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.
Ethiopian Cheese Dip (Lab)
Recipe By Gil Marks
- Cooking and Prep: 10 m
- Serves: 8
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Contains:
Ingredients (8)
For the Dip
Start Cooking
Prepare the Dip
Yield: About 2 cups
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Combine all the ingredients. The mixture should be thick enough to maintain its shape.
Note:
Serve with injera (Ethiopian pancake bread) or pita bread.
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