Fried Sweet Dumplings (Skaramati/Burka Macaan) Petits Beignets au Sucre (Pets de Nonne)

Fried Sweet Dumplings (Skaramati/Burka Macaan) Petits Beignets au Sucre (Pets de Nonne)


If you don’t like sweets then you met your match! Beware, if you try these dumplings you will become addicted. Seriously addicted. They are sweet, crunchy, yeasty, and ‘dare-you-to-stop-at-one’ goodies. We cannot imagine iftar without these dumplings.

They are known as skaramati in Brava, Somalia. In Swahili, they are called kaimati which sounds very similar to their Arabic name luqaimat لقيمات or luqmat al-qadi لقمة القاضي. Others known them as awamat عوامات, which means the floating ones.

These dumplings, however, are different from any other type that we had. They are simply better! Try them and you be the judge. This recipe came to our family through a Bravanese family of Indian origin.

Early in the morning, the flour was mixed with homemade yoghurt. The mixture was then placed in a sunny spot until late afternoon. Then they were fried, just in time for iftar.

The recipe then underwent some changes. Instant dry yeast was added and it was fermented for a longer period. The dough should be fermented at least overnight in the refrigerator. We prefer to ferment it for two days for that yeasty taste that compliments and balances the sweet syrup.

We have tried these dumplings with vanilla as the flavouring agent, but we prefer cardamom. You could also use rose water and even add saffron if you prefer.


Si vous n’aimez pas les sucreries, vous avez là un remède! Attention, si vous essayez ces beignets vous allez devenir dépendant. Sérieusement dépendant. Ils sont sucrés, croustillants, aérés et leur surnom c’est “pas cap’ d’en manger qu’un”. Nous ne pouvons pas imaginer Iftar sans ces beignets.

Ils sont connus sous le nom de skaramati à Brava, Somalie. En Swahili, ils sont appelés kaimati, ce qui ressemble à leur nom Arabe luqaimat لقيمات ou luqmat al -qadi لقمة القاضي. D’autres les connaissent sous le nom de awamat عوامات, ce qui veut dire “ceux qui flottent”.

Ces beignets, cependant, sont différents des autres types que nous avons eu. Ils sont tout simplement meilleurs! Goûtez-les et faites vous une opinion. Cette recette est arrivée dans notre famille par une famille Bravanaise d’origine Indienne.

Tôt le matin, la farine était mélangée avec du yaourt fait maison. Le mélange était placé dans un endroit ensoleillé jusqu’en fin d’après midi. Les beignets étaient ensuite frits, juste à temps pour iftar.

La recette a subi quelques changements. De la levure chimique a été ajoutée et la fermentation a été allongée. La pâte devrait être fermentée au moins une nuit au réfrigérateur. Nous préférons la faire fermenter pendant deux jours pour qu’elle ait plus de goût et ainsi s’équilibre avec le sirop de sucre.

Nous avons essayé ces beignets avec de la vanille comme arôme, mais nous préférons la cardamome. Vous pouvez aussi utiliser de l’eau de rose et même ajouter du safran si vous préférez.




Serves 12

3 x 237 mL cups (420 g) All-purpose flour
2 tsp (10 mL) Instant dry yeast
3 x 237 mL cups (750 g) Plain yoghurt (any type)
2 x 237 mL cups (400 g) White granulated sugar

2 cups (474 mL) Water
1 tsp (5 mL) Lemon juice
1 Tbsp (15 mL) Cardamom (ground)


Waxa loo baahanyahay: 

(QW waa qaaddo weyn – midda cunnada lagu cuno) (qy waa qaaddo yar)

3 koob x 237 mL (420 g) Bur
2 qy (10 mL) Qamiir
3 koob x 237 mL (750 g) Caana Fadhi
2 koob x 237 mL (400 g) Sokor
2 koob x 237 mL (474 mL) Biyo
1 qy (5 mL) Liin dhanaan
1 QW (15 mL) Hayl shiidan

Sida loo sameeyey waxaa ka-fiirsataa ‘video’ga.

Wuxuu ku-filan yahay 12 qofood  



Pour 12 personnes

3 x 237 mL mesures (420 g) de Farine Blanche
2 cc (10 mL) de Levure Chimique
3 x 237 mL mesures (750 g) de Yaourt Nature (n’importe quelle sorte)
2 x 237 mL mesures (400 g) de Sucre en Poudre
2 x 237 mL mesures (474 mL) d’Eau
1 cc (5 mL) de Jus de Citron
1 cs (15 mL) de Cardamome (moulue) 

Preparing the dough –  Préparation de la pâte

1. Mettre la farine dans un plat.
2. Ajouter la levure chimique.
3. Verser le yaourt.
4. Bien mélanger.
5. Couvrir avec du film alimentaire et laisser reposer pendant 1 heure sur le plan de travail ( à température ambiante), puis réfrigérer jusqu’au lendemain ou jusqu’à 3 jours.

