Recipe for Dabo: Ethiopian Pan Cooked Shabbat Bread
Here’s another easy bread requiring no oven, no mixer and no braiding. Also, no fussy flour needed. Perfect for summer, though delicious all year long.
adapted from The Sephardic Kitchen by Copeland Marks
Prep time: 15 minutes
Rising time: 7 hours
Cooking time: 30-35 minutes
1 teaspoon dry yeast
2 tablespoons baking powder
3 cups lukewarm water (about 110º F)
2 egg yolks
1 teaspoon salt
1 tablespoon sugar
1tablespoon olive or vegetable oil
4 cups or more, unbleached flour
Assorted recipes suggest spicing with nigella seeds, with coriander, cardamom, cloves, fenugreek, and/or cinnamon. Use about 1 teaspoon of each preferred spice or more to taste.
Dissolve the yeast and the baking powder in the water. Mix in the egg yolks, salt, sugar, spices of choice, and oil. Add the flour and prepare a smooth dough by mixing the “wet” dough for 5 minutes. Let the dough rise in a plastic bag covered and oiled bowl at room temperature for about 6 hours. Deflate the dough gently.
Put the dough in a lightly oiled large round skillet or divide among two, and let rise, covered fully by the plastic bag, for 1 hour. Cook it on the stove, covered with matching pan lid, at low heat for 25 to 30 minutes. Turn the loaf over and cook for 5 more minutes. Cool on racks. Serve warm or at room temperature.
Chocolate Chip Cookie Chronicles: Inventions & Elections
Invite an American presidential candidate spouse to submit a recipe to a cookie contest, and chocolate chips will probably be a winning ingredient. If you give a mouse a cookie, it had better be chocolate chip. If you are showing a home at an open house, put out a platter of freshly baked chocolate chipRead more ›
Lachuch (or Lahoh or Lahuh): A Yemenite Flatbread for Shabbat
Several food writers claimed it took them a long time to master this bread. I followed their tips and found it extremely easy. You don’t even have to flip it over in the pan, making it extremely appealing for a hot summer day. based on recipes from Liz Steinberg and Gil Marks Encyclopedia of JewishRead more ›
Saluf (or Salouf, or Saloof): Recipe for a Yemenite Flatbread for Shabbat
Easily made without turning on the oven, using a mixer, proofing the yeast, or flipping the bread. Stay cool! based on a recipe from Liz Steinberg Prep time: 10 minutes Rising time: 2 hours Cook time: 30 minutes Yield: About 6 6-inch saluf breads INGREDIENTS 2 cups unbleached flour 1 ¼ water 1 teaspoon groundRead more ›
What’s a Key (shlissel) Challah?
On the first Shabbat following Passover, after a week deprived of yeasty breads, hassidic custom serves up not just any challah, but a shlissel or key challah. About seven weeks or fifty days later at Shavuot, challot boast ladders and other symbols signifying ascension to heaven. This key shaped bread or bread embedded with anRead more ›
Some Previous Posts
(in alphabetical order)
- A Chocolate Cake for October's Tricks: Devil's Food
- A Shikker Challah
- Celebrating Ice Cream Month with Chocolate
- Cheese Babka Recipe
- Choco-Travel Tips
- Chocolate Trail Broadens: "Semi[te] Sweet: On Jews and Chocolate" Travels
- How About Some Mindful Chocolate Tasting?
- Is that coffee or chocolate?
- Jews on the Chocolate Trail
- Launching The Chocolate Babka Project
- Los Siete Cielos or Seven Heaven Challah Recipe
- Lunch & Learn: Central Synagogue
- Lunch and Learn: Tasting the Best Chocolate
- Mothers and Survival by Chocolate
- On the Chocolate Trail in Belize’s Jungle
- Recipe for Fancy Shapes in Dough: Shaping Dough
- Talking Chocolate in February
- What? No Babka at Catskills Hotels? *
- Yeast Raised Khachapuri Recipe