• 500-750g Greek style yoghurt,
  • 250-500g Sudanese feta cheese – crumbled loosely
  • 2 tablespoons nigella seeds,
  • 2-3 teaspoons salt – to taste
  • 2-3 garlic cloves – lightly crushed yet still intact
  • 2 green chillies – finely chopped



  1. To a mixing bowl add: Greek style yoghurt, lightly crushed garlic cloves, chopped green chillies, nigella seeds and salt to taste. Mix then gradually fold in Sudanese feta cheese.
  1. Mix well but leave chunks of cheese in the yoghurt.
  1. Cover and leave at room temperature for 2-3 hours before serving to allow the ingredients to fuse together.



  • The following ingredient can be added to the dip: 1 tablespoon fenugreek seeds, 1 tablespoon whole cumin seeds, 1 tablespoon whole coriander seeds, 1 tablespoon dried oregano, 1 tablespoon dried red chilli flakes / chilli powder
  • Sudanese stringy cheese – jibna madafara, can be used instead of Sudanese feta cheese
  • Olive oil, fresh oregano or fresh coriander as garnish



  • To make mish with slightly milder chilli heat, simply slash along the length of the green chillies while keeping them intact and place them directly into the yoghurt to enjoy a subtle hint of chilli.