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Enjoying Ethiopian Food: Kitfo and Dabo Kolo
By Keisha Saul

KITFO

Ethiopian Tartar Steak

 

 

 

 

 

Yield: 8 portions

Chopped beef should be freshly ground just before serving. It is served raw.

In a 9-inch skillet:

Melt 2 oz. BUTTER.

Add: 1/4 tsp. CAYENNE PEPPER

1/4 tsp. CHILI PEPPER
1 tsp. SALT and stir through thoroughly.

Add 1 1/2 Ibs. LEAN ROUND STEAK, freshly ground, mix thoroughly. Serve immediately. Do not cook.

If your guests prefer the Kitfo cooked, saute it over low heat for about 5 minutes, stirring constantly.

DABO KOLO

Little Fried Snacks

 

 

 

 

 

They will look like flat peanuts, and are served as a snack or with cocktails; and like peanuts, once you start eating them you can't stop.

In a 1-quart bowl:

Mix: 2 cups ALL-PURPOSE FLOUR

1/2 tsp. SALT


2 Tbs. SUGAR


1/2 tsp. CAYENNE PEPPER


1/4 cup OIL.

Knead together and add WATER, spoonful by spoonful, to form a stiff dough. Knead dough for 5 minutes longer.

Tear off a piece the size of a golf ball.

Roll it out with palms of hands on a lightly floured board into a long strip 1/2 inch thick.

Snip into 1/2-inch pieces with scissors.

Spread about a handful of the pieces on an ungreased 9-inch frying pan (or enough to cover bottom of pan). Cook over heat until uniformly light brown on all sides, stirring up once in a while as you go along.

Continue until all are light brown.



Recipe courtesy of University of Pennsylvania
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