• How To Cook Great Ethiopian - Coffee
  • How To Cook Great Ethiopian - Injera
  • How To Cook Great Ethiopian - Spices
  • How To Cook Great Ethiopian - Bread
  • How To Cook Great Ethiopian - Vegan & Fasting Foods
  • How To Cook Great Ethiopian - Beans and Lentils
  • How To Cook Great Ethiopian - Salads And Fit Fit
  • How To Cook Great Ethiopian - Meat Dishes
  • How To Cook Great Ethiopian - Breakfast
  • How To Cook Great Ethiopian - Fish
  • How To Cook Great Ethiopian - Drinks
  • How To Cook Great Ethiopian - Snacks
  • How To Cook Great Ethiopian - Restaurants
  • How To Cook Great Ethiopian - Recipes
  • How To Cook Great Ethiopian - Gallery
  • How To Cook Great Ethiopian - Amharic Cooking Channel

Bread

Ethiopian food is not all about Injera, take a look at these other types of Bread.
These include: Ambasha, Doro Dabo, Mul Mul, Hibist & Anababero.

Hibist is a light Ethiopian steamed bread, tasty with any food. Serve with tea or we’t (stew).

Mulmul is a typical looking bread or dabo, a long loaf.

Doro Dabo meaning chicken bread is truly amazing, it does take a long time to make but wow is it worth it.

Onion bread is made in a similar way to door dab, meaning making a berbere wot sauce then adding it to the bread mixture.

Ambasha A flat pizza type bread with its signature lines cut into is often made with a touch of orange juice.

Anababero. A sort of injera pie: Smear a piece of injera with niter kibe spiced with berbere, lay another injera on top, smear it with more of the mixture, and then layer it once again with injera (or even with a fourth layer if you like). A finished anababero is moist and red from the kibe and berbere – a rich, spicy, filling morning meal. You can even make anababero from scratch with wheat flour, creating big round injera substitutes using a pizza-sized pan that you layer with pancake-like batter and bake in the oven.

Other types of bread include simple kita or baked in banana leaves.

Take a look below and see a few video recipes.


ዳቦ

የኢትዮጵያ ምግብ ስለ እንጀራ ብቻ አይደለም:: እስኪ እነዚህንም የተለያዩ የዳቦ አይነቶችም ይመልከቷቸው::

ከነዚህም ውስጥ አምባሻ፣ ዶሮ ዳቦ፣ ሙል ሙል፣ ህብስት እና አነባበሮን ያካትታል::

ህብስት በእንፉሎት የሚዘጋጅ ሲሆን ከሁሉም አይነት ምግብ ጋር ጣፋጭ ነው፣ ብዙ ጊዜ ከሻይ ወይም ከወጥ ጋር አብሮ ይቀርባል::

ሙልሙል ደንበኛ ረዘም ያለ ዳቦ ነው::

ዶሮ ዳቦ የእውነትም የሚያስገርም ግን ለማዘጋጀት ትንሽ ረዘም ያለ ጊዜ የሚወስድ ነው:: ቢሆንም ግን ውጤቱ አስደሳች ነው::

የሽንኩርት ዳቦ ይህም አሰራሩ ልክ እንደ ዶሮ ዳቦ ነው ማለትም ትንሽ የበርበሬ ወጥ ስልስ የተቦካው ሊጥ ውስጥ በመጨመር ማዘጋጀት::

አምባሻ: ይህ ዳቦ ፒዛ የሚመስል በመስመር በመስመር በመጠኑ የተቆራረጠ ላጣዕምና ያክል የብርቱካን ጭማቂ በትንሹ የሚጨመርበት ነው::

አነባበሮ: የእንጀራ መሰል ቂጣ ድርብርብ ሲሆን በበርበሬና በንጥር ቂቤ አስልሶ በመቀባት እንጀራ መሰል ቂጣውን ከላይ በመደረብና የበለጠ በመቀባት አሁንም እንጀራ መሰል ቂጣውን ከላይ መደረብ (ከፈለጋችሁ አራተኛ መደረብ ትችላላችሁ):: የተጨረሰ አነባበሮ ርጥበታማ ወይም ደረቅ ያላለ ሲሆን ከቂቤውና ከበርበሬው ቅልቅል ቀላ ያለ መልክ ያለው ነው _ ይህም ተስማሚ በቅመም የወዛ የቁርስ ምግብ ይሆነናል:: አነባበሮን ያለምንም ቅድመ ሁኔታ ከስንዴ ዱቄትም ማዘጋጀት ትችላላችሁ፣ ትልቅ ሰፊ እንጀራ ለማዘጋጀት የፒዛ መጠን ያለውን መጥበሻ በመጠቀም ልክ ፓንኬክ እንደምናዘጋጀው እያገላበጡ በኦቨንም በማብሰል ማዘጋጀት ይቻላል::

ሌሎች አይነት ዳቦወች የምንላቸው ቂጣ እና በኮባ ቅጠል የምናበስላቸውን ያካትታል::

ከዚህ በታች ያሉትን ቪዲዮች ይመልከቱና አንዳንድ የምግብ አሰራር መምሪያዎችን ያግኙ::

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