Dabo Kolo Spiced Crunchy Bites
Ethiopian snack of stiff berbere-spiced dough rolled into thin ropes, cut into pellets and baked dry until hard and crunchy. Keeps for weeks in a sealed jar.
- 1
Whisk the flour, sugar, salt and berbere together in a large bowl until the spice is evenly distributed and the flour is uniformly rust-colored.
- 2
Rub in the oil with your fingers until the mixture looks like damp sand. Add the water and mix to a stiff dough, adding water a teaspoon at a time only if it will not come together.
- 3
Knead on an unfloured counter for 5 minutes until smooth and firm. The dough should be much stiffer than bread dough. Cover and rest 15 minutes.
- 4
Heat the oven to 325°F and line two rimmed baking sheets with parchment.
- 5
Cut the dough into 8 pieces. Roll each into a rope about 1/4 inch thick, then cut crosswise into 1/2-inch pellets. Scatter them in a single layer on the sheets.
- 6
Bake 35 to 40 minutes, stirring every 10 minutes, until the pieces are dry, deep brown and hard all the way through with no soft center.
- 7
Cool completely on the sheets; they crisp further as they cool. Store airtight at room temperature.
Ingredients
- 3 cups all-purpose flour (390 g)
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 tablespoon berbere
- 1/4 cup vegetable oil
- 3/4 cup water, plus more as needed
Instructions
- 1
Whisk the flour, sugar, salt and berbere together in a large bowl until the spice is evenly distributed and the flour is uniformly rust-colored.
- 2
Rub in the oil with your fingers until the mixture looks like damp sand. Add the water and mix to a stiff dough, adding water a teaspoon at a time only if it will not come together.
- 3
Knead on an unfloured counter for 5 minutes until smooth and firm. The dough should be much stiffer than bread dough. Cover and rest 15 minutes.
- 4
Heat the oven to 325°F and line two rimmed baking sheets with parchment.
- 5
Cut the dough into 8 pieces. Roll each into a rope about 1/4 inch thick, then cut crosswise into 1/2-inch pellets. Scatter them in a single layer on the sheets.
- 6
Bake 35 to 40 minutes, stirring every 10 minutes, until the pieces are dry, deep brown and hard all the way through with no soft center.
- 7
Cool completely on the sheets; they crisp further as they cool. Store airtight at room temperature.