Balbalow & Zibatera (Baalbaaloow) Balbalow & Zibatera بسكويت مقلي

Balbalow & Zibatera (Baalbaaloow) بسكويت مقلي

Balbalow (baalbaaloow) is a sweet treat that is popular in Somalia. It is shaped like a butterfly (balanbaalis) and it is as sweet as the butterfly is beautiful. Good balbalow should be light, crunchy but not hard, and have a nice, crumbly texture. The small bubbles on the surface of the balbalow are formed by the steam that tries to escape as the dough hits the oil. It is these bubbles that give the balbalow its light, crumbly texture.

In Brava, Somalia, the dough is shaped like little boats (zibateera). We have no idea why this shape is used but we do know for sure that they taste really good. To preserve the boat shape during frying, the oil should not be too hot, otherwise large bubbles will form which will distort the shape. In Brava, zibatera are left to dry for a couple of hours before frying them. This results in less trapped steam during frying, thereby preserving the shape of the little boats.

Balbalow & zibatera are closely related to kalkals (shushumoow) and they are very popular during the Eid festivities.

 

 

Print Recipe

Print Recipe with Photos

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 about 80 balbalow or zibatera

  • 3 Cups (420 g) All-purpose (plain) flour
  • 1 Tbsp (15 mL) Granulated white sugar
  • ¼ tsp Salt
  • 3 Tbsp (45 mL) Canola or vegetable oil (hot)
  • ¾ Cup Water

For sugarcoating:

  • ½ Cup Granulated white sugar
  • ¼ Cup Water

 

Directions:

Steps for preparing balbalow & zibatera

  1. In a bowl, combine the flour, sugar, and salt. Add the hot oil and mix with a spatula or a wooden spoon
  2. Mix thoroughly with your hand, making sure that the flour and oil are well-incorporated
  3. Add the water and form the dough into a ball
  4. Knead well for 10 minutes. If the dough is a little hard, place it in a plastic bag and leave for a little while for it to soften. Continue kneading after that
  5. After kneading, let the dough rest for 10 minutes
  6. Cut it into 4 equal parts, then shape each piece into a disc
  7. Roll out the dough to a thin sheet
  8. Cut it into 20 square or rectangular pieces. Squares are best for making the butterfly shapes, while rectangles work better for shaping the boats
  9. Shape into boats and butterflies, as shown below. Let them dry for at least an hour before frying

 

Shaping the balbalow & zibatera


Balbalow & zibatera


Ready for frying


Frying the balbalow & zibatera

  1. Fry in canola oil (or any other flavourless oil) at 320°F/160°C until golden brown. Use medium-low heat. If the dough is moist or the oil is too hot, large bubbles will form that will adversely affect the shape. Use a lower heat setting at the beginning, then increase it to brown them faster.

 

Balbalow & Zibatera


Balbalow & Zibatera


Sugarcoating the balbalow & zibatera

  1. Combine the sugar and water
  2. Simmer for 4 to 5 minutes on medium heat
  3. Add the balbalow & zibatera and coat well. Do not wait until the sugar crystallizes. Turn off the heat while the sugar coating is still glossy

 

Balbalow & Zibatera


Having fun with the balbalow


Coat with honey then sprinkle with a little coloured sugar. Just a silly idea…

Colourful balbalow

 

 

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

Maqaaddiirta:

(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)

 
Waxaad ka-sameyn kartaa 80 baalbaaloow ama sibateera

  • 3 koob (420 g) Bur cad
  • 1 QW (15 mL) Sokor
  • ¼ qy Cusbo
  • 3 QW (45 mL) Saliid caddey (kulul)
  • ¾ koob Biyo

Sokorta:

  • ½ koob Sokor
  • ¼ koob Biyo

 

Diyaarinta:

