| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Ethiopian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Small-curd cottage cheese |
|
|
or Farmer cheese |
| 4 |
T |
Yogurt |
| 1 |
T |
Lemon rind, grated |
| 1 |
T |
Salad herbs |
| 2 |
T |
Chopped parsley |
| 1 |
T |
Salt |
| 1/4 |
t |
Black pepper |
INSTRUCTIONS
Yield: 1 quart Combine all ingredients in 1 quart bowl. The mixture
should be moist enough to spoon but dry enough to stay firm when
served. Drain off excess liquid. One or two heaping tablespoons of lab
is placed on the injera before each guest. NOTES : IAB is a white
cured cheese very much like the greek feta. Special herbs are
added(and sometimes chopped vegetables)which gives it its
characteristically acid taste. Since the cheese used in Ethiopia is
not avaialble here, this recipe is an attempt to simulate lab. Recipe
by: http://www.nh.ultranet.com/~wube/Recipes9.html Posted to
recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 27,
1998
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