Gomen with Ayib (Cheese)
Traditional greens served with a side of homemade Ethiopian-style fresh cheese.
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Ingredients
- 2 pounds Collard greens, finely chopped
- 1/2 cup Niter Kibbeh (Spiced clarified butter)
- 1 large Red onion, finely minced
- 2 tablespoons Fresh ginger, grated
- 6 pieces Garlic cloves, minced
- 3 pieces Serrated green chilies (Jalapeños), deseeded and sliced
- 1/2 gallon Whole milk
- 1/4 cup Lemon juice or white vinegar
- 1/2 teaspoon Ground cardamom
- 2 teaspoons Kosher salt
Instructions
- 1
To make the Ayib, heat the milk in a heavy-bottomed pot over medium heat until it reaches 180-190°F, just before boiling.
- 2
Slowly stir in the lemon juice or vinegar, then remove from heat and let it sit for 30 minutes until the curds separate from the whey.
- 3
Strain the curds through a double-layered cheesecloth for 2 hours, then stir in a pinch of salt and cardamom; set aside in the refrigerator.
- 4
For the Gomen, blanch the chopped collard greens in boiling salted water for 5 minutes, drain thoroughly, and squeeze out all excess moisture.
- 5
In a large skillet, melt the Niter Kibbeh over medium-low heat and sauté the minced onions until they are translucent and soft, but not browned.
- 6
Add the ginger, garlic, and green chilies to the onions, sautéing for 3 minutes until the aromatics are fragrant and integrated.
- 7
Fold in the blanched greens and cook for 15-20 minutes on low heat, stirring occasionally to ensure the greens are infused with the spiced butter.
- 8
Season the Gomen with salt and serve warm on a platter with a generous mound of the chilled Ayib in the center.
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