Diyaarinta baalbaalowga

  1. Isku-dar burka, sokorta, iyo cusbada. Saliidda kulul ku-dar, kaddibna qaaddo qori ah ku-qas
  2. Si-fiican gacanta ugu-qas. Cabbaar qas, ilaa burka iyo saliidda ay si-fiican isugu qasmaan
  3. Biyaha ku-dar, iskuna rifaaq
  4. Cajiinka si-fiican u-rifaaq (u-xash) muddo 10 daqiiqo ah. Haddaad ku-dhibtootid rifaaqidda, cajiinka bac ku-rid oo xoogaa yar dhig si uu u-jilco. Kaddib rifaaqidda sii wad
  5. Rifaaqidda ka-dib, dhig muddo 10 daqiiqo ah
  6. Afar gabal u-jar
  7. Cajiinka u-fidi si qafiif ah (daawo fiidiyaha)
  8. Labaatan gabal u-jar. Haddaad rabtid inaa sameysid balanbaalis, cajiinka waxaa u-jartaa isle’eg toosan (square). Haddaad rabtid inaad doon sameysid, cajiinka u-jar laydi (rectangle)
  9. Sawirka hoose ka-fiirso sida loo sameeyo doonta iyo balanbaalista. Muddo 1 saac ah dhig inay qalalaan intaadan shiilin

 

Sida cajiinka looga dhigo doon iyo balanbaalis


Baalbaaloow iyo sibateera


Waa diyaar in la-shiilo


Shiilidda balbaaloowga

  1. Waxaa ku-shiishaa saliid caddeey kuleylkeeda yahay 320°F/160°C ilaa ay ka-gaduutaan. Waxaa isticmaashaa dab dhexdhexaad-hoose ah. Haddaadan qalajinin (ugu yaraan 1 saac aadan dhigin) intaadan shiilin, ama haddeey saliidda aad u-kulushahay, way fuuraayaan. Waxaa ku-bilowdaa saliid kulaylkeeda yar yahay, kaddib kordhi si ay u-gaduutaan.

 

Baalbaaloow


Baalbaaloow


Sida sokorta loo mariyo

  1. Isku-dar sokorta iyo biyaha
  2. Dab dhexdhexaad ah ku-kari muddo 4 ilaa 5 daqiiqo
  3. Ku-rid baalbaaloowga, si-fiicanna u-rog. Ha-sugin ilaa ay sokorta ka-qalasho. Dabka ka-demi sokorta oo xoogaa yar qoyan

 

Baalbaaloow


Waa qurxin kartaa haddaad jeclaatid


Malab mari, kaddibna sokor midabbo leh ku-bilbil ama ku-rushay. Waa uun fikrad…

Balbaaloow midabbo leh

Balbalow (baalbaaloow) est une sucrerie populaire en Somalie. Il a la forme d’un papillon (balanbaalis) et il est aussi sucré qu’un papillon est beau. Un bon balbalow doit être léger, croustillant mais pas croquant, et être d’une agréable texture croustillante. Les petites bulles à la surface du balbalow sont formées par la vapeur qui essaie de s’échapper lorsque la pâte est plongée dans l’huile. Ce sont ces bulles qui donnent au balbalow sa texture légère et croustillante.

A Brava, Somalie, la pâte est modelée en petits bateaux (zibateera). Nous n’avons aucune idée de l’origine de cette forme mais nous sommes sûrs qu’ils ont très bon goût. Pour conserver la forme de bateau pendant la friture, l’huile ne doit pas être trop chaude, sinon de grosses bulles se formeront ce qui déformera le biscuit. A Brava, les zibatera sont séchés pendant quelques heures avant d’être frits. Cela permet de réduire les bulles de vapeur pendant la friture, et donc de préserver la forme des petits bateaux.

Balbalow & zibatera sont très proches des kalkals (shushumoow) et sont très populaires pendant les fêtes de l’Eid.

