Skip to content
TiruList
Sign in

Ambasha / Himbasha

አምባሻ / ሕምባሻ

Decorative round celebratory bread scented with korerima and nigella.

~2 hr Medium Serves 8
Watch how to make Ambasha / Himbasha

Method

  1. 1

    Mix dry ingredients: Combine flour, nigella, korerima and sugar; create a well for yeast and lukewarm water.

  2. 2

    Develop dough: Add niter kibbeh and remaining water gradually; add salt and knead/mix until soft and elastic.

  3. 3

    First rise: Cover and let rise in a warm draft-free place until visibly expanded.

  4. 4

    Shape and decorate: Divide into rounds, proof briefly, then score shallow decorative rings/spokes without cutting through.

  5. 5

    Brush and bake: Brush with milk and niter kibbeh and bake until deeply golden and cooked through.

Cook's notes

  • Korerima gives a different smoky/citrusy perfume than ordinary green cardamom.
  • The dough should be soft and pliable, not stiff with excess flour.
  • Use dough expansion rather than the clock alone; room temperature changes rise time.

More breads & injera

Injera3 to 5 days, mostly fermenting · Involved

Need the teff, berbere, or spices? Find a Habesha market near you.

Find a market