Ayib Be Gomen – Ethiopian Spinach and Cottage Cheese Stir Fry

For this fourth day of month long blogging marathon, I made an Ethiopian meal with an authentic flat bread, wot and this stir fry. The original recipe uses collard greens but as I don’t get it here, I used spinach instead. With the smooth wot, this added a nice texture to the meal. I love cottage cheese in any form and as soon as I read the original recipe I selected it. And it didn’t disappoint me.

Among all the other meals I have done so far, I loved this so much. Though I had so many doubts before making the dishes, I felt relieved once I tasted them. Even if you don’t make the other dishes, just try this simple stir fry and you will be hooked. The combination of the cheese and spinach was so nice. I am so happy I tried this.

Recipe Source: The Sour Dough 

Ingredients:

Spinach-1 bunch

Cottage Cheese-1 cup

Niter Kebbeh (click on link for recipe)-1 tbs

Onion-1

Ginger-1 tsp

Garlic-2 pods

Salt-to taste

Pepper-to taste

Procedure:

Heat niter kebbeh in a pan and add onions, ginger and garlic.

Saute until translucent.

Add chopped spinach and stir until it wilts.

Add cottage cheese and salt and pepper and cook until slightly dry.

Serve hot with injera and wot.

Injera (click on image for recipe)

Yesmir Wot (click on image for recipe)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Ayib Be Gomen Recipe

Print Recipe Pin Recipe

Ingredients

  

Ingredients

• Spinach-1 bunch
• Cottage Cheese-1 cup
• Niter Kebbeh-1 tbs
• Onion-1
• Ginger-1 tsp
• Garlic-2 pods
• Salt-to taste
• Pepper-to taste

Instructions

 

Procedure

• Heat niter kebbeh in a pan and add onions, ginger and garlic.
• Saute until translucent.
• Add chopped spinach and stir until it wilts.
• Add cottage cheese and salt and pepper and cook until slightly dry.
• Serve hot with injera and wot.