Haydari is very easy to prepare. All you need is Greek yoghurt, a few cloves of garlic, some olive oil and dry spices like oregano, mint and basil.
- 250 g thick Greek yoghurt (drain off any liquid before using)
- 1 clove garlic, crushed
- ½ teaspoon salt, more or less to taste
- ¼ teaspoon white pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried mint
- ½ teaspoon dried basil (or dill)
- ¾ tablespoon olive oil
- Whisk the Greek yoghurt and olive oil together until very smooth and creamy.
- Add the salt and spices and continue whipping. Add more salt, if desired.
- Refrigerate for about an hour before serving to allow the yoghurt to set.
Serve haydari straight up, or along with toasted bread slices, melba toast or your favourite crackers. It also goes well as a dip for vegetables and sturdy chips and pretzels.