| Prep: 2 hours | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 408 | 17g | 5g | 52g |
| sugars | fibre | protein | salt |
| 1g | 3g | 9g | 0.45g |
About Himbasha
Smooth, aromatic, and steeped in cultural significance, your kitchen is about to be filled with the delicious scent of Himbasha. This traditional Eritrean bread is often prepared to celebrate holidays, but its delightful taste and texture begs for it to be a regular on your dining table.
Not unlike its fellow enriched breads brioche or challah, Himbasha presents with that same light, fluffy texture and delightful brown crust. Yet, Himbasha’s unique blend of cardamom and coriander set it apart, taking you on an authentic taste experience all the way to the Horn of Africa.
Unpacking the Flavors
Diving into the complex flavors of Himbasha, the quartet of yeast, sugar, water, and oil work wonders in creating the perfect base for this bread. With this solid foundation set, the addition of cardamom and coriander play a vital role. These spices, widely used in Eritrean cuisine, give the bread its distinctive flavor profile. The rich warmth of cardamom blended with the slightly sweet and lemony undertones of coriander create a simple yet compelling dance of flavors. Add to this the egg wash, which gives the bread a glossy, appealing sheen and supports the black cumin seeds in holding their position atop the bread, and you have a masterpiece in the making.
Perfect Pairings
With its rich, layered flavors, Himbasha often takes center stage at the dining table. Yet, it’s a versatile player, complementing a wide variety of dishes. Serve it up alongside a steaming pot of spicy lentil stew, a traditional Eritrean speciality, or pair it with a selection of meats and vegetables for a splendid Eritrean feast.
Moreover, Himbasha also shines during the breakfast hours, enjoyed with a slather of butter and a cup of strong, black Eritrean spiced tea. Its aromatic spices are a surefire way to start any day on a delectable note.
Whichever way you choose to enjoy this Eritrean delight, one thing is irrefutable – once you’ve had a taste of Himbasha, your kitchen won’t quite feel complete without it.
What You’ll Need
- 4 cups all-purpose flour
- 2 teaspoons dry active yeast
- 1 teaspoon salt
- 1 cup warm water
- 1 tablespoon sugar
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 2 tablespoons ground cardamom
- 1 tablespoon ground coriander
- 1 egg, beaten (for egg wash)
- 1 tablespoon black cumin seeds (for topping)
Method
Step One
First, in a small bowl, dissolve the dry active yeast and sugar in warm water. Let it sit for about 10 minutes, until the mixture becomes frothy.
Step Two
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center of the flour and pour the yeast mixture into it. Begin to slowly incorporate the flour into the yeast mixture, using your hands or a wooden spoon.
Step Three
Add the vegetable oil and melted butter to the dough. Continue to knead the dough in the bowl until the oil and butter are fully absorbed and the dough is smooth, soft, and elastic. This could take about 10 to 15 minutes of kneading. If the dough is too sticky, add a bit more flour; if it’s too dry, add a bit more warm water.
Step Four
Once the dough is properly kneaded, cover the bowl with a clean towel and let it rest in a warm place for about 2 hours, or until the dough has doubled in size.
Step Five
After the dough has risen, punch it down to release the air. Add the ground cardamom and coriander to the dough, kneading it just enough to evenly distribute the spices throughout.
Step Six
Preheat your oven to 350°F (175°C) and grease a baking sheet. Form the dough into a round, flat loaf and place it on the prepared baking sheet. Use a sharp knife to score the top of the loaf in a decorative pattern, if you like.
Step Seven
Brush the top of the loaf with the beaten egg, then sprinkle the black cumin seeds over the top. Bake the Himbasha in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Step Eight
Remove the Himbasha from the oven and let it cool on a wire rack before serving. Enjoy your homemade Himbasha with a cup of tea or coffee!
