Ethiopian Spiced Cottage Cheese Recipe -
Ethiopian Spiced Cottage Cheese Recipe
  • READY IN 30 mins

Ethiopian Spiced Cottage Cheese

Recipe by  

"A unique blend of wilted greens and spiced cottage cheese makes for a complex and appealing appetizer."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Mix cottage cheese, 1 clove of garlic, cardamom, and cloves thoroughly in a bowl. Cover and refrigerate until ready to serve.
  2. Heat the butter in a skillet over medium heat. Stir in the onion, ginger, green chile pepper, and 2 cloves of garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach and cook until just wilted. Drain any excess liquid, and serve the spinach mixture over the seasoned cottage cheese.
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2010

What a unique way to use cottage cheese. I chose this recipe as part of my Ethiopian dinner because my husband has throat cancer and cottage cheese is one of the things he can eat with no problems. I love the citrusy-earthy flavor of the cardamom in this dish. I'll be making this again...thanks for a wonderful recipe!

Most Helpful Critical Review
Jun 25, 2012

Interesting, but not for everyone. I love Ethiopian cuisine and my wife is an eater of average American tastes. I found this recipe interesting, but unbalanced in its flavors. While edible for me, I think there was too much ginger and the ground cloves "took over" the cottage cheese. I do not feel compelled to make this again. My wife did not care for this. I rate this two stars because this is not a recipe I would use UNLESS I was serving people with very tolerant and esoteric tastes. Cardamon, if you don't have it, is quite expensive. Now I am left wondering what else to do with it. On the plus side, it was original and it did look good on the plate. But this should be targeted towards a very particular audience.


7 Ratings

Mar 16, 2011

The flavor using fresh ginger is far superior to the dried. If you don't use much ginger, cut it in chunks & keep it in the freezer in bags until needed. I have sensitive fingers so I either wear rubber gloves to handle hot peppers or my husband, who is not bothered by the capsaisin, chops them. It's delicious when made according to the recipe.

Nov 16, 2010

An interesting use of cottage cheese! The spices used are very unique, albeit expensive. Changes to the recipe include 1/2 tsp. of powdered ginger instead of 1 Tbs of minced fresh ginger and less spinach. Due to my inability to handle anything with capsaicin, I also skipped the green peppers. Overall, I call it a success with its ethnic twist on boring 'ol cottage cheese and unique use of flavors.

Mar 10, 2010

Great flavor...just too much cottage cheese, i had a lot of it left over after the spinach was gone. Also i changed the green chile pepper for a jalapeño. Its a good recipe :) You can also try this recipe with turnips, i found it to be very useful for when you have picky eaters that dont like their greens...

Nov 04, 2011

My husband gave it a 2 and asked me to never make again. "Uninspiring" was the word he used. I liked the flavor just fine, but it took forever to wash & dry 2 lbs of spinach. If I ever make this dish again, I'd probably use frozen spinach to cut down the time.


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  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 21.1 g
  • 42%
  • Sodium
  • 676 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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