Garlic and dill yoghurt dip (Haydari)

1. If the yoghurt isn't thick enough, drain it in a clean tea towel in a sieve for 1-2 hours.

2. Mash the feta finely with a fork.

3. Crush the garlic to a paste with a little salt.

4. Chop the dill and mint very finely, keeping a little back for garnish.

5. Mix the yoghurt with the feta, garlic, herbs and half the olive oil; salt to taste.

6. Spread it in a bowl, drizzle with the remaining oil, sprinkle with the reserved herbs and serve with pita or fresh bread.

Tip: An essential part of the meze spread in meyhanes, Turkish taverns. It should be really thick – spreadable, not runny. A pinch of chilli flakes suits it too.