Mahamri
- Soomaali
- Qamdi
- Français
- Pain Frit Sucré
- العربية
- الباخمري
By Leila & Abdullahi · ·
This triangular Sweet Fried Bread, known as Qamdi in Somalia, is similar to a doughnut but is less sweet. In cities across Somalia, qamdi as well as bur (Fry Dough) are common fare served in food stalls in marketplaces, in eateries spread along main thoroughfares, and is sold by street vendors.
Qamdi originated in Swahili towns along the East African coast. It is part of the East African Fried Bread family that includes mahamri and mandazi. There are as many recipes as there are names and variant spellings of these sweet fried breads: mahamri, mamri, mandazi, maandazi, maandaazi, qamdi (Somalia), khamdi (Somalia), ba khamri (Yemen).
Some recipes replace the water in the recipe with milk or coconut milk. Some add powdered milk, and there are recipes that use baking powder instead of yeast.
In Somalia, qamdi is paired with samosas or is eaten with a cup of shaah caddeys (spiced Somali tea with milk). It is not considered a bread as such, the way it is in Kenya and Tanzania, where it is common to use mandazi for scooping up maharage (cooked beans).
Qamdi dough was usually prepared a day ahead for it to rise overnight. This recipe uses instant dry yeast which cuts the prep time to 2½ hours.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Method
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Mix the yeast, ¼ cup of lukewarm water, and 1 teaspoon of sugar. Let it stand for at least 10 minutes for the yeast to activate.
In a mixing bowl, place the flour, ½ cup sugar, the eggs, ½ cup water, the oil, and the activated yeast. Mix, then knead the dough, forming it into a ball. Cover the dough and let it rest in a warm place for 2 hours.
Divide the risen dough into 4 equal pieces and shape each piece into a ball. Press down the ball to flatten it into a disc.
Using a rolling pin, roll out each disc into a circular shