Date bread from In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean (page 158) by Hawa Hassan and Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ma Gehennet’s Eritrean coffee (Buna); Somali spiced tea with milk (Shaah cadays)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried apricots or dried cherries for Medjool dates.

  • okmosa on May 02, 2021

    I love dates so much and I was expecting this bread to feel a lot more like banana bread, but why should I? At the listed 40 minutes, I think I overbaked it as it was dry to me. But why should I expect it to be moist as I’ve never had this bread before? I sat down with a couple slices and a cup of tea this afternoon and it was lovely.

  • mpo on February 22, 2021

    I found this bread to be sweet, delicious but something you would not serve with a savory meal or even have with soup.

  • DKennedy on February 22, 2021

    Marie made this for our shared meal substituting GF flour. It was not a sweet bread, which I found surprising.

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