Somali Fried Biscuits (Buskud Goos Goos) Biscuits Frits Somalis بسكويت مقلي صومالي
Many confuse these biscuits with kac kac (Somali doughnuts). Buskud goos goos or buskud jar jar is the traditional Somali biscuit that is served during Eid. Kac kac spoil quickly because they contain eggs, but buskud goos goos can be stored for a long time. To make them last longer, they are fried until they harden. Together with oodkac or muqmad (jerky-style beef cubes), they were journey-food (sahay) for Somali nomads and travellers.
As we prepared these biscuits, my mother related to us how these were, and still are, her favourite biscuits. She told us, that growing up, they were the only biscuits she was familiar with. My grandmother, Isniino Cigaal, made some of the best buskud goos goos and she used to serve them, together with oodkac, to guests on Eid mornings.
In our home, in Somalia, these biscuits were known as buskudka Ololaha (the Literacy Campaign biscuits) and that is because my mother used to prepare them and hand-deliver them to each one of us, when we were far from home taking part in a literacy campaign in the rural areas. I remember the afternoon that I was sitting under a tree in the hinterland of Dhuusamreeb, teaching nomads how to read and write. Out of nowhere, a Land Rover appeared and I saw my mother for the first time in five months. It was at the height of a severe drought and there was a great deal of suffering going on at the time. There was my mother, with two very large tins (kalloorado). The first had oodkac and dates, while the second was filled with buskud goos goos. You can imagine the joy of those present. I will never forget that place, that day, that moment. Mother, love you forever.
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
Somali Fried Biscuits:
- 2 cups (280 g) All-purpose (plain) flour
- ½ cup (100 g) Granulated white sugar
- 1/8 tsp Salt
- ¼ tsp (1.25 mL) Baking soda
- ¼ cup (59 mL) Unsalted butter (melted)
- ½ cup (118 mL) Milk (lukewarm)
Directions:
Preparing the biscuits
- Combine all the dry ingredients and mix well..
- Add the butter and milk.
- Knead the dough for 5 minutes, then let it rest for 5 minutes.
- For crunchy biscuits, roll out the dough thin. For softer biscuits, roll out the dough a little thicker. Cut into a diamond shape.
- Fry in canola or vegetable oil using medium-low heat for 4 to 5 minutes.
- Place them in a sieve or a plate lined with paper towels.
Ready for frying
Ready for frying
Ready for frying
Somali Fried Biscuits
Somali Fried Biscuits
Ready for frying
Somali Fried Biscuits
Somali Fried Biscuits
Somali Fried Biscuits
Somali Fried Biscuits
Somali fried biscuits with Somali halwa
Somali fried biscuits with Somali halwa
Somali fried biscuits with Somali halwa
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)
Buskud Goos Goos:
- 2 koob (280 g) Bur cad
- ½ koob (100 g) Sokor cad
- 1/8 qy Cusbo
- ¼ qy (1.25 mL) Beekin sooda
- ¼ koob (59 mL) Buuro aan cusbo lahayn (la dhalaaliyay)
- ½ koob (118 mL) Caano (qandac)
Diyaarinta:
Diyaarinta buskudka
- Isku dar burka, sokorta, beekin soodada, iyo cusbada. Si fiican isku qas.
- Buurada (ama subag) iyo caanaha ku dar.
- Cajiinka rifaaq muddo 5 daqiiqo, kaddibna 5 daqiiqo dhig.
- Cajiinka fidi. Haddaad rabtid buskud adag, dhumucda (buurnida) yareey. Haddaad rabtid buskud jilicsan, dhumucda weeyneey. Jarjar.
- Saliid caddeey ku shiil adigoo isticmaaleysa dab dhexdhexaad-hoose ah muddo 4 ilaa 5 daqiiqo.
- Miire ku rid ama saxan xaanshida jikada saaran tahay.