We like to ferment the dough for two days in the fridge.

Waxaan jecelnahay inaan laba maalmood qaboojiyaha u-dayno.

 Nous aimons faire fermenter la pâte pendant deux jours dans le frigo.

Preparing the syrup - Préparer le sirop

1. Mettre le sucre dans une casserole chauffée à feu moyen.
2. Ajouter l’eau.
3. Faire bouillir pendant 15 minutes.
4. Ajouter le jus de citron.
5. Ajouter la cardamome.

You can use vanilla or rose water for flavouring, instead of the cardamom.

Haylka waxaa ku-badali kartaa vanilla ama ‘rose water’ ماء الورد.

Frying the dumplings - Faire frire les beignets

1. Remplir d’huile ’une poële à frire.
2. Tremper vos doigts dans l’eau.
3. Avec le bout des doigts, prenez une petite quantité de pâte.
4. Former une petite boule avec vos doigts.
5. Avec votre pouce, pousser la pâte dans l’huile.
6. Ou remplir une demie cuillère à café de pâte.
7. Utiliser une autre cuillère à café pour pousser.
8. Pousser la pâte dans l’huile.

You can make larger dumplings and they are also great. Use medium heat to fry the dumplings.

Burka intaas ka-waawayn ayaa ka-dhigi kartaa, mana ku-xuma. Waxaad ku-shiishaa dab dhexdhexaad ah.

Vous pouvez faire des beignets plus gros, ils sont aussi très bons. Faire frire les beignets à feu moyen. 


Putting the dumplings in the syrup - Tremper les beignets dans le sirop

1. Verser les beignets dans le sirop. 2. Mélanger juste une minute ou ils absorberont trop de sirop. 3. Retirer avec une écumoire.

 If you want the dumplings to absorb a lot of syrup, brown them more and leave them in the syrup for a longer time.
The syrup must be cooled down completely before adding the dumplings.

Haddii aad rabtid inay sokkor badan nuugaan, burka sii guduudi, sokkortana waqti ka-badan u-daa.
Sokkorta waa in la-qaboojiyo intaan burka lagu ridin.

Si vous voulez que les beignets absorbent beaucoup de sirop, laissez les cuire plus longtemps et laissez les tremper dans le sirop plus longtempsLe sirop doit être complètement refroidi avant d’y verser les beignets.


Fried Sweet Dumplings (Skaramati/Burka Macaan) Petits Beignets au Sucre (Pets de Nonne)



Fried Sweet Dumplings (Skaramati/Burka Macaan) Petits Beignets au Sucre (Pets de Nonne)





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117 Responses to Fried Sweet Dumplings (Skaramati/Burka Macaan) Petits Beignets au Sucre (Pets de Nonne)
  1. khadija
    March 18, 2012 | 1:11 am


    A&L. Asalamucalykum habeen wanaagsan mansh Alaah aad iyo aad ayan ugu farxay marki aan arkay burkan aad u quruxda badan, waligay ayaan radinayay rux si fiixan iigu sharaxa, samayntiisa, aad ayad u mahadsan tihin.cuntoyinka wacan ee aad no so galisan iyo sida wacan ee aad no cawinaysan Ilahay khyr ha idinka siyo. runitii beryahan dambe jikada kama dhmaado, waxa kale oo aan idinku mahad celinya suashi an idin waydiyay ee aad sidafiican igu so jawabten.Ale ha idin xafido, nabadey

    • A&L
      March 18, 2012 | 1:41 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Walaal Khadija aad ayaad u-mahadsan tahay. Su’aasha aad qabtid waad na-waydiin kartaa, waxaana isku dayaynaa inaan kaaga soo jawaabno.

  2. xaliima sacdia
    March 18, 2012 | 3:11 am

    asc dhaamaan aad iyo aad ayaa umahadsantihiin sida aad noogu dadalaysaan wax yaabo badan ayaan meeshaan kabartay runtiijazaakalaah

    • A&L
      March 18, 2012 | 2:39 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Adigaa mahadda mudan walaal Xaliima. Khayr ayaan kuu rajaynaynaa.

  3. Manal
    March 18, 2012 | 3:43 am

    Masha Allah … I love this and surely will try to do it next weekend insha Allah …. Btw, do u have a facebook page, I would really love to check ur updates on facebook … Thanks a lot again and again .. U really made going to kitchen way toooo easy for us, I feel like being an expert in cooking looolz ,,, Illahay kheir badan ha idin siiyo insha Allah ,,, Thanks A&L :)

    • A&L
      March 18, 2012 | 2:58 pm

      Thank you, Manal. Isha-Allah we will keep sharing our knowledge. We have a facebook page, called Xawaash. However, we don’t update it as often as we should. On this website ( you can click on the facebook badge and it will take you to Abdullahi’s facebook page. You can either subscribe for the public updates or send a friend request and we will gladly accept it.

