Cambaabur the great Somali dish from Awdal

[Kezira]

I would love to eat that, looks really delicious

It is you have to try it!

 

[Farhiya 687]

I’ve never heard of it. Looks similar to Injera. Lol maybe we call it different things.

 

[Tukraq]

I’ve never heard of it. Looks similar to Injera. Lol maybe we call it different things.

you mean anjelo, injera is the Ethiopian dish and very different

 

[Sophisticate]

I’ve never heard of it. Looks similar to Injera. Lol maybe we call it different things.

No it's not canjeero nor is it made similarly and there is no other Somali equivalent its from Zelia in Awdal and is an iteration of an older Indian recipe as conquence of it being a costal town and a trading hub.

 

[Farhiya 687]

you mean anjelo, injera is the Ethiopian dish and very different

Exactly lol.

 

[Farhiya 687]

No it's not canjeero nor is it made similarly and there is no other Somali equivalent its from Zelia in Awdal and is an iteration of an older Indian recipe as conquence of that costal town being a trading hub.

Interesting. I gotta look it up.

 

[Farhiya 687]

Does any of you guys like cambuulo? I’ve tried to like I can’t. Might give it another go lol.

 

[Tukraq]

View attachment 76988Does any of you guys like cambuulo? I’ve tried to like I can’t. Might give it another go lol.

add sugar

 

[Farhiya 687]

add sugar

Lol I do and my family adds sesame oil or oil olive. And they’re all eating it up I’m just like I’m sorry must not be Somali then.

 

[Tukraq]

Lol I do and my family adds sesame oil or oil olive. And they’re all eating it up I’m just like I’m sorry must not be Somali then.

add more thats what I do otherwise its a no for me

 

[Farhiya 687]

add more thats what I do otherwise its a no for me

Yeah that’s understandable. I’m trying to eat less sugar but except for this.

 

[Hybrid()]

I'm not the greatest at directions but hear goes. The problem with asking about exact measurements from hooyos is they constantly wing it. Uggg!

Ingredients
- 2 C wheat flour (Could add 1 C of self-rising flour and 1 C of regular wheat flour)
- 1 C sorghum flour
- 1 1/2 cups of water (guestimation)
- 1 small onion
- 4 garlic cloves
- 1 tsp of fennel seed
- 1 tsp of black seed
- 1/2 tsp of turmeric
- 1 tsp of a cooking oil (of your choice for each serving)


Directions:
- Combine 2 cups of wheat flour to 1 cup of sorghum flour and add 1 cup of water then mix.
- Separately blend 1 small onion and 4 garlic cloves 1/2 cup of water until its liquified. Then add contents to mixing bowl.
- Then add 1 tsp of fennel seed and 1 tsp of black seed along with 1/2 tsp of turmeric.
- Leave the contents covered over night on the countertop to allow for fermentation (roughly 8 hours).

When preparing:
- Use an old school black skillet/ cast iron pan aka known as dawa in Somali. Could be a typo so correct me on it.
- pre-heat pan at medium heat and add 1 tsp of cooking oil while preparing.
- And make it as you would like laxoox except you must flip it over and make it thicker.

It's also normally consumed with yogurt.

An actual real life demo would be so much better.

Khamuun/fennel seed powder is the most important ingredient. cambabuur is made same way as laxoox first then you toast them with some sugar and oil and must be consumed with sour cream or butter milk

 

[mrlog]

I've got emerging wash boards but I cook like I'm big boned. I just don't eat what I make waa decorative.