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Monday, September 10th, 2012

Enkutatash Recipe: Dabo Kolo

Dabo Kolo/ (c) Amanda Mouttaki

Looking for a fun way to celebrate Ethiopian New Year with your family?  These snacks are great for lunchboxes, after school snacks or appetizer nibbles at your next dinner party. You can easily adjust the spice level to make them more or less but I lean towards more spicy!

1 c whole wheat flour
1 1/2 tablespoons berberé
1/2 tablespoon sugar
3/4 teaspoon salt
1/4 c water, room temperature
3 tablespoons unsalted butter, melted

1.  Preheat oven to 375° F.  Line a baking sheet with parchment paper.

2.  In a large bowl add the flour, berberé, sugar, salt and melted butter. Mix with your hands, slowly adding water to create a ball of stiff dough.  Continue to knead the mixture for several minutes until smooth.

3. Cover with a towel and allow to rest 5-10 minutes.

4. Divide the dough into 6 pieces and roll each into a long rope.  Cut each rope with a knife into pieces about 1/2 inch thick.

5. Arrange in a single layer on the baking sheet.  Bake for 25 minutes or until crunchy.  Remove from the oven and allow to cool completely. They can be stored at room temperature in an air-tight container.

More Ethiopian recipes:

Doro wat

How about a craft for kids?

Try our geometric stamps.

© 2012, Amanda Mouttaki. All rights reserved.

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Amanda is a curious, world traveling, mom of two busy boys, foodie at heart and lover of all things Moroccan. In 2005 she met and married her Moroccan husband. Amanda and her family travel regularly to Morocco and enjoy sharing their love of the country. She blogs about Moroccan food, travel and bicultural living at and loves connecting with others on Twitter and Facebook.

Leave us a comment!

  1. CommentsLiz   |  Monday, 10 September 2012 at 3:19 pm

    How much flour? It’s not on the list of ingredients.

  2. CommentsThe Editors   |  Monday, 10 September 2012 at 4:24 pm

    Thanks Liz for catching that! We updated it.

  3. CommentsDabo Kolo for Ethiopian New Year |   |  Tuesday, 11 September 2012 at 7:33 am

    […] Full Recipe Here /* Pin It […]

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