| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Ethiopian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Small-curd cottage cheese; or Farmer cheese |
| 4 |
tb |
Yogurt |
| 1 |
tb |
Lemon rind; grated |
| 1 |
tb |
Salad herbs |
| 2 |
tb |
Chopped parsley |
| 1 |
tb |
Salt |
| 1/4 |
ts |
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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