Waa u diyaar in la shiilo
Waa u diyaar in la shiilo
Waa u diyaar in la shiilo
Buskud Goos Goos
Buskud Goos Goos
Waa u diyaar in la shiilo
Buskud Goos Goos
Buskud Goos Goos
Buskud Goos Goos
Buskud Goos Goos
Buskud Goos Goos iyo xalwad
Buskud Goos Goos iyo xalwad
Buskud Goos Goos iyo xalwad
Beaucoup confondent ces biscuits avec les kac kac (beignets Somalis). Buskud goos goos ou buskud jar jar est le biscuit Somali traditionnel servi pendant l’Eid. Les Kac kac s’abîment rapidement parce qu’ils contiennent des oeufs, mais les buskud goos goos peuvent être conservés longtemps. Pour les faire durer, ils sont frits jusqu’à ce qu’ils durcissent. Avec oodkac ou muqmad (cubes de boeuf façon viande séchée), ils faisaient partie de la nourriture de voyage (sahay) des nomades Somalis et des voyageurs.
Alors que nous préparions ces biscuits, ma mère nous raconta qu’ils étaient, et sont toujours, ses biscuits favoris. Elle nous raconta, que enfant, ils étaient les seuls biscuits qu’elle connaissait. Ma grand mère, Isniino Cigaal, faisait les meilleurs buskud goos goos et elle les servait à ses invités les matins d’Eid, accompagnés de oodkac.
A la maison, en Somalie, ces biscuits étaient connus sous le nom de buskudka Ololaha (les biscuits de la Campagne d’Alphabétisation) parce que ma mère nous les préparait et nous les amenait à chacun, quand nous étions loin de la maison pour participer à la campagne d’alphabétisation des zones rurales. Je me rappelle qu’un après-midi alors que j’étais assis sous un arbre dans l’arrière pays de Dhuusamreeb, enseignant aux nomades la lecture et l’écriture. Sortie de nulle part, une Land Rover apparut et j’aperçus ma mère pour la première fois depuis cinq mois. Nous étions au pic d’une sécheresse sévère et nous souffrions beaucoup à ce moment là. Ma mère se tenait là avec deux grosses boites (kalloorado). La première contenait de l’oodkac et des dattes, la seconde était remplie de buskud goos goos. Vous pouvez imaginer le bonheur de recevoir ces cadeaux. Je n’oublierai jamais l’endroit, le jour, le moment. Mère, je t’aime pour toujours.
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
Biscuits Frits Somalis:
- 2 mesures (280 g) de Farine Blanche
- ½ mesure (100 g) de Sucre en Poudre
- 1/8 cc de Sel
- ¼ cc (1.25 mL) Bicarbonate de Soude
- ¼ mesure (59 mL) de Beurre Doux (fondu)
- ½ mesure (118 mL) de lait (tiède(s))
Instructions:
Préparation des biscuits
- Assembler tous les ingrédients secs et bien mélanger.
- Ajouter le beurre et le lait.
- Pétrir la pâte 5 minutes, puis laisser reposer pendant 5 minutes.
- Pour des biscuits plus croustillants, étaler la pâte plus fine. Pour des biscuits plus tendres, étaler la pâte plus épaisse. Découper en losanges.
- Frire dans l’huile de colza ou de l’huile végétale à feu moyen pendant 4 à 5 minutes.
- Poser dans une passoire ou une assiette recouverte de papier absorbant.
