Ethiopian Cheese Dip

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
Yields:
Units:

ingredients

directions

  • Combine all the ingredients.
  • The mixture should be thick enough to maintain its shape.
  • Serve with injera (Ethiopian pancake bread) or pita bread.
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RECIPE MADE WITH LOVE BY

@Dancer
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@Dancer
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"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."
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  1. 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.
    Reply
  2. 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.
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