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Ayib Be'gomen

Name: Ayib Be'gomen
Prep time: PT15 minutes
Cook time: PT20 minutes
Total time: PT35 minutes
Yield: 4
Cuisine: Ethiopia
Ingredients: 200g undefined Ayib (Ethiopian fresh cheese) (If unavailable, substitute with a mixture of 150g ricotta cheese and 50g crumbled feta cheese for a similar texture and mild flavor.); 300g undefined Collard greens (About 1 large bunch. Ensure stems are removed and leaves are washed thoroughly.); 3 tbsp undefined Niter kibbeh (Ethiopian spiced clarified butter) (If unavailable, you can use regular unsalted butter infused with a pinch of cardamom, fenugreek, and a sliver of ginger, or simply use unsalted butter.); 2 cloves undefined Garlic (Finely minced.)

Ethiopian Cheese with Collard Greens

A simple yet flavorful Ethiopian dish featuring fresh, crumbly ayib cheese gently folded into tender, sautéed collard greens infused with aromatic niter kibbeh and garlic. It's a protein-rich, vegetarian side dish often served as part of a larger platter.

Vorbereitungszeit15 minutes

Kochzeit20 minutes

Gesamtzeit35 minutes

Portionen4

SchwierigkeitsgradEasy

2 Bearbeitungen· Feb 8

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Ayib Be'gomen - Ethiopia traditional dish

🧂 Zutaten

200g Ayib (Ethiopian fresh cheese)(If unavailable, substitute with a mixture of 150g ricotta cheese and 50g crumbled feta cheese for a similar texture and mild flavor.)
300g Collard greens(About 1 large bunch. Ensure stems are removed and leaves are washed thoroughly.)
3 tbsp Niter kibbeh (Ethiopian spiced clarified butter)(If unavailable, you can use regular unsalted butter infused with a pinch of cardamom, fenugreek, and a sliver of ginger, or simply use unsalted butter.)
2 cloves Garlic(Finely minced.)

👨‍🍳 Zubereitung

1
Prepare the collard greens: Wash the collard greens thoroughly. Remove the tough central stems and finely chop the leaves. Aim for pieces about 1/4 inch wide. Set aside.
⏱️ 10 minutes
2
Infuse the fat: In a medium skillet or pot, melt the niter kibbeh over medium heat (around 160°C / 325°F). Once shimmering, add the minced garlic. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 minutes
3
Cook the greens: Add the chopped collard greens to the skillet. Stir well to coat them in the niter kibbeh and garlic mixture. Cover the skillet and let the greens cook, stirring occasionally, for about 15-20 minutes, or until they are tender and wilted. If the pan becomes too dry, you can add a tablespoon of water.
⏱️ 15-20 minutes
4
Incorporate the cheese: Once the greens are tender, remove the skillet from the heat. Crumble the ayib cheese directly over the cooked greens. The residual heat will slightly soften the cheese.
⏱️ 3 minutes
5
Combine and serve: Gently fold the crumbled ayib into the greens using a spoon or spatula. Avoid overmixing, as you want to maintain some texture from the cheese. Serve immediately while warm.
⏱️ 1 minute

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💡 Profitipps

✓Ayib is a fresh, slightly tangy, and crumbly cheese that adds a creamy texture without melting completely.
✓This dish is a protein-rich and nutritious side, excellent for balancing spicier main courses.
✓Ayib Be'gomen is a traditional component of 'beyaynetu,' an Ethiopian vegetarian platter featuring a variety of dishes served communally on injera.

✨ Variationsideen

Inspiration für Ihre eigene Version dieses Rezepts

For a richer flavor, use a bit more niter kibbeh.
Add a pinch of berbere spice or finely chopped green chili for a touch of heat.
Substitute kale or spinach for collard greens, adjusting cooking time as needed.