Place the Strained Yogurt in a mixing bowl and stir until smooth and slightly loose — you want a thick but spreadable base.
Crumble the Beyaz Peynir into the yogurt and mash gently with a fork or whisk so some curds remain for texture while the mixture becomes cohesive.
Peel and finely grate or mince the Garlic and stir it in, distributing the flavor evenly.
Chop the Dill finely and add it along with the Dried Mint; season with Salt and a few grinds of Ground Black Pepper, then taste and adjust seasoning.
Cover and refrigerate for at least 30 minutes to let the flavors marry — haydari benefits from a little resting time.
When ready to serve, transfer to a shallow bowl, make a small well in the center and drizzle good-quality Extra-Virgin Olive Oil over the top; finish with a sprinkle of Pul Biber for color and gentle heat.
Serve chilled or at cool room temperature with warm pita, sliced vegetables, or as part of a mezze spread.
