Difference between revisions of "Yegomen Kitf"
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* 2 tbsp [[onion]] -- finely chopped | * 2 tbsp [[onion]] -- finely chopped | ||
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# Mix the first group of ingredients and let stand at room temperature for 15 minutes. | # Mix the first group of ingredients and let stand at room temperature for 15 minutes. | ||
# Remove the [[garlic]] cloves. | # Remove the [[garlic]] cloves. | ||
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[[Category:Collard greens Recipes]] | [[Category:Collard greens Recipes]] | ||
[[Category:Cottage cheese Recipes]] | [[Category:Cottage cheese Recipes]] | ||
| − | [[Category:Ethiopian | + | [[Category:Ethiopian cuisine]] |
| + | [[Category:Soup Recipes]] | ||
Latest revision as of 18:02, 26 June 2012
Ingredients
Cottage cheese
- 12 oz cottage cheese
- ⅓ cup niter kebbeh
- 2 cloves garlic -- slightly crushed
- ¼ tsp ground cardamom
- ½ tsp salt
- ¼ tsp pepper
Greens
- 2 lb collards -- chopped
- 2 tbsp red chile -- finely chopped
- 1 tbsp fresh ginger -- grated
- 1 tsp garlic -- finely chopped
- ½ tsp ground cardamom
- ¼ cup niter kebbeh
- 2 tbsp onion -- finely chopped
Procedures
- Mix the first group of ingredients and let stand at room temperature for 15 minutes.
- Remove the garlic cloves.
- Steam collards in a few tbs of water for 20 minutes.
- Add the rest of the second group and mix well.
- Spoon greens over cottage cheese.
