Haydari (thick yoghurt and feta dip with mint)

Time: 10 minMarinating: overnight (draining the yoghurt, optional)about 400 mlapprox. 260 kcal / serving (estimated)approx. 15 g protein / serving

A classic cold meze dip of Turkish meyhanes (taverns), thicker and saltier than cacık. Served with toasted bread alongside rakı.

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Method

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If using plain yoghurt, pour it the night before into a sieve lined with a clean tea towel, and let drain in the fridge overnight until it's as thick as cream cheese.
Mash the feta with a fork, and mix smooth with the yoghurt.
Stir in the garlic, mint and dill, and season to taste with salt (the feta is already salty, so go easy).
Smooth into a bowl, swirl with a spoon, and drizzle with olive oil.
Sprinkle with pul biber and a little mint, and serve with pita or vegetable sticks.

A Receptnaptár original recipe. Calories and protein are estimated.

Thickness is key: with Greek yoghurt it's ready at once; with plain yoghurt, don't skip the draining.
Keeps 3 days in the fridge; take out 15 minutes before serving.