Ethiopian Cheese Dip Recipes

ETHIOPIAN SPICY CHEESE DIP

Ethiopian Spicy Cheese Dip image

Make and share this Ethiopian Spicy Cheese Dip recipe from Food.com.

Provided by yewoinfamilycooking

Categories Cheese

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs farmer cheese (unsalted)
2 tablespoons clarified butter (Nitir Kebe)
2 teaspoons cayenne pepper (Mitimita)
1/4 teaspoon garlic powder
1/4 teaspoon cardamom powder (korerima)
1/4 teaspoon white pepper

Steps:

Preparation:.
In a bowl, flake the cheese with forks.
In small pot, on a law heat, melt the butter; remove from heat; add Mitmita (cayenne pepper), false cardamom, white pepper and garlic powder.
Pour the melted spiced butter on the cheese; mix well until completely marinated.
Keep it in the fridge and serve it cold.
P.S. If home-made cheese is needed, you may boil 2 gallons of buttermilk at a lower heat, with a pinch of salt and one lemon juice, stirring continuously. leave it to cool, strain and discard the water.
* You will find these spices in Ethiopian or Indian shops/groceries.
** To to prepare Clarified Butter (Nitir Kebe).go to www. yewoinfamilycooking.com.

Nutrition Facts : Calories 123.6, Fat 3.4, SaturatedFat 2.1, Cholesterol 15.5, Sodium 15.2, Carbohydrate 2.5, Fiber 0.2, Sugar 2.2, Protein 19.6

ETHIOPIAN CHEESE DIP

Ethiopian Cheese Dip image

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.

Provided by Dancer

Categories Cheese

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

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

Steps:

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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