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Ema Datshi (Chili and Cheese)

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  • 250 grams chilies, green and medium hot
  • 1 onion, chopped lengthwise
  • 2 tomatoes
  • 250 grams feta cheese
  • 5 cloves garlic, finely crushed
  • 3 leaves coriander
  • 2 teaspoons vegetable oil



  • Cut chilies lengthwise into 4 sections each. Add chilies and onions to a pot of water. Add 2 teaspoons vegetable oil. Boil on medium heat for about 10 minutes. Add tomato and garlic. Boil another 2 minutes. Add cheese and let it remain for 2 to 3 minutes. Add coriander.
  • Turn off heat and stir. Keep lid on for 2 minutes. Serve with a generous portion of red rice or polished white rice.

Yields: 3 servings.

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