Mish & White Cheese Plate – A bold, tangy Mish paired with creamy white cheese, olives, fresh veggies, nuts, and warm bread. Drizzle with olive oil and za’atar. Perfect for mezze or breakfast! 🧀✨
Ingredients
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100g Mish Cheese (sliced or crumbled)
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100g White Cheese (Feta, Akkawi, or Nabulsi)
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Fresh Vegetables: Cucumber slices, cherry tomatoes, radishes
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Olives: Black or green olives
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Fresh Herbs: Mint, thyme, or parsley
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Nuts: Walnuts or almonds (lightly toasted)
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Dried Fruits: Dates, figs, or apricots
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Bread: Pita, flatbread, or crusty baguette
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Drizzle: Extra virgin olive oil & za’atar (optional)
Execution
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Prepare the Cheeses:
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If Mish is too salty, soak in water or milk for 10-15 minutes to reduce saltiness.
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Slice or crumble the white cheese (Feta or Akkawi) into bite-sized pieces.
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Arrange the Platter:
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Place cheeses on a wooden board or marble slab.
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Add fresh veggies, olives, nuts, and dried fruits around them.
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Scatter fresh herbs for color and aroma.
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Final Touches:
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Drizzle olive oil over the white cheese.
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Sprinkle za’atar for extra flavor (optional).
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Serve with warm bread.
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Additional Tips
✔ Balance Flavors: Mish is salty and tangy, so pair it with sweet (dates/honey) or fresh (cucumber/tomatoes) elements.
✔ Texture Contrast: Mix creamy white cheese with crunchy nuts and juicy veggies.
✔ Soak Mish if Needed: If it’s too strong, soaking in milk softens the saltiness.
✔ Serve at Room Temperature: Take cheeses out of the fridge 30 mins before serving for better flavor.
✔ Add Dips: Hummus or labneh can enhance the experience.
Q&A About Mish & White Cheese Plate
What does Mish taste like?
Mish is a fermented, tangy, and salty cheese (similar to aged feta but more pungent). If the flavor is too strong, soak it in water or milk for 10–15 minutes to soften the taste.
Can I substitute Mish?
Yes! Use extra-salty feta, labneh, or even blue cheese for a different but bold flavor.
What’s the best white cheese to pair with Mish?
Akkawi, Nabulsi, or fresh feta work best—they’re creamy and mild, balancing Mish’s intensity.
How do I store leftovers?
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Cheeses: Wrap tightly in wax paper and refrigerate (up to 3 days).
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Veggies/Nuts: Store separately to avoid sogginess.
Can I make this vegan?
Yes! Swap Mish for fermented tofu or vegan feta, and use vegan bread/nuts.
What drinks pair well?
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Arak or ouzo (for an authentic Middle Eastern touch)
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Dry white wine (like Sauvignon Blanc)
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Sparkling water with lemon (to cut the saltiness)
Is this gluten-free?
Only if you use GF bread (like rice crackers or gluten-free pita).
Can I add meat?
Absolutely! For a savory contrast, add slices of sujuk (spicy sausage) or prosciutto.
Why drizzle olive oil?
It enhances creaminess and helps za’atar stick to the cheese. Use high-quality EVOO for best flavor.
How can I make it look fancy?
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Use a marble slab or slate board.
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Garnish with edible flowers (like nasturtiums).
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Arrange ingredients in symmetric sections.
Why You Should Make This Recipe
1. Bold, Balanced Flavors
The tangy, salty punch of Mish contrasts perfectly with creamy, mild white cheese, while sweet dates, crunchy nuts, and fresh veggies create a symphony of textures and tastes.
2. Effortless Elegance
Impress guests (or treat yourself) with a gorgeous, Instagram-worthy platter—ready in just 10 minutes, no cooking required.
3. Versatile for Any Occasion
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Breakfast: Pair with warm pita and olives.
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Mezze Spread: Serve alongside hummus and grilled meats.
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Wine Night: Perfect with dry white wine or arak.
4. Customizable to Your Taste
Swap ingredients based on what you have:
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No Mish? Use feta or halloumi.
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Add heat: Sprinkle chili flakes or serve with spicy sujuk.
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Sweet twist: Drizzle honey over the cheese.
5. Healthy(ish) Indulgence
Packed with protein, healthy fats (olives, nuts), and fresh veggies—it’s satisfying without being heavy.
6. Travel Through Food
Experience Middle Eastern flavors (za’atar, fermented cheese) without leaving your kitchen.
7. Leftover-Friendly
Cheeses and nuts keep well, so you can snack for days.
Bottom Line: This recipe is fast, flavorful, and foolproof—a guaranteed crowd-pleaser. Why wouldn’t you make it? 😉🧀✨
Happy Cooking
Diana
