Dabo kolo is a crunchy snack served at Ethiopian celebrations, made by rolling spiced dough into thin strips, cutting them into small pieces, and frying them. Rolling the dough thin and even is what determines the cooking time.
Mix the flour, sugar, chili flakes and salt in a bowl. Rub in the olive oil, then gradually add the warm water and knead into a firm but smooth dough.
Divide the dough into small pieces and roll each one into pencil-thin strips, then cut into 2-centimeter pieces. If the strips are not evenly thick, some pieces will burn before others cook.
Heat the frying oil in a deep pan and fry the dough pieces in small batches for 5 minutes until golden.
Lift the fried pieces out with a slotted spoon and drain excess oil on paper towel, then transfer to a jar once fully cooled.
Take care to roll the strips to an even thickness; thicker pieces stay raw inside while thinner ones can burn. Allergens: 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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