Mish is a dip that’s spicy and nice that can get a lotta love from us. It takes 3 whole days to brew. 3 days, peeps!

Masarat’s Mish comes to us via our international correspondent who is friends with Masarat, a Sudanese woman living in Oman.

We don’t really have an international correspondent, tho that would be cool. We do have a good friend who travels extensively and has many, many friends around the world. She’s a journalist at heart and loves cooking, so great food with amazing stories gravitate towards her.

She’s been banging on about this mish for ages and even bought us the labneh, and black cumin and fenugreek seeds direct from Oman. So we got over ourselves and this 3 day business and made Masarat’s mish.

Here’s how, we’ll be back in three days with the mish and what to do with it!

Hint, you’ll need Za’atar, which we’re willing to bet you could make from your store cupboard in a fix. 

10 mins | makes 450g | easiest 

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450g labneh (the Lebanese verison of Greek yoghurt)

small clove garlic, very thinly sliced

green chillies, to taste, very thinly sliced

1/2 tsp black cumin seeds

1/2 tsp fenugreek seeds

salt

Gently toast the fenugreek seeds in a dry pan until they release their wonderful aroma. Mix everything together in a bowl, cover and leave in the fridge for THREE DAYS!

Laters.

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