* Exported from MasterCook *
Ethiopian Spiced Curds - Ayib Bemit'mit'a
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Spicy Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 garlic clove
1 pound cottage cheese -- or buttermilk curds
1/4 teaspoon very finely chopped fresh ginger
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 (to 2) bird chiles -- or 4 jalapenos, seeded and very finely chopped
Slice the garlic clove in half, and rub the inside of the serving bowl with the cut sides. Discard the garlic.
Turn the cottage cheese into the bowl.
In a large mortar, pound together the remaining ingredients. Stir into the cottage cheese and mix well. Serve at room temperature or chilled.
Makes about 2 cups curd (serves 4 one-half cup servings).
This vegetarian dish is one of many in Ethiopia that have developed as a result of the almost tow hundred days of fasting observed by the followers of the Coptic [Christian] Church, the faith of the majority of the country. Traditionally, spiced curds are made from scratch, using curds pressed from buttermilk, but we have shortened the process by substituting cottage cheese. The blend of cool curds and hot chiles is a great combination.
Cuisine:
"Ethiopian"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Sept 2009"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 109 Calories; 2g Fat (18.8% calories from fat); 16g Protein; 6g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 595mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 902607
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