  4. Manal
    March 18, 2012 | 4:01 am

    walaalo, can i do it without waiting for 2 days??!! I mean hadaan like 6 hours dhigo??!! The other thing is, what if i dont have caanaha fadhiya, u know in Somalia there is so many unavailable things, can i use caano caadi ah oo kan laqaso ah, just like caano boore oo aan qasay??!! Please advise, coz am afraid ineysan sida laga rabo noqon :(

    • A&L
      March 18, 2012 | 3:09 pm

      You don’t have to wait for 2 days. We recommend fermenting it overnight in the fridge but if you are using the yeast and you leave the dough outside, 6 hours should be more than adequate. You cannot use milk with this recipe, but if you don’t have yoghurt, make your own. In Brava, they used to make curd from milk and vinegar. Add a tablespoon of white vinegar or lemon juice to 1 cup of fresh milk and leave it on the counter 10 minutes.

      Thank you for the question and please do not hesitate to ask any question you might have.

      Haddaadan heli karin caana fadhi, waxaad u-samaysaa sida Baraawe looga samayn jiray. Hal koob caana ah waxaad ku-dartaa hal qaaddo weyn oo qal cad ah ama 1 qaaddo weyn liin dhanaan. Bannaanka u-dhaaf 10 daqiiqo.

  5. ayan
    March 18, 2012 | 4:28 am

    waaaaaaaaaaaaaw maasha allaaah verry sweet noolaaw waligaa thnks ilaahey ha idin nabad yeelo

    • A&L
      March 18, 2012 | 3:11 pm

      Aad ayaa u-mahadsan tahay!

  6. Huda
    March 18, 2012 | 6:46 pm

    Didnt know you could add yoghurt, what a great idea! this is on my list to make like everything else lol

    • A&L
      March 18, 2012 | 7:36 pm

      We have also tried honey diluted with a little warm water in place of the syrup. It’s a healthier alternative.

      • abdirahman
        July 22, 2012 | 1:37 pm

        wow i like that idea of using honey instead of the syrup

        • A&L
          July 22, 2012 | 2:48 pm

          Thank you for the comment. Ramadan karim.

  7. khadija
    March 18, 2012 | 8:33 pm

    A&L Asalamu calaykum, walaalo waxa aan idiin shegaya in aan xalayba bilabay in an sameyo, luqmata qadigi am burkan, waxnan racay sidii aad nogu sharaxden talaagadana xalay ayn ku riday, mantana waan dubay mansha alah lagama shekayn karo macanka iyo quruxda sidii loogu noqnoqanayay waa la dhameeyay, marka aad iyo aad ayad ugu mahadsantihin, Ilahay khayr badan ha idinsiyo famaligayguna waa idin so ducaynaya, Asaxabtaydana web saidka ayan siyay iyaga oo ku faraxsan. waa salaman tihin

    • A&L
      March 18, 2012 | 8:47 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Mahadsanid. Waan ku-faraxnay inaad jeclaateen burka macaan. Qofka hadduu billaabo inuu cuno iskama joojin karo. Mar walba ha-samayn, sokkortaas badan aad ayaa loogu cayilaa. Mararka qaarkood waawayn ayaan ka-dhignaa, sokkortana dhaqso ayaan ka-saarnaa si aysan sokkor badan dhexda uga gelin. Waa casariye fiican. Midda kale sokkorta waxaad ku badali kartaa malab oo xoogaa biyo kulul lagu qafiifiyay.

  8. umu usra
    March 19, 2012 | 12:38 am

    Mashaa Allaah Tabaarakallaah!!!.A&L caadi ma tihiin waxaan aad ula yaabay sida aad ugu dubaysaan labada qaado. horay ma u arkin. aad ayaanan uga helay waayo ani fuley aan ahay waxaan ka cabsoodaa saliida kulul inaa faraha la galo oo aan ku gubto. Walaaladeey! Allaah kheyr aan lasoo koobi karin ha idinku manaysto. Alla macakum. Salaamullaahi calaykum waraxmatuhuu wabarakaatuhu.

    • A&L
      March 22, 2012 | 12:54 pm

      Ilaahay ayaa mahad leh. Waan ku-faraxnay inaad ka-hesahy burka macaan iyo habka aan u-sameynay. Aad ayaa ugu mahadsan tahay sida aad mar walba noo xiriirisid!

