Dabo kolo is a crunchy Ethiopian snack served at celebrations. It is made by cutting spiced dough into small pieces and frying them. Roll the dough into thin, even strips to help the pieces cook evenly.
Combine the flour, sugar, red pepper flakes, and salt in a bowl. Add the olive oil and rub it in, then gradually add the warm water and knead into a firm, smooth dough.
Divide the dough into small pieces and roll each into a thin strip about the thickness of a pencil. Cut into 2 cm pieces. If the strips are uneven in thickness, some pieces may burn before the others are done.
Heat the cooking oil in a deep skillet and fry the dough pieces in small batches for 5 minutes, until golden.
Remove the fried pieces with a slotted spoon and drain them on paper towels. Transfer to a jar once completely cool.
Roll the strips to an even thickness. Thick pieces may stay raw in the center while thin ones burn. Allergen: contains wheat (gluten).
Şeritleri eşit kalınlıkta açamadım, ince kalanlar 5 dakikada yandı, kalın kalanlar içi hamur kaldı ve neredeyse tepsinin yarısını çöpe attım. Tarifte şeritlerin eşit kalınlıkta olması gerektiği yazıyor, bu adımı atlamamalıymışım.
Haklısınız, kalınlık farkı burada en kritik nokta. Şeritleri açarken bir mutfak cetveliyle kontrol etmenizi, ilk seferinde daha az hamurla deneme yapmanızı öneririm.
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