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Archive for the ‘Ethiopian’ Category

Ethiopian Tomato Salad

01 Jan

1/2 jalapeno pepper, seeded and minced
1/4 cup red onions, chopped
1 1/2 tablespoons lemon juice
1/4 teaspoon black pepper
3 ripe tomatoes, chopped

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Combine jalapeno pepper, onions, lemon juice, and black pepper in a bowl.

Stir in the tomatoes. Add a little salt to taste.

Chill and serve cold.

Source: Recipezaar

 
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Posted in Ethiopian, Salads

 

Lab (Cottage Cheese and Yogurt)

01 Jan

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

 
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Posted in Ethiopian, Main Dishes

 
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