 

 

Imprimer la Recette

Imprimer la Recette avec Photos

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

 
Pour environ 80 balbalow ou zibatera

  • 3 mesures (420 g) de Farine blanche
  • 1 cs (15 mL) de Sucre en Poudre
  • ¼ cc de Sel
  • 3 cs (45 mL) d’Huile de Colza ou d’Huile végétale (chaud)
  • ¾ de mesure d’Eau

Pour le glaçage:

  • ½ de mesure de Sucre en Poudre
  • ¼ de mesure d’Eau

 

Instructions:

Étapes pour préparer les balbatow & les zibateras

  1. Dans un saladier, mélanger la farine, le sucre, et le sel. Ajouter l’huile chaude et mélanger avec une spatule ou une cuillère en bois
  2. Mélanger minutieusement à la main, pour que la farine et l’huile soient bien incorporées
  3. Ajouter l’eau et former une boule avec la pâte
  4. Pétrir pendant 10 minutes. Si la pâte est trop ferme, placez-la dans un sac en plastique et la laisser reposer un moment jusqu’à ce qu’elle ramollisse. Reprendre le pétrissage
  5. Après le pétrissage, laisser la pâte reposer 10 minutes
  6. Couper en 4 morceaux de taille égale, puis aplatir chaque morceau en disque
  7. Abaisser la pâte en feuille très fine
  8. Découper en 20 morceaux carrés ou rectangulaires. Les carrés sont meilleurs pour former les papillons, les rectangles sont mieux pour former les bateaux
  9. Former les bateaux et les papillons, comme ci-dessous. Laisser sécher au moins une heure avant de frire

 

Modelage des balbalow & zibatera


Balbalow & zibatera


Prêts pour la friture


Frire les balbalow & zibatera

  1. Frire dans l’huile de colza (ou autre huile sans goût) à 320°F/160°C jusqu’à ce qu’ils soient dorés. Faire chauffer l’huile à feu moyen. Si la pâte est trop humide ou l’huile trop chaude, de grosses bulles apparaîtrons et affecterons la forme. Utiliser une température plus basse au début, puis l’augmenter pour les dorer plus vite.

 

Balbalow & Zibatera


Balbalow & Zibatera


Glaçage des balbalow & zibatera

  1. Mélanger le sucre et l’eau
  2. Faire frémir pendant 4 à 5 minutes sur feu moyen
  3. Ajouter le balbalow & zibatera et bien les enrober. Ne pas attendre que le sucre cristallise. Couper le feu pendant que le glaçage est toujours brillant

 

Balbalow & Zibatera


Décorer les balbalow


Recouvrir de miel puis saupoudrer avec un peu de sucre coloré. Juste une idée comme ça…

Balbalow colorés

 

 

 

 

 

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64 Responses to Balbalow & Zibatera (Baalbaaloow) Balbalow & Zibatera بسكويت مقلي
  1. saabiriina
    October 19, 2012 | 4:51 am

    woow maasha alaah layla and abdulaah jazaakalaah walaalayaaal ciid mubaarak ilaah hanigu gaarsiiyo ciidaan ciideeda cimri dheer iyo cibaado suuban

    • A&L
      October 19, 2012 | 7:31 pm

      Amiin, annaga iyo umadda oo dhan. Mahadsanid walaasheenna. Ciid Wanaagsan.

  2. suuban
    October 19, 2012 | 10:26 am

    waad mahadsantihiin layla iyo cdulaahi ilove balbaloow ciid mubaarak kulucaam wa antumbilqer waxan kalo rabnaa inaad natustaan buskutka la yiraa raawis ama buskutka lagu dubo sallida qofba sidey utaqaan waad mahadsantihiin

    • A&L
      October 19, 2012 | 7:37 pm

      Adigaa mahadda mudan Suuban. Hadduu Eebbe idmo waan soo gelin donnaa buskud Soomaali. Ciid Wanaagsan.

  3. umu raxma
    October 19, 2012 | 10:39 am

    walaalayaal aadaa u mahadsantihiin mudaa sugaayay baalbaalowga hada kahor aa idinka codsaday shuushuumowga markaa soo galiseen iidane weenoo soo dhowdahay waxaa lagu jiraa ayaamihii ugu qeerka badnaay bisha dul xija maalinta sagaaladkane soonka yaa la iloowin. walaalaheey kuwii ka faa ideesto ilaah hanagadhigo idinkane camalkaan fiican aad umada u heesan ajarkiisa ilaah ha idinsiiyo aamiin asc

    • A&L
      October 19, 2012 | 7:58 pm

      Aamiin, maalmahaan qayrka badan kuwa ka-faa’iidaysta oo ajarkooda hela Ilaahey ha-inaga wada dhigo. Waa ku-mahadsan tahay faallada iyo ducada.

