Graffe – Italian Donuts (Garaafo) Graffe – Beignets Italiens الدونت الإيطالي

Graffe – Italian Donuts (Garaafo) الدونت الإيطالي

<h1 >Graffe – Italian Donuts
 
<p >www.xawaash.com

Every now and then, we get a comment about how we should only post recipes that are Somali. Well, we have good news for you. These Italian graffe are Somali. They are like Somali pasta and they say home to us. They remind us of Bar Azan in Mogadishu, Somalia.

The graffe at Bar Azan were always filled with pastry cream and they were absolutely delicious! Everything in that pastry shop was exceptionally good. The pastry shop belonged to the owner of Azan Bakery, and they also owned an acclaimed Italian restaurant.

These donuts are amazingly tender due to the mashed potatoes that are added to the dough, and they are unlike any other donut we tasted.

 

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

 

Graffe:

  • ¼ cup (59 mL) Milk
  • 2 tsp (10 mL) Instant yeast
  • 1 tsp (5 mL) Sugar
  • 2 cups (280 g) All-purpose (plain) flour
  • ¼ cup (50 g) Sugar
  • ¼ tsp (1.25 mL) Salt
  • 1 cup (225 g) Potato (mashed)
  • 3 Tbsp (45 mL) Butter (melted)
  • 2 Large Eggs
  • 1 Tbsp (15 mL) Vanilla extract – Or essence
  • 1 tsp (5 mL) Orange zest
  • Canola oil – For frying
  • Pastry Cream – For filling
  • Sugar – For coating

 

Directions:

 

Steps for preparing the Graffe

  1. Mix the lukewarm milk, yeast and the teaspoon of sugar. Let the yeast activate for 10 minutes.
  2. Combine all the dry ingredients and then add the rest of the ingredients.
  3. Mix everything and knead well for 3 minutes.
  4. Cover and let rise for 1 hour.
  5. On a floured surface, roll out the dough to a 1/2″ (1.25 cm) thickness.
  6. Cut into the size you prefer, then cover and let rise for another 1/2 hour.
  7. Fry in canola or vegetable oil using medium heat for 1 minute (30 seconds on each side).
  8. Fill with pastry cream or jam.
  9. Roll them in white granulated sugar. They are also great without the cream filling. Enjoy!

The dough

 

The risen dough

 

Cut into the size you prefer

 

Cut into the size you prefer

 

Cut into the size you prefer

 

Graffe – Italian Donuts

 

Graffe – Italian Donuts

 

Graffe – Italian Donuts

 

Graffe – Italian Donuts

 

Graffe – Italian Donuts

 

Graffe – Italian Donuts

 

<h1 >Garaafo
 
<p >www.xawaash.com

 

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

Mukawinaadka:

(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)

 

Garaafo:

  • ¼ koob (59 mL) Caano
  • 2 qy (10 mL) Qamiir rooti
  • 1 qy (5 mL) Sokor
  • 2 koob (280 g) Bur cad
  • ¼ koob (50 g) Sokor
  • ¼ qy (1.25 mL) Cusbo
  • 1 koob (225 g) Bataato / baradho (la burburiyay)
  • 3 QW (45 mL) Buuro (la dhalaaliyay)
  • 2 Ukun , Weyn
  • 1 QW (15 mL) Faniilla
  • 1 qy (5 mL) Bishir oranjo
  • Saliid caddeey
  • Kareemo Macmacaan
  • Sokor

 

Diyaarinta:

 

Diyaarinta garaafada

  1. Isku qas caanaha qandaca ah, qamiirka iyo 1 qaaddo yar (qy) sokor.
  2. Waxyaabaha qalalan isku qas. Waxyaabaha kale ku dar.
  3. Isku qas. Rifaaq muddo 3 daqiiqo.
  4. Dabool ha qamiiro muddo 1 saac.
  5. Cajiinka u fidi buurni 1/2″ (1.25 cm) adigoo bur isticmaalaysa.
  6. Cabbirka aad jeceshahay u jar. Dabool haddana ha qamiiraan 1/2 saac kale.
  7. Ku shiil saliid caddeey adigoo isticmaaleysa dab dhexdhexaad ah.
  8. Kareemo macaan ku buuxi. Kareemo la’aanna wey fiican yihiin.
  9. Sokor mari.