Prêts pour la friture
Prêts pour la friture
Prêts pour la friture
Biscuits Frits Somalis
Biscuits Frits Somalis
Prêts pour la friture
Biscuits Frits Somalis
Biscuits Frits Somalis
Biscuits Frits Somalis
Biscuits Frits Somalis
Biscuits Frits Somalis accompagnés de Halwa Somali
Biscuits Frits Somalis accompagnés de Halwa Somali
Biscuits Frits Somalis accompagnés de Halwa Somali
المقادير
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
| بسكويت مقلي صومالي | ||
| طحين ابيض متعدد الأغراض | جم | 280 |
| سكر ابيض | جم | 100 |
| ملح | ملعقة صغيرة | 1/8 |
| بيكنج صودا (بيكربونات الصودا) | ملعقة صغيرة | ¼ |
| زبدة غير مملحة | كوب | ¼ |
| (حليب( دافئ | كوب | ½ |
طريقة التحضير:
طريقة تحضير البسكويت
| تخلط المكونات الجافة | -1 |
| تضاف الزبدة والحليب | -2 |
| تعجن لمدة 5 دقائق وتترك ترتاح لمدة 5 دقائق اخرى | -3 |
| تفرد العجينة رقيقة للحصول على بسكويت مقرمش وتفرد اسمك للحصول على بسكويت لين، ثم تقطع | -4 |
| تقلى في زيت الكانولا او زيت نباتي على نار متوسطة-هادئة لمدة 4 الى 5 دقائق | -5 |
| تصفى من الزيت وتوضع في مصفاة او صحن عليه منديل | -6 |
جاهز للقلي
جاهز للقلي
جاهز للقلي
بسكويت مقلي صومالي
بسكويت مقلي صومالي
جاهز للقلي
بسكويت مقلي صومالي
بسكويت مقلي صومالي
بسكويت مقلي صومالي
بسكويت مقلي صومالي
بسكويت مقلي مع الحلوى الصومالية
بسكويت مقلي مع الحلوى الصومالية
بسكويت مقلي مع الحلوى الصومالية
Masha.alah ajir allah idinka siiyo walaallayaal
Mahadsanid walaal.
I love your food and love you guys. I’m always waiting for your new recipes, you guys are amazing and the food looks fantastic, am sure the taste is beyond any good word in English or Somali word. Mashallah
Thank you so much for your kind feelings and heartfelt words. We are glad you like our recipes.
thank you so so soooo much for doing this but what is •⅛ tsp salt means
You are most welcome. We fixed it, it is 1/8 tsp salt. Thank you.
sheekaddaaba sii maceyneysa buskudka, Dumaashigey oo nasoo booqdaan shaley Qaxwo kusiiyey, markaasuu yiri ” buskudaan XALANE uu isoo xasuusiyaa. lol …. mahadsaniddiin.
Waan ku faraxsan nahay inaad jeclaateen. Mahadsanid walaal.
Assalamu caleykum,ma lagu dari karaa ukun?kan iyo mandazigu ma isku mid baa? Jazaakalaahu khayran.
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Midkaan waa buskud Soomaali, ukun laguma daro. Soo’da mandaasiga waa kan http://xawaash.com/?p=1473.
asc wr wb walalaheeyga qaaliga ahoow waan hidi salaamay salaan qaali ah alle ajar iyo xasanaad ha idiinka siiyo abaalkaad noo galeeysaan
walalaheeyoow waxaan rabay in ad ii soo sharaxdaan cabiradaan 100 kii ml imiso garam ayu noqon karaa 100 gram se meeqo ml buu noqon garaa 1dl asne meeqo ayu ka noqon kara ml ama gram
walalahey iga jaahil bixiya aad ayaana u mahadsantiin
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Waa ku mahadsan tahay salaanta qaaliga ah. Waxay ku xiran tahay waxaa aad cabiraysid. 100 mL saliid, caano iyo biyo isku miisaan ma’ahan. Noo soo sheeg waxa aad cabiraysid.
Shaleyto ayaan sameeyey buskudkaan, aad ayuu u fudud yahay wuxuuna ku soo baxay si aad u macaan, mahadsanidiin. Maanta ayaan waxaan u qaatay shaqadeyda, si aan ula qeybsado dadka ila shaqeeya. Waxay kulligood i weydiisteen inaan u sheego sida aan u sameeyey. Waxaan u qoray oon siiyey habka loo sameeyo, lakiin way i aamini waayeen, waxay dhaheen buskudkaan sidaan u mac in dhib yaraantaan lagu sameyn karo ma dhici karto. Markaasaa waxaan tusiyey blogkiina si ay indhahooda ugu arkaan. Waxay aad ugu riyaaqeen sida fudud wax aad u micneysaan oo xataa qofka dhagaha la’a iyo kan af Soomaaliga aan garaneyn ama in qof kasta ay ka baran karaan cunto karinta. Axsantu sida fiican oo aad wax noogu micneysan, xoogiina ama qarashka idinka galana, ajirkeeda iyo xasanad Ilahey ha idinkuugu bedelo, Ameen.