  9. hani abdi
    March 19, 2012 | 10:35 am

    mansha alah ilahay ajar iyo khayiir faro badan haku siiyo waan sameyiinay waligaay macaanka wax loo dhigo malah mansha alah abaayo macaan ilahay ajar fara badan haka siiyo macaaneey adigu xagee joogtaa iga soo jawaab

    • A&L
      March 22, 2012 | 12:59 pm

      Walaal aad ayaad ugu mahadsan tahay hadalladaada macaan oo qiimaha leh. Adigana khayr aan dhammaanin ayaan kuu rajeynaynaa. Annaga waxaan joognaa Canada, magaalada Kitchener ee ku-taalla Ontario.

  10. ayan
    March 19, 2012 | 12:02 pm

    scw waaaaaaaaaaaaaaaaaaaaaaaaaw thnks its verry sweet hammmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

    • A&L
      March 22, 2012 | 1:00 pm

      Thank you for the feedback! :)

  11. um hanad
    March 19, 2012 | 1:06 pm

    s.c walaal aad &aad ayaad umahadsantihiin ilaahay qeer badan ha idin siiyo masha alaah.

    • A&L
      March 22, 2012 | 1:02 pm

      Adiga iyo reerkaada oo dhan khayr fara badan ayaan idiin rajeynaynaa. Aamiin.

  12. UMASMAA,
    March 20, 2012 | 11:33 pm

    asalaamucaleekum dhamaantiin walaalehega khaaliga loowlaa xawaash jirileheen nashiit majireen kalgaceel matbakhaanasiiseen maashallaah baarakallaah fiikum malaal suala qaba o ah caana brawo cano bodhar makasamenkara oo sidee ogasameeyaa tankale buharatkagi oo hore kaga socodsaday asna seusameyaa waamahadsantahay allaah haniibarakeeyo jazaakallaahu qeeyrakum UMASMAA FROM AUSTRALIA

    • A&L
      March 22, 2012 | 1:52 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Wabaarakallaahu fiiki! Insha-Allah Caana Baraawe waan sameyn doonnaa. Caana Baraawaha waa laga sameyn karaa caana booraha. Su’aashaada kalena waan kaaga jawaabnay. Mahadsanid.

  13. umuyahya
    March 21, 2012 | 3:06 pm

    aslaamu alaykum waraxmatulahi wabarakaatu walaal masha alah tislam yadayki masha alaah wax yaabaha aad noo faaideyso mar walba waad ku mahadsan tahay jazaakalahu qeyr masha alah mar waliba aan fiiriyo wax i cajab geliyo ayaan ka arkaa thank you walal. macasalaama

    • A&L
      March 22, 2012 | 1:58 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Aad ayaa ugu mahadsan tahay faallada fiican aad soo qortay. Khayr ayaan kuu rajeynaynaa.

  14. Suad
    March 23, 2012 | 10:44 pm

    Masha Allah my version is nothing like this one. I am definitely making this one. Thank you once again for sharing your knowledge with us all.

    • A&L
      March 25, 2012 | 8:34 pm

      That is very generous of you. Thank you.

  15. ummhanan
    March 26, 2012 | 2:12 am

    Assalamu alaikum wa rehmatullahi wa barakatuhu,
    could you please tell me,how much I can add the yoghurt in cups because the one I bought contains about 907g.jazakallahu kheran

    • A&L
      March 28, 2012 | 8:13 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      You can use three cups yoghurt for three cups flour. Use the same cup for the flour and the yoghurt. Make sure that flour is no more than 420 grams, do not pack the flour into the cup. First aerate the flour before measuring.

  16. qali shegow
    April 1, 2012 | 2:12 pm

    hdaan rabo 3 cup ka yar in an sameyo maxan isku darayaa
    i mean labo qof lee an rabo in an u sameyo
    thnaks sis and bro

    • A&L
      April 2, 2012 | 12:57 am

      Waxaa isku qastaa 1 koob bur, 1 koob caana fadhi iyo 1/2 qaaddo yar oo qamiir ah.

  17. muna
    April 8, 2012 | 7:46 pm

    asa. i just made this for snack, told my kids it was somali donuts. They loved it and i couldnt stop myself from eating too.i’m afraid i’ll cook this all the time and we will gain weight lol. thanks for this delicious dumplings. want to know 750g is how many cups of yogurt? and can you please show me how to make mash mash. thanks again

  18. nancy
    April 9, 2012 | 5:38 pm

    s/c waad ku mahadsan tihiin walalayal masha Allah cuntadan aad subisen waan dubney burka macaan aniga iyo fowsiya cadey. Insha Allah qeer ayaan idin rajenaya s/c

    • A&L
      April 10, 2012 | 1:22 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Aad iyo aad ayaa u mahadsantihiin. Khayr ayaan idiin rajaynaynaa.

