Sometimes, I wonder the time I spent in the kitchen - was that fate or what that my kitchen is the smallest of all the rooms that I have to keep my pantry in the other room? May be it’s what you give up for living in one of those real old charming high ceiling, big tall windows and lovely rustic wood floors [labeled historic} houses.
But if you enjoy being in your kitchen it’s not about the size of the kitchen, at least it’s not for me now. It used to bother me, but not anymore. I talked myself out of it. It worked that I don’t even notice it unless people came to my kitchen and say, “Your kitchen is so small?”
Now enough with my humble kitchen bashing and back to cooking and baking. That’s what exactly is all about this savory braid danish which involved cooking and baking. You could fill your danish braid with any filling your lil’ heart desires, but filling your butter and egg rich pastry with lamb meat (Ethiopian style - የበግ ጥብስ) [sautéed to perfection in butter with onion, garlic and ginger with a hint of thyme herb (ጦስኝ)], you’re done. This is one of those dishes you make when you want to impress. This flaky and crisp danish braid is a perfect match for the sautéed lamb. One of those dishes that is good to pair with tej (ጠጅ) (Ethiopian honey mead), any wine red or white or beer.
Creating flaky danish pastry.
The key to success with danish pastry is not pushing anything too fast. Keeping the butter chilled in between laminating steps or called ‘turns’ is crucial for creating all the lovely, flaky layers of pastry. Laminating is the process of rolling and folding the dough in order to create very thin layers of butter and dough. More turns the merrier, up to 4 turns, each turn - at least 30 minutes down-time in the fridge, you do the math. If you skimp on chilling time the butter will get too warm and start being absorbed by the dough and you’ll not get that flaky confection we're aiming for. (አደባብሰው ቢያርሱ፡ ባረም ይመለሱ) kind of thing. Speaking about butter, using a good butter, sometimes labeled as "European butter" with less water and more fat helps create flakier dansih pastry. But using regular butter is just fine.