In Ethiopian cuisine, it's not traditional to follow a meal with a sweet treat. Formal desserts, like ones served in America, virtually don't exist. Instead, many Ethiopians prefer to end their meal with a cooling course of yogurt and cottage cheese. Known as Iab, the mixture is similar to Greece's feta and is actually considered part of the main course. It has a somewhat acidic taste, and counter balances the heat from spicy entree dishes. To give this alternative to dessert a whirl, read more


Ethiopian Cheese Course
From University of Pennsylvania
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1 lb small curd cottage cheese or farmer's cheese
4 tablespoons plain yogurt
1 tablespoon grated lemon zest
2 tablespoons finely chopped parsley
1 teaspoon salt
1/4 teaspoon black pepper

  1. Combine all of the ingredients in a large bowl. Mix well
  2. Drain off excess liquid so the mixture is moist enough to spoon but dry enough to stay firm when served.
  3. Serve on top of flatbread.

Makes 1 quart.

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