In Ethiopian cuisine, it's not traditional to follow a meal with a sweet treat. Formal desserts, like ones served in America, virtually don't exist. Instead, many Ethiopians prefer to end their meal with a cooling course of yogurt and cottage cheese. Known as Iab, the mixture is similar to Greece's feta and is actually considered part of the main course. It has a somewhat acidic taste, and counter balances the heat from spicy entree dishes. To give this alternative ...
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