Lab - Ethiopian Cottage Cheese and Yogurt

Lab - Ethiopian Cottage Cheese and Yogurt Recipe | Origin, Ingredients

Region / culture: Ethiopia | Preparation time: 10 minutes | Servings: 4

Introduction

Lab - Ethiopian Cottage Cheese and Yogurt

Lab is a traditional Ethiopian cottage cheese and yogurt dish that is commonly served with injera, a type of sourdough flatbread. This creamy and tangy cheese is a staple in Ethiopian cuisine and adds a unique flavor to any meal.

History

Lab has been a part of Ethiopian cuisine for centuries, with its origins dating back to ancient times. It is believed that the recipe for lab was passed down through generations and has become a beloved dish in Ethiopian culture.

Ingredients

1 lb (454 g) of small-curd cottage cheese, or farmer cheese
4 tbsp of yogurt
1 tbsp of grated lemon rind
1 tbsp of salad herbs
2 tbsp of chopped parsley
1 tbsp of salt
0.25 tsp of black pepper

How to prepare

Yield: 1 qt (946 ml)
Combine all ingredients in a 1 qt (946 ml) bowl.
The mixture should be moist enough to spoon but dry enough to stay firm when served. Drain off excess liquid. Place one or two heaping tablespoons of lab on the injera before serving to each guest.
NOTES: Lab is a white cured cheese similar to Greek feta. It has a characteristic acidic taste due to the addition of special herbs (and sometimes chopped vegetables). As the cheese used in Ethiopia is not available here, this recipe is an attempt to simulate lab.

Variations

You can customize the flavor of lab by adding different herbs and spices, such as garlic, cumin, or paprika. You can also add chopped vegetables like tomatoes or cucumbers for added texture.

Cooking Tips & Tricks

When making lab, be sure to drain off any excess liquid to ensure that the cheese is firm enough to spoon onto the injera. You can also adjust the amount of salt and herbs to suit your taste preferences.

Serving Suggestions

Lab can be served as a side dish with injera and other Ethiopian dishes, or it can be enjoyed on its own as a snack or appetizer.

Cooking Techniques

Lab is a simple dish to prepare, requiring only a few ingredients and minimal cooking time. Simply combine all the ingredients in a bowl and serve with injera.

Ingredient Substitutions

If you can't find small-farmer cheese, you can substitute with feta cheese or another type of soft cheese. You can also use Greek yogurt instead of regular yogurt for a creamier texture.

Make Ahead Tips

Lab can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover the bowl with plastic wrap and refrigerate until ready to serve.

Presentation Ideas

Serve lab in a small bowl or dish with a sprinkle of chopped parsley on top for a pop of color. You can also garnish with a lemon wedge for added flavor.

Pairing Recommendations

Lab pairs well with other Ethiopian dishes such as doro wat (spicy chicken stew) or misir wat (spicy lentil stew). It also goes well with a side of fresh vegetables or a salad.

Storage and Reheating Instructions

Store any leftover lab in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds or serve at room temperature.

Nutrition Information

Calories per serving

Each serving of lab contains approximately 150 calories, making it a relatively low-calorie dish.

Carbohydrates

Lab is a low-carb dish, making it a great option for those following a low-carb diet. Each serving contains approximately 2 grams of carbohydrates.

Fats

Lab is a rich source of fats, with each serving containing approximately 10 grams of fat. The fats in lab come from the small-farmer cheese and yogurt used in the recipe.

Proteins

Lab is a good source of protein, with each serving containing approximately 12 grams of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Lab is a good source of calcium, which is important for maintaining strong bones and teeth. It also contains vitamin A, vitamin C, and iron.

Alergens

Lab contains dairy in the form of small-farmer cheese and yogurt, so it may not be suitable for those with dairy allergies.

Summary

Lab is a nutritious and delicious dish that is rich in protein, fats, and essential vitamins and minerals. It is a great option for those looking to add more variety to their diet.

Summary

Lab is a delicious and nutritious Ethiopian cottage cheese and yogurt dish that is easy to make and full of flavor. Whether served as a side dish or enjoyed on its own, lab is sure to be a hit at your next meal.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Lab, an Ethiopian cottage cheese and yogurt dish. It was a sunny afternoon in Addis Ababa, the bustling capital city of Ethiopia. I had just finished exploring the local market, where the vibrant colors and exotic aromas had mesmerized me.

As I meandered through the narrow streets, I stumbled upon a small, bustling food stall. The air was filled with the tantalizing scent of spices and sizzling meats. Curious, I approached the stall and saw a group of women clad in colorful traditional dresses, cooking up a storm.

Intrigued, I decided to linger and watch as they worked their magic. One of the women, a kindly old lady with a warm smile, noticed my interest and beckoned me closer. She introduced herself as Ayana, a renowned cook in the community, and invited me to join her in preparing a traditional Ethiopian dish.

I eagerly accepted her offer and followed her into a modest kitchen, where she began to show me the intricate steps involved in making Lab. She explained that Lab is a beloved Ethiopian dish that is often served as a side dish or as part of a larger meal. Made from a combination of cottage cheese and yogurt, it is rich, creamy, and packed with flavor.

Ayana started by straining the yogurt to remove excess water, a process that would give the Lab its thick and creamy consistency. She then added the cottage cheese, which she had prepared earlier by curdling fresh milk with lemon juice. As she mixed the two ingredients together, she added a generous pinch of salt and a sprinkling of aromatic herbs.

The kitchen was filled with the intoxicating scent of spices and dairy, and I found myself entranced by the rhythmic movements of Ayana's hands as she expertly combined the ingredients. She explained that the key to a delicious Lab lies in the quality of the dairy products used, as well as in the careful balance of flavors.

As the Lab began to take shape, Ayana invited me to taste a spoonful. The creamy texture and tangy flavor exploded on my taste buds, leaving me craving more. I was amazed by how such simple ingredients could come together to create such a delectable dish.

Ayana smiled at my enthusiasm and encouraged me to try making Lab on my own. She patiently guided me through the process, offering tips and tricks that she had learned over decades of cooking. By the time we were finished, I felt confident in my ability to replicate the dish at home.

Before I left, Ayana handed me a handwritten recipe for Lab, written in beautiful Amharic script. She explained that the recipe had been passed down through generations of her family, and she was honored to share it with me. Gratefully, I tucked the recipe into my bag, knowing that it would become a cherished addition to my collection.

Back at home, I wasted no time in recreating Ayana's Lab recipe. I followed her instructions carefully, using the best quality dairy products I could find. As the Lab simmered on the stove, I was transported back to that bustling kitchen in Addis Ababa, surrounded by the sights and sounds of Ethiopia.

When the dish was finally ready, I savored each bite, reveling in the memories of my time with Ayana. The Lab was creamy, tangy, and bursting with flavor, just as I remembered. I shared it with my family, who marveled at the exotic taste and begged for more.

Since that fateful day in Addis Ababa, Lab has become a staple in my kitchen. I have shared the recipe with friends and family, passing on the tradition of Ethiopian cooking that Ayana so generously shared with me. Each time I make Lab, I am reminded of the warmth and hospitality of the Ethiopian people, and I am grateful for the culinary journey that brought me to this delicious dish.