Haydari

🔥 Prep

• Measure out 2 cups of strained yogurt and place in a bowl.
• Peel and finely mince the 2 garlic cloves.
• Measure out 1 tbsp of butter.
• Measure out 1 tsp of dried mint.
• Rinse, pat dry, and finely chop 1 tbsp of fresh dill.

🔥 Cook

• 1. Melt the 1 tbsp butter in a small saucepan over medium-low heat until it just begins to foam, about 30 seconds.
• 2. Add the minced 2 garlic cloves and sauté for 1 minute until fragrant but not browned.
• 3. Remove the pan from heat and let the garlic‑butter mixture cool to room temperature, about 5 minutes.
• 4. In a mixing bowl, combine the 2 cups strained yogurt, the cooled garlic‑butter, 1 tsp dried mint, and 1 tbsp chopped fresh dill.
• 5. Stir until smooth and well incorporated; season with salt to taste if desired.
• 6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

🔥 Serve

• Transfer the chilled haydari to a shallow serving bowl and drizzle with a tiny extra drizzle of melted butter if desired.
• Garnish with a sprinkle of extra dried mint or chopped dill for color.
• Serve cold with warm pita bread, sliced vegetables, or as a mezzé alongside grilled meats.