Masarat’s Mish Part 2

Oh my diggity dang….. this Mish is well worth the 3 day wait.

It’s ready when the fenugreek seeds are soft.

Use it dolloped onto tagines and stews, as a dip for pretty much anything dippable, or as Masarat simply does, spread over flatbread, sprinkled with za’atar, rolled into a wrap and chowed down.

This is seriously good stuff…. and it keeps for about five days to a week in the fridge…. so have at it.


sesame seeds, lightly toasted

dried thyme

dried sumac


Za’atar is both the generic name for the plant family that is oregano, wild thyme, marjoram and savory, and the name of a dried spice mixture made from one or more of these herbs, traditionally dried in the sun, and mixed with sesame seeds, dried sumac* and salt.

Za’atar is found growing throughout the fertile crescent (mediterranean including north Africa and Middle East) and has been a staple in arab cuisine since the medieval days. The mix is ubiquitously eaten at breakfast with bread dipped in olive oil and then the spice blend in Jordan, Palestine, Israel, Syria and Lebanon.

It’s used to season meats and vegetables or sprinkled onto hummus, and is commonly eaten with labneh, which Masarat takes a step further by combining her mish with za’atar. The plant has widespread use too, Turkey’s Börek traditionally calls for fresh za’atar, didn’t cha know!



*Sumac brings a tangy lemony flavour, and a dash of colour, but it could be omitted if you don’t have it in your cupboard. Sumac is another plant common place to the fertile crescent, which produces deep red berries that are dried and ground into a corse powder.

For the mish recipe again, click here.



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