Ethiopian Cheese Recipes

ETHIOPIAN CHEESE DIP

Steps:

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

BITHIA'S DORO WAT

Steps:

• Pierce chicken thighs and drumsticks in a few spots with a knife; rub with ginger and garlic to coat.
• Heat 2 tablespoons niter kibbeh in a deep, 12-inch skillet or Dutch oven over medium-high heat. Arrange chicken pieces in a single layer and sear until browned, about 3 minutes per side. Transfer to a plate.
• Add remaining 2 tablespoons niter kibbeh to the skillet. Add onion; stir-fry over medium-high heat until softened and light brown around the edges, 5 to 8 minutes. Pour in tomato sauce and sprinkle in berbere, salt, paprika, cayenne, cardamom, and nutmeg. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until a thin layer of oil separates from the sauce, forming a spice-colored film on its surface, about 20 minutes.
• Return chicken and any pooled juices to the skillet; coat with sauce. Cook, covered and turning pieces occasionally, until the thickest parts are no longer pink when pierced and meat begins to fall off the bone, 35 to 40 minutes.
• Sprinkle with cilantro and serve with injera.

ETHIOPIAN SPICED COTTAGE CHEESE

Steps:

• Mix cottage cheese, 1 clove of garlic, cardamom, and cloves thoroughly in a bowl. Cover and refrigerate until ready to serve.
• Heat the butter in a skillet over medium heat. Stir in the onion, ginger, green chile pepper, and 2 cloves of garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach and cook until just wilted. Drain any excess liquid, and serve the spinach mixture over the seasoned cottage cheese.