| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Ethiopian |
Vegetables |
6 |
Servings |
INGREDIENTS
|
|
For the cottage cheese: |
| 12 |
oz |
Cottage cheese |
| 1/3 |
c |
Niter kebbeh |
| 2 |
|
Cloves garlic — slightly |
|
|
Crushed |
| 1/4 |
ts |
Ground cardamom |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
For the greens: |
| 2 |
lb |
Collards — chopped |
| 2 |
tb |
Red chile — finely chopped |
| 1 |
tb |
Fresh ginger — grated |
| 1 |
ts |
Garlic — finely chopped |
| 1/2 |
ts |
Ground cardamom |
| 1/4 |
c |
Niter kebbeh |
| 2 |
tb |
Onion — finely chopped |
INSTRUCTIONS
Mix the first group of ingredients and let stand at room temp. for 15 min.
Remove the garlic cloves. Steam collards in a few Tbs of water for 20 min.
Add the rest of the second group and mix well. Spoon greens over cottage
cheese.
From: "Exotic Ethiopian Cooking" by D.J. Mesfin (ISBN 0-9616345-1-0)
mrarchway@aol.com
Recipe By : Exotic Ethiopian Cooking by D.J. Mesfin
From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Tue, 15 Mar 94 17:03:06 Est
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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