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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This is a Somali recipe from . The spice is mentioned with the directions, because it is considered to be the most common spice for the area, although you can try something similar to cardomon if you like. Ingredients:
two cups warm water |
two teaspoons baking powder or one teaspoon dry yeast |
four cups all-purpose flour |
one-half cup sugar |
one-quarter teaspoon cardamom |
two tablespoons butter, margarine or vegetable oil |
one-quarter cup warm milk (optional) |
one egg, lightly beaten (optional) |
1 pinch salt |
4 cups oil (for deep frying) |
Directions:
1. 1.All pastry ingredients should be allowed to come to room temperature if they have been in the refrigerator. If using yeast: mix the yeast with a few spoonfuls of the warm water.
2. 2.In a mixing bowl combine the flour, baking powder, Sugar, and spice (cardamom is most common in Eastern Africa). Add the yeast. Mix the water, butter, milk, and egg together. Gradually add this mixture to the flour while kneading into dough. Knead until a smooth and elastic dough is formed—fifteen to twenty minutes. If using yeast: Place dough in a clean bowl, cover with a cloth, and allow to rise in a warm place for an hour or more. If using baking powder, let dough rest for several minutes.
3. 3.Divide the dough into several hand-sized pieces. Roll or press the pieces into circles about one-half inch thick. Cut circles into halves or quarters (or whatever you like). Some cooks place the doughs on a cookie sheet and let them rise a second time.
4. 4.Heat a few cups of vegetable oil to 300 degrees Farenheit in a skillet or deep pot. Fry the doughs in the hot oil, turning a few times, until they are golden brown all over. Fry only as many together as can float in the oil without touching one another. Place on paper towels to drain. Serve warm.
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