  4. fardawsa
    October 19, 2012 | 10:53 am

    walaalo waan idin salaamay layla iyo cabdulaahi illaahay ajer iyo xasanaad haydin kasiiyo shaqada aad bulshadena u wadaan waanad mahad san tahiin walaal waxad noo soo galisan khayr alle haydin siiye buskutka ofenka lagu dubo insha alaah

    • A&L
      October 19, 2012 | 8:03 pm

      Waa ku-mahadsan tahay salaanta. Laba nooc buskud oo foorno lagu dubo ayaan soo gelinay. Qayr ayaan kuu rajaynaynaa.

  5. qali shegoow
    October 19, 2012 | 11:07 am

    masha alah aad ayad u mahadsantihiin Leyla iyo Abdulahi
    midkan ukun laguma darayo miyaa. asaga iyo shushumoowga maxey ku kala duwan yihiin
    thanks

    • A&L
      October 19, 2012 | 8:14 pm

      Dadka qaarkood isku si ayay u-qasaan. Annaga ukun kuma jeclaan. Haddaad ku-dartid wey fuurfuuraayaan, quruxdoodana wey baaba’aysaa. Waagii hore baalbaaloowga ukun la’aan ayaa la-samayn jiray. Mahadsanid walaal.

  6. sarah
    October 19, 2012 | 11:52 am

    asalamualaykum layla i like the balbalow i ate it before and it is delicious and beautiful jazakalah khair

    • A&L
      October 19, 2012 | 8:21 pm

      Wa’alaikum As-salam Warahmatullahi Wabarakatuh,
      We just had them with tea and they were delicious! Thank you for taking the time to comment. Happy Eid.

  7. Fadumo
    October 19, 2012 | 1:15 pm

    Asalamualaykum layla, I like all your foods u made ,thank you for helping us, I learned so many Somali food,I will try balbalow, today I’m making Somali plantain stew so again thank so much, jazakalH khair.

    • A&L
      October 19, 2012 | 8:39 pm

      We hope you will like it. Thank you for your comment.

  8. Abdirahim
    October 19, 2012 | 4:11 pm

    Asalamualaykum
    maasha alaah layla and abdulaah jazaakalaah walaalayaaal ciid mubaarak ilaah hanigu gaarsiiyo ciidaan ciideeda cimri dheer iyo cibaado suuban aad iyo aad ayaan ooga faa ideesani camalkaan fiican aad umada u heesan ajarkiisa ilaah ha idinsiiyo aamiin Maca alf salaama

    • A&L
      October 19, 2012 | 10:28 pm

      Ciid Wanaagsan walaal. Ducada Ilaahey ha inoo aqbalo annaga oo dhan. Waan ku-faraxsan nahay inaad ka-faa’iidaysanaysid. Mahadsanid.

  9. huda
    October 19, 2012 | 4:19 pm

    asc wl aad baad u mahsantiin wax yaabo badan ban ka faa,idnay walaal waxaad noo soo galisaan nocyada kala duwan ee hilibka ofenka la galiyo

    • A&L
      October 19, 2012 | 10:32 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Hilib ari la-foorneeyey waan soo gelinay. Noocyo kalena waan soo gelin doonnaa hadduu Ilaahey yiraahdo. Mahadsanid.

  10. ayan abdullahi ali
    October 20, 2012 | 2:12 am

    masha’alaah, ad ayaad u mahadsantihiin walalayal, runtii ciidi hore ayn sameyay xalwadi iyo shushumowgi aad no so galisen, insha’alh ciidana wan sameyn dona balbalowgan runtii aad ayuu u qurux badan yahay, walal lkn sokortan asal ahanteeda miyey sidan ku timada mise wan sameysan kara? mahadsanid……

    • A&L
      October 20, 2012 | 2:16 pm

      Adigaa mahadda mudan walaal. Waa sokor waaweyn ama midda caadiga ah oo midabbo loo yeelay. Waxaad soo iibsataa midabada cuntada (food colouring) lagu daro oo biyo ah. Sokorta waxaad ku-qastaa dhoor dhibcood oo midabka ah, kaddibna meel ku-fidi si ay u-qalasho.

