Bread & bakes


Dabo kolo

 Crunchy spiced bread snacks from Ethiopia

One could quite easily call these toasted bread bits the crisps of Ethiopia. Surprisingly these savoury snacks are an accompaniment to coffee, as are popcorn and peanuts! This recipe has some extra poppy seeds in the dough, which adds a lovely nutty flavour.

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Quantity: Serves 6


350 g flour
125 g whole-wheat flour
1 tablespoon sugar
½ teaspoon salt
60 ml oil
2 tablespoons berbere (see recipe berbere spice p..)
1 tablespoon coarse sea salt
2 tablespoons poppy seeds


Start by pre-heat ing the oven to 175°C. Meanwhile, in a large mixing bowl, sift the flours, sugar and salt, stir in the oil then gradually combine with about 250 ml water, until the mixture becomes thick and firm. Turn onto a floured surface and knead to stiff dough. Now divide the dough into 2 portions, roll both out to a 30x 30 cm. square and sprinkle with ¼ of the salt, the berbere and the poppy seeds. Next fold each in half and then in half, roll out a second time and cut into long, thin cm. strips, then cut each strip into bite- sized pieces of about 4 cm. Spread on an oiled baking sheet and bake in the oven for about 20 minutes, stirring every so often to ensure even browning. When cool store in an airtight container.

Though not in keeping with tradition, these snacks are delicious with cold beer.