Lab Ethiopian Cottage Cheese And Yogurt Recipe

Name: Lab Ethiopian Cottage Cheese And Yogurt
Ingredients: 1 lb Small-curd cottage cheese, or possibly Farmer cheese; 4 Tbsp. Yogurt; 1 Tbsp. Lemon rind, grated; 1 Tbsp. Salad herbs; 2 Tbsp. Minced parsley; 1 Tbsp. Salt; 1/4 tsp Black pepper

by Global Cookbook

Add a photo

click to rate

0 votes | 1149 views

0 reviews | 0 comments

Servings: 1

Ingredients

Cost per recipe $0.43 view details

1 lb Small-curd cottage cheese, or possibly Farmer cheese
4 Tbsp. Yogurt
1 Tbsp. Lemon rind, grated
1 Tbsp. Salad herbs
2 Tbsp. Minced parsley
1 Tbsp. Salt
1/4 tsp Black pepper

Directions

Yield: 1 qt
Combine all ingredients in 1 qt bowl.
The mix should be moist sufficient to spoon but dry sufficient to stay hard when served. Drain off excess liquid. One or possibly two heaping Tbsp. 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 minced vegetables)that gives it its characteristically acid taste. Since the cheese used in Ethiopia is not avaialble here, this recipe is an attempt to simulate lab.

How good does this recipe look to you?

Click to rate it:

Embed This Recipe

What's this?

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Menus and Pairings

Leave a review or comment

Amount Per Recipe	%DV
Recipe Size 93g
Calories 44
Calories from Fat 18	41%
Total Fat 2.08g	3%
Saturated Fat 1.3g	5%
Trans Fat 0.0g
Cholesterol 8mg	3%
Sodium 7009mg	292%
Potassium 153mg	4%
Total Carbs 4.61g	1%
Dietary Fiber 1.0g	3%
Sugars 3.17g	2%
Protein 2.49g	4%

Lab Ethiopian Cottage Cheese And Yogurt Recipe

Ingredients