Hatay haydari
Ingredients
- 135 gStrained yogurt
- 80 gWhite cheese
- 14 gButter
- 3 gGarlic
- 2.5 gDried spearmint
- 30 gDill
- 3.7 gSalt
- 41.1 gOlive oil
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Strained yogurt44%
- White cheese26%
- Olive oil13%
- Dill10%
- Butter 5%
- Salt 1%
- Garlic 1%
- Dried spearmint 1%
Ingredients by weight, heaviest at the bottom.
Method
Mash the white cheese in a bowl until no lumps remain, then stir in the strained yogurt thoroughly.
Finely chop the garlic. Melt the butter over low heat, add the garlic and toss a few times. Turn off the heat before the butter browns or the garlic burns.
Add the dried mint to the pan and let it cool to lukewarm.
Pick the dill from its stems and chop it finely, keeping a pinch aside for garnish.
Pour the pan mixture into the yogurt, add the salt and chopped dill, and stir.
Drizzle with the olive oil and garnish with the reserved dill. Serve cold. It keeps for 2-3 days in the fridge.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1824 (Hatay Valiliği)Accessed: November 1, 2026
Last changed: November 1, 2026