Cajiinka

 

Cajiinka oo fuuray

 

Cabbirka aad jeceshahay u jar

 

Cabbirka aad jeceshahay u jar

 

Cabbirka aad jeceshahay u jar

 

Garaafo

 

Garaafo

 

Garaafo

 

Garaafo

 

Garaafo

 

Garaafo

 

<h1 >Beignets Italiens
 
<p >www.xawaash.com

De temps en temps, nous recevons un commentaire nous demandant de ne poster que des recettes Somalies. Et bien, nous avons une bonne nouvelle à vous annoncer. Ces graffes Italiennes sont Somalies. Elles sont comme les pâtes Somalies, elles nous rappellent le pays. Ils nous évoquent Bar Azan à Mogadishu, Somalie.

Les graffes de Bar Azan étaient toujours fourrées à la crème pâtissière et elles étaient absolument délicieuses! Tout dans cette pâtisserie était exceptionnellement délicieux. La pâtisserie appartenait au propriétaire de la Boulangerie Azan, qui possédait aussi un restaurant Italien très réputé.

Ces beignets sont incroyablement tendres grâce aux pommes de terre écrasées qui sont ajoutées à la pâte, et ils ne ressemblent à aucun des beignets que nous avons goûtés.

 

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

 

Beignets Italiens:

  • ¼ mesure (59 mL) de lait
  • 2 cc (10 mL) de Levure Instantanée
  • 1 cc (5 mL) de Sucre
  • 2 mesures (280 g) de Farine Blanche
  • ¼ mesure (50 g) de Sucre
  • ¼ cc (1.25 mL) de Sel
  • 1 mesure (225 g) Pomme de Terre (écrasée)
  • 3 cs (45 mL) de Beurre (fondu)
  • 2 Gros Oeufs
  • 1 cs (15 mL) d’Extrait de Vanille – ou d’essence
  • 1 cc (5 mL) de Zeste d’Orange
  • Huile de Colza – Pour la friture
  • Crème Pâtissière – Pour la garniture
  • Sucre – Pour l’enrobage

 

Instructions:

 

Étapes de la préparation des Graffes

  1. Mélanger le lait tiède, la levure et la cuillère à café de sucre. Laisser la levure activer 10 minutes.
  2. Assembler tous les ingrédients secs puis ajouter le reste des ingrédients.
  3. Mélanger le tout et bien pétrir pendant 3 minutes.
  4. Couvrir et laisser lever 1 heure.
  5. Étaler la pâte sur 1/2″ (1.25 cm) d’épaisseur sur une surface farinée.
  6. Couper à la taille que vous désirez, puis couvrir et laisser lever ½ heure de plus.
  7. Frire à température moyenne dans l’huile de colza ou de l’huile végétale (30 secondes de chaque côté).
  8. Fourrer avec de la crème pâtissière ou de la confiture.
  9. Rouler dans du sucre en poudre. Elles sont tout aussi bonnes sans la crème. Bon appétit!

