Category archives: Ethiopian Breads

Learn how to make Awaze Dabo, which is a unique and spicy Ethiopian bread. Here you will find all the ingredients you need with all the necessary instructions.

Kita is a very popular, traditional, thin flatbread native to Ethiopia. It is typically made from wheat flour. In this recipe, we will be making Kita from chickpeas. Enjoy!

Injera is an incredibly unique and ancient food that has been enjoyed for centuries in Ethiopia. It is a spongy, flatbread that is made from teff flour, a gluten-free grain native to Ethiopia and Eritrea. Not only is Injera delicious, but it's also incredibly nutritious due to its high nutrient…

Defo Dabo is one of the several types of bread made in Ethiopia. Typically, making Defo Dabo requires a special ingredient – the leaves of the Enset (false banana) plant or Koba Kitel in Amharic. However, if you can’t find false banana leaves near you, you can just use banana leaves instead.

This is a traditional dish popular among Ethiopian Jews. Learn how to make Engotcha by using this simple recipe. Here you will find all the ingredients you need to make this traditional Ethiopian dish with all the necessary directions.

Ambasha is on of Ethiopia’s most popular breads that is frequently made for holidays like Christmas as well as other noteworthy events and festivities. It can, however, also make a fantastic snack or even breakfast. A typical Ambasha has cardamom, raisins, and black sesame seeds as flavorings, making it a…

Kita is a very thin traditional flatbread native to Ethiopia. It is typically made from simple ingredients such as flour, water and salt. Kita flour is often prepared from a variety of grains, such as wheat, teff, maize, barley, chickpeas, as well as a combination of these grains. Usually, it…

Kocho is a traditional flatbread from the Gurage region of Ethiopia. It is made from chopped and grated pulp of the ensete plant. The pith from the pseudo-stem of the ensete plant is harvested, pulped, combined with yeast, and then fermented for three months to two years. It serves as…