Cambabuur (pronounced ‘ambabuur’) is a fermented crepe like pancake, flavoured with saffron, turmeric, cumin, onion, garlic, and sometimes chilli.
It is a popular breakfast bread in Djibouti where it is eaten dipped in yoghurt. Among other Somalis it is usually drizzled with melted ghee (subag) and a sprinkle of sugar. The combination of the sour bread, spices and sugar is simply mouth watering!
Ingredients
- 1 kg of flour
- 1 litre of water or about 4 cups of water
- 1 tablespoon turmeric powder (hurud)
- ½ teaspoon black cumin (xabasuud) which can be found in most Somali or Indian grocery shops
- A pinch of ground cumin
- 2 teaspoons fennel powder (khamoon)
- 1 crushed clove of garlic
- Half an onion, finely diced
- A teaspoon of dry yeast
- A pinch of saffron powder (optional)
- A pinch of salt
- Melted ghee (subag) or yoghurt for serving with the cambabuur
- Sugar for serving if using subag
- Oil for cooking
Instructions
Preparing the cambabuur batter
You need to ferment the cambabuur so prepare the mixture the day before you want to cook the bread.
- Mix the flour in large bowl with the water and beat thoroughly with a mixture. Traditionally this is done using the hand, making a slapping sound.
- Add in the two teaspoons of the fennel powder, onion and garlic. Continue mixing. Add a little bit of water if necessary to ensure that the batter is smooth.
- Mix the yeast in a small bowl by adding water and add to the batter.
- Add the yeast and continue mixing.
- Add the saffron and black cumin and ordinary cumin.
- Cover the batter and place in a warm place overnight. We usually heat the oven, switch it off and place the batter in the oven overnight. The humidity makes the batter rise and ferment.
NB: the cambabuur batter should have the smooth consistency of pancake batter.
Cooking method
- Stir the fermented batter and add salt to taste
- Heat a teaspoon of oil in a frying pan (we have a traditional flat pan called bir daawo)
- Pour a small amount of the batter into the pan and swill it around to cover the pan. When it starts to brown flip it and cook on the other side.
- Place in a plate and drizzle with melted ghee and a sprinkle of sugar
- Continue preparing the rest of the batter in the same way.
INFO
Author : Abderazzaq Noor
Recipe by : Rahma Mohamed Muse