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Dabo Kolo: A Spicy and Addictive Ethiopian Snack

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5 from 4 reviews

Dabo Kolo is crispily baked with small pieces of Dabo in the form of Kollo, which makes a great snack. This recipe adds some berbere to make it spicier and give its a little bit of a kick.

Ingredients

Scale
  • 2 cups (480 ml / 250g) wheat flour
  • 2 tbsp (30 ml / 12g) berbere
  • ¼ cup (60 ml) oil
  • ½ tbsp (7.5 ml / 7.5g) salt
  • 1 ½ tbsp (22.5 ml / 21g) sugar

Instructions

  1. First, preheat the oven to 375f. Then mix the wheat flour, berbere, sugar, and salt inside a medium-sized bowl.
  2. Slowly pour half a cup of water while you continue mixing until the mixture thickens to a paste.
  3. Sprinkle some flour on a clean flat board. Then add the mixture to the board and knead it until it becomes a stiff dough.
  4. Add some oil to the dough and continue kneading for 5 – 10 more minutes. Then place the dough into a large bowl and cover it with a cloth to keep it moist.
  5. Take chunks from the dough and roll them into round long strips that are about a quarter of an inch wide.
  6. Cut the long strips of dough and cut them into small pieces of tiny dough using kitchen scissors.
  7. Place the tiny dough pieces onto a firing pan and bake them until they’re crispy for 25 – 30 minutes.
  8. While baking, make sure to move them around to make sure that they are backed and browned evenly.
  9. Remove from the pan and serve hot for best taste.

Notes

  • You can make this recipe without the berbere, or make half of the portion with berbere and the other half without, which can be very aesthetically pleasing.
  • If you are making a large batch of Dabo Kolo, use Injera Makers (Carpe Makers) instead of pans.
  • You can store Dabo Kolo in an airtight container for longevity.

Nutrition

Find it online: https://ethiopianroots.com/dabo-kolo-recipe/