Dabo Kolo (Fried Bread Snack)
A recipe for Dabo Kolo (Fried Bread Snack) from the cookbook, Tekebash and Saba! These little fried treats are dyed red and yellow for the Tigray flag.
Servings 1 - 1 1/2 pounds
Ingredients
- 2 cups (300 grams) all-purpose flour plus extra for dusting
- 1/2 cup (60 grams) confectioners' sugar
- 1 teaspoon salt
- 1 teaspoon red food coloring
- 1 teaspoon yellow food coloring
- 1/4 cup (60 milliliters) olive oil
- Sunflower oil for frying
Instructions
- Equally divide the flour, sugar, salt, and 1/3 cup (85 milliliters) of water between two bowls and mix well.
- To one of the bowls, add the red food coloring and to the other, the yellow. Gradually mix in more water if you need it, until you have a thick dough.
- Place one of the mixtures on a floured board and knead until you have a stiff ball of dough.
- Make an indent in the center of the dough ball and pour in half the olive oil. Fold the dough over the oil and knead for another 5 minutes. Cover with a cloth to keep it moist.
- Repeat this process with the other bowl of mixture, using the other half of the olive oil.
- Break off chunks of dough and roll into smaller balls, then roll into long, thin strips (like fat spaghetti) using your hands.
- Cut these strips into 1/2 inch (1 centimeter) pieces using scissors or a knife.
- Heat enough sunflower oil for deep-frying in a deep heavy-based pot or wok.
- Using a strainer, carefully spoon the dough pieces into the oil and fry until the color deepens, it shouldn't take longer than 5 minutes per batch. Strain them out of the oil and place on paper towels to drain.
- Once cool, store the Dabo Kolo in an airtight container in a cool, dry area. They will last for months.