How to Make Turkish Haydari
Makes 2 Cups
- 6 cups plain yogurt
- 3 garlic cloves, minced
- 2 teaspoons Turkish red pepper or ground red pepper
- 1 tablespoon finely chopped fresh dill
- ½ teaspoon paprika
- Extra-virgin olive oil, to drizzle
- Toasted pita bread
Line a large sieve with a double thickness of cheesecloth and place the sieve over a large bowl. Pour the yogurt into the sieve and loosely cover it with parchment paper. Let the yogurt drain overnight.
Transfer the yogurt to a bowl, and add the garlic, Turkish red pepper, and dill. Season with salt. Stir the yogurt gently with a wooden spoon until it’s smooth and creamy. Cover the bowl and refrigerate for at least 20 minutes before serving. Garnish with a drizzle of olive oil and sprinkle with paprika. Serve with toasted pita bread.