Haydari

Haydari is a Turkish meze of strained yoghurt, crumbled white cheese, garlic, dill and mint. It is served cold, as a starter or as one of several small dishes shared at the table with bread. Garlic-and-yoghurt dips are eaten across the eastern Mediterranean and the Balkans, so the idea is widely shared, while the thick texture and the mix of herbs and cheese are typical of the Turkish version.

What it really is

Yoghurt is strained until it turns thick and almost spoonable, like soft cheese. Crushed garlic, chopped dill and mint are stirred in, and white cheese is crumbled through the mixture for body and a salty edge. Olive oil is poured over the top before serving. The flavour is cool and creamy, sharpened by the garlic and freshened by the herbs.

Haydari is a dip with a firm, spoonable texture, not a thin sauce. Cooks vary the proportion of cheese to yoghurt, so some versions are richer and saltier than others.

How it's served

• Cold, straight from the fridge, in a shallow bowl with a pool of olive oil on top.
• With bread for dipping, as part of a meze spread.
• As a starter in small portions before a larger meal.

How to write it on the menu

• Name the base: strained yoghurt with white cheese, served cold as a starter or meze.
• Flag milk, which is in both the yoghurt and the cheese.
• Say the dish is vegetarian, and ask the supplier whether the cheese is made with vegetarian rennet if guests need that confirmed.
• Note the garlic clearly, since guests who dislike it should know before ordering.
• Flag wheat if the bread served with it contains wheat.