Baking with Ayib አይብ  Ethiopian Style Homemade Cottage cheese 

Another way of baking savory danish braid filled with Ayib አይብ  - homemade cottage cheese and Collard green - Ethiopian style (Gurage -ሰባት ቤት ጉራጌ አይብ በጎመን) 

Another great way of enjoying your kitfo - ክትፎ

One way of baking savory danish filled with homemade cottage cheese and collard green is by drying your collard green on stovetop and crumble it by hand as shown on display below and mix it to your homemade cottage cheese.  I spiced the cottage cheese with mitimita and korerima. The stovetop dried and crumbled green has noticeable green nuance than the cooked collar green and goes well with the cheese. 

 

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.

A savory danish braid filled with homemade cottage cheese and Collard green - Ethiopian style (አይብ በጎመን)

This savory danish braid dish, which is filled with homemade cottage cheese and Collard green - Ethiopian style (አይብ በጎመን) is a white wine lovers dream. I paired this dish with full-bodied chardonnay and it shines. Homemade cottage cheese is as far removed (taste or structure wise) from store bought cottage cheese. Blanketed with rich flaky pastry, this homemade tangy cottage cheese bliss coupled with the fresh-earthy green goodness gives more reason to sip your white wine after every cheesy goodness bite.   

You may serve this scrumptious savory danish braid filled with homemade cottage cheese and Collard green - Ethiopian style (አይብ በጎመን) with the chicken stew (Ethiopian style - ዶሮ ወጥ) savory danish braid dish as shown on display.

I paired white wine with the cheese danish and red wine with the spicy chicken danish and interspersed between the red wine and the white wine, which was a fantastic way to add a little zip to my palate, waking my taste buds carve up a bit.

If you are concerned about the wives tale, which says white wine on top of red will give you a hangover, it isn’t true. But don’t mix your drinks is good advice, since that refers to the mixing of ‘grain’ (spirits, beers) and ‘grape’ (wine and some spirits). Red and white wine are both grapes and the only thing that will certainly give you a hangover is drinking a lot of wine, both red and white; but there is no proof whatsoever that a glass of white on top of red equals a sure-fire hangover in the morning.

 

Bon Appetite! Open up and enjoy responsibly!

 

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.

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