Kac-Kac

-

1 cup flour; sifted
salt
1/4 tsp. baking powder
1/8 cup butter; melted
1/2 cup sugar
1 egg
1 1/2 tsp. warm milk
oil for frying

1. In a bowl, gently blend the sifted flour, salt, and baking powder.
2. In a separate bowl, mix the butter, sugar, and egg.
3. Add the milk to the butter/sugar mixture and mix.
4. Add mixture to the flour and knead until a smooth dough is formed.
5. Cover with a damp towel and let rest in a warm spot for 30 minutes.
6. Roll out to 1/4 inch thick piece.
7. Cut into shapes. Some people cut it into diamond shapes or squares.
8. Deep fry until golden brown.
9. Drain on paper towels.

Comments

  1. AnonymousAugust 25, 2008 at 9:07 PM

    Assalamu alaykum sister,

    Thank you, thank you, thank you ;) so much for this recipe. I had this neighbor sister from Sudan and she used to make this during ramadan and i usued to eat it with sugar.

    Salam

    ReplyDelete
  2. TammyAugust 25, 2008 at 10:23 PM

    Wa alaikum salam

    I have many more great recipes to come.

    ReplyDelete
  3. AnonymousSeptember 8, 2008 at 4:17 PM

    Salaam alaikum, sister

    I made these a couple of days ago for iftar, they were so yummy. May Allah reward you! You have so much energy, mashaAllah!

    ReplyDelete
  4. AnonymousAugust 22, 2009 at 3:07 PM

    Thank You Amina for making my aftur a success...may Allah reward you Janah inshallah AMIIN!!!

    ReplyDelete
  5. AnonymousDecember 4, 2009 at 10:38 AM

    Have you ever known anyone to put some cardamon into the batter?

    ReplyDelete
  6. AnonymousJanuary 2, 2010 at 4:39 PM

    manshalla may allah bleess you

    inshalla
    AMIINBAbz

    ReplyDelete
  7. AishaFebruary 13, 2010 at 6:02 AM

    Asalamu alaikum my dear sister. I wanted to thank for your lovely recipes, this one and all the others. I have made many of your recipes and they all became very good. My husband like them all, thank you for helping me to be a good wife, JazakumuAllahu Khayra Jaza.

    Your sister in islam Aisha.

    ReplyDelete
  8. xamdiMay 31, 2010 at 8:33 AM

    sister thank you so much this web is so wonderful and i have learned a lot of somali food. please can u tell me the cornstarch and cornflour are they same i am a bit cinfuced and i couldn't find a cornstarch, so can i use the cornflour for the halwa instead the cornstarch? thank u so much jazakallahu khayra

    ReplyDelete
  9. AnonymousJune 5, 2010 at 12:13 PM

    Salam Tammy how are you
    This looks so yummy,
    i think it's also called "BUR"

    ReplyDelete
  10. AnonymousAugust 12, 2010 at 11:06 AM

    zamzam
    salam alaykum my dear sister

    i just wanna thank you sooooooo much cos i used most of ur repices and my famaly loved. im 4rom somalia but i didn't how to cook most of ur food so thank again and again and may allah reward u and protect u and ur family

    salaam

    ReplyDelete
  11. AnonymousJuly 16, 2011 at 7:57 AM

    Asalamu calaykum

    my dear sister in islam i would like to thank you for you recipes they are very helpful.They are all yummy and i am looking soo forward to your new recipes and once again thankyou

    salam

    Raiana

    ReplyDelete
  12. nwzDecember 17, 2011 at 6:00 PM

    Aslalam alaykum. I just made this and its amazing thanks so much. May Allah reward you and ur family

    ReplyDelete

Post a Comment

Popular posts from this blog

Somali Cake

-
Image
This is a very simple cake. This spongy dessert is perfect with tea or coffee. 6 eggs; separated 1 cup sugar 1/2 tsp. cardamom powder 1 cup flour; sifted 1. Whip the egg whites on high until soft peaks form. 2. Add the sugar and cardamom; continue mixing. 3. Add the egg yolks one by one. 4. Fold the flour into the mixture. 5. Bake in a pre-heated 300 F oven for 45 minutes. 6. Cool on a wire rack.
Read more

Shaah (Somali Tea) and Somali Sweets

-
Image
Shaah (Somali Tea) and Somali Sweets Shaah 2 teabags 6 cardamom pods 6 cloves 1 cinnamon stick 5 thin slices of ginger 2 cups water 1/4 c. sugar 1 cup milk 1. In a kettle, add the teabags and the water. 2. Crush the cardamom, cloves, and the cinnamon using a pedestle and mortar. 3. Add the crushed spices, ginger, and sugar to the kettle. 4. Once it has boiled, reduce heat and simmer for 5 minutes. 5. Add the milk and gently bring to another boil. NOTE: * I use a little metal strainer when pouring into a teapot. That way I don't get any pieces in the pot. * You can omit the sugar and milk while cooking and just have it on the side. Somali Sweets Shushumu Kac Kac
Read more

A Step-by-Step Guide to Making Sambusa Wrappers

-
Image
I would first like to thank my wonderful neighbor Marium for showing me how to make this. Masha'Allah, she is such an expert that she is able to make 2 stacks of eight instead of 8 stacks of 2. This delicious Ramadan favorite comes out nice and flaky. Wrappers can be made in advance and frozen. Makes 32 large sambusa/samosa 5 cups flour + extra for rolling 2 ts. salt 1/2 cup oil + extra for rolling 2 cups water oil for frying 1. Combine all the ingredients in a large bowl. 2. Knead until a smooth dough is formed. 3. Wrap in plastic wrap and let rest for 30 minutes. 4. Knead for 2 minutes and then divide the dough into 16 pieces. 5. Press down each piece to form a 3 inch circle. 6. Coat the top with oil and sprinkle with flour. 7. Make 8 stacks with 2 in each stack. 8. Press down to try to keep them equal in size. 9. Flatten with a rolling pin until each stack is about 10 inches. 10. Heat a pan on low heat. 11. Place the stacked circles in the pan. (You don't want to cook the...
Read more