Ethiopian Dabo Kolo

  • Yield : Bulk
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m


  • 2 cups organic wheat flour
  • 2 tblsps berbere spice mix
  • 1 tblsp white granulated sugar
  • 1 tsp sea salt
  • 125ml water
  • 40ml unsalted butter/ vegetable oil


Step 1

In a bowl combine all the dry ingredients, pour the water in gradually till a sticky dough starts forming.

Step 2

On a clean surface area dusted with flour, turn out the dough onto the surface, knead till a thick dough forms.

Step 3

add in the butter or oil, knead further, then let it rest for a bit.

Step 4

Divide the dough into small ball sized pieces and roll out into long fingers, about 1.5 cm thick.

Step 5

Cut each finger into 1cm thick pieces, the size of popcorn.

Step 6

Heat a non-stick frying pan, on a medium heat, and drop enough of the little dough balls to cover the surface area of the pan.

Step 7

Brown them on all sides, stirring with a wooden spoon to avoid burning, repeat till you have done all the dabo kolo, season them by dusting them a bit with the berbere spice mix.

Step 8

Let them cool, then store in an airtight glass container.

Step 9

Wonderful snack food, eaten anytime of the day and packed with flavour.

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