Dabo — Ethiopian Shabbat Bread

Dabo — Beta Israel Shabbat and Holiday Bread

Dabo means bread in Amharic, and in the Beta Israel community a round, spiced loaf is served on Shabbat, on holidays and at the end of the Sigd fast. There are many versions by family and region; this one draws on the Gondar and Addis Ababa tradition documented in Israel, with coriander, nigella and turmeric.

Prep time: 25 minutes · Rising: about two hours · Baking: 45 minutes · Yield: one large loaf, 12 slices · Difficulty: medium

A tall loaf needs moderate heat

Dabo is rounder and thicker than a braided challah. Bake at 180°C (355°F) and check the center; high heat will brown the crust before the inside reaches 94–96°C (201–205°F).

Ingredients (for one loaf)

• 500 grams white bread flour
• 100 grams whole wheat flour
• 10 grams dry yeast
• 30 grams sugar
• 2 teaspoons salt
• 1 teaspoon turmeric
• 1 tablespoon coriander seeds, toasted and ground
• 1 teaspoon nigella seeds, toasted and coarsely ground
• 90 ml olive oil, plus more for greasing
• 380–420 ml lukewarm water

Choosing ingredients and substitutes

Israeli bread flour gives height; you can use regular white flour and reduce the water slightly. Nigella is not black cumin, although the names sometimes get mixed up. If you don’t like its flavor, use half a teaspoon, but don’t replace it with sesame and claim it is the same version.

Method

1. Knead. Mix the flours, yeast, sugar and spices. Add 380 ml water and the oil, then the salt. Knead for 10 minutes, adding water as needed for a soft dough.
2. First rise. Cover and let rise for 75–90 minutes until doubled in volume.
3. Shape. Gently press out the air and form a taut ball. Place it in a greased pot or round pan 24 cm in diameter.
4. Rise again. Cover for 35–50 minutes, until clearly risen. Preheat the oven to 180°C (355°F).
5. Bake. Brush with oil and bake for 40–50 minutes. If it browns quickly, cover loosely with foil. The center should reach 94–96°C (201–205°F).
6. Cool. Turn out onto a rack and wait at least an hour before slicing; a hot loaf looks doughy even when it is baked.

Nutrition facts and calorie estimate

The whole loaf is about 3,000 calories. A small slice of 1/16 of the loaf is about 190 calories.

Variations and tips

• Some families sweeten it more or use only white flour; these are legitimate versions.
• You can let it rise overnight in the fridge with 5 grams of yeast and bring it back to room temperature before shaping.
• Keeps for 3 days wrapped, and freezes well in slices for up to two months.

Summary

Dabo is a bread with a communal and religious role, not just a generic “Ethiopian bread.” A large slice is about 250 calories. For the Shabbat table, serve it alongside doro wat.