How to Make Traditional Ethiopian Doro Wat for the Sigd Holiday

The Sigd holiday, celebrated by the Ethiopian Jewish community to mark their yearning for Jerusalem and the renewal of their covenant, is built on contrasts. The first half of the day is dedicated to fasting, soul-searching, and mass prayers, but once the fast breaks, a rich celebratory feast brings the family and community together.

At the center of the holiday table is Doro Wat—a chicken and hard-boiled egg stew that reigns supreme in Ethiopian cuisine. The secret to this iconic dish lies in patience: a massive amount of onions caramelized until they melt into a thick, deep, and sweet base. Combined with the warming spice blend berbere, tender chicken drumsticks, and eggs that absorb the robust flavors, the result is an extraordinary sensory experience. Served with soft injera to mop up the rich sauce, it is a culinary tradition worth embracing.

Authentic Recipe from Rehovot

The recipe, shared by the acclaimed Gojo Ethiopian restaurant in Rehovot, brings this beloved dish to a home kitchen. Essential to the process is berbere, an Ethiopian spice blend available in specialty markets across cities such as Ramla, Petah Tikva, Beersheba, and Tel Aviv.

Ingredients for 3-4 servings:

• 5 tablespoons canola oil

• 3 large onions, finely chopped

• 6 chicken drumsticks

• 6 hard-boiled eggs, peeled

• 1 teaspoon black pepper

• 1 teaspoon cumin

• 1/4 teaspoon ground ginger

• 1/4 teaspoon cardamom

• 2 tablespoons spicy paprika

• 2-3 tablespoons berbere spice blend

Step-by-Step Preparation

1. Heat the canola oil in a wide pot and sauté the finely chopped onions until golden.

2. Add the spices and continue frying over low heat for about 2 minutes while stirring constantly.

3. Arrange the chicken drumsticks and eggs over the spiced onions, adding water almost to cover (about 2 cups).

4. Bring to a boil, reduce the heat to low, cover, and simmer for approximately one hour and fifteen minutes.