Bur Macsharo

1/4 c. semolina flour
1 c. flour
1/4 c. sugar
1 ts. yeast
1 ts. cardamom powder
1 c. warm water
oil for frying
salt to taste

1. Mix all the ingredients in a bowl until the batter is smooth and free of lumps.
2. Cover and let rise for at least 2 hours.
3. Heat a pan over low heat.
4. Oil the pan with a little oil (just a drop to make the pan shinny) and pour about 1 cup of the batter in it.
5. Cover and cook until the bottom is golden brown.
6. sprinkle a small amount of oil on top and flip.
7. Cook until golden.

While this looks like muffo, it has a totally different taste and texture.

Taken from Barlin Ali's book Somali Cuisine


  1. I'v made this often for evening snack tammy.. Pic looks yummy.. Do check my first event FIL roundup@!!

  2. Hey, assalamu alaikum,

    When a recipe calls for oil, could you guestimate how much oil to use? I'm in the midst of making it, and am worried I used too much.

    Also, have you ever experimented with making foods that are traditionally fried without frying them? Or is that a major faux pas in somali cooking?

  3. Hi! Thanks for the great meal however I tried this muffa. Unfortunately it did not raise after two hours, do we use plain flour or self raising flour???

    With Thanks- Fatima

  4. I used regular flour. Maybe the yeast didn't activate? After 2 hours, what did your batter look like? It wouldn't increase in too much volume, however it would become all bubbly.

  5. Assalam Aleycum, Masha-Allah you have great recipes. I am trying to make Muffa, but I don't know where to get semolina flour. Can you help me!
    Jazakillahu Khayr,

  6. Where are you located? Semolina flour can be found at most grocery stores.

  7. Assalam Aleycum, I wanted to make bur macsharo not muffa sorry about that. I am located in mankato.
    Thank u,

  8. asalamallekum sister

    i love ur recipes but as i was trying to make the bur today it worked out not so good. so i was just wondering if u could please help me on that, so my question is, how thick should it be? and what if i use cocont milk instane of cardamom? does it really matter either of those?

    thank you so much
    and may Allah reward you with the best of what you wish.. ameen

  9. Assalamu Alaikum Sadiya

    Is this the bur recipe you tried? When I made this it had the same consistency as a very thick pancake batter. It looked like muffo but more oily.

    Well as for the substitutions, you would have to alter the liquid amount since cardamom is dry.

  10. wow mansha Allah this looks soo yummy! sister i realy think u are a true hero to the somali community because ur saving women who dont know how to cook like me for starters. it is so genorous of u to share ur recipes with rest of the people especially Somali women. Once again thank u very much.

  11. Salaamu Alaikum,

    How do you get the oil out of the cooked Bur, there was too much of it in mine. Thank you.


Post a Comment

Popular posts from this blog

A Step-by-Step Guide to Making Sambusa Wrappers

Somali Rice with Raisins and Onion Garnish served with Sweet Sukkhar and Fried Potatoes

Somali Cake