.
- 2
Beat in the garlic and salt with a spoon until the yogurt loosens and turns glossy, about 1 minute. Fold in the dill and mint.
- 3
Spread the dip in a shallow bowl and sweep a hollow across the surface with the back of the spoon.
- 4
Melt the butter in a small skillet over low heat. Off the heat, stir in the Aleppo pepper and swirl for 15 seconds until the butter turns red; do not let it brown.
- 5
Pour the chile butter into the hollow and serve. Refrigerate leftovers airtight for up to 3 days.
Ingredients
- 2 cups plain whole-milk Greek yogurt
- 2 cloves garlic, grated
- 1/2 teaspoon salt
- 3 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- 2 tablespoons butter
- 1 teaspoon Aleppo pepper
Instructions
- 1
Set the yogurt in a fine-mesh sieve over a bowl for 10 minutes to drain off any loose whey, then scrape it into a mixing bowl.
- 2
Beat in the garlic and salt with a spoon until the yogurt loosens and turns glossy, about 1 minute. Fold in the dill and mint.
- 3
Spread the dip in a shallow bowl and sweep a hollow across the surface with the back of the spoon.
- 4
Melt the butter in a small skillet over low heat. Off the heat, stir in the Aleppo pepper and swirl for 15 seconds until the butter turns red; do not let it brown.
- 5
Pour the chile butter into the hollow and serve. Refrigerate leftovers airtight for up to 3 days.