Cambabuur recipe

The best part of the holidays is the food, especially once that have been passed through generations. As far back as I can remember I’ve always loved this dish. For my family Eid wouldn’t be eid if cambabuur wasn’t on the table. We looked forward to it the same way we looked forward to wearing our new eid outfits. Now that I have a family of my own ( and mom doesn’t live anywhere near me ) I’ve made it my mission to learn how to make it, so I too can share this tradition with my family.
Cambabuur ( pronounced ambabuur ) is basically a different variation of somali laxoox, the batter starts the same then spices are add to transform the laxoox to cambabuur. Traditionally like sourdough the best batter is achieved if you have a starter to give this dish it’s original sour, fermented taste. This recipe I’m sharing with you is a quick no starter recipe for anyone who wants to make this on the same day.
Give this a try and let me know how it turns out for you..What’s your families traditional eid dish?

Ingredients

  • 1 cup all purpose flour
  • 1/2 whole wheat flour
  • 1 tsp yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin
  • Black seed/nigella seed
  • 2 cloves crushed garlic
  • 2 cups water

Instructions

  • In a a large bowl first combine all the dry ingredients mix well.
  • Add water and mix well to avoid any lumps, set aside for 2 hours or until the batter starts to form bubbles.
  • After 2 hours the dough will be thick, slowly add about 1/4 cup of water or less until you get a semi thin consistency.
  • Heat a pan preferably on medium high. -Next using a ladle, scoop batter, gently spread batter using a circular motion over pan.
  • Cover with a lid, until the ends are light brown.
  • Cook on one side only, remove from pan, lightly grease cambabuur with oil ( this is to avoid the cambabuur from sticking to one another.
  • Serve warm and enjoy 😉
  • We like to serve this with dollop of yogurt and a drizzle of honey or sugar.

Notes

SIDE NOTE: It’s preferred to have a designated pan for your laxoox, if you’re using a new pan for the first time the first few might not come out as they should, but keep trying until you get the right texture