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Turkish yoghurt sauce served
Refreshing yoghurt sauce swirled with garlic and fresh herbs

Turkish Yoghurt Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This sauce (similar to Haydari) is the star of Turkish meze platters. The creaminess of thick yoghurt and the freshness of herbs create a perfect contrast to the richness of roasts (kebabs). The secret lies in the quality of the yoghurt: the thicker, the better.
🕒 Prep Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 60 kcal
🌍 Cuisine Turkish

Ingredients

Equipment Needed

  • Grater (for garlic)
  • Mixing bowl

Allergen Information

⚠️ Milk

Instructions

1 ✓

Grate the garlic or crush to a paste. Finely chop the dill and mint.

Tip: You can crush garlic with salt using the flat of a knife to get a paste that mixes better.
2 ✓

Whisk the yoghurt smooth with the olive oil and lemon juice.

Tip: The oil forms an emulsion with the yoghurt, making the texture even silkier.
3 ✓

Fold in the herbs and garlic. Season with salt and pepper.

Tip: The cooling effect of mint (due to menthol) cools the mouth, which is handy with spicy dishes.
4 ✓

Refrigerate for at least 15 minutes before serving.

Tip: This time is needed for dried or fresh herb aromas to infuse into the yoghurt fat.

Recipe FAQ

It turned out too thin, what should I do?
If your yoghurt was watery, next time drain it through a cloth or use Greek yoghurt. It's hard to thicken afterwards.
How long does it keep?
In the fridge for 2-3 days, but garlic flavour gets stronger day by day.

Ingredients

  • 200 ml thick natural yoghurt (or Greek yoghurt)
  • 1 clove fresh garlic
  • 15 ml extra virgin olive oil
  • 10 g fresh dill
  • 5 g fresh mint
  • 10 ml lemon juice
  • 0.5 tsp salt
  • 0.25 tsp freshly ground pepper