Mish

Name: Mish
Total time: 45 min
Yield: 8
Cuisine: Soudan
Ingredients: 400 g thick plain pasteurised yoghurt, about 5% fat; 150 g pasteurised-milk feta, drained weight; 10 g mild green chilli, deseeded and chopped; 1 small finely grated garlic clove; 2 g food-grade nigella seeds; Pinch of black pepper

🥣 Fresh Sudanese yoghurt and feta condiment with green chilli and nigella, eight small portions.

Ingredients

400 g thick plain pasteurised yoghurt, about 5% fat
150 g pasteurised-milk feta, drained weight
10 g mild green chilli, deseeded and chopped
1 small finely grated garlic clove
2 g food-grade nigella seeds
Pinch of black pepper

Preparation

Drain weigh and roughly crumble feta, keeping chunks.

Mix yoghurt, garlic, nigella, pepper and initially only some chilli.

Fold in feta gently. Taste with a clean spoon and adjust chilli; do not automatically add salt.

Cover and refrigerate thirty minutes at 4 °C or below. This fresh adaptation does not ferment at room temperature.

Stir gently and divide eight small condiment portions with a dedicated spoon. Accompaniments excluded.