Gurage style ayib
ሰባት ቤት ጉራጌ አይብ በጎመን
It was made by drying the collard green and crumbling it to powder and mix it with Ayib.
As shown below you can dry the collard green or kale using the dehydrator or just you cast iron skillet or any skillet.
The dried and powdered kale has emparted more intense fresh kale nuance to the ayib than just the boiled kale.
Creating flaky pastry for ayib roll.
The key to success with any 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 as well.