  11. imaan
    October 20, 2012 | 7:36 am

    A/S/C/ walaal aad baad u mahad santahay ilaahay ajar iyo xasanat hakaa siiyo. walaal kiilo bur maxaan ku dari karaa ? ciid wanaagsan

    • A&L
      October 20, 2012 | 3:01 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Adigaa mahadda mudan. Kiilo bur waxaad ku dartaa 7 qaaddo weyn saliid, 2 qaaddo weyn iyo qaaddo yar sokor, nus qaaddo yar cusbo, laba koob oo rubi dhiman biyo. Ciid wanaagsan.

  12. A.
    October 20, 2012 | 8:42 am

    Just in time for Eid! Never tried this but it sounds delicious.

    • A&L
      October 20, 2012 | 3:02 pm

      It is delicious. We hope you will like it. Happy Eid!

  13. nasra
    October 20, 2012 | 10:02 am

    salam. waa mahadsan tihiin. baalbaalow saan u dhararaayeylee haddaa og tihiin. maashaallaah. thanks

    • A&L
      October 20, 2012 | 3:03 pm

      Waxaan rajaynaynaa inaad jeclaato. Ciid Wanaagsan.

  14. leyla
    October 20, 2012 | 10:46 am

    asc leyla iyo cabdulah aad ayaan ugu faraxsanhy inad cida cunto qurxoon u soo diyaariseen lakiin waxaan rabaa inaan ogado SONKORTA kalarka leh seen ku helaa hadanse waye maxaan badalkeeda isticmaala
    mida kale kan sonkorta midabada leh lamarinayo sonkorta karsana mala dheh galiyey mise waa malabkaas oo kaliya merci

    • A&L
      October 20, 2012 | 3:21 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Sokorta midabada leh waxaad ka-heleysaa dukaamada alaabta baking-ka lagu gado ama waa samaysan kartaa. Waxaad u-baahanaysaa midabada cuntada (food colouring) lagu daro oo biyo ah. Sokorta ku-qas dhoor dhibcood oo midabka ah, kaddibna meel ku-fidi si ay u-qalasho. Baalbaalowga sokorta midabada leh lagu qurxiyey sokor lama marin, malabka ayaa ku filan. Ciid wanaagsan.

  15. umu Akram
    October 20, 2012 | 1:24 pm

    Asalamualaykum warah matullaahi wabarakatuhu bacda salaam aad iyo aad ayaan ugu farax sanahay sida wanagsan ee aad inogu soo gelisaan mar walba wax yabaha inaga maqan haben hore waxan sameyay rootigi walahi wuxuu ii noqday kaalay iska arag xitaa waxaan u sameyay seddaxdi nooc qurux iyo jileec ayuu ii noqday waxanba soo xasustay rotigeyni bana olyadi ahaa xitaa carurteyda ayaa wexey jeclatay kan waregsan sidi canjerada oo kale layla and abdullahi waan idin kaga mahad celinayaa mar walba ilahey ajir aan laso kobi karin ha idinka siiyo aamiin

    • A&L
      October 20, 2012 | 3:56 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Waan ku-faraxsan nahay inaad jeclaateen rootiga adiga iyo caruutaada. Waa ku-mahadsan tahay faallada fiican iyo ducada. Qayr iyo farxad ayaan kuu rajaynaynaa. Ciid Wanaagsan.

  16. safiyo abas
    October 21, 2012 | 9:01 am

    abaayo asalaamu caleykum aad ayaad ugu mahadsantahey cuntooyinka aad soo gelinaeysid ajar iyo xasanaad badan allaha weyn hakaa siiyo,manoo soo gelinkartaa khudaartii rootiga eye rounka aad kusoo dartey sidaa iyo nabadgelyo.

    • A&L
      October 21, 2012 | 12:08 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Adigaa mahadda mudan walaal. Hadduu Eebbe idmo waan ku-tala jirnaa inaan soo gelino.