  19. hamdi
    April 11, 2012 | 3:14 am

    asalaam alaikum dear L&A,
    i tried this recipe but i changed it a little bit. thou it was not my intention, mine weren abit bigger than yours. and instead of making syrup, i used a plain yogurt with brown suger dip for the first time and it turn out to be great too lol. overall it was great and i look forward to trying it excatly your way next time inshallah.

    may the blessing of Allah be upon you and all muslims.

    thank you for sharing.

    • A&L
      April 11, 2012 | 11:06 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      After you make the original version let us know how it compares. For a healthier syrup you can use honey diluted with a little warm water. Thank you.

  20. deeqa
    May 16, 2012 | 10:41 am

    asc waad ku mahadsantihin sida inoogu soo bandhigten cunooyinka cajiibkaa su aal waxan idin weydina burka markan qaso hadan suga inta uu ka qamiirayo asigoo bananka yaal ma dubi kari miyaa ma daruuriyaa in aan qaboojiyaha galiyo thanks

    • A&L
      May 16, 2012 | 7:50 pm

      Qassab ma’ahan inaad qaboojiyaha gelisid. Markaad qasto 6 saacadood kaddib waa dubi kartaa. Burkaan markuu sii qamiiro wuu sii fiicnaadaa, sidaa darteed wax badan intaan qasno qaboojiyaha ayaan gelinaa dhoor maalmood ayaan ka-dubanaa.

  21. deeqa
    May 17, 2012 | 8:14 am

    asc waad mahadsantihin waan fahmay

    • A&L
      May 17, 2012 | 10:12 pm

      Adigaa mahadda mudan walaal.

  22. deeqa
    May 17, 2012 | 2:44 pm

    asc waan idin salamy waliba mid qaaliya walalaha qaaliya waxan idin weydinayan waxan sameyay burkan maanta balse waxan umaleynaya in wax iga qaldanyihin waayo burki markan sokorta ku riday wuu jilcay marka ma aqaan wax sababay waliba saliidi ayaa dhaxda ka gashay waxan is iri sokorta ayad biyaha ku badisay

    • A&L
      May 17, 2012 | 11:04 pm

      Walaal Deeqa salaanta waan kaa guddoonnay. Waxaa muuqata sokorta inay kululayd ama sidii laga rabay ma’ay u-karin. Intaadan burka dubin horta sokorta kari. Waxaa la-rabaa rubac saac inay karto ka-dib qabooji. Macmacaanka sokorta lagu rido waxaa la-rabaa ama burka inuu qabow yahay ama sokorta inay qabowdo.

  23. deeqa
    May 18, 2012 | 5:45 am

    asc mahadsanidin mar kalan dubayaa anoo raacayo sidaad iigu sharaxdeen waayo waa sax sokorta weey diiraned markan ku ridayay rubac saacna ma karin 10 mint ayaan kariyay oo kaliya hadan gartay waan ku laabanaa insha alaah thanks

    • A&L
      May 18, 2012 | 9:29 pm

      Nala socodsii siduu kuu noqday.

  24. zahra
    May 25, 2012 | 3:38 pm

    assalamu calikum waraxmatullahi wabaraktu wallal waad mahadsantahay waxaan kaa codsanaya sida loo sameyo mashmash ka, iyo waxakale oon ka codsanaya sida oo lo sameyo burka kuus kuusan oo macaan. waan samenkari waaye, canahana sida laga yeelo because canna fadhi waan way maxxaan subikara wana jacalyahay waa udhimanoya


    • A&L
      May 25, 2012 | 10:50 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Mash mash waan ka-shaqaynaynaa. burka macaan caanaha garoorta ayaad ka-qasi kartaa. Haddaadan helin waxaad isku qastaa 1 koob caano iyo 1 qaaddo qal cad ama liin dhanaa 10 daqiiqo dhig, kaddib ku-qas burka. Mahadsanid.

  25. Xafsa
    May 26, 2012 | 2:29 pm

    Asc … Mash’Allah walalayaal waa mahadsantihin, walahi wax badan ayaa idinka faa’ideeyay marka meshaas kasii wada dadaalkiina hoosha Rabi hanila garab galo..

    • A&L
      May 26, 2012 | 11:37 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Aad ayaa u mahadsan tahay.

  26. kaltumo
    June 12, 2012 | 12:42 pm

    walaal aad baad u mahadsantihiin canjeero soomaali walaalo afka hooyo maad nooga fasirtaa xoogaa gabadha waxey isku dardartay waan fahmi waayayee idinkuu mahadsan aad baan idin kaga mahad celinayaa sida waxaad taqaanaan noogu faaideyneysaan.