Walaal Faadumo, aad iyo aad ayaa ugu mahadsan tahay faallada fiican aad inoo soo qortay. Waan ku faraxnay sida aad u jeclaatay iyo inaad asxaabtaada la wadaagtay. Ilaahay ha kaa abaal mariyo. Mahadsanid mar labaad.
JAZAAKALAAHU KHAYR….. DADKA WAAD U FAAIDAYSEEN CUNTOOYIN MUHIIM AH AYAAD SI FUDUD U BARTEEN… MAASHA ALLAAH.
ALXAMDULILAAH
Mahadsanid walaal. Aad iyo aad ayaa u mahadsan tahay. Ilaahay qayr badan ha ku siiyo.
Iftinki somalido waa ni salamey, ramadan kareem eid mubarak. waxa idin ka codsanlahay inan noo so sameysan nanac luuwani. Ilahay wax aa bulshada u qawaneysiin ilahay idinka iyo owladeenaba ha idin ku xifdiyu. assalamu alikum warahmatullahi wabarakatu.
Waa ku mahadsan tahay salaanta wacan iyo faallada fiican. Hadduu Eebbe idmo waan soo gelin doonnaa nanac lubaani. Qayr badan ayaan kuu rajaynaynaa.
السلام عليكم، جزاكم الله خير .
استفدت كثيرررررر واطلب منكم طريقة عمل تيراميسو
موفقين
وعليكم السلام ورحمة الله وبركاته
شكرا جزيلا، باذن الله سوف ننشر طريقة عمل التيراميسو
Hi thank u so much for all the lovely good u teach us may Allah reward u in Jannah …. Can u please put da creamy pasta dnt knw wat it’s called bt really craving for it jazakallah
Thank you very much for your nice comment. God willing, we will post a recipe for Creamy Alfredo pasta.
You know I was waiting for this for very very long time and thank you guys for everything. First I made was perfect and second time came out oily. I do everything right and came out oily. I know I must did something wrong HELP ME
You need to fry them right away. If you don’t fry them right away they will ferment and absorb oil when frying.
I did it fry them right away and still was oily
Did you cut them too thick?
You are really doing a great job. Its so amazing to know that this world is so small and round too…you know all around the world people make the same thing with a different name. In India people make it both varieties, salty and sweet with exactly the same ingredients. And in other parts of Asia too.
Keep up the good work!
It is a small world indeed. Thank you very much for your kind comment.
[...] Tags Traditional Somali fried biscuits that can be stored for a long time when made thin and hard. You can also make them thicker and softer and they are great with tea. VOIR CI-DESSOUS LE FRANÇAIS. http://xawaash.com/?p=6723#sthash.F7Dn1LuO.dpbs [...]
Asalaamu caleeykum dear brother and sister,i am happy you are providing recipes to people like me who are ignorant of our traditional food. Am sure you website has helped alot of somalis all over the world who didn’t know how to make somali food not to drift from their roots. Thank you once again and may Allah make it more successful for you. Stay blessed. Jazakallah
Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
Thank you very much for your kind comment. We are happy to know that the website was of help to you.
Asalamu alaykum I would love to make these somali biscuits for my children but one question is it a must to put baking soda or can you use baking powder instead? Jazakallahu khair
Asc walal wa mahadsantihin waxan qaba sual kusabsan buskudkan gos gos ka ah walal wan kariyey salidu iga dhuqaya maxa igu cawin lahayden shukran
Wax badan aan idinka faaiiday illaahey wax badan oo aad ku faaiidaan ha idin siiyo. Walaalo qeyr badan aa tihiin runtii! And keep up the good work that you have done for the community
[...] she calls it Buskud Daysi (or Buskud Siliid for non-Marka Somalis). Xawaash Food blog calls them Buskud Goos Goos. There are numerous ways to make Bur Goos Goos, some use baking soda (bicarbonate soda) and milk, [...]
[...] she calls it Buskud Daysi (or Buskud Siliid for non-Marka Somalis). Xawaash Food blog calls them Buskud Goos Goos. There are numerous ways to make Bur Goos Goos, some use baking soda (bicarbonate soda) and milk, [...]