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The Hirshon Sudanese Spicy Yogurt Dip – مش

  • Total Time: 0 hours


Units Scale
  • 750g Greek-style yogurt,
  • 250g feta cheese – crumbled loosely
  • 2 tablespoons nigella seeds, lightly crushed with back of skillet or rolling pin
  • 2 teaspoons salt
  • 3 garlic cloves – lightly crushed yet still intact
  • 1/2 garlic clove, minced (TFD addition)
  • 2 green jalapenos – finely minced and seeds removed or left whole with a long slit cut into them if you prefer a less hot version
  • 1 tablespoon ground fenugreek seeds
  • 1 tablespoon freshly-ground cumin seeds
  • 1 tablespoon freshly-ground coriander seeds
  • 1 tablespoon dried Turkish or Greek oregano
  • 1 tablespoon dried Aleppo chili flakes
  • ***
  • Olive oil and fresh oregano as garnish


  1. To a mixing bowl add: yoghurt, garlic cloves, chopped green jalapeno, nigella seeds and salt to taste. Mix then gradually fold in feta cheese. Then add all remaining ingredients.
  2. Mix well but leave chunks of cheese in the yogurt.
  3. Cover and leave at room temperature for 2-3 hours before serving to allow the flavors to blend. Garnish with a drizzle of olive oil and fresh oregano and serve.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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