1 lb. Small Curd Cottage Cheese
4 Tbs. Plain Yogurt
1 Tbs. Grated Lemon Rind
1 tsp. Salad Herbs
2 Tbs. Chopped Parsley
1 tsp. Salt
1/4 tsp. Black Pepper
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Lab is a white curd cheese very much like the Greek feta. Special herbs are added (and sometimes chopped vegetables) which give it its characteristically acid taste. Since the cheese used in Ethiopia is not available here, this recipe is an attempt to simulate lab.
Combine all ingredients in a 1 qt. 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.
Source: U-Penn Africa Cookbook
patricia
July 28, 2010 at 8:24 AM
I love this recipe:)
Cocoy
July 28, 2010 at 8:32 AM
This is one of my favorite recipes. There are only a hand full of people who I’ve met that can make this to perfection,but even without perfection it still taste pretty amazing. I can eat it with almost anything.
damien
July 28, 2010 at 8:10 PM
I remember my grandmother making this for me when i was younger. I used to love it.