Ethiopian Cheese Dip

Submitted by Dancer

"This tangy dip was made with goat or sheep's cheese, but you can substitute more readily available soft cheeses and add a little more lemon zest to simulate the original."

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 2 cups

ingredients

• 1 1 lb sheep's milk cheese, farmer's cheese or 1 lb pot cheese
• 1⁄4 cup plain yogurt
• 3 tablespoons chopped fresh parsley or 3 tablespoons cilantro
• 1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1 -3 teaspoon grated lemon, zest of
• 1 teaspoon salt, about
• 1⁄4 teaspoon ground black pepper, about

directions

1. Combine all the ingredients.
2. The mixture should be thick enough to maintain its shape.
3. Serve with injera (Ethiopian pancake bread) or pita bread.

Reviews

[Vic17460]

OK, I used pecorino cheese as I had a ¼ lb and some fresh basil; this seemed a good way to use both up. (I also have some real quality cilantro), so… In conjunction with this dip I made Christine’s Injera bread. [#10311] They work ok together. I am hoping my wife will play some ping-pong, loser cooks, because I am too full of cheese and buckwheat to cook well. Anyhow this is ok, but still, in the end rather Mediterranean, not the exotic “ETHIOPIAN,” I was hoping for. I must note my lemon zest is prissy, and making little dent in the taste.