Eritrean · bread

Himbasha with Raisins

Himbasha with Raisins reads sweetness 7.9, richness 5.9 and floral 4.1 on Palate's 0–10 flavor X-ray — a Eritrean bread, about 3 hr 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 7.9 · Richness 5.9 · Floral 4.1 · Fruity 4.1 · Salinity 3.7 · Funk & Ferment 3.6 · Umami 3.0 · Warm Spice 1.6 · Sourness 1.0 · Nutty 0.8 · Earthy 0.7

What's in it (12)

Time & effort: about 3 hr 35 min (1 hr active) · effort: involved

Nutrition (per 100 g, engine-estimated): 359.9 kcal, 15.2 g protein, 6.7 g fat, 61.2 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

  1. Husk the cardamom pods and pound the seeds fresh; himbasha is a celebration bread and the cardamom is meant to reach the door.
  2. Combine the flour, yeast, sugar, ground cardamom, ground coriander and salt in a large bowl.
  3. Add the warm milk, the 60 g melted butter and the beaten egg and bring the dough together, then knead 10 minutes until smooth and springy.
  4. Cover and leave to rise in a warm place 1 hour 30 minutes, until doubled.
  5. Knock the dough back and fold the raisins through it evenly, taking care not to tear the dough.
  6. Shape it into a single round and press it into a greased 25 cm cake tin or heavy skillet, flattening it to fill the pan.
  7. Score the top: press the back of a knife from the centre out to the rim to make eight or twelve spokes, then run a shallow ring around the outside. The wheel pattern is what makes the bread himbasha rather than a loaf, and it is cut along those spokes at the table.
  8. Rest the shaped bread 45 minutes, until it has visibly puffed and the scoring has softened at the edges.
  9. Bake at 180 C (350 F) for 30 to 35 minutes, until the bread is deep gold and sounds hollow when tapped underneath.
  10. Stir the honey into the tablespoon of melted butter and brush it over the hot loaf, then cool at least 20 minutes in the pan before turning out. Serve at Christmas, at a wedding, or with mid-morning coffee.
  11. Substitutions: ghee can stand in for the melted butter.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.