Muufo Baraawe

-
This bread was adapted from Barlin Ali's book Somali Cuisine.






2 c. semolina flour
1/4 c. flour
1 Tbsp. sugar
1 ts. onion powder
1 ts. garlic; minced
1/2 ts. instant yeast
1 1/4 c. warm water
salt to taste

1. Combine the flours, sugar, onion powder, yeast, garlic, and salt in a bowl.
2. Add the water and knead to make a dough.
3. Cover and set aside in a warm place for 6 hours.
4. Work the dough gently with your hands and set aside to let rise a second time.
5. Using wet hands, divide into 6 pieces.
6. Roll with the palm of your hands to form a ball.
7. Place on an oiled baking pan, spacing them 2 - 3 inches apart.
8. Cover tightly with foil and place on the lower rack of the oven for about 15
minutes or until the bottom is golden in color.


Comments

  1. YaseminApril 14, 2009 at 6:44 PM

    You are the greatest cook sister! I can't wait to try this. It looks inexpensive and pretty uncomplicated. Love you lots!

    ReplyDelete
  2. alisa@foodista.comApril 15, 2009 at 9:04 PM

    Lisa is right, this does look easy to make.Definitely will give it a go!
    Hope you wont mind but I'd love to direct Foodista readers to your site, just add this little widget here and you're all set to go, Thanks!

    ReplyDelete
  3. Bridget KlestApril 21, 2009 at 2:46 AM

    My friends and I really liked this article. It was very descriptive and worked out just like you said. Have you been to Wacanai.com ( http://www.wacanai.com/intro ). They have a bunch of articles on there. You can link your webpage to it so it drives traffic to your website to. They also give you a list of articles that have something in common with yours so you can get some new ideas.

    ReplyDelete
  4. AnonymousAugust 13, 2009 at 8:18 PM

    how long do you set it aside for the second time?

    ReplyDelete
  5. TammyAugust 13, 2009 at 10:46 PM

    until it rises again. that just depends 1 - 2 hours

    ReplyDelete
  6. AnonymousOctober 2, 2009 at 3:16 AM

    assalam aleykum tammy
    thanks for your good work. i had a question about muufo. is it 3 cups selfraising and again 1 1/2 cup flour.....which flour please. i know you are already doing brilliant work but was wondering if you could kindly put the ingredients in a measuring scale in either 0z or gram.
    as we all live in different places and cups are different.


    3 cups self-raising flour
    1 1/2 cup flour
    1/2 cup corn flour
    1/2 cup sugar
    1 Tbsp. garlic; minced
    1 Tbsp. yeast
    5 1/2 - 6 cups warm water
    oil for drizzling

    salma

    ReplyDelete
  7. ifkaDecember 1, 2009 at 5:43 PM

    honey thanks for the great work u doing but some words i can understand, can u just translate to somali i realy like to cook but i dont know!!!!

    ReplyDelete
  8. AnonymousNovember 23, 2011 at 3:56 PM

    Tammy, I think you are a wonderfull woman and your cooking is great,as a Somali woman I give you credit for what you are doing in this web.I am learning alot from you,thank you.

    ReplyDelete
  9. AnonymousFebruary 5, 2012 at 10:17 AM

    How much does this recipe make? I mean how much muufo does this recipe make??

    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