Mesir Wat (Red Lentil Stew) With Ayib Topping

Step 1: You will need a large sauce pot to cook everything in.

Step 2: FOR THE STEW

Step 3: Place the butter into the pot. Chop the onion and add it to the pot. Cook this over medium heat until the onions are softening (about 3 to 5 minutes). Next, grate the ginger and mince the garlic, adding them to the pot, sauteing for 2 more minutes.

Step 4: Then you need to add the spices, tomato paste, and the salt. Mix everything together, then add the 2 cups of lentils along with 6 cups of water.

Step 5: Cover. Bring to a boil, then simmer for 20 minutes.

Step 6: Uncover and stir. Keep the pot uncovered, continuing to cook for 10 to 15 minutes or until it is the consistency of a thick porridge. Remove the pot from the heat. Cover it until you are ready to serve it.

Step 7: FOR THE AYIB:

Step 8: The cottage cheese needs to be rinsed and drained in cold water until only the curds are left. Then you need to place the curds in a bowl. Press them with paper towels in order to dry them. Keep doing it until most of the water is removed and the curds are all broken up.

Step 9: Add the yogurt, lemon zest, and the salt, mixing it all together. Place it in the refrigerator until you are ready to use it.

Step 10: To use: Place a large spoonful on top of a serving of stew.

Step 11: Yummy in the tummy.