  17. deeqa
    October 23, 2012 | 4:30 pm

    asc mansha alaah ilaahow gacanihiina barakee oo idin xafid wax walbo oon ubaahneyn in aad ogtihin ayadba umoodaa ilaah uun ayaa idiin abaal gudi karee abaalkina jano amin ciid wanaagsan

    • A&L
      October 23, 2012 | 8:19 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Adigana qayr badan ayaan kuu rajaynaynaa. Haddu Eebbe idmo waan ku-dadaalaynaa inaan soo gelino waxyaabaha aad jeceshihiin. Mahadsanid walaal. Ciid Wanaagsan.

  18. umu yahya
    October 24, 2012 | 10:38 am

    asc ciid mubarak mashaa alah walalayaal waaad salaamantihiin waxaan idiin leeyahay nawartum website alah yanawar calaykum waadna mahadsantinhiin waa website aan kufaano masha alah waadna ku mahadsantihiin sida fiican aad nooga faaideyseen cuntooyinka somalida waadna kumahadsantihiin baalbalowga aad sida wanaagan usamayseen inshaa alah maanta ayaan baroobaynaa aad ayaan uga halay markaan arkay alashaan waa jeclahay baalbalowga laakiin samayskiisa ma kasaynin please waxa iska jeclaan lahaa hadii aad iisoo sheeqto sida dhexda looga gelinaayo qumbo maalin ayaan arkay asagoo dhexda uga jiro qumbo ma aqaani sida looga geliyay thank you again walalyaal. wakulu caamin wa antum biqeyr wal baraka yaa aqwaanii filaah.

    • A&L
      October 24, 2012 | 5:52 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Waan ku-faraxsan nahay inaad jeclaatay goobta Xawaash. Aad iyo aad ayaa ugu mahadsan tahay faalladaan fiican. Waxa aad tilmaamaysid waxay nala tahay singooni inaad ka-waddo. Hadduu Ilaahay yiraado waan soo gelin doonnaa. Qayr ayaan kuu rajaynaynaa. Ciid Wanaagsan.

  19. khadra
    October 24, 2012 | 4:44 pm

    asc wb wbr xabiibti walaahi waxan idin soo qoro aan garan la ahay kalmadihii aa iga kala fakaday websetkiina hada dhow aan helay marka galay iska tijaabi kole recipega oo dhamestiran laguma soo qoraye markas an mandhasiga sameyay beelo uu ii noqday hadana xalwada an sameyey waa rumesan waayey inay ii fiicnatay baalabaaloga aan sameeyey kalay iska arag wax aan idinku duceyo aan aqoon waayey haila yaabina walaalayaaloow inta website aan galay xisab maleh wax ii hagaagayna maleh sidaas darteed aan u rumesan waayey inay cuntada aad meesha noosoo galiseen ii hagagtay walaalayalow aad aan idinku mahad celineyna duca tan dhaanto waan idin waayey allaha idinku daro bari ilaah dadka uu naarta ka xoreenaayo aamiin alahana idin xafido adun iyo akhiro aad aa iga farxisen wax idinka farxiyo allaha idin siiyo igana raali noqo wan ku dheeraday laakin walaalayaalow farhada an darensanahay inta kuma soo koobi kari ee ciid wanagsan aan idin le yahay asc

    • A&L
      October 24, 2012 | 6:35 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Walaasheenna Khadra aad iyo aad ayaa ugu mahadsan tahay hadala xamaasadda leh aad inoo soo qortay. Aad iyo aad ayaan ugu faraxnay faalladaada. Ducadaada Ilaahay ha-inoo aqbalo, adigana intaad noogu duceysay iyo in ka-badan ayaan Ilaahay kaaga baryaynaa. Ciid Wanaagsan oo farxad leh ayaan kuu rajaynaynaa adiga iyo reerkaada oo dhan.

