Waiting for a cook

Ayib

Ethiopia

What we know so far

Ayib is the fresh, crumbly, mild curd cheese of Ethiopia and Eritrea, made at home by warming milk and curdling it with lemon (or by letting soured milk separate), then draining the curds in a cloth. It is not salted or aged. A spoonful sits on the injera platter to cool the heat of kitfo and the wats, and it is stirred with cooked greens as ayib be gomen. Outside Ethiopia, drained cottage cheese with a little yoghurt and lemon zest is the quick stand-in.

The draft was written from 2 published sources and holds 6 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Ayib

Ethiopia

What we know so far

The draft was written from 2 published sources and holds 6 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting