St. Peter' s decked out for Palm Sunday during Matins.
Today was Palm Sunday for Orthodox Christians (we’re not in sync with the Western churches this year unfortunately- I still don’t get all the calendar stuff personally, but ah well), so our church was beautifully decorated with a ton of palm fronds, and each person held a frond and a candle for the entire service… so pretty. One more week until Pascha, which is exciting! I’m looking forward to packing a big basket with the ham sausage sold at church this year, as well as other goodies like meatballs, cheese, and Mini Eggs. Kyle’s also going to try baking kulich again, even though previous attempts have resulted in a completely inedible yeasty brick weighing several pounds.
In other news, Kyle has tried to make another Ethiopian dish called dabo kolo. They’re these little fried crunchy bread balls with a bit of kick to them- they’re pretty simple to make, and pretty addictive!
Kyle’s Dabo Kolo Recipe
(I’d give credit where credit is due, but I don’t know where he found this!)
In a 1-quart bowl mix:
2 cups all-purpose flour
1/2 tsp salt
2 tbsp sugar
1/2 tsp cayenne pepper (or, if you have berbere, use that, but just a bit!)
1/4 cup oil
Knead together and add water, spoonful by spoonful, to form stiff dough. Knead dough for 5 minutes longer. Tear off a piece the size of a golf ball, and roll it with your palms on a lightly floured surface to make a long snake shape about 1/2 inch thick. Snip with kitchen scissors into 1/2 inch pieces.
Kyle rolling and cutting dabo kolo dough.
Raw bits of dabo kolo.
Spread a handful of the pieces on an ungreased 9-inch frying pan (or enough to cover the bottom of the 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.
Dabo Kolo!
Now, keep in mind that these are pretty spicy, so if you aren’t a big fan of spicy stuff, you’ll want to significantly cut the amount of cayenne or berbere you put in these. Yum! (Also, Kyle notes that he thinks these should have olive oil instead of vegetable oil in the recipe, based on our results. I also think it would be fun to toss them in some kind of seasoning, but I can’t think of what!)
St. Peter' s decked out for Palm Sunday during Matins.
Today was Palm Sunday for Orthodox Christians (we’re not in sync with the Western churches this year unfortunately- I still don’t get all the calendar stuff personally, but ah well), so our church was beautifully decorated with a ton of palm fronds, and each person held a frond and a candle for the entire service… so pretty. One more week until Pascha, which is exciting! I’m looking forward to packing a big basket with the ham sausage sold at church this year, as well as other goodies like meatballs, cheese, and Mini Eggs. Kyle’s also going to try baking kulich again, even though previous attempts have resulted in a completely inedible yeasty brick weighing several pounds.
In other news, Kyle has tried to make another Ethiopian dish called dabo kolo. They’re these little fried crunchy bread balls with a bit of kick to them- they’re pretty simple to make, and pretty addictive!
Kyle’s Dabo Kolo Recipe
(I’d give credit where credit is due, but I don’t know where he found this!)
In a 1-quart bowl mix:
2 cups all-purpose flour
1/2 tsp salt
2 tbsp sugar
1/2 tsp cayenne pepper (or, if you have berbere, use that, but just a bit!)
1/4 cup oil
Knead together and add water, spoonful by spoonful, to form stiff dough. Knead dough for 5 minutes longer. Tear off a piece the size of a golf ball, and roll it with your palms on a lightly floured surface to make a long snake shape about 1/2 inch thick. Snip with kitchen scissors into 1/2 inch pieces.
Kyle rolling and cutting dabo kolo dough.
Raw bits of dabo kolo.
Spread a handful of the pieces on an ungreased 9-inch frying pan (or enough to cover the bottom of the 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.
Dabo Kolo!
