Sigd falls on Monday, November 9, and the fast ends with a festive meal. One of the foods on the table is dabo, a tall, round, slightly sweet bread baked in a covered pot instead of a pan. Here it's baked in a pot in the oven, following a documented recipe, and after three hours of rising and an hour of baking you get one big loaf.
Sigd and dabo
Sigd is a holiday of the Ethiopian Jewish community, Beta Israel, held 50 days after Yom Kippur, on the 29th of Cheshvan. According to Hebcal, this year it begins at sunset on Sunday, November 8 and ends at nightfall on Monday, November 9. Since 2008 it has been an official Israeli state holiday.
According to Vered Guttman, writing about the holiday and the bread on My Jewish Learning, in Ethiopia the community gathered on high mountains where the kessim, the religious leaders, read from the Torah. In Israel the gathering is in Jerusalem, on a hill facing the Old City. People fast during the day, and after the prayers the women bring dabo to the kessim to be blessed, and then everyone breaks the fast. Dabo is also eaten on Shabbat and holidays as a festive bread, unlike everyday injera.
Why it bakes in a pot
According to the same source, in Ethiopia dabo was baked in a round clay pot over embers in a fire pit, wrapped in banana leaves to stop it sticking and keep it moist. In Israel people moved to baking it on the stove or in the oven, wrapped in lettuce leaves or parchment. The closed pot traps steam, so the loaf rises tall instead of spreading. Halfway through, the pot is flipped so the top gets a crust too.
Spicing varies. This recipe follows Guttman, with nigella seeds only. Taste of Jewish Culture adds ground coriander and fenugreek. For another homemade bread without an oven, see stovetop pita bread.
Dabo for Sigd: Ethiopian Bread Baked in a Pot
A tall round dabo loaf with nigella seeds, baked in a covered pot in the oven, following Vered Guttman's recipe on My Jewish Learning. Dairy-free.
- Servings 1 loaf
- Prep 25 min
- Cook 1 hr
- Total 4 hr 25 min
Ingredients
Instructions
Dissolve the yeast in 1/4 cup (60 ml) of the lukewarm water with the teaspoon of sugar and let it stand 5 to 10 minutes, until foamy.
In a stand mixer bowl fitted with a dough hook, combine the flour, honey and oil. Add the yeast mixture and the rest of the water and knead for 2 minutes.
Add the salt, baking powder and nigella seeds and knead for 5 minutes on medium-high. If the dough is stiff, add a little water at a time.
Cover and let rise somewhere warm for 2 to 3 hours, until doubled.
Grease a tall ovenproof pot 7 to 8 inches (18 to 20 cm) across, or line it with parchment. Move the dough into the pot, cover with a towel and let rise another 30 minutes. Meanwhile, heat the oven to 350°F (180°C).
Lay a round of parchment on the dough, cover the pot tightly with greased foil and set a baking sheet on top. Bake for 30 minutes.
Flip the pot together with the baking sheet so the bread sits upside down on the sheet, and bake for another 30 minutes.
Take it out of the oven, release the bread from the pot and let it cool. Serve warm or at room temperature.
Frequently Asked Questions
What if I don't have an ovenproof pot?
Use a tall round pan about 8 inches (20 cm) across, covered tightly with greased foil so the steam stays in. Halfway through, remove the foil and bake another 20 to 30 minutes instead of flipping.
When is Sigd in 2026?
Sigd begins at sunset on Sunday, November 8, 2026 and ends at nightfall on Monday, November 9, the 29th of Cheshvan 5787.
What's the difference between dabo and injera?
Injera is a flat, sour teff bread eaten every day. Dabo is a tall, round wheat bread with a touch of sweetness, served on Shabbat and holidays.
Can I make dabo without nigella seeds?
Yes. In Guttman's recipe the nigella seeds are optional, and the bread is good without them.
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