Ethiopian cuisine typically focuses on savory dishes rather than a separate sweet course. You will not usually find a western three-course structure in this culture. In fact, the Amharic language does not even have a specific word for dessert.
Locals use the word “tafach” to describe sweets or honey wine. However, Italian and Greek influences have introduced pastries like baklava to the region.
Here are 10 recipes to end your meal on a sweet note.
1. Mandazi (East African Doughnuts)
These doughnuts are a traditional form of street food. They are light and airy while remaining incredibly tender.
The dough features a lovely coconut flavor thanks to coconut milk. Shredded coconut adds a delightful chewy texture to the finished product.
The spices really shine because there is very little sugar in the recipe. You can dust them with powdered sugar or use a vanilla glaze for extra sweetness.
2. Kahawa (Ethiopian Coffee)
Ethiopian beans make up only three percent of the global coffee supply. That number should honestly be much higher. The taste is smooth and rich without any bitterness.
You must brew it the correct way to get the best results. Boil your water with cardamom pods first to infuse the spice. Add the coffee near the end to preserve the flavor.
3. Fried Sweet Plantains
You do not need to press anything for this recipe. Simply peel the fruit and slice it up. Fry the pieces in hot oil until they look ready.
Canola oil works well for this method. Coconut oil is another great option. I like to soak the slices in saltwater beforehand to make them extra crispy.
Dry them thoroughly before frying and finish with cinnamon sugar.
4. Roasted Apricot and Honey Ice Cream
You will be grateful for your ice cream maker after one bite of this treat. The flavor makes the purchase totally worth it. Roasting the fruit allows the natural juices to caramelize beautifully.
This step significantly boosts the apricot flavor. You might not technically need the honey because it is already so good. However, the combination of ingredients is too delicious to skip.
5. Himbasha (Ethiopian Flatbread)
This lightly sweetened flatbread often appears at celebrations. It features the distinct flavor of cardamom spice. I love that this recipe relies on basic pantry staples.
You can put it together in just a few minutes. Add flour and instant yeast to your stand mixer along with sugar and salt.
Mix in cardamom powder and black sesame seeds before adding raisins and wet ingredients. Knead the dough for about ten minutes and bake until golden.
6. Easy Eggless Tiramisu
Tiramisu does not need to be overly complicated. You do not need a fancy cremeux to make it taste amazing. It really just comes down to coffee and cream.
Mascarpone cheese is absolutely essential for the right flavor. Please do not skip that specific ingredient. You can leave the alcohol out of the coffee if you prefer.
I find that the boost makes it even better for the grown ups.
7. Ethiopean Fruit Salad
Ripe fruit is the most important part of a good salad. Hard melon or mushy mango will result in a bland dish. Test papaya by gently pushing your thumb into the flesh.
It should give a little bit if it is ready. A paper bag can help ripen the fruit if needed. Ripe mangoes will emit a sweet fragrance near the stem.
8. Baklava
This dessert is definitely not for the faint of heart. The incredible syrup makes it very sweet. Most people enjoy it best in small slices.
Do not let the phyllo dough intimidate you. Keep the sheets covered with a damp towel and work quickly. Brush the pastry generously with butter.
You can use pistachios or pecans instead of the walnuts called for in this recipe.
9. How to Make a Macchiato
The authentic version is different from the milky drink you see at coffee chains. A real macchiato is simply a shot of espresso with milk foam nestled on top.
It is rich and strong rather than sugary. You can add sugar if you really want to. Avoid using instant coffee for this beverage. A simple cafetière works well if you do not own an espresso maker.
10. Classic Ethiopian Honey Wine
A glass of honey wine served as the typical dessert before European bakeries appeared in the region. Traditional mead ferments for about a week.
This recipe is quite a bit simpler. Be aware that this wine is very sweet. It is not the right choice if you prefer dry wines. I recommend using local organic honey to get the best flavor.
