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.
To make the lentil salad – Ethiopian style (አዚፋ), I socked the lentil beans overnight. Soaking and then let them sprout until they form little tails increases the vitamin content and to some degree reduces the phytic acid levels for easy digestion. The simplicity of a good vinaigrette is a thing of beauty to perk a dull cooked lentil springs to life, go from bland to bold, hence I whisked together olive oil and apple cider vinegar add honey to balance the acidity and a touch of all spices, black pepper and nutmeg (ገውዝ)to taste.
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.