The Sigd fast and the break-fast menu — the complete guide

Why fast on Sigd at all?

Sigd — falling on 19 November 2026 (29 Cheshvan 5787) — is a day of renewing the covenant between the people and God, modelled on the Return-to-Zion assembly in the books of Ezra and Nehemiah: the people gather, hear the Torah, confess and recommit. The fast is the religious heart of the holiday: as on Yom Kippur, abstaining from food expresses repentance, purification and longing for Jerusalem.

In Ethiopia, community members would ascend a high mountain while fasting — a remembrance of Mount Sinai — with the Kessim carrying the Orit (the Torah in Ge'ez). In Israel, the ascent is to the Armon Hanatziv promenade in Jerusalem, facing the Old City. The fast runs from morning until prayers end at midday — not a full day — and children, pregnant women and the ill are exempt, as is customary.

For the ceremony itself — the full events calendar, transport and what to bring — see the main Sigd page.

When is the fast broken?

At the main Jerusalem ceremony, prayers end around midday (roughly 12:00), and the fast is broken — on the spot, together. Traditionally participants carry provisions from home: in Ethiopia's villages the day closed with a communal festive meal, and hospitality around Sigd is an essential part of the holiday. Those celebrating in their own city — at a municipal event or at home — usually break the fast after the local prayer ceremony.

Worth saying clearly: there is no "official" Sigd menu. Customs vary between families and communities — what is shared is the idea: from the fast to the shared table.

What goes on the table — dish by dish

Dabo — the Shabbat and holiday bread of Beta Israel, round and slightly sweet. In many families it is the first thing tasted when breaking the fast, after a blessing. On dabo and its religious status.
Injera — the base of the festive meal: the fermented teff flatbread serves as a shared plate for everyone at the table. On injera and communal eating.
Doro wat — the festive chicken stew in berbere, usually with hard-boiled eggs; in Ethiopian cuisine this is the dish of honour reserved for great occasions.
Kai misir wat — a spicy red-lentil stew; a traditional, accessible dish that honours vegetarian tables too.
Alicha — a mild turmeric vegetable stew, without berbere — the table's balance, suitable for children as well.
Kaysar and agwat — in some communities a beet stew (kaysar) and homemade cheese (agwat) are also served.
Buna — and at the end, almost always: a coffee ceremony. Three rounds — abol, tona, baraka. On the buna ceremony.

Prepare ahead: shopping for Sigd

Berbere, teff flour, shiro and coffee beans are bought at Ethiopian shops in community cities — and demand rises before the holiday, so shop early. We have collected verified points of sale by city, including online sellers that ship nationwide.

If you fast and need medical attention

The Sigd fast is relatively short, but anyone on regular medication — for diabetes, blood pressure or otherwise — should read the guidance on fasting and medication and consult their family doctor, without giving up the holiday.