Ambabur (Cambaabur) Ambabur لحوح بالبهارات

Ambabur (Cambaabur) لحوح بالبهارات

 

This flat bread is very popular as a breakfast item that is usually served during the Eid. It is similar to Anjero but it has additional ingredients that make it different. Ambabur has different spices added to the batter that give it a special taste. The types of spices added can vary from one region to the other. The spices most often added are: fennel seeds, cumin seeds, nigella seeds (black seeds), and turmeric powder. In addition to these, garlic and onion are also added.

Ambabur is very popular in Djibouti and could possibly be the place it originated. What we find interesting is the flavour combinations and the way it is served. Even though it has a savoury base, it is sprinkled with sugar and drizzled with melted ghee. The sweetened ambabur is then served with yogurt for a sweet and tangy combination.

In this recipe, we have used a combination of self-rising flour and instant dry yeast in order to speed up the fermentation process. This way, the fermentation time is reduced to 2 hours. Leftover batter can be stored in the fridge for a couple of days and when combined with a new batter, it will give the ambabur a nice sour taste. 

 

Cette galette est très populaire comme aliment du petit déjeuner servi traditionnellement pendant l’Eid. Elle ressemble à l’Anjero mais elle a des ingrédients supplémentaires qui la rendent différente. On ajoute des épices différentes à la pâte de l’Ambabur qui lui donnent un goût spécial. Les épices ajoutées peuvent varier d’une région à l’autre. Les épices le plus souvent utilisées sont: graines de fenouil, graines de cumin, graines de nigelle (graines noires), et poudre de curcuma. En plus de celles-ci, on ajoute aussi de l’ail et de l’oignon.

L’Ambabur est très populaire à Djibouti qui pourrait être son pays d’origine. Ce que nous trouvons intéressant c’est le mélange des saveurs et la façon dont on sert la galette. Même si c’est un aliment salé à la base, il est assaisonné avec du sucre en poudre et du ghee fondu. L’Ambabur sucrée est servie accompagnée de yaourt pour former une combinaison sucrée et acidulée.

Dans cette recette, nous avons utilisé un mélange de farine avec levure incorporée et de levure instantanée pour accélérer le processus de fermentation. Comme ça, le temps de fermentation est réduit à 2 heures. La pâte qui reste peut être conservée au réfrigérateur pendant deux jours, puis ajoutée à une nouvelle pâte, elle donnera à l’ambabur un bon goût aigre.

 

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

Yields 16 Ambabur

½ tsp (2.5 mL) Fennel seeds
½ tsp (2.5 mL) Cumin seeds
½ tsp (2.5 mL) Nigella seeds (black seeds)

1 + 2 cups (710 mL) Water
½ cup (95 g) Coarse semolina
1 Garlic clove

¼ Onion
⅛ tsp (pinch) Turmeric powder

1 tsp (5 mL) Instant dry yeast
½ tsp (2.5 mL) Salt

1 Tbsp (30 mL) Granulated sugar
2 cups (280 g) Self-rising flour 

 

Waxa loo baahan yahay:   

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

Waxaa laga sameyn karaa 16 cambaabur

½ qy (2.5 mL) Shoomar
½ qy (2.5 mL) Kaamuun (xawaash dhuudhuub)
½ qy (2.5 mL) Xabbad sooda
1 + 2 koob (710 mL) Biyo
½ koob (95 g) Sarreen aan aad loo shiishiid
1 Tuun (toon)
¼ Basal
⅛ qy (far iyo suul) Huruud shiidan
1 qy (5 mL) Qamiirka degdegga ah
½ qy (2.5 mL) Cusbo
1 QW (30 mL) Sokor
2 koob (280 g) Burka qamiirka leh

 

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL; 1 cs = 15 mL; 1 cc = 5 mL) mesures à ras
Pour 16 Ambabur
½ cc (2.5 mL) de Graines de Fenouil
½ cc (2.5 mL) de Graines de Cumin
½ cc (2.5 mL) de Graines de Nigelle (graines noires)
1+2 mesures (710 mL) d’Eau
½ mesure (95 g) de Semoule Gros Grain
1 Gousse d’Ail
¼ d’Oignon
⅛ cc (une pincée) de Curcuma en Poudre
1 cc (5 mL) de Levure Instantanée
½ cc (2.5 mL) de Sel
1 cs (30 mL) de Sucre en Poudre
2 Mesures (280 g) de Farine avec Levure Instantanée

Steps for preparing Ambabur - Étapes pour préparer l’Ambabur

1. In a grinder, combine the fennel, cumin, and nigella (black) seeds. Grind well. 2. In a blender, combine 1 cup water, semolina, garlic, and onion. Blend well. 3. Add the rest of the ingredients. 4. Blend well. 5. Let the batter ferment for 2 hours or more. 6. Scoop enough batter, depending on the size of the pan you are using, and cook until the batter dries up in the pan.

