Haydari

Name: Haydari
Prep time: 10 min
Total time: 40 min
Ingredients: 400 g labneh; 80 g feta, finely crumbled; 1 clove garlic, crushed; 10 g dill, finely chopped; 5 g mint, finely chopped; 1 tsp dried mint; ¼ tsp salt; 2 tbsp olive oil; ½ tsp red chilli flakes (optional)

Vegetarian

A thick meze of strained yogurt and white cheese beaten with garlic, dill and mint, topped with olive oil and a pinch of chilli flakes.

Haydari is a Turkish dip from Türkiye, ready in about 40 minutes and made with labneh and feta. It serves 6 and is rated beginner to cook.

Start cooking

No licensed photograph of this dish yet.

Prep: 10 min
Cook: 0 min
Rest: 30 min
Total: 40 min
Serves: 6
Level: Beginner
Calories: 142

Ingredients

6 servings

400 g Labneh (opens in a new tab)Swap: Greek yogurt (Strain overnight for extra thickness.)Contains milk
80 g Feta (opens in a new tab), finely crumbledContains milk
1 clove (4 g) Garlic (opens in a new tab), crushed
10 g Dill (opens in a new tab), finely chopped
5 g Mint (opens in a new tab), finely chopped
1 tsp (0.5 g) Dried mint (opens in a new tab)
¼ tsp (1.5 g) Salt (opens in a new tab)The cheese is already salty.
2 tbsp (27 g) Olive oil (opens in a new tab)
½ tsp (1 g) Red chilli flakes (opens in a new tab) (optional)

Equipment

Method

1
Step 1
Beat the labneh (opens in a new tab) and feta (opens in a new tab) together until fairly smooth.
- 3 min
2
Step 2
Stir in the garlic (opens in a new tab), fresh dill (opens in a new tab) and mint (opens in a new tab), dried mint (opens in a new tab), salt and half the olive oil (opens in a new tab).
- 3 min
3
Step 3
Chill for at least 30 minutes to firm up. Spread on a plate, drizzle with the remaining oil and sprinkle with chilli flakes (opens in a new tab).
- 1 min

About this dish

Origin: Türkiye · Commonly attributedMore food from Türkiye
Dish: Lunch · Dinner · Snack · Dips & spreads · Appetizers & starters
Cooking method: No-cook
Taste: tangy, creamy, herby, garlicky
Diet: Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients · Keto-style · Low-carb
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Good for: Make-ahead
Cook more with: Labneh · Feta · Garlic · Dill · Mint · Dried mint

Allergens

Contains: Milkfrom labneh, feta

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

142 kcal per serving

Estimated

1 serving ≈ 88 g · recipe makes 6

Where the energy comes from

Protein 22%
Carbohydrate 10%
Fat 67%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	142 kcal	161 kcal
Protein	8 g	9.1 g
Carbohydrate	3.6 g	4.1 g
Net carbohydrate	3.5 g	4 g
Sugars	2.7 g	3 g
Added sugars	0 g	0 g
Fibre	0.1 g	0.1 g
Fat	10.7 g	12.2 g
Saturated fat	4 g	4.5 g
Trans fat	—	—
Cholesterol	21 mg	23 mg
Sodium	274 mg	311 mg
Salt equivalent	0.7 g	0.8 g

Vitamins & minerals per serving

Potassium: 123 mg
Calcium: 140 mg
Iron: 0.4 mg
Magnesium: 12 mg
Vitamin A (RAE): 27 µg
Vitamin C: 2 mg
Vitamin D: 0.1 µg
Vitamin B12: 0.7 µg
Folate (DFE): 11 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: red chilli flakes.
Labneh: Strained whole-milk Greek yogurt used as a stand-in; labneh is usually strained further and saltier.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

If your yogurt is not very thick, strain it in a cloth-lined sieve in the fridge overnight first — haydari should hold its shape on a spoon.

Common mistakes

Using thin yogurt, which makes a runny dip rather than a thick meze.

Serve with

With warm bread and other meze, or alongside grilled meat and fish.

Storage

Keeps 3 days in the fridge.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Goes with

Recipe DNA

How this dish is built

Customise in Sauce & DrizzleCompare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Labneh400 g
Feta, finely crumbled80 g

Make Labneh (strained yoghurt cheese)Used in step 1

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

Cacık
Turkish · 25 min · 120 kcal · Vegetarian
Patlıcan salatası
Turkish · 40 min · 157 kcal · Vegan
Acılı ezme (Turkish spicy tomato-pepper relish)
Turkish · 40 min · 73 kcal · Vegan
Mercimek çorbası
Turkish · 45 min · 229 kcal · Vegetarian