Thick and creamy, haydari is served on its own with bread to dip in it, or as part of a meze spread. It can be made with strongly flavoured fresh or dried mint, but not spearmint, and it must be made with süzme or a similar thick strained yogurt. Mix 3-4 tablespoons of süzme with 2-3 cloves of crushed garlic, a small bunch of chopped fresh mint (or 1-2 teaspoons dried mint), and salt to taste.