The kolo making steps with makuya - Ethiopian kolo recipe | Cooking Queen

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa provides a similar texture while being gluten-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Preheat oven to 350° F.

Mix together dry ingredients (flour, berberé, sugar, and salt).

Slowly add the water and mix to form a thick paste.

Remove the mixture from the bowl and knead it on a lightly floured surface for a few minutes to form a thick dough.

Add the softened butter and knead for an additional five minutes.

Let the dough rest in a cool place for ten minutes.

Divide the dough into handful‐size pieces and roll these into long 'pencils' not quite as thick as your small finger.

Cut these rolls into pieces, each piece no longer than finger‐width.

Place on a greased baking sheet.

Bake 20 ‐ 30 minutes, stirring or shaking the pan a few times to prevent sticking, and checking to make sure they aren’t burning.

When done, remove from oven and allow to cool completely.

Store in a dry airtight container.

Cooking Techniques

Equipment Needed

Spice Level: