3 DAY MAKE AHEAD ALERT
Yes okay, so it takes three days to make Mish but as it’s loved by everyone who tries it, it’s well worth the forward thinking and the wait.
At first taste it appears mild and creamy, then a gentle heat from the chillies and raw garlic permeates through to match the earthy punch of the fenugreek and cumin.
It’s made with labneh which is beginning to be more widely available now. If you can’t get it however you can make your own by straining some greek yoghurt in muslin for half a day, the longer it is strained the thicker it becomes.
10 mins + 3 days | makes 900g | easiest
900g labneh (Lebanese strained yoghurt, similar to Greek)
1 small clove garlic, very finely sliced
1 red chilli, very finely sliced
1 green chilli, very finely sliced
1 tsp black cumin seeds
1 tsp fenugreek seeds
sea salt flakes
za’atar to serve
Gently toast the fenugreek seeds in a dry pan until they release their wonderful aroma, less than a minute. Mix everything together in a bowl, cover and leave in the fridge for THREE DAYS!
When it’s ready serve with flatbreads and za’atar.
Source: This recipe was passed along to us by a friend. It originally comes from a Sudanese lady called Masarat who now lives in Oman.