    • A&L
      June 12, 2012 | 6:56 pm

      Adigaa mahadda mudan walaal. Waad ku mahadsan tahay inaad na-xasuusisay. Hadduu Eebbe idmo afka hooyo waan ku-fasiri doonnaa mar dhow. Mahadsanid.

  27. CAT
    July 24, 2012 | 8:52 pm

    Hi, can the kaimatis be made a day ahead? Have a lot of things to cook for an African get together and was wondering how far ahead, I can fry and soak them in syrup. I usually just make them the day of consumption.

    • A&L
      July 24, 2012 | 10:09 pm

      You can prepare the batter ahead and keep it in the fridge for three days. You have to fry them the day of. If you fry them a day before, they will become mushy.

  28. muso
    July 25, 2012 | 11:10 am


    • A&L
      July 25, 2012 | 1:48 pm

      Dank u!

  29. jamaala
    July 30, 2012 | 8:38 am

    walaalayaal wa idin salaamay, walaahi runtii aad iyo aad ayaan oogu helay XAWAASH, maasha allah, gacantii samaysayna ilaahay ha dhowro idinkana ilaahay ha idinka abaal mariyo aamin, runtii burkan macaanka sidiisaba aad ayaan ooga helaa, waan samaystaa. dadka wax badan ayaad u faaidayseen, ilaahay ha idin ziyaadiyo. wb towfiiq,

    • A&L
      July 30, 2012 | 8:02 pm

      Wacalaykum assalaam waraxmatullaahi wabarakaatuh,
      Aad iyo aad ayaa ugu mahadsan tahay hadalada qiirada leh. Waan ku faraxnay inaad jeclaatay soo’da burka macaan. Qayr badan ayaan kuu-rajaynaynaa. Mahadsanid.

  30. Yasmina
    July 30, 2012 | 9:17 am

    Asalamu Alaykum!
    It looks great masha Allaah. I have a question; is the syrup you made enough for all of those dumplings? Or did you made more syrup?

    • A&L
      July 30, 2012 | 10:11 pm

      Wa’alaikum as-salam warahmatullahi wabarakatuh,
      It depends on how long you leave the dumplings in the syrup. The longer you leave them in the syrup, the more they will absorb. We always prepare double the amount of syrup and store it in a jar. The last time we prepared the dumplings, we used an extra cup of sugar and dipped them longer in the syrup. Thank you.

      • yasmina
        August 1, 2012 | 6:22 am

        Thank you so much for your answer!

        • A&L
          August 1, 2012 | 11:24 pm

          You are most welcome.

  31. Masked ninja
    August 7, 2012 | 10:54 am

    I wanted to ask if all purpose flour is plain flour or self raising flour.
    I don’t know which one to use. And the yoghurt I use is quite sour, so I am not sure if it will change the taste or not. I also wanted to know how many dumplings this recipe would make.
    Eagerly waiting for your reply.

    • A&L
      August 7, 2012 | 10:06 pm

      Wa’alaikum assalam warahmatullahi wabarakatuh,
      All-purpose flour is plain flour. Do not use self-raising flour for this recipe. You can use any type of yogurt as long as it is plain (not flavoured).
      We never ever managed to count the number of dumplings. Somehow they manage to disappear before we count them. :) On a more serious note, the quantity will depend on how big or small you make them. On the recipe page, we mention that it yields enough dumplings for 12 people.

  32. Masked ninja
    August 7, 2012 | 11:06 am

    Can you use sunflower oil instead of vegetable oil?

    • A&L
      August 7, 2012 | 10:12 pm

      Wa’alaikum assalam warahmatullahi wabarakatuh,
      You can use any flavourless oil.

      • Masked ninja
        August 8, 2012 | 7:16 am


        • A&L
          August 8, 2012 | 10:51 pm


  33. Masked ninja
    August 7, 2012 | 11:09 am

    Can you use an electric whisk to mix the mixture instead of mixing with spoon by hand?

    • A&L
      August 7, 2012 | 10:19 pm

      Wa’alaikum assalam warahmatullahi wabarakatuh,
      In many of our recipes we mix by hand to show those who don’t have mixers that it can be done by hand. If you have an electric whisk, go ahead and use it.

      • Masked ninja
        August 8, 2012 | 7:25 am

        Jazakumullahkhiran wa ahsanal jaza for your super quick response. I don’t think I’ll be trying these dumplings any time soon as I recently made dumplings and they were disastrous (all slimy and broken) so they had to go in the bin. I’ll need a huge amount of encouragement to try dumplings again! But if I ever do then I’ll try this excellent recipe Inshallah.
        And if you don’t want to make so many can you half the recipe to make less?

        • A&L
          August 8, 2012 | 11:15 pm

          You can make half the recipe, just divide every thing by two. Try this recipe and you won’t be disappointed. When things go wrong check what you missed in the ingredients or the directions. For inspiration, read the success stories of some of the people who commented above. Thank you.

  34. naima
    August 10, 2012 | 7:22 am

    Walaal aad baad u mahadsan tahay marka xigta waxa ban kaa
    codsan laha waxkasta horta wan ku arkay mesha lkn waxa kamaqan
    labaniyada oo laga dhigay nooc colour akhdar casan chocolate
    markaa insha allah taana noogu soo dar

    • A&L
      August 10, 2012 | 10:28 pm

      Hadduu Ilaahey yiraahdo waan soo gelin doonnaa. Mahadsanid.

  35. amira
    September 16, 2012 | 2:42 am

    abdullaahi and laila aad baan idinkugu mahad celinayaa waan sameeyay inskastoo uusan sidaan oo kale circle wareeeg iigu noqon laakiin dhadhankiisa iyo color ka waa isku dhacayaa alla maxaan idinkugu abaalgudaa illaah ha idinka farxiyo aduun iyo aaqiro walaalayal

    • A&L
      September 16, 2012 | 9:54 pm

      Aamiin. Ducada fiican ayaa abaalgud inoo ah. Mahadsanid walaal.

  36. Farhia
    September 26, 2012 | 9:08 am

    I tried ur recipe and I loved it. Thanks you for the detailed instructions and the pictures too.
    May Allah reward you for all your hard work. P.s all my family members thank you too.

    • A&L
      September 27, 2012 | 8:30 pm

      Thank you very much for your nice compliment. We are very happy you liked the dumplings. Best wishes to you and all your family.

  37. safa
    October 7, 2012 | 10:49 am

    i wish i know the meaning of the song it sounds great I’m barawani and I DON’T know chimini so sad.I will ask my grandma for the meaning.

    • A&L
      October 8, 2012 | 1:14 am

      It is a love song. He is singing about the woman he loves, who told him that she loved him and made him love her, then changed her mind.

  38. Lulwa
    October 8, 2012 | 8:32 pm

    asc.. aniga waxaa isticmaalaa saliid badal biyaha that’s good for all.

    • A&L
      October 8, 2012 | 11:55 pm

      Ma-fahmin waxa aad ka-waddo. Biyaha sokorta ayaan ku-karinay. Soo’da biyo kale ma-lahan.

  39. Elin
    October 11, 2012 | 3:22 pm

    First of all; loooove your website. I love somali food and by following your recipes I can actually make it too, with confidence :) However I did not succeed with the dumplings. I am pretty sure that I added too much flour. I read some comments and saw that you recomend that they are fried the day of consumption. My question is as followed; if you make more than you are able to eat that day (if possible) can you put them in the freezer?

    • A&L
      October 11, 2012 | 8:51 pm

      Thank you very much for your fabulous comment. When we prepare a large batch we keep some of the batter in the fridge for up to a week, as it gets better every day. We don’t recommend freezing them. Once you drop them in the syrup, they have to be eaten or they will become mushy regardless whether you refrigerate or freeze them. Thank you for your question.

  40. idiley
    December 20, 2012 | 9:08 pm

    thank you guys alot for showing how to make buurmacaan i was wondering how do ppl cook tat but after seen this video its easy nd simple thnkz again.

    • A&L
      December 21, 2012 | 9:23 pm

      Thank you very much for taking the time to comment. We hope you will like it after you make them your self.

  41. idiley
    December 20, 2012 | 9:13 pm

    oh i fotgot to say i loooove this webside i think i check it on everyday just for the heck…….Asalamu aleykum.

    • A&L
      December 21, 2012 | 9:27 pm

      We are happpy you like the website and thank you for being a fan.

  42. ....
    January 20, 2013 | 12:58 pm

    this is killing me it looks so delicous my grandmother made it and it was delicous

    • A&L
      January 20, 2013 | 9:27 pm

      We hope you make them soon. Make sure you have someone to share with. It is easy to over eat them.

  43. MC
    March 25, 2013 | 3:17 pm

    Thank you so much for these recipes, makes my life so much fun and easier! Quick one, can I substitute the white sugar crystals with brown sugar crystals or will the brown sugar affect how the dumplings look?

    • A&L
      March 26, 2013 | 1:17 am

      You are most welcome. You can use brown sugar if you like but they will look darker. Thank you for the question.

    May 7, 2013 | 12:40 am


    • A&L
      May 8, 2013 | 12:44 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Wuxuu u baahan yahay ugu yaraan lix saacadood inuu qamiiro. Markuu sii qamiiroba wuu sii fiicnaadaa.

