Mish – Spicy Yoghurt & Feta Dip – مش

A spicy yoghurt dip with feta cheese, green chillies and aromatic nigella seeds.

Prep time: 10 minutes

Marination time: 3 to 4 hours

Pantry ingredients: nigella seeds

Special equipment: 1 large sealable tupperware container

Serves 4 

Ingredients: 

  • 1Kg thick and creamy yoghurt
  • 2 to 3 garlic cloves – halved or cracked
  • 3 to 4 green chillies – chopped into large pieces 
  • 1 tablespoon nigella seeds
  • 1 to 1½ teaspoons salt – to taste 
  • 250g feta cheese – crumbled loosely into large and small pieces

Instructions:

To a large sealable tupperware container add: yoghurt, garlic cloves, chopped green chillies, nigella seeds and salt to taste. Gradually fold in feta cheese into the yoghurt and mix until all the ingredients are evenly distributed. 

Cover and leave at room temperature for 3 to 4 hours to allow the ingredients to fuse together and slightly ferment the yoghurt to develop a tartness. Taste check the tartness then refrigerate after this time. Serve when desired with bread or as part of a daily meal.

Optional:

  • The following ingredients can be added to the dip: 1 tablespoon fenugreek seeds (optional: pan-fried in 2 tablespoons oil/ghee for 2 minutes until lightly golden to remove their bitterness), 1 tablespoon whole cumin seeds,  1 tablespoon dried red chilli flakes or chilli powder, 1 onion – quartered. 
  • Sudanese braided cheese, jibna madafara, can be used instead of Sudanese feta cheese.

Hint:

  • For mish with milder chilli heat, simply slash along the length of the green chillies while keeping them intact and place directly into the yoghurt mixture to enjoy a gentler hint of chilli. 
  • Try sourcing a similar feta to Sudanese feta cheese which contains more salt and crumbles easier than other feta cheeses. Turkish, Bulgarian and Greek fetas work best, as well as their yoghurts. 
  • Reuse the same sealable tupperware container to make mish without ever washing it. Simply replenish yoghurt, cheese and seasoning to get the tart taste of fermented yoghurt in less time. If using this technique; always use clean utensils, never touch the mish, be wary of any obvious bacterial growth and do not eat spoiled food.
  • If the yoghurt contains a lot of water, hang in a clean pillow case or safaya for 1 to 3 hours or longer, until enough water has been drained leaving behind a thicker set yoghurt.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @sudanesekitchen on Instagram and hashtag it #sudanesekitchenrecipes or #sudanesekitchen

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