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A savory danish braid dishes filled with cabbage Ethiopian style 

ጥቅል ጎመን

The vegetarian savory danish braid dish shown on display is by far a crowd pleasure when paired with tej (ጠጅ) Ethiopian honey mead. But I am afraid this might not work for people who observe lent (ጾም), because I used butter in the pastry.

 

I made the cabbage stew by sautéing onions, garlic and ginger with a bit jalapeno; simmered to perfection over a very low heat with just a touch of seasonings spices like cumin (ከሙን), cloves  (ቅርንፉድ), black pepper, nutmeg  (ገውዝ), turmeric (እርድ), cinnamon (ቀረፋ), fenugreek (አብሽ) and last but not least *korerima (ኮረሬማ) that unassuming vegetables like cabbage and cilantro could their statuses be transformed and elevated to be exotic. 

 

Bon Appetit!

 

*Korerima is a unique spice indigenous to Ethiopia. Closely related to coriander, Habesha (informal Ethiopians and Eritreans) people can’t live without. It has a spice power to turns an ordinary dish to the extraordinaire.

Creating Flaky Danish Pastry!

 

Patience, time (couple of hours) and with some elbow greese, you can acheive that flaky confection layers and layers of buttery goodness at home! 

Use the photo below to see more savory danish braids 

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