Cottage Cheese and Yogurt

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Iab is a white curd Cheese very much like the Greek feta. Special herbs are added (and sometimes chopped vegetables) which give it its characteristically acid taste. Since the Cheese used in Ethiopia is not available here, this recipe is an attempt to simulate lab.


In a 1-quart bowl:


  1. The mixture should be moist enough to spoon but dry enough to stay firm when served.
  2. Drain off excess liquid.
  3. One or two heaping tablespoons of lab is placed on the Injera before each guest.