📝 About This Recipe
A cornerstone of the Beta Israel community's culinary heritage, Dabo is a fragrant, slightly sweet honey-wheat bread traditionally baked in a round clay pot for the Shabbat. Infused with the warm, aromatic notes of nigella seeds, coriander, and turmeric, this golden loaf offers a soft, cake-like crumb that bridges the gap between traditional Challah and savory flatbreads. It is a celebratory centerpiece that embodies the warmth of Ethiopian Jewish hospitality and centuries of tradition.
🥗 Ingredients
The Yeast Starter
- 1 tablespoon Active dry yeast
- 1/2 cup Warm water (approx 110°F/45°C)
- 1 teaspoon Honey (to feed the yeast)
The Dough Base
- 3 cups All-purpose flour (sifted)
- 2 cups Whole wheat flour (adds traditional heartiness)
- 1 1/2 cups Warm water (plus more if needed)
- 1/3 cup Honey (wildflower or clover honey works best)
- 1/4 cup Vegetable oil (neutral oil like canola or sunflower)
- 2 teaspoons Kosher salt
Spices and Aromatics
- 1 tablespoon Nigella seeds (Tikur Azmud) (essential for authentic flavor)
- 1 teaspoon Ground coriander
- 1/2 teaspoon Ground turmeric (for a vibrant golden hue)
- 1/2 teaspoon Ground fenugreek
- 1/2 teaspoon Ground ginger
Traditional Wrapping (Optional)
- 2-3 large pieces Banana leaves (thawed if frozen, used to line the pot)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water (1/2 cup), 1 teaspoon of honey, and the active dry yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, kosher salt, nigella seeds, coriander, turmeric, fenugreek, and ginger. Whisk the dry ingredients thoroughly to distribute the spices.
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3
Make a well in the center of the flour mixture. Pour in the yeast mixture, the remaining 1/3 cup of honey, the vegetable oil, and 1 cup of the warm water.
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4
Mix by hand or with a dough hook on low speed. Gradually add the remaining 1/2 cup of water. The dough should be softer and stickier than standard bread dough, almost like a thick, heavy cake batter.
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5
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in a mixer). It will remain somewhat tacky, but it should develop elasticity and a smooth sheen.
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6
Lightly oil a large bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.
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7
Prepare your baking vessel. Traditionally a round clay pot is used, but a 5-quart Dutch oven or a deep 9-inch round cake pan works perfectly. If using banana leaves, briefly singe them over a gas flame to make them pliable, then line the bottom and sides of the pot.
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8
Gently punch down the risen dough and transfer it into the prepared pot. Smooth the top with lightly oiled hands to create an even surface.
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9
Cover the pot and let the dough rise a second time for about 30-45 minutes. While it rises, preheat your oven to 350°F (175°C).
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10
Bake the Dabo for 50-60 minutes. If using a Dutch oven with a lid, bake with the lid on for the first 30 minutes, then remove it for the final 20-30 minutes to allow the crust to turn a deep golden brown.
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11
Test for doneness by tapping the top; it should sound hollow. An internal thermometer should read 190°F-200°F.
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12
Remove from the oven and let the bread rest in the pot for 10 minutes before carefully lifting it out (using the banana leaves if applicable) to cool on a wire rack.
💡 Chef's Tips
For the most authentic flavor, do not skip the nigella seeds; they provide a unique onion-like earthiness that defines Dabo. If the dough feels too dry, add water one tablespoon at a time; the high whole wheat content absorbs a lot of moisture. Using banana leaves not only prevents sticking but imparts a subtle, grassy aroma to the crust of the bread. If you prefer a sweeter bread, you can increase the honey to 1/2 cup, but watch the oven carefully as the extra sugar will cause the crust to brown faster. To get a perfectly round shape, ensure your baking vessel has high sides so the bread rises upward rather than outward.
🍽️ Serving Suggestions
Serve warm with a side of 'Nit'ir Qibe' (Ethiopian spiced clarified butter) for a rich, savory experience. Pairs beautifully with 'Wat' (Ethiopian stews), especially Doro Wat, for dipping into the thick sauce. Enjoy a thick slice with a cup of strong Ethiopian coffee or spiced tea during Shabbat afternoon. Top with a drizzle of additional honey and a sprinkle of sea salt for a delightful breakfast. Leftovers make incredible French toast the next morning due to the dense, spice-infused crumb.