La pâte

 

La pâte levée

 

Couper à la taille que vous préférez

 

Couper à la taille que vous préférez

 

Couper à la taille que vous préférez

 

Graffe – Beignets Italiens

 

Graffe – Beignets Italiens

 

Graffe – Beignets Italiens

 

Graffe – Beignets Italiens

 

Graffe – Beignets Italiens

 

Graffe – Beignets Italiens

 

الدونت الإيطالي

 

www.xawaash.com

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

 
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
 

الدونت الإيطالي
حليب كوب ¼
الخميرة الفورية ملعقة صغيرة 2
سكّر ملعقة صغيرة 1
طحين ابيض متعدد الأغراض جم 280
سكّر جم 50
ملح ملعقة صغيرة ¼
(بطاطا( مهروس جم 225
زبدة ملعقة كبيرة 3
بيض 2
فانيليا ملعقة كبيرة 1
بشر البرتقال ملعقة صغيرة 1
زيت الكانولا
كريم باتسيير
سكّر

 
 

طريقة التحضير:

 

طريقة تحضير الدونت الإيطالي

يخلط الحليب الدافئ، الخميرة والملعقة الصغيرة سكر -1
تخلط المكونات الجافة ثم تضاف باقي المكونات -2
تخلط وتعجن لمدة 3 دقائق -3
تغطى العجينة وتترك تختمر لمدة ساعة -4
تفرد العجينة الى سماكة 1.25 سم باستعمال الدقيق. -5
تقطع الى دوائر. تغطى وتترك تختمر لمدة نصف ساعة -6
تقلى بزيت الكانولا او الذرة على نار متوسطة لدة 30 ثانية لكل جانب -7
تملئ بكريم باتسيير -8
تقلب الدونت في السكر -9

العجينة

 

العجينة بعد ان اختمرت

 

تقطع دوائر قطرها 6 سم

 

تقطع دوائر قطرها 6 سم

 

تقطع دوائر قطرها 6 سم

 

الدونت الإيطالي

 

الدونت الإيطالي

 

الدونت الإيطالي

 

الدونت الإيطالي

 

الدونت الإيطالي

 

الدونت الإيطالي

 

 

 

 

 

 

Related posts:

65 Responses to Graffe – Italian Donuts (Garaafo) Graffe – Beignets Italiens الدونت الإيطالي
  1. fartun
    August 3, 2013 | 4:30 pm

    masha allah, aad iyo aad baad u mahadsan tihiin walaalayaal, i cant wait to try this.
    Eid mubarak

    • A&L
      August 4, 2013 | 3:22 pm

      Ciid Mubaarak. Waxaan rajaynaynaa inaad jeclaatid.

  2. umu haashim
    August 3, 2013 | 7:16 pm

    maasha alaah walaalahayga qeer badan ilaahay ha idin siiyo markasto waad naga farxisiin ilaahay ha idinka farxiyo ajarbad ilaahay ha idinka siiyo sida aad walaalihiina igu dadaalaysaan mar walbo aniga ahaan waan jeclahay xawaash maaalin walbo aan galaa aad&aad ayaad u mahadsantihiin

    • A&L
      August 4, 2013 | 3:23 pm

      Aamiin walaal. Waa ku mahadsan tahay faallada iyo ducada. Qayr ayaan kuu rajaynaynaa.

  3. Umuayub
    August 3, 2013 | 9:08 pm

    Love it I can’t wait to try it jazakumulah kheyr and eid Mubarak bahda xawaash.com

    • A&L
      August 4, 2013 | 3:25 pm

      Eid Mubarak. Thank you for the comment.

  4. amiira
    August 4, 2013 | 4:05 am

    ASC, aad ayaad u mahadsantihiin walaalahayga qaaliga ahow, marwalba waxaan aad u jeclahay in aan fiiriyo webkiina aana kabartay cuntooyin badan, waxaan jeclaan la haa in aad noo soo diyaarisaan cuntooyinka ciida, waad ku mahadsantihiin isku howlkina ugargaarida umada soomaaliyeeda. kun jeer mahadsanidiin.

    • A&L
      August 4, 2013 | 3:27 pm

      Mahadsanid walaal. Hadduu Eebbe idmo waan soo dadaalaynaa.

  5. hafsa
    August 4, 2013 | 8:52 am

    mashallah i am definitely gonna try this

    • A&L
      August 4, 2013 | 3:27 pm

      We hope you will like them.

