Sprinkle yeast over lukewarm
water and add 1 teaspoon sugar. Leave for 10 minutes until yeast is foamy.
In a mixing bowl, combine
remaining sugar, honey, salt, half the margarine and hot water. Stir until
sugar and margarine are completely dissolved. Stir in yeast mixture. Add
flour and mix with a wooden spoon until dough becomes difficult to stir.
Knead in remaining flour with your hands.
Knead dough vigorously
on a lightly floured work surface, adding flour by tablespoons if necessary,
until dough is very smooth but still soft, about 10 minutes.
Put dough in a clean,
oiled bowl, cover with a damp cloth and let rise in a warm place for 1
hour or until nearly doubled in volume.
Punch down dough, knead
it briefly in bowl, cover and let rise again in a warm place for about
1 hour; or refrigerate for 3 to 4 hours.
Let remaining margarine
stand at room temperature until very soft.
Generously grease a deep
2-liter (8 x 8 x 2) baking dish.
Divide dough in 8 pieces.
With a lightly oiled rolling pin, roll out one piece on a lightly oiled
surface to a rectangle about 3 mm thick. Spread with about 2 teaspoons
of soft margarine. Roll up like a jelly roll. Flatten resulting roll by
tapping it with your knuckles. Spread it with about 1 teaspoon margarine.
Then roll it up into a spiral and place it in baking dish so that spiral
design faces up. Continue with remaining pieces of dough, placing them
one next to the other and touching each other in dish. If any margarine
remains, put it in small pieces on top.
Rinse eggs and add to
baking dish. Cover dough with greased paper or foil placed on surface
of dough, then with a tight lid.
Preheat oven to 110 C
(225 F). Bake 3 hours or until golden brown. Remove eggs. Turn bread out
onto a plate, then onto another plate and back into baking dish, so it
is now upside down. Return eggs to baking dish. Cover dough as before.
Reduce oven temperature
to 80 to 85 (200 F) and bake overnight. Serve warm.
Yield: 8 servings
Contributor: Faye Levy
Please read our review
of Faye's definitive book on Middle Eastern Cooking: click for Feast from the Mideast
Reprinted with permission
from Feast from tehe Mideast©2003 Faye Levy, published by
to article on Ethiopian and Yemeni cooking