For the best results, strained yoghurt is the way to go.1. Dampen a piece of muslin or fine tea towel and squeeze out as much water as you can.2. Place the muslin/teatowel into a fine sieve and then put in the yoghurt.3. Place the sieve over a bowl large enough to collect the excess liquid in the bottom without touching the sieve (about a 2" gap)4. Refrigerate for 4 hours or longer (up to 24).
To make the Haydari
Using a fork, mash the feta with about 2 tbsp of the yoghurt until smooth
Add the garlic, salt, pepper, extra virgin olive oil, 1 tbsp of the mint, the dill and lemon and stir well
Spread the mixture over a plate in a thin layer and then drizzle over a little more extra virgin olive oil. Sprinkle the remaining dried mint, the parsley and finally a spritz of lemon juice.
Refrigerate until needed. It'll stay fresh for up to a week in the fridge (covered).
Notes
How to strain your own yoghurt
Lightly dampen some muslin or a tea towel.
Place over a fine sieve and add the yoghurt
Place the sieve over a bowl with enough space to collect the water without touching the sieve and then cover the top loosely with plastic wrap or a tea towel.
Refrigerate for 24 hours, pour out the water and you're done.
You can also make Haydari using labneStoringStore Haydari in the fridge for 4-5 days. It is NOT suitable for freezing.ServingServe with flatbreads, pitta breads or raw vegetables to scoop up the Haydari