🇹 Ethiopian · Desserts
🍪 Ethiopian Dabo Kolo Sweet
ጣፋጭ ዳቦ ቆሎ — Tafach Dabo Kolo
Ethiopian Sweet Dabo Kolo — the sweeter, richer dessert version of the traditional crunchy Dabo Kolo (ETH162). Made with more honey, less flour, and the addition of sesame seeds. Served as a dessert sweet with coffee rather than a snack.
The sweet Dabo Kolo for dessert is richer and more indulgent than the snack version — more honey, sesame seeds for texture, and the full Ethiopian spice profile of cardamom and cinnamon.
Ingredients
Equipment: Bowl, Oven at 170°C
- 2 cups all-purpose flour
- 4 tbsp honey
- 2 tbsp sugar
- 2 tbsp sesame seeds
- 1 egg
- 2 tbsp oil
- ½ tsp cardamom
- ¼ tsp cinnamon
- ¼ tsp fenugreek
- ½ tsp baking powder
- ¼ tsp salt
- 3 tbsp water
Method
- See ETH162 for base method — add egg, more honey, and sesame seeds.
- Mix all ingredients to a firm dough.
- Roll into ropes. Cut into 1cm pieces.
- Spread on baking sheet.
- Bake at 170°C 22—25 minutes until golden and completely crisp.
- Cool completely.
Chef Tips
- Richer than standard Dabo Kolo — must still be completely crisp.
Common Mistakes to Avoid
- Underbaking.
The Science
See ETH162.
Nutrition (per serving)
Health Benefits
- Sesame calcium.
- Honey antimicrobial.
Cultural Note
Sweet Dabo Kolo is the dessert table version of the snack basket version — the same form, elevated by more honey and sesame into something that earns its place after a meal.
Storage & Serving
Storage: Airtight container — 3 weeks.
Reheating: Not needed.
Serve with: With Ethiopian coffee as a dessert, At celebrations