  6. khadija
    August 4, 2013 | 8:55 am

    لا أستطيع الانتظار لمحاولة هذه الوصفة وعيد مبارك للجميع

    • A&L
      August 4, 2013 | 3:28 pm

      عيد مبارك وكل سنة وانتم طيبين

  7. um asmaa
    August 4, 2013 | 10:27 am

    asalaamu caleykum walaalaheyga khaaligoow dhamaantiin waamahadsantihiin niyadiin allaah niiyeelo bishabarakeysan fadligeeda jazaakumullaahu kheyr

    • A&L
      August 4, 2013 | 3:30 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaasheenna qaaliga ah, aad iyo aad ayaa u mahadsan tahay. Ciid Mubaarak.

  8. fadma
    August 4, 2013 | 12:11 pm

    Masha,alah ciida burkatoonbow burkan ayaa bedalaa ilaahay kheyr farabadan ha idinsiiyo
    CIID MUBAARAK KULI SANA DHAYIB ilaahay sanadkan sanadkiisa cimri iyo caafimaad taqwa,ilaah ha inagu wada gaarsiiyo aamiin.

    • A&L
      August 4, 2013 | 3:31 pm

      Waxaan rajaynaynaa inaad jeclaatid. Ciid Mubaarak.

  9. laylo cabdi
    August 4, 2013 | 2:00 pm

    asc xawaash saan idiinku faraxno illaahey ha idiinka farxiyo amiin
    su”aal waxaan rabaa baradhada ma waxaan cabira intaan karin mise markaan kariyo kadib? merci

    • A&L
      August 4, 2013 | 3:34 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aamiin walaal. Ilaahay ha kaa abaalmariyo ducada fiican.

      Markaad karisid kaddib ayaa cabiraysaa. Mahadsanid.

  10. Ayaan
    August 4, 2013 | 6:27 pm

    Asalamu Aleykum to my dear brother & sister,

    Just in time for Eid, I was in mood for sweets and this donuts would for fill my craving for sweets. We all know that it’s a sunna to eat Eid al-fitr before leaving for Eid prayer. Thank you guys for making our community happy by the recipes of one meal at a time. No more excuses of not knowing how to cook. Thanks again and ciid wanaagsan.

    • A&L
      August 5, 2013 | 12:22 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      We wish a very happy Eid sister. Thank you very much for your nice comment.

  11. Qaali Omar
    August 5, 2013 | 6:09 am

    mahadsanaan aan la soo koobi karin ayaan hawada idiin soo marinaayaa walaalayaal ilaahey ha idinka farxiyo waad naga farxisaane
    waan ku kalsoonahay qiyaastina waayo sidaas aad u soo ban dhigtaan ayaan u sameeyaa weyneh macaanaataa weyneh qurux badataa insha allah waan isku dayayaa lkn mid ayaan fahmin bataatiga ma mid qaas ah baa mise waa mid lakariyay oo ka bodeeyay kadib galaas laga is ticmaalay

    • A&L
      August 5, 2013 | 7:09 pm

      Walaasheenna qaaliga ah waa ku mahadsan tahay faallada fiican iyo kalsoonida aad nagu qabtid.

      Bataata qaas looma baahna. Sida aad sheegtay waa bataato caadiga ah oo la kariyey kaddibna la budeeyey. Waxaan rajaynaynaa inaad jeclaatid, Waxaan kaloo kuu rajaynaynaa Ciid wanaagsan oo farxad leh.

  12. Qaali Omar
    August 5, 2013 | 6:11 am

    cid wanaagsan ciid mubaarak waa iska soo hor marisay kkkk thanks

    • A&L
      August 5, 2013 | 7:10 pm

      Ciid wanaagsan walaal.

