Ayib be Gomen (አይብ በጎምን)

Ayib is Ethiopia's fresh farmer's cheese — mild, crumbly, and cooling — traditionally served alongside spiced stews to temper the heat of berbere. In this preparation, ayib is tossed cold with lightly blanched gomen (collard greens), green onions, green chilli, and niter kibbeh (spiced clarified butter) for a salad that sits beautifully on injera as part of a fasting spread or a healthy mezze-style meal.

Serves: 4

Ingredients

Ayib (Fresh Cheese)

• 1.5 litres (6 cups) whole milk
• 80ml (1/3 cup) plain yogurt or fresh lemon juice
• 1/2 tsp (2g) salt

Salad

• 300g (10.5 oz) collard greens or kale, stems removed, leaves finely shredded
• 3 spring onions, thinly sliced
• 2 green chillis, seeded and finely sliced
• 2 tbsp (30ml) niter kibbeh (Ethiopian spiced butter) or plain clarified butter, at room temperature
• Juice of 1/2 lemon
• Salt to taste
• Injera or flatbread, to serve

Instructions

1. Make the ayib: bring milk to a gentle boil in a saucepan. Stir in yogurt or lemon juice and remove from heat. The milk will curdle in 5–10 minutes. Line a colander with cheesecloth, pour in the curds, and drain 30–60 minutes until the cheese reaches a crumbly consistency. Season with salt. Refrigerate.
2. Blanch shredded collard greens in boiling salted water for 2–3 minutes until bright green and just tender. Drain and rinse under cold water; squeeze out excess moisture.
3. Combine cooled greens with spring onions, green chilli, niter kibbeh, and lemon juice in a bowl. Season with salt.
4. Crumble ayib generously over the top. Toss gently — you want chunks of cheese visible, not dissolved.
5. Serve at room temperature or slightly chilled, spooned onto injera.

Cook's Notes: Ayib can be made up to 3 days ahead and refrigerated. Store-bought ricotta is a reasonable substitute if short on time. Niter kibbeh adds a warm spiced fragrance essential to the dish; find it at Ethiopian grocery stores or make your own with clarified butter, onion, garlic, turmeric, and cardamom.