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Make the garlic paste. Finely chop the garlic and sprinkle a pinch of salt over it. Using the flat side of the knife and the heel of your hand, gently squash the chopped garlic to turn it into a fine paste.
Mix the haydari. In a medium bowl, combine the yogurt with the garlic paste. Stir in the chopped dill and dried mint and mix well. Check the seasoning, adding a little more salt if needed.
Finish and serve. Spoon Haydari onto a serving plate and drizzle with extra-virgin olive oil. Garnish with fresh dill and a pinch of Aleppo pepper (if using) and serve with flat breads on the side for dipping.