Ingredients
-
1
-
1/4
-
3
-
1
-
1
-
1 - 3
-
1
-
1/4
-
-
-
-
-
-
-
Directions
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 , OK, used pecorino cheese as I had a 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 Christines 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 , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine All the Ingredients. |
|
2
Done
|
the Mixture Should Be Thick Enough to Maintain Its Shape. |
|
3
Done
|
Serve With Injera (ethiopian Pancake Bread) or Pita Bread. |
