Bur

-
1 cup flour
1/2 cup water
1/4 cup sugar
1/2 ts. yeast
1/8 ts. cardamom




1. Mix all the ingredients in a bowl.
2. Let rise for 6 hours.
3. Drop teaspoon full into hot oil.
4. Remove with a slotted spoon and drain on paper towel.

Comments

  1. AnonymousSeptember 4, 2008 at 12:17 PM

    Asalam aleykum sister Tammy, I was wondering if I can use baking powder instead of yeast? Will the end result be the same?

    Thank you very much sister Tammy

    ReplyDelete
  2. TammySeptember 4, 2008 at 1:06 PM

    wa alaikum salam

    I am sorry but I don't know! Try it and let me know.

    ReplyDelete
  3. AnonymousSeptember 12, 2008 at 4:15 AM

    Assalamu alaikum uhkti, just loving your recipes marshaallaha.
    I tried this with baking powder and it came out ok.

    ReplyDelete
  4. AnonymousJuly 26, 2009 at 4:49 PM

    hjjjjjjjjjjjjjjjjj

    ReplyDelete
  5. AnonymousJune 5, 2010 at 4:07 AM

    Asalamu Alaikum sister,

    I just tried to make these and I had a couple of problems with it. Maybe you can tell me what I did wrong and if you had the same problem.

    First of all, the dough was very sticky and it was difficult getting it off the spoon when I was trying to drop them in the fryer. Should I be adding more water or is that normal? Also, I fried it at about 160 degrees tempreture and it cooked well on the outside but not so much in the inside...the dough was kind of uncooked in the middle.

    Have you tried this recipe yet? If so, how did it turn out for you?

    ReplyDelete

Post a Comment

Popular posts from this blog

Bajiya (using red lentils)

-
Image
1/2 cup red lentils water to soak 1/4 cup chickpea flour 1 ts. garlic 1 ts. ginger 2 Tbsp. cilantro 1/2 sm. chili 1. Soak the lentils for many hours; drain and blend in a food processor until the lentils are smooth. 2. Add the chickpea flour, garlic, ginger, and chili; blend until thoroughly mixed. 3. Transfer to a bowl and mix in the cilantro. 4. Drop teaspoon fulls into hot oil. 5. Remove using a slotted spoon; drain on paper towel.
Read more

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