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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

11 comments:

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

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  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?

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  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

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  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.

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  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,
    Nadya

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

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

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  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

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  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.

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  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.
    fartun

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  11. Salaamu Alaikum,

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

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