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
Cottage Cheese-1 cup
Niter Kebbeh (click on link for recipe)-1 tbs
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)
Ayib Be Gomen Recipe
- Spinach-1 bunch
- Cottage Cheese-1 cup
- Niter Kebbeh-1 tbs
- Ginger-1 tsp
- Garlic-2 pods
- Salt-to taste
- Pepper-to taste
- 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.