1. Waxaa isku shiiddaa shoomarka, kaamuunta, iyo xabbad soodada. 2. Khallaadka waxaa ku-shubtaa koob biyo ah iyo sarreenka, kaddibna ku-rid toonta iyo basasha. Si-fiican u-shiid. 3. Maqaaddiirta kale ku kor dar. 4. Si-fiican u-shiid. 5. Cajiinka dhig muddo 2 saacadood ama ka-badan . 6Cajiinka inta aad soo dareysid wuxuu ku-xiran yahay birta aad isticmaaleysid cabbirkeeda. Haddaadan rabin inuu cambaaburka dhinacyada ka-qalalo, cajiinka birta dhinacyadeeda ha gaarsiinin.

1. Dans un moulin, mélanger le fenouil, le cumin, et les graines de nigelle (noire). Bien moudre. 2. Dans un blender, mélanger 1 mesure d’eau, la semoule, l’ail, l’oignon. Bien mixer. 3. Ajouter le reste des ingrédients. 4. Bien mixer. 5. Laisser fermenter la pâte pendant 2 heures ou plus. 6. Prélever une quantité de pâte suffisante pour remplir la poêle (suivant sa taille). Cuire jusqu’à ce que la pâte soit sèche.

Ambabur (Cambaabur) لحوح بالبهارات

 

Ambabur (Cambaabur) لحوح بالبهارات

 

 

 

 

 

 

 

 

 

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42 Responses to Ambabur (Cambaabur) Ambabur لحوح بالبهارات
  1. Fowzia
    August 18, 2012 | 11:30 pm

    Assalamu Caleykum Cabdillaahi iyo Layla,ciid mubaarik! Ilaahay ha inaga aqbalo dhamaanteen rabadaantaynu maanta dhamaynay hana inoogu dambi dhaafo(aamiin)
    aad baad ugu mahadsantahay sawirka qurxoon ee magaaladaydii.
    KHAATUMO STATE OF SOMALIA!!!
    walaashiin Fowzia

    • A&L
      August 20, 2012 | 4:34 pm

      Wacalaykum assalaam waraxmatullaahi wabarakaatuh,
      Aamiin walaal, ducadaada Ilaahey ha inoo wada aqbalo. Waxaan rajaynaynaa Cambaaburka inaad jeclaatay. Qayr ayaan kuu rajaynaynaa. Ciid Wanaagsan.

  2. hani abdi
    August 19, 2012 | 6:44 am

    ciid wanaagsan layla iyo Cabdullaahi walaaleheena sharafta leh.

    • A&L
      August 20, 2012 | 4:35 pm

      Waa ku-mahadsan tahay hambalyada. Ciid Wanaagsan.

  3. saabiriina
    August 19, 2012 | 12:26 pm

    ciiiiiiiiiiiiiiiiiiiiiiiiiiiid mubaarak laylo iyo Cabdullaahi sanadkaan sanadkiisa ku gaara cimri dheer iyo cibaado suuban xaabibti

    • A&L
      August 20, 2012 | 4:37 pm

      Aamiin. Waa ku-mahadsan tahay ducada fiican. Ciid wanaagsan.

  4. Ugly
    August 19, 2012 | 2:54 pm

    ASC

    Thxz for teaching me this recipe it’s great I guess

    • A&L
      August 20, 2012 | 4:38 pm

      You are most welcome. Happy Eid.

  5. nasra
    August 21, 2012 | 10:18 am

    Eid.Mubarak. kulu caamen wa antum bi kheir…

    • A&L
      August 21, 2012 | 10:39 pm

      Ciid Wanaagsan walaal. كل عام وأنت بخير وصحة وسلامة

  6. umu Akram
    August 23, 2012 | 5:53 am

    asc ciid wanaagsan walaalkiis and walashiis bacdal ciid mansha allah aad baan uga helay cambaabur ka walalkiis waa maxay shoomar inta kale waan gartay ilaahey ajir aan lasoo kobi karin haka siiyo dhamantiin aamiin

    • A&L
      August 23, 2012 | 10:12 pm

      Wacalaykum assalaam waraxmatullaahi wabarakaatuh,
      Ciid wanaagsan. Shoomar (fennel seeds) wuxuu u-egyahay xawaaji dhuudhuub, wax yar ayuu ka-buurbuuran yahay, caraf fiicanna ayuu leeyahay. Mahadsanid.

