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