Try this Lab - Ethiopian Cottage Cheese and Yogurt recipe, or contribute your own.
Suggest a better descriptionYield: 1 quart Combine all ingredients in 1 quart bowl. The mixture should be moist enough to spoon but dry enough to stay firm when served. Drain off excess liquid. One or two heaping tablespoons of lab is placed on the injera before each guest. NOTES : IAB is a white cured cheese very much like the greek feta. Special herbs are added(and sometimes chopped vegetables)which gives it its characteristically acid taste. Since the cheese used in Ethiopia is not avaialble here, this recipe is an attempt to simulate lab. Recipe by: http://www.nh.ultranet.com/~wube/Recipes9.html Posted to recipelu-digest by "Valerie Whittle"
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Serving Size: 1 Serving (541g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 112 | ||
Calories from Fat: 12 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 47.9mg | 2 % | |
Potassium 394.8mg | 10 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 19g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
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