• 1 Lbs. Small Curd Cottage Cheese or Farmer Cheese
• 4 Tbsp. Yogurt
• 1 Tbs. Grated Lemon Rind
• 1 tsp. Salad Herbs (We use dried Basil)
• 2 Tbs. Chopped Parsley
• 1 tsp. Salt
• 1/4 tsp. Black Pepper

1. Mix all ingredients in a 1-quart bowl.
2. The mixture should be moist enough to spoon but dry enough to stay firm when served.
3. Drain off excess liquid.
4. One or two heaping tablespoons of Iab is placed on the Injera before each guest.
5. Yields: 1 quart.

My cooking club meets every month and we recently had an Ethiopian Pot Luck.