  13. falxad
    August 5, 2013 | 6:32 am

    masha allah waad mahadsantihiin sida wacan aad inoogu soobandhigteen garaafaha

    • A&L
      August 5, 2013 | 7:10 pm

      Adigaa mahadda mudan walaal.

  14. hodan
    August 5, 2013 | 12:51 pm

    just in time for Eid manshallah wa mahadsan tihiin walaheyga qaaliga ah abaalkiina maba gudi karno ee illahay ajir iyo xasanaad ha idin kugu badalo sida fiican ad waxkaste noo bartaan aqoontina ha idin siyaadsho.

    • A&L
      August 5, 2013 | 7:19 pm

      Aamiin walaal. Aad iyo aad ayaa u mahadsan tahay. Qayr badan ayaan Eebbe kaaga baryaynaa.

  15. UmmBashir
    August 5, 2013 | 2:28 pm

    Asalamu Aleykum

    Just wanted to know what can of cream did you use for the filling

    • A&L
      August 5, 2013 | 7:32 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      We used pastry cream. God willing, we will post it tonight.

  16. asha
    August 5, 2013 | 2:55 pm

    hi I made this last nyt and it was delicious. the only thing that I wasn’t too happy about was that one side rose when I fried it while the other side remind slightly flat. the inside was kinda airy too instead of doughy. what did I do wrong?

    • A&L
      August 5, 2013 | 7:37 pm

      It is possible that your kitchen was warmer, which makes the dough rise faster. Reduce the rising time to 30 minutes. This way it will be less airy. Let us know if this solved your problem.

  17. Nina
    August 5, 2013 | 5:08 pm

    Mashallaaaah as alway I am impressed! This looks yummy.

    • A&L
      August 5, 2013 | 7:38 pm

      Thank you very much for your encouraging words.

  18. Ayaan Abdullahi Ali
    August 6, 2013 | 3:38 am

    asc walalayal, aad ayd u mahadsan tihiin runtii waa hab cajiib ah, ramadaanta oo dhan waxan sameynayay wasfadii aad horay noogu soo galiseen ( somali puf puf) insha’alah wan tijabinaya bur garafkan, walal waxan idinka codsanaya inad mar naso galisaan waxyabaha topping creamka laga sameeyo, aad ayd u mahadsan tihiin kheyr badan illaah ha idin siiyo, Ginaashki aad ayn ugu faa’iiday.

    • A&L
      August 7, 2013 | 12:28 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Waan ku faraxnay inaad jeclaatay bur saliid, waxaan rajaynaynaa soo’daanna inaad jecleysatid. Waa ku mahadsan tahay xiriiriska joogtaga ah iyo hadalada wacan. Kareemada soo’deeda waa diyaar, hadduu Eebbe idmo mar dhow ayaan soo gelin doonnaa. Waxaan kuu rajaynaynaa Ciid Wanaagsan oo farxad leh.

  19. umulkheyr
    August 6, 2013 | 11:01 am

    asc walaalaheeyga bahda xawaash waan idin salaamayaa dadaalkiina kii sii jira allaha ka dhigo waxaan rabay in aan idin weeydiiyo suaal aan ku saabsaneeyn garafkan hadii aad iga cawin kartaan
    maadamo ciidii soo dhawdahay xalwo ayaan rabay in aan kariyo weeyna ii hagaagi la,dahay cabirkiinana ma heeysto waxaan heeystaa 100ml cabir ah koobkiina aad koob ahaanta u isticmaashaana waa 200 ayaan filayaa marka hadii aan 600ml oo biyo ah iyo 600boqol oo sonkor ah iyo 100ml oo warango ah 100ml oo biyo ah qiyaastaas sax miyaa thanks bahda xawaash oo isku duuban

    • A&L
      August 7, 2013 | 2:01 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waa ku mahadsan tahay salaanta wacan iyo faallada. Koobkeenna waa laba koob iyo bar oo kaaga ah. Waxaan soo wadnaa Xalwad cusub oo waqti dheer oollaan karta. Waxaan isticmaalnay kiilo sokor, cabirada dhanna waa garaam iyo litir. Hadduu Eebbe idmo beri subax ayaan soo gelinaynaa. Mahadsanid.

