Haydari

Method

1. 1 Hang the yogurt in a cloth for 8 hours to drain off all the whey.
2. 2 The yogurt should be thick like buttercream; runny yogurt will turn into a different kind of sauce.
3. 3 Grind the garlic with salt until it forms a smooth paste, then mix it into the yogurt that has been left to stand.
4. 4 Grate the feta cheese into fine crumbs and mix it with the crushed mint leaves.
5. 5 Gently whisk with a wooden spoon, not with a mixer; using a mixer will cause the mixture to become runny.
6. 6 Scoop the vegetables into a bowl, create a swirling pattern, then drizzle with olive oil, chili powder, and parsley.