The success of this haydari recipe relies on proper storage and preparation methods. You can keep the dip fresh in an airtight container up to 3-4 days in the refrigerator. The texture and consistency will suffer if you freeze it, so it’s best to avoid freezing altogether.

Full-fat ingredients make a big difference in the dip’s flavor profile. You need full-fat feta cheese and thick, creamy Greek yogurt. The feta cheese adds its own saltiness to the dish, so taste the mixture before adding any extra salt.

I’ve found two effective ways to control garlic’s intensity in this recipe. You can create a smoother, less sharp flavor by removing the garlic’s core. The fresh garlic can also be replaced with garlic-infused olive oil to achieve a milder taste.

Your yogurt’s quality plays a crucial role in the final texture. Traditional haydari uses süzme (Turkish strained yogurt), but thick Greek yogurt serves as a perfect substitute. Here’s how to strain regular yogurt:

• Dampen muslin or a tea towel and place over a fine sieve
• Add yogurt and position the sieve over a bowl
• Cover loosely and refrigerate for 24 hours

This dip tastes even better after a few hours of chilling, which makes it perfect to prepare ahead for guests. Fresh ingredients will give you the best results. A drizzle of olive oil over the finished dip adds an extra boost to its flavor profile.