  45. siham
    May 12, 2013 | 8:32 am

    scw aad ayaad ugu mahadsantahiin wabkaan aad iyo aad u quruxda badan ilaah ha qeer ha niiga siiyo burkaan familkeyga aa aad u jecel waxaana u sameeyaaa ramadanka magaciisana waxaa la yiraahdaa القمة القادي aniga iyo jiko iskuma aan fiicnin lakin wabkaan ahaantiisa aan u jeclaadey shukran

    • A&L
      May 13, 2013 | 8:07 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waa ku mahadsan tahay faallada fiican. Waan ku faraxnay inaad jeclaatay. Qayr ayaan kuu rajaynaynaa.

  46. Susu
    July 14, 2013 | 12:41 pm

    Salaam Alaikum,

    Can you tell me the quanitities of ingriedients i should use to make for two people?

    Thanks in advance

    • A&L
      July 14, 2013 | 11:12 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      You can use one third of the recipe. Divide everything by three.

  47. Ahlam
    July 27, 2013 | 3:02 pm

    I really want to make this but is it necessary to refrigerate overnight? I only have a couple of hours to spare?

    • A&L
      July 27, 2013 | 3:33 pm

      If you are pressed for time, add 1 egg and reduce the yogurt by 2 tablespoons. This way, you can fry them after just a couple of hours.

  48. Ayan
    January 3, 2014 | 2:45 pm

    Waan idin salaamay dhamaantiin,

    Salaan kadib waxaan ku noolahay wadanka Minnesota,USA marka waxaan waayay one tub of yogurt oo ah 750grams. I found 650grams and 907grams of tubs, but I can’t find 750grams tub yogurt. Can you please help me. Is it okay If I use the 650gram tub yogurt with less flour? Like 2cups instead of 3cups of flour. Thank you for taking the time to answer my questions.
    Aad ayaa idinka mahad celinaa waqtigiina qaaliga ah iyo fikradiina wanaagsan.Jizakallah.

  49. ibtisaam
    January 5, 2014 | 6:41 am

    mashallah runtii cuntadaan aad iyo aad baan uga helay allahana idinaka ha idin barakeeyo thanks

  50. sumaya
    June 14, 2014 | 7:18 pm

    Waan idiin salaamay marka hore walaalyaal.
    These are super good I tried it last Ramadan and they were super good I like the fact that you can refrigerate the batter up to a week. My question is if I don’t want to put them in the syrup can I just eat them that way maybe with basbaas I just wanna try a little different I know you guys made bur-saliid already but I just wanna try it this way. JAZAAKA ALLAH QAYR

    • A&L
      June 18, 2014 | 6:46 pm

      Waa ku mahadsan tahay salaanta wacan walaal.

      We like them sweet. However you can try them with basbaas and let us know. Thank you for your kind comment.

  51. r
    July 4, 2014 | 2:51 pm

    I followed the recipe as shown here, but it didn’t turn out well. I prepared it and left it in the fridge, but took it out and left it out for couple of hours. I didn’t manage to make any that day and put it back in the fridge. So, i decided to take it out the next day and fry. But it turned out soggy and sucked up a lot of oil. What did i do wrong?

    i left it out for few hours before i started making them.Also, temperature was at 5 i then changed temperature but still no difference.



    • A&L
      July 5, 2014 | 12:49 am

      If you the oil is too hot, they quickly brown on the outside and do not develop a hard shell. Fry them at a lower temperature and for a longer time. That should take care of the problem.

  52. Aisha
    July 4, 2014 | 3:04 pm

    Asalamu Alaykum, I love your channel. I wanted to ask can you use self raising flour instead? We use this in the uk. Jzk

    • A&L
      July 5, 2014 | 2:55 am

      The flavour and texture will be different.

  53. nena
    July 7, 2014 | 6:41 am

    Asc walaal waad mahadsantihiin. Waxaan jeclaan lahaa inaa idin waydiyo qayaasta maxayelay aniga waxan ku noolahay sweden waxaana isticmaalna dl marka koobka ma lamidyahay dl mise waa koobcaadi.

  54. Umuhamim
    July 10, 2014 | 4:28 pm

    Asselamu Aleykum,
    I prepared this sweet dumplings last time and turned extremly nice. But I was wondering if I can skip the syrup since it is very sweet and to substitute by a powder sugar. Will it be ok? or is there any other options?
    Thank you.

    • A&L
      July 10, 2014 | 4:57 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      You can use honey instead.

  55. أم عبدالله
    October 28, 2014 | 2:58 am

    هل يجب أن يكون الزبادي في درجة حرارة الغرفة؟ وشكرا على الاتقان

    • A&L
      November 3, 2014 | 1:30 am

      استعملناه باردا

  56. Ekram
    September 6, 2015 | 4:14 pm

    Is there an alternative for the yorgot ?

  57. Maggie
    April 27, 2018 | 9:45 am

    Can I put a well done liquimat in the fridge to fry it tomorrow?

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.