  20. halima aderi
    August 7, 2013 | 6:36 am

    thank you very much with out xawaash wuoldnt be easy for me to host 20people 4afur from shurba to macsharo to every thing every food i cooked was from xawaash thx again (dadka aan casumay waxay igu dheheen walaahi hoyadaa cunto karis waa kusoo bartay waxaan ku iri firiya xawaash . com)

    • A&L
      August 7, 2013 | 2:45 pm

      Walaasheenna Halima, aad iyo aad ayaa ugu mahadsan tahay faallada fiican. Waan ku faraxsan nahay inaad ka faa’iidaysanaysid goobta Xawaash. Ciid wanaagsan walaal.

  21. umulkheyr
    August 7, 2013 | 12:44 pm

    masha allah walaalaheeyga xawaash jasakalaahu qeeral jisaa aad ayaan idinkugu mahad celinayaa sida aad iiga qanciseen jwbta thanks for ever jira waligiina god bless you ciid wanaagsan

    • A&L
      August 7, 2013 | 3:01 pm

      Ciid Wanaagsan.

  22. Rahna Ajmal
    August 12, 2013 | 7:53 pm

    I tried Graffe..
    It came out really really awesome !!!!
    No words !!! I loved it !!!
    Thanks for such a awesome recipe.

    • A&L
      August 13, 2013 | 12:17 am

      Thank so much for letting us know that you loved it. You made our day.

  23. fee minine
    August 16, 2013 | 1:16 pm

    bonsoir,
    depuis que j’ai découvert votre dite, je ne le quitte plus.
    J’ai découvert la richesse de votre cuisine et je vous en remercie!

  24. xalSacdiya
    September 3, 2013 | 7:45 am

    Maansha allaah illaahey ha idinka abaal mariyo, waxaad tihiin dadka aan ku faano xadaaradooda dhinca kasta haddii aan soomaliweyn nahay.

    • A&L
      September 5, 2013 | 11:49 pm

      Mahadsanid walaal. Ilaahay qayr ha ku siiyo.

  25. maryam
    October 11, 2013 | 12:24 pm

    السلام عليكم ورحمة الله وبركاته، أشكركم على هذه الوصفة الرائعة وقد حاولت صنعها ولكن أردت ان أسأل هل يمكن الاستغناء عن البطاطس المهروسة أو استبدالها بشيء آخر، وجزاكم الله خيراً وكل عام وانتو بخير

    • A&L
      October 11, 2013 | 8:42 pm

      وعليكم السلام ورحمة الله وبركاته
      البطاطس مهمة، تجعلها طرية والطعم بيكون احلى

      كل عام وانت بصحة وسلامة

  26. Faiza
    October 26, 2013 | 7:50 am

    Just made these. They turned out lovely! soft and fluffy!! Thank u Xawaash for making me a better cook!!

    • A&L
      October 27, 2013 | 10:56 am

      Awesome! We are happy you like them. Thank you very much for your feedback.

  27. Ruqayah ahmed
    October 30, 2013 | 7:27 am

    Asc wr wb …aad bad umahadsan tihiin walalahayga qaaliga ah illahy abaalkina jannah haka dhigo cadaab ka horayn …subxanallah dad sidaan u fiicana somali ma ku jireen ma sha Allah caleeykom ,waxad tihiin dadaan xasanimo ku jirin qalbigooda oo waxay barteen walaalahooda la wadaagayaan …dadka qaar hadad waydiso sidee loo kariyaa waxan waay ku meer meerin ma jecla inay dadka u faaideyan….aad baad u mahadsan tihiin waxad jeceshihiin oo raali ahaanshaha rabi ugu horeeyo Allaha idin siiyo aamiin

    • A&L
      October 30, 2013 | 11:07 pm

      Walaasheenna qaaliga ah, Ruqayah, aad iyo aad ayaa u mahadsan tahay. Waan ku faraxnay faalladaada. Qayr iyo wanaag ayaan kuu rajaynaynaa.