Now, keep in mind that these are pretty spicy, so if you aren’t a big fan of spicy stuff, you’ll want to significantly cut the amount of cayenne or berbere you put in these. Yum! (Also, Kyle notes that he thinks these should have olive oil instead of vegetable oil in the recipe, based on our results. I also think it would be fun to toss them in some kind of seasoning, but I can’t think of what!)
St. Peter' s decked out for Palm Sunday during Matins.
Today was Palm Sunday for Orthodox Christians (we’re not in sync with the Western churches this year unfortunately- I still don’t get all the calendar stuff personally, but ah well), so our church was beautifully decorated with a ton of palm fronds, and each person held a frond and a candle for the entire service… so pretty. One more week until Pascha, which is exciting! I’m looking forward to packing a big basket with the ham sausage sold at church this year, as well as other goodies like meatballs, cheese, and Mini Eggs. Kyle’s also going to try baking kulich again, even though previous attempts have resulted in a completely inedible yeasty brick weighing several pounds.
In other news, Kyle has tried to make another Ethiopian dish called dabo kolo. They’re these little fried crunchy bread balls with a bit of kick to them- they’re pretty simple to make, and pretty addictive!
Kyle’s Dabo Kolo Recipe
(I’d give credit where credit is due, but I don’t know where he found this!)
In a 1-quart bowl mix:
Knead together and add water, spoonful by spoonful, to form stiff dough. Knead dough for 5 minutes longer. Tear off a piece the size of a golf ball, and roll it with your palms on a lightly floured surface to make a long snake shape about 1/2 inch thick. Snip with kitchen scissors into 1/2 inch pieces.
Kyle rolling and cutting dabo kolo dough.
Raw bits of dabo kolo.
Spread a handful of the pieces on an ungreased 9-inch frying pan (or enough to cover the bottom of the 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.
Dabo Kolo!
Now, keep in mind that these are pretty spicy, so if you aren’t a big fan of spicy stuff, you’ll want to significantly cut the amount of cayenne or berbere you put in these. Yum! (Also, Kyle notes that he thinks these should have olive oil instead of vegetable oil in the recipe, based on our results. I also think it would be fun to toss them in some kind of seasoning, but I can’t think of what!)
St. Peter' s decked out for Palm Sunday during Matins.
Today was Palm Sunday for Orthodox Christians (we’re not in sync with the Western churches this year unfortunately- I still don’t get all the calendar stuff personally, but ah well), so our church was beautifully decorated with a ton of palm fronds, and each person held a frond and a candle for the entire service… so pretty. One more week until Pascha, which is exciting! I’m looking forward to packing a big basket with the ham sausage sold at church this year, as well as other goodies like meatballs, cheese, and Mini Eggs. Kyle’s also going to try baking kulich again, even though previous attempts have resulted in a completely inedible yeasty brick weighing several pounds.
In other news, Kyle has tried to make another Ethiopian dish called dabo kolo. They’re these little fried crunchy bread balls with a bit of kick to them- they’re pretty simple to make, and pretty addictive!
Kyle’s Dabo Kolo Recipe
(I’d give credit where credit is due, but I don’t know where he found this!)
In a 1-quart bowl mix:
Knead together and add water, spoonful by spoonful, to form stiff dough. Knead dough for 5 minutes longer. Tear off a piece the size of a golf ball, and roll it with your palms on a lightly floured surface to make a long snake shape about 1/2 inch thick. Snip with kitchen scissors into 1/2 inch pieces.
Kyle rolling and cutting dabo kolo dough.
Raw bits of dabo kolo.
Spread a handful of the pieces on an ungreased 9-inch frying pan (or enough to cover the bottom of the 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.
Dabo Kolo!
Now, keep in mind that these are pretty spicy, so if you aren’t a big fan of spicy stuff, you’ll want to significantly cut the amount of cayenne or berbere you put in these. Yum! (Also, Kyle notes that he thinks these should have olive oil instead of vegetable oil in the recipe, based on our results. I also think it would be fun to toss them in some kind of seasoning, but I can’t think of what!)