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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 269g Recipe makes 2 cups) |
||
| Calories 849 | ||
| Calories from Fat 619 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 68.8g | 105% | |
| Saturated Fat 47.5g | 237% | |
| Monounsaturated Fat 15.7g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 183mg | 61% | |
| Sodium 2348mg | 97% | |
| Potassium 457mg | 13% | |
| Total Carbohydrate 8.3g | 2% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 7.3g | ||
| Protein 50.3g | 100% | |
Try other Ethiopian Cheese Dip recipes
From: Vic1
On Jan 31, 2003
OK, I used pecorino cheese as I had a ¼ lb and some fresh basil; this seemed a good way to use both up. (I also have some real quality cilantro), so… In conjunction with this dip I made Christine’s Injera bread. [#10311] They work ok together. I am hoping my wife will play some ping-pong, loser cooks, because I am too full of cheese and buckwheat to cook well. Anyhow this is ok, but still, in the end rather Mediterranean, not the exotic “ETHIOPIAN,” I was hoping for. I must note my lemon zest is prissy, and making little dent in the taste.
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