  20. Muniirah
    October 25, 2012 | 5:31 am

    ascwrwb walalaha sharafta lehow ciid mubaarik kulu cam wanatum bikhayr wadna ku mahadsantihiin sida aad ciida nogu so dhaweseen macmacnki lagu ciidi lahaa xalwada iyo buskudka waba i hagageen lakin bal balowgan ayaan isku dayaya cawa insha aalh ilahay ha ii hagajiye dadban casumay ciida in balbalowga iga halaba ka baqa intan is xarifina hmmmmm ilahow ceebta astur any way aad iyo ad bad u mahadsantihin cabdallah and layla ilahay haydin xifdiyo adinka iyo ehelkinaba insha aalh ascwrwb

    • A&L
      October 25, 2012 | 11:41 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Ciid Mubaarak walaal. Adigaa mahadda mudan. Waan ku faraxnay xalwadda iyo buskutka inay kuu hagaageen, Hadduu Ilaahey yiraahdo baalbaalowgana wuu kuu hagaagi doonnaa wuuna ka-sahlan yahay. Markaad fidiso dhaqsa inaad samaysid ayaa lagaa rabaa cajiinka si-uusan u-qalalin. Markaad ka-yaabiso martida nala soo xiriir. Ciid Wanaagsan.

  21. sarah
    October 25, 2012 | 7:28 am

    asalamualaykum abdullahi and leyla thank you for saying eid mubarak to the ummah wa alayna waalaykum inshallah whoever is doing hajj may allah save them and give them mercy and a very good life and accept thier hajj and may allah subhana wataallah save you as well from the blazing hellfire and may allah give you both jannah.the balblow was very nice and delicous.my father was fasting and when he ate the balbalow he made you supplication.HAPPY EID!

    • A&L
      October 25, 2012 | 12:35 pm

      Wa’alaikum As-salam Warahmatullahi Wabarakatuh,
      You are most welcome Sarah. Thank you very much for your comment. May God accept your prayers for all of us. We are happy that you liked the balbalow. Please thank your dad on our behalf, and may God accept all his worship. We wish you and your family a very happy Eid.

  22. Felis xasan
    October 25, 2012 | 9:01 am

    Waxaan rabaa xalwo karinta fadlan mahadsanidiin

  23. Muniirah
    October 28, 2012 | 5:59 am

    ascwrwb abdallaah and layla aad ayaan idiin salaamaya howshina way iskugu kaay tostay masha aalh balbalowgi wuxu iigu soo baxay sidi inaan waligay sameen jiray oo kale martidina si sharaf leh bay igula ciideen wanba cabsanaye amaa martidu dib danbe kugu so laban wesa yaan islaha lakin hada ayi marti inaan so dhawen karo ayan rajenayaa oo idinkaa ugu horeeyn dontaan hmmmm wana idinikaga mahad celinaya sidad noga sacideen dhankaas ascwrwb

    • A&L
      October 28, 2012 | 2:42 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Hambalyo Muniirah! Waa baramoostay mar dambena ha-cabsan. Macalimad ayaad tahay sababtoo ah macmacaanada wax yar wey ka-adag yihiin cuntada kale. Hadduu Eebbe idmo waan ka-soo qayb galaynaa martiqaadkaada. :) Mahadsanid walaal.

  24. Maryan
    October 28, 2012 | 9:58 am

    Asc walaal aad ayaa kugu mahad celinayaaa barashada cunta karinta aa noogu faaideysay mahad sanid markala

    • A&L
      October 28, 2012 | 2:47 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Adigaa mahadda mudan walaal. Waan ku-faraxnay inaad jeclaatay. Mahadsanid.

  25. Maryan
    October 28, 2012 | 10:01 am

    Walaalow waxaan kuu shegaaa waxaan isku dayay inaa karsho xalwado lakiin weyiga adkaatay maxaa cous gareen kara
    Suaal kala waxaan rabaa inaa sameeyo doolsho masar mida aa ku dareysdi burka qaalka ma ahan kuweenii kala caadiga ayaan rabaa hadaaa itusi leheee thanks again

    • A&L
      October 28, 2012 | 2:52 pm

      Waxaa adkeen kara inta waqti la-rabay in la-kariyo ka-badan inaad karisay. Doolsho masar maxaad ka-waddaa? Burka qaalkana burka loogu talagalay doolshayaasha (Cake Flour) maa ka-waddaa mise bur kale?

