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.