International Recipes and Cooking Around the World

Yemarina Yewotet Dabo


(Ethiopian spiced honey bread)

Image by Jason Devaun

Average: 4 (22 votes)

This tender, lightly sweet loaf of bread makes good use of Ethiopia's abundant honey. Leftovers of yemarina yewotet dabo make excellent French toast.

1 large loaf


  • Active dry yeast -- 1 (1/4-ounce) packet
  • Water, lukewarm (110°F) -- 1/4 cup
  • Egg, beaten -- 1
  • Honey -- 1/2 cup
  • Ground coriander -- 1 tablespoon
  • Ground cinnamon -- 1 teaspoon
  • Ground cloves -- 1/2 teaspoon
  • Salt -- 1 teaspoon
  • Milk, warm -- 1 cup
  • Butter, melted -- 6 tablespoons
  • Flour -- 4 to 5 cups


  1. In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeast activate.
  2. In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the yeast mixture, milk and melted butter.
  3. Stir in the flour, 1/2 cup at a time, mixing to form a soft, smooth dough. Do not add all of the flour if the dough gets too stiff. Add more flour if the dough is too sticky.
  4. Remove the dough to a lightly floured work surface and knead for about 10 minutes to form a smooth, elastic dough.
  5. Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
  6. Remove the dough again to a lightly floured work surface and punch down the dough and knead for about 1 minute. Form the dough into a round and place on an oiled baking sheet. Allow to rise again another 30 to 45 minutes.
  7. Preheat oven to 350°F. Place bread on baking sheet in the oven and bake 45 minutes to 1 hour till bread is lightly browned and sounds hollow when you tap on it. Remove and cool somewhat before slicing.

Yemarina Yewotet Dabo Variations

  • Form the dough for this bread into any shape you like. A braid looks very nice. You can also brush the top of the dough with an egg beaten with a little milk for a nice shiny brown crust.


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