Mahamosa
- Soomaali
- Qambuus
- Français
- Mahamosa
- العربية
- باخمبوسة
By Leila & Abdullahi · ·
We like samosas and we also like mahamri. They are two classic favourites for Somalis as well as East Africans in general. Somalis like to pair the two together, nestling their samosas in mahamri blankets and biting the two together. If your Somali friend taught you how to do that, then so far so good. Your initiation, however, is not complete if you do not soak that mouthful with a big sip of shaah caddeeys (Somali tea with milk). Delicious!
We usually prepare a large batch of samosas and freeze them. When we run out and there is not much time to prepare both samosas and mahamri for our afternoon tea, we make mahamosa (mahamri + samosa). We came up with that idea and we coined the word. The two-in-one was an instant favourite for all those who tried it. For those who cannot let go of the samosa’s crunch, no worries, we have a solution. We placed a tortilla chip on top of the meat filling before folding the mahamosa. It worked like magic. Only, this was not an illusion but very real.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Mahamosa
Samosa Beef Filling
Method
Tap a step to mark it done.
Mahamosa
Preparing the mahamosas Divide the dough into two equal pieces.
Roll out the dough into ⅛ inch (⅓ cm) thickness.
Cut into 4 inch (10 cm) squares. Gather up all the dough scraps and roll out again. Cut into squares.
Place 2 teaspoons of the filling in the middle of each square.
Wet two sides of the square. Flip the other side to make a triangle, then press with a fork to seal well.
Using medium heat, deep fry in vegetable oil for 1½ minutes on each side.
Samosa Beef Filling
Preparing the filling In a pan set over medium heat, place the ground beef, then add the garlic and stir well.
Add the ground coriander, xawaash bouillon powder (or xawaash spice mix and salt) and black pepper.
Cook for 10 minutes, or until no moisture remains.
Let it cool down completely.
Add the chopped onion.
Add the cilantro and chopped, hot chili peppers and mix well.
Comments
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you don’t understand how happy i am to hear that i can pre make them. my heart is making lots dua for you. the least i can say is may allah reward you for saving my life and making life easy.
Good luck. We hope to hear good news from your.
salam just a quick question. my in laws are coming over on sunday and i want to make something different. can i make it on saturday night and cook them sunday? i want to save time also the honey comb recipie can i make the dough sat night and make it sunday. please answer me asap as i am very nervous
You can prepare the dough and the filling for the Mahamousa the night before and refrigerate them. Let the dough rise for 2 hours before you refrigerate. On Sunday, take the dough out of the refrigerator, let it proof for 2 hours before filling and shaping. You can prepare the honeycomb bread on Saturday and bake it for just 15 minutes. The next day, finish baking it by placing it in a preheated oven for 10 minutes, then pour the syrup on top. Most important of all, relax.
I’m sorry! I forgot to ask: I prefer to bake vs. fry as I still haven’t figured out how to deep/flash fry with butter ghee (mainly I think I’m scared I will ruin it somehow!). I was thinking to bake these I would cook them at 400F for 20 minutes, turning over at 10 mins to evenly brown. Does that sound about right or do you think it would end with undercooked mahamosa?
We don’t recommend baking the Mahamosas.
Replying to A&L
Ok. Can you recommend a good oil/fat to substitute for the traditional frying oils like canola, vegetable, peanut and soy? Olive oil shouldn’t be heated to frying temps, so that’s out too 🙁 Can I fry with butter ghee just turning more frequently? I’m sorry to be a pain! We just try to avoid eating bad fats. Thank you again!
The link for the dough has 1/2 cup sugar. Do we still add this for the mahamosa dough? Or should be omit this because mahamosa isn’t a dessert. If we omit the sugar do we need to modify the dough recipe? Thank you!
The Mahamosa dough is not that sweet, but if you wish you can reduce the sugar. Somalis eat mashmash with samosas and mashmash is much sweeter than the Mahamosa dough.
Replying to A&L
I will make it as the recipe states 🙂 I wasn’t sure if I had missed something about the sugar or maybe the link had misdirected me. I didn’t want to ruin it inadvertently by having the sugar in the mix. Thanks again! Do you have any Saudi inspired lamb dishes? It’s Ramadan now (as I’m sure you already know) and I’d love to make a nice comfort food for my husband.
Asselamu aleykum,
I would like to have the vegetable filling for samosa. NOt the
potatos but the cabbage and the carrot, if you have the recipe
please.
Jezakelah.
Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
We did not post it yet, but we will add it to our to do list.