Fried bread snack (Dabo kolo)

A popular Ethiopian snack, the direct translation for this would be fried bread.

Credit: Murdoch Books / Alicia Taylor

• makes

  500

• prep

  30 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 cups (300 g) plain flour, plus extra for dusting
• ½ cup (60 g) icing (confectioners’) sugar
• 1 tsp salt
• 1 tsp red food colouring
• 1 tsp yellow food colouring
• ¼ cup (60 ml) olive oil
• sunflower oil, for frying

Instructions

1. Equally divide the flour, sugar, salt and 1⁄3 cup (80 ml) of water between two bowls and mix well.
2. To one of the bowls, add the red food colouring and to the other, the yellow. Gradually mix in more water if you need it, until you have a thick dough.
3. Place one of the mixtures on a floured board and knead until you have a stiff dough.
4. Make an indent in the centre 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.
5. Repeat this process with the other bowl of mixture, using the other half of the olive oil.
6. 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 cm (½ inch) pieces using scissors or a knife.
7. Heat enough sunflower oil for deep-frying in a deep heavy-based saucepan or wok. Using a strainer, carefully spoon dough pieces into the oil and fry until the colour deepens; it shouldn’t take longer than 5 minutes per batch. Strain them out of the oil and place on paper towel to drain.
8. Once, cool store the dabo kolo in an airtight container in a cool, dry area. They will last for months.

 

This is an edited extract from Tekebash and Saba by Saba Alemayoh, published by Murdoch Books (RRP $45.00). Photography by Alicia Taylor.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.