About this recipe:I live in Turkey and love ordering haydari. It is a thick and tangy Turkish yoghurt dip best served with meat kebabs and pitta bread. You can even serve it with toasted pitta triangles as a party nibble.
500g natural yoghurt
5 cloves garlic
1 pinch salt
1 bunch fresh dill, chopped
1 bunch fresh parsley, chopped
100g cream cheese, softened
2 mint leaves, for garnish
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Method Prep:15min › Extra time:8hr resting › Ready in:8hr15min
Line a sieve with two layers of muslin and place over a medium bowl. Place the yoghurt on the muslin and cover the sieve with cling film. Allow yoghurt to strain 8 hours or overnight.
Scoop the strained yoghurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yoghurt. Stir the dill, parsley and cream cheese into the yoghurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.