  7. Qaali
    August 23, 2012 | 1:47 pm

    Aslamucaleykum Warxamatullahi Wabarakatahuu. Salaan kadib walashey Leyla iyo Walaalkey Abdullahi waxaan in leyhay qeyr aan dhamaan allah in siiyo Allahuma Aaamiin. Intaas kadib Walalayal waxaan in ka cod sanaya in ad inoo sagalisaan DOLMA qaabka loo sameeyo JZKLH.

    • A&L
      August 23, 2012 | 10:28 pm

      Wacalaykum assalaam waraxmatullaahi wabarakaatuh,
      Adigana qayr badan oo aan dhammaan ayaan Ilaahey kaaga baryaynaa. Hadduu Ilaahey yiraahdo Dolma ama Maxshi waan soo gelin doonnaa. Mahadsanid walaal.

  8. Julanaar
    August 24, 2012 | 2:51 pm

    Hi, Eid Mubarak kulu 3am wa etnum bi kheir! I just wanted to know if you can play with the ingredients and create a sweet version of this recipe rather than this savoury one? Cheers.

    • A&L
      August 24, 2012 | 11:31 pm

      Yes you can. We like it when people get creative with recipes. Eid Mubarak.

  9. samira saafi
    August 25, 2012 | 12:08 pm

    waad mahad san tihiin sida aad wax walba noola socodsiisaan, waxaan idinka codsanayaa inaad ii sheegtaan sida lo sameeyo xulbada iyo waxa magaceeda lagu yiraahdo afka qalaad idinkoo raali ah waxaa laygu yiri waxay daawo u tahay waxyaalo badan jazaka laahul qayr samira6000@hotmail.co.uk

    • A&L
      August 26, 2012 | 9:36 pm

      Adigaa mahadda mudan walaal. Xulbada waxaa loo yaqaannaa fenugreek. Hadduu Ilaahey yiraahdo waan soo gelin doonnaa. Mahadsanid.

  10. saabiriina
    August 27, 2012 | 2:39 pm

    as wr wb layla see tahay walaasheey rooti sida loo smaeeyo ma soo galin kartaaa plz

    • A&L
      August 27, 2012 | 10:27 pm

      Hadduu Ilaahey yiraahdo waan soo gelin doonnaa.

  11. ameerali
    August 30, 2012 | 1:03 am

    ru guys eid vacation or wat?

    • A&L
      August 30, 2012 | 10:57 pm

      We took a little break after Eid but God willing, we will be back on track. Thanks.

  12. Adriana
    September 2, 2012 | 1:00 pm

    Oh this is just what I needed:) The ambabur looks fantastic. Moroccans call baghrir “crepe mille-trous”; ambabur looks as if it has thousands of them:)) I’ve never tried nigella seeds but I’ve seen them at the local supermarket, can’t wait to see how the ambabur tastes. The vegan rolled ambabur looks and sounds amazing! Stunning pictures, as always!

    • A&L
      September 3, 2012 | 11:45 pm

      Thank you for the great comment. It is very much appreciated. Nigella seeds are said to have many health benefits and their flavour is not at all strong. We hope that you will enjoy this spiced version of anjero.

      • Adriana
        September 29, 2012 | 1:52 pm

        Dear Abdullahi and Leila, thank you thank you THANK YOU for sharing this amazing recipe! I finally got all the ingredients and this time I followed your exact quantities. I cannot describe the aroma of ambabur, but it was absolutely fantastic to smell a ready-made one, even the batter. As with anjero, I had ambabur with my favourite chickpea curry, only this time the combination was the best! The spices of ambabur matched those of the curry perfectly. I used ambabur to scoop out the curry and it was such a pleasure listening to that noise made by the ambabur as it soaked up the gravy.

        Not all of them came out as puffy and beautiful as yours, because the pan I have is very thin and I couldn’t put the heat too high, but they were all spongy and soft. I also thought I had never tried nigella seeds, but recently I found out that I have. While looking for a recipe for a Turkish flatbread that I sometimes get from a Turkish supermarket I came to know they sprinkle white sesame seeds and nigella seeds over it. I used to think the black seeds were also sesame:)

        I really hope you have more flatbreads/crepes to share from Somalia or the neighbouring countries, I love everything I have tried until now and look forward to more of your delights:) Thank you!

        • A&L
          September 30, 2012 | 12:07 am

          Dear Adriana,
          You are most welcome. We like your creativity and the many ways you used for serving the ambabur. Thank you so much for sharing your experience with us and thank for letting us know how much you enjoyed it. We hope to post more dishes that will be to your liking.

