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.
*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.
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.