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Christmas Recipes from Ethiopia
Three days before Christmas, the yeast is mixed with 1 kilo of wheat flour. The yeast must be placed in a large container and mixed with warm water. Let stand all night. The next day, add 5 kilos of wheat flour to the yeast. Also add the spices: ABISH, DIMBILAL, TIKUR AZMUD. Cover with a lid and allow dough to rise. Two times during the rising process, you will need to press the dough down to its previous size. Then it will baked in a clay oven. Than a fresh banana leaf should be placed under the bread and another one on top so that the bread is sandwhiched by the leaves. Then burning wood is placed around the bread in order to burn it on both sides. It should cook for no more than 20 minutes. The bread should be a round shape about 10 c.m. in height and 60 c.m. in length. Traditionally, the bread is not served that very day, but saved until the next day. On the holy day, in the presence of relatives, invited guests and family members the elder of the house, usually the husband, cuts the bread with a knife and shares it with those present.
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