  13. wnaag
    September 4, 2012 | 8:59 pm

    walaal aad baad u mahasantahay hase ahaatee canbaaburka waa yellow kamuna laguma daro sareena ma ehee waa hadhuudh (masago) shiidan kuu haya ama whole wheatka ayaad isticmaali kartaa.

    • A&L
      September 4, 2012 | 10:50 pm

      Aad iyo aad ayaad ugu mahadsan tahay aqoonta aad inoo kordhisay. Hadduu Eebbe idmo noocaas waan samayn doonnaa. Cambaaburka dhoor si ayaa loo sameeyaa. Cuntooyinka aan soo gelino waxaan jecelnahay inaan fududayno. Matalan muufada Baraawe waxaa weligeed laga samayn jiray galleey laakiin annaga waxaan isticmaalnay sareen (semolina), sababtoo ah qasiddeeda ayaa ka-fudud (dhaqso ayay qasantaa).

      Waxyaabaha lagu daro cambaaburka, waxaan weydiinay laba qoys oo reer Jabbuuti ah waxayna ku-daraan kaamuun. Laakiin qoys walba si gooni ah ayay u-samaystaan.

  14. latifa
    September 17, 2012 | 6:17 am

    asc walaal waad ku mahadsantahay waxaan ku waydinayaa shoomar mafahmin waxlaga wado aad ayaa umahadsantahay

    • A&L
      September 17, 2012 | 10:00 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Shoomar waa af-Carabi, af-Ingiriis waxaa lagu dhahaa “fennel seeds”. Wuxuu u-egyahay xawaash dhuudhuubka laakiin xoogaa wuu ka-buuran yahay. Haddaad weysid waad ka-dhaafi kartaa. Mahadsanid.

  15. deeqo
    October 2, 2012 | 10:04 am

    asc dhamaan tiina baa salan ka dib waad ku mahad satahin waxa noo faideysaan aniga waxan codsaan lahay hal wax waa hadi aan heli karo waxa waye saldato bastada loo yaqano

    • A&L
      October 2, 2012 | 2:01 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Waa ku-mahadsan tahay faalladaada. Hadduu Eebbe idmo waan soo gelin doonnaa codsigaada.

  16. Farida
    October 7, 2012 | 5:54 am

    Asc. Walal waamahadlisantihin ma iisheegi kartaan xulbada waxa lagu dhaho afka Qalaad.

    • A&L
      October 8, 2012 | 12:39 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Xulbada waxaa loo yaqaannaa fenugreek.

  17. mahad sheakh maxamud
    March 19, 2013 | 11:10 am

    ascm wwm salaan kadib waxaan idin ka codsanayaa inaad ii soo shegtaa sida xulbada loo isticmaalo marka lacabayo iyo faa idooyinkeeda ay tarto idinka oo iisoo faah faahinaya illaahay cilmiga ha idiin siyaadiyo

    • A&L
      March 19, 2013 | 10:43 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Xulbada waxay u baahan tahay in habeenkii la qasso si ay u jilicdo. Subixii dhaq, kaddibna makiinadda ku shiid; badanaa basbaas, qumbe iyo kabsaro ayaa lagu shiidaa oo cunada ayaa lagu cunaa. Haddaad jeceshahay inaad cabto caano iyo hayl ku dar. Hadduu Eebbe idmo waan soo gelin doonnaa, faa’iidooyinka ay leedahayna waan ka hadli doonnaa. Mahadsanid.

  18. A
    January 27, 2014 | 12:01 am

    Cambaabur is very populair in djibouti aswell in the town of borama but it came from saylac/awdal region. I really like it we eat it on eid.

    • A&L
      January 30, 2014 | 1:25 pm

      Thank you very much for your comment, and thank you for the information you provided.

  19. Leyla
    April 27, 2014 | 3:21 am

    Salam sister, this is a very beautiful website full of amazing food mashallah. Could you please show us how to make naan bread. Jazakhallah

    • A&L
      April 27, 2014 | 9:23 pm

      Thank you very much for your kind comment. God willing, we will post a recipe naan.

  20. سنا القمر
    July 31, 2014 | 11:01 am

    طبخاتك جدا رائعه..اريد الوصفه بالعربي خصوصا انواع الطحين المذكوره ياليت تكون موجوده عندنا بالسعوديه. .بالتوفيق لكم

    • A&L
      August 21, 2014 | 12:02 am

      شكرا جزيلاعلى التعليق، باذن الله سنترجم الصفحة

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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.