Dabo Kolo (Crunchy Spice Bites)
Submitted by debifulco
Knead berbere spice into stiff dough, roll into thin strips, cut into bite-sized pieces, and bake until crunchy for these addictive Ethiopian snack bites.
YIELD
4 cupsPREP
20 minCOOK
20 minREADY
40 minDabo kolo are the Ethiopian answer to savory crackers, with berbere spice kneaded right into the dough for heat in every crunchy bite.
The dough starts thick and stiff, then oil gets folded in to create tender texture that crisps beautifully in the oven.
Rolling the dough into thin ropes and snipping with scissors creates the signature pinched ends that get extra crispy.
These keep for weeks in an airtight container, making them the perfect make-ahead snack for parties or afternoon nibbling.
The spice level depends on your berbere blend, so adjust the amount if you prefer milder or fierier bites.
Chef Tips
- Keep unused dough covered with a damp cloth to prevent drying while you work
- Scissors create pinched ends that get crunchier than knife-cut pieces
- Stir the pan 2-3 times during baking for even browning on all sides
- Don’t overbake; they continue crisping as they cool
- Store completely cooled dabo kolo in an airtight container for up to 3 weeks
Variations
- Reduce berbere to 1 tablespoon for milder heat
- Add 1 teaspoon sesame seeds to the dough for nutty flavor
- Toss warm bites with melted butter and extra salt for richer taste
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a bowl combine flour, berbere, sugar and salt.
Gradually mix in about ⅔ cup of water until a thick paste is formed.
Dump the mixture onto a floured board and knead until you have a stiff dough.
Make a well in the centre of the dough ball and pour in the oil.
Fold the dough over the oil and knead for another 5 minutes.
Cover the dough with a cloth to keep it moist.
Break off chunks to roll into ¼ inch round strips.
Cut these strips into ½ inch long pieces, preferably using scissors so that the ends will be pinched.
Bake on a flat sheet for 20 to 30 minutes until crisp.
Stir 2 or 3 times to ensure even browning.
When cool, store in an airtight container.
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