📝 About This Recipe
Dabo is a celebratory Ethiopian wheat bread that fills the home with the intoxicating aroma of cardamom, coriander, and sweet honey. Traditionally baked in a clay pot over an open fire or wrapped in banana leaves, this version delivers a soft, cake-like crumb with a beautiful golden crust. It is the perfect marriage of savory spices and natural sweetness, making it an essential centerpiece for holidays and special gatherings.
🥗 Ingredients
Yeast Bloom
- 1 tablespoon Active dry yeast
- 1/2 cup Warm water (between 105°F and 115°F)
- 1 teaspoon Sugar (to feed the yeast)
The Dough
- 5 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Honey (wildflower or clover honey works best)
- 1 cup Warm water (additional to the blooming water)
- 1/4 cup Vegetable oil (or melted Niter Kibbeh for extra flavor)
- 1 large Egg (at room temperature)
- 1 1/2 teaspoons Salt (fine sea salt)
Ethiopian Spice Blend
- 1 teaspoon Ground cardamom (freshly ground preferred)
- 1/2 teaspoon Ground coriander
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Turmeric powder (for a vibrant golden color)
- 1 tablespoon Black seed (Nigella seeds) (for the dough and topping)
Finish
- 1 Egg (beaten with 1 tsp water for egg wash)
- 1 tablespoon Honey (for glazing after baking)
👨🍳 Instructions
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1
In a small bowl, combine the 1/2 cup warm water, sugar, and yeast. Stir gently and let it sit for about 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, whisk together the flour, salt, cardamom, coriander, cinnamon, turmeric, and 2 teaspoons of the black seeds.
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3
Create a well in the center of the dry ingredients and pour in the yeast mixture, 1/2 cup honey, oil, and the room-temperature egg.
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4
Gradually add the remaining 1 cup of warm water while mixing by hand or with a dough hook. Continue until a shaggy dough forms.
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5
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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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 about 1.5 hours, or until doubled in size.
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7
Punch the dough down gently to release air. Grease a 9-inch round cake pan or a Dutch oven with oil or butter.
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8
Shape the dough into a smooth round loaf and place it in the prepared pan. Cover and let it rise again for 30-45 minutes.
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9
Preheat your oven to 350°F (175°C) during the second rise.
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10
Brush the top of the loaf with the egg wash and sprinkle the remaining black seeds over the top for a traditional look.
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11
Bake for 45 to 55 minutes. The bread should be deep golden brown and sound hollow when tapped on the bottom. If using a thermometer, the internal temp should be 190°F.
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12
Immediately after removing from the oven, brush the top with a thin layer of honey for a beautiful sheen and extra sweetness.
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13
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
💡 Chef's Tips
Ensure your spices are fresh; the cardamom is the soul of this bread. If the bread browns too quickly, tent it loosely with aluminum foil after 30 minutes of baking. For a more authentic texture, you can line your baking pan with parchment paper or even banana leaves if available. Do not rush the rising process; a slow rise develops the complex flavors of the honey and spices. Substitute the vegetable oil with Niter Kibbeh (Ethiopian spiced butter) for an even more traditional flavor profile.
🍽️ Serving Suggestions
Serve warm with a side of extra honey and room-temperature butter. Pair with a cup of strong Ethiopian coffee during a traditional coffee ceremony. Use it to scoop up spicy Wat (stews) for a sweet and savory flavor contrast. Toast leftovers the next morning and serve with scrambled eggs or jam. Excellent when served alongside a platter of fresh fruit and soft cheeses.