Dabo Kolo (Ethiopian Spiced Bread Snacks)
Dabo kolo are crunchy little fried dough pieces, seasoned with berbere and other warm spices, and served with tea or coffee. The spices go straight into the dough rather than onto the surface, so every bite carries the same heat from the cayenne and berbere. You can tune that heat up or down easily. They are popular at Ethiopian holidays and gatherings, and they keep well in a sealed container.
Instructions
Whisk the flour, baking powder, salt, berbere, paprika, cayenne, cumin, coriander, garlic powder and onion powder together in a large bowl. Keep going until the spices are evenly spread and the flour looks uniformly tinted.
Add some vegetable oil and the water to the dry mixture and stir until a soft dough comes together. The source does not give an amount of oil for the dough, so add it a little at a time until the dough holds together.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes. It is ready when it feels smooth and springs back when pressed.
Divide the dough into smaller portions and roll each into a thin rope about ¼ inch thick. Cut the ropes into pieces about ½ inch long, and leave them as they are or shape them into little knots or balls.
Pour vegetable oil into a deep pan or pot, enough to fully cover the pieces, and heat it over medium heat. Watch the heat as you work so the snacks do not burn on the outside or stay raw inside.
Fry the pieces in batches, about 3 to 5 minutes each, until they are golden brown and crisp. Lift them out with a slotted spoon or spider and drain them on a plate lined with paper towel.
Let the dabo kolo cool completely, then pack them into an airtight container.
Make it personal.
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