  26. CABDULQAADIR
    October 29, 2012 | 7:25 pm

    ASC WRWB SALAAN KADIB AAD IYO AAD AYAAN UGA HELAY WEBKAAN WAANA KUMAHASAN TIHIIN MAASHA ALLAAH. WILI MA SAMEEYSEEN CROISSANTS HADII AAD SAMEEYN KARTAAN WAAN IDINKA CODSAYAA WAAYO DHOWR JEER AYAAN ISKU TIJAABIYAY LAAKIIN WAAN KU GUULEEYSAN WAAYEY MARKA HADII AAD AWOODAAN PLEASE NOO SAMEEYA WAANA MAHADSANTIHIIN HADII KALENA WAX DHIBAATO MALAHA.

    • A&L
      October 29, 2012 | 8:37 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Waan ku-faraxnay inaad ka-heshay goobta Xawaash. Hadduu Eebbe idmo waan soo gelin doonnaa Karoosaan (croissant). Mahadsanid.

  27. Amira
    January 15, 2013 | 5:24 pm

    Asc wr wb walaalaheey waa idiin salaamay, salaan ka dib waxaan sameeyey baalbaaloow maasha alaah aad ayuu iigu toosay waa mahadsantihiin, ilaah ajir ha idiinka siiyo sida qalbigiina fiican aad noogu faaideyseen. caawa waxaan tijaabinooyaa insha alaah cookies i hope inuu ii tooso:-) macsalaama.

    • A&L
      January 15, 2013 | 8:55 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waa ku mahadsan tahay salaanta wacan iyo hadalada fiican aad inoo soo qortay. Waan ku faraxnay inaad jeclaatay Baalbaaloowga waxaan rajaynaynaa buskudkana inaad jeclaatid. Qayr ayaan kuu rajaynaynaa.

  28. Hareda
    February 9, 2013 | 11:32 am

    ACWB Maansha Allah Alleh Subhana Waa Tacala Ajar iyo Hasand ha idinka siyo sida ad nogu xagar bahdeen inaad na tustaansida sida lo sameeyo cunooyinkan tirada badan oo Somaliyeed. Aniga wax badan aan ka bartey Xawaash Websidkiisa malin kastana wax baan ka bartaa oo mantaba Balbaloow iyo Mufo Barawe aan sameystey, waa labo cunno aan weligeyga rabey inaan barto.

    • A&L
      February 10, 2013 | 1:01 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaal Hareda, waa ku mahadsan tahay faallada aadka u fiican iyo ducada aad inoo soo qortay. Waan ku faraxsan nahay inaad ka faa’iidaysanaysid Xawaash iyo inaad ka heshay cuntada aad jeceshahay. Mahadsanid walaal.

  29. Yasmin
    May 10, 2013 | 12:52 pm

    I would like to congratulate you on this wonderful website and thank you at the same time. Will you do any recipes for Ramadan as there are certain sweets I would like to make.Its been 37 years since I have had cano barawe and I’m really looking forward to making it.
    All the best
    Yasmin

    • A&L
      May 10, 2013 | 6:38 pm

      Thank you very much for your comment. Here is a link for Caano Baraawe http://xawaash.com/?p=5972. God willing we will soon start working on Ramadan recipes.

  30. Zeyna
    May 27, 2013 | 10:55 pm

    Assalamou aleykoum guys I just made the balbalow & zabatera and they turn out great !
    Thank you!!

    • A&L
      May 28, 2013 | 4:09 pm

      Wa’alaikum Assalam Waraxmatullahi Wabarakatuh.
      Thank you very much for letting us know. We are happy you liked them.

  31. FP
    November 14, 2013 | 1:10 pm

    Wallah these are amazing.

    • A&L
      November 14, 2013 | 11:14 pm

      Thank you!

  32. Asha
    August 5, 2014 | 2:26 pm

    Asc!
    yaslam edikum, wax badan waad na cawisen wana ka helaa pagekina cunta karinta ah….

    • A&L
      August 21, 2014 | 12:53 am

      Mahadsanid walaal.

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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.