Ethiopian Spiced Cottage Cheese Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 9, 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...
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Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: May 27, 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!
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Cooking Level: Expert

Home Town: Forks, Washington, USA
Living In: Woodland, Washington, USA

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Reviewed: Nov. 15, 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.
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Cooking Level: Intermediate

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Reviewed: Mar. 14, 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.
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Reviewed: Nov. 4, 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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Reviewed: Jun. 22, 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.
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