Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb Small-curd cottage cheese, or Farmer cheese
- 4 tbl Yogurt
- 1 tbl Lemon rind, grated
- 1 tbl Salad herbs
- 2 tbl Chopped parsley
- 1 tbl Salt
- 1/4 tsp Black pepper
Directions
Yield: 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.
Category:Ethiopian Recipes
Category:Ethiopian Snacks