Qumbe (Coconut Bars)

-

1 cup milk
2 cups sugar
2 1/4 cups unsweetened coconut; shredded
6 Tbs. flour

1. Boil the milk and the sugar in a small non-stick pot.
2. Add the coconut and cook over medium heat; stir occasionally.
3. Cook until the mixture thickens and sticks together, about 1/2 an hour.
4. Gradually add the flour and continue stirring until all the liquid is evaporated.
5. Spread the mixture out between 2 sheets of wax paper and flatten with a rolling pin. Piece
should be between 1/4 to 1/2 an inch. Lightly flour the wax paper.
6. Cut into shapes once the mixture has cooled a little.

Comments

  1. jijaJuly 28, 2008 at 8:25 PM

    Hi I was wondering how long it takes to become a hard.

    ReplyDelete
  2. jijaJuly 28, 2008 at 8:26 PM

    Hi samal alikum Tammy I was wondering how long is it supossed to take to harden.

    ReplyDelete
  3. AnonymousOctober 10, 2008 at 1:16 AM

    Jazakallah for posting this recipe, I love coconut bars.

    Masha allah am married to a wonderful husband and cooking is one of his hobbies, I told him about ur site and how we could try some of the recipe's am really looking forward to it.

    Thank you!

    ReplyDelete
  4. London a Treu Destination away from Cape TownOctober 14, 2008 at 9:15 AM

    I am so in awwhe for what you doing and believe me i am so grateful for you teaching someone like me, i dont know you yet i feel we have something in common both somali hubby and bridgingthe gap to adapt to our live choices...

    thanks for the recipe i will try them regards

    Abbey

    ReplyDelete
  5. LakshmiDecember 10, 2008 at 9:06 AM

    Interesting to know about Qumbe because we also make them here in India. Coconut bars are made from sugar or jaggery (brown sugar/molases sugar/Panela in Latin America) both of them have varied taste and they are yummy. Those bars in the pic are quite tempting. Eid Mubarak to you and your family :)

    ReplyDelete
  6. AnonymousDecember 19, 2009 at 7:15 AM

    Amazing ( maasha Allaah ) Maow from helsinki

    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