The Ethiopian Leadership Program at Yeshivat Har Etzion trains a select group of rabbis, educators and lay leaders to serve as a bridge between Orthodox Judaism and Ethiopian community practices.
As we near the end of the year, HaRav Mahbrato Solomon, Head of the Ethiopian Leadership Program (seated on the far right) observes a teacher giving a practice lesson.
In this class the teacher asked the following question,
"What Bracha Do You Make on Kolo?"
Kolo is the word for roasted barley. Dabo Kolo is eaten as a spicy crunchy snack made from wheat flour, but can also be made from tef flour (which is more commonly used to make Ethiopia's famous spongy flatbread, injera) or even chickpea flour.
The student teacher has brought in his mother's Kolo recipe with all of its listed ingredients to see if they figure out what bracha to make together!
Bein Kotlei HaYeshiva
Yeshivat Har Etzion
Gush Etzion
July 2014/Tamuz 5774