      Xaasidnimada waxay ka mid tahay waxyaabaha diinteena ay aad inooga digtay. Xaasidnimadana waxaa ka mid ah inuu beni’aadanka jeclaado inuu wanaaga keligiisa ku koobnaado. Ilaahay nagama dhigo dadka aan beni’aadanka wax tarin.

  28. MS
    December 15, 2013 | 12:29 pm

    Asalamu Alaykum wa rahmatullahi wa barakatu i pray you are well….would like to ask you, do we have to put mash potatoe??

    jazakhallahu khairan

    • A&L
      December 15, 2013 | 7:31 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much. Yes, we strongly recommend it.

  29. roda
    January 10, 2014 | 8:52 am

    asc walalyaal run ahaan tii aad baan ugu farax sanahay sidaad noga farxisaan ilahay hadin ka farxiyo oo mar wal ba nugu dadaashaan sidaad wax faa iido noole nugu soo gudbin lahaydeen walalyal ilaahay waxan idin ka baryaynaa waxad jeceshihiin inuu hurtiina iyo dabadina ba dhigo jasaakumu laahu khayraa khar badan alaah haydin siyo waxan raba walalo suaal? walalo waxay waxaad calosha uga shubteen wan garan waye mar kad karisen kadib mahad sanidin dadaal kiinana halkaa kasii wada ilahayna haydin ku garab galo aamiin aamiin asc wr wbr

    • A&L
      January 14, 2014 | 9:16 pm

      Aad iyo aad ayaa ugu mahadsan tahay faallada wacan. Waxaan dhexda uga shubnay kareemo Macmacaan. Soo’da waa tan ee halkaan guji http://xawaash.com/?p=6664.

  30. roda
    January 17, 2014 | 5:46 pm

    maansah alaahaa walayal aad iyo aad baad ugu mahadsantihiin sida ay ku dheehantay kartida iyo dadaal ka aad ka u fara badani ee aad nugu sojawabtan walalyaal ilahay haydin xiftiyo aad nad idin salamaya asc wr wbr

    • A&L
      January 18, 2014 | 9:00 am

      Aamiin walaal. Adigana Ilaahay qayr ha ku siiyo.

  31. Awa
    January 31, 2014 | 1:29 pm

    Abaayo, waxaan Rabay in aad markad wax suubineysaan hadad awoodan in aad ku qortaan inta qof loogu tala galay. Like this dish is for 4 person or 8 person. Or when you making qumbo or bread, how many bread it will be.
    Thank you very much.

    • A&L
      January 31, 2014 | 10:10 pm

      Hawshaa nagu badatay, laakiinse Hadduu Eebbe idmo waan ku dadaali doonnaa.

  32. wafa
    August 3, 2014 | 12:04 pm

    how advance can i make this please. will it taste fresh if i made it 2 days in advance. it would be great if in the future you tell us how in advanced we can make recipes or if its best served fresh etc as im sure alot of us would love to make things fresh but dont have time. jazakiallah. and thank you again for everything.

    • A&L
      August 21, 2014 | 12:52 am

      Graffe are best served fresh. However, you can prepare the cream the day before and refrigerate it.

  33. sakia
    November 12, 2014 | 11:25 am

    asc walal. I really wanna cook garaafo and i just wanna it to be perfect in shaa Allah.am in somalia now i dont think they have vanilla in here and bishir orange so wat can i use instead of that. plz tell me some other things that could helpin shaa Allah i want give a try soon.

    • A&L
      November 19, 2014 | 12:38 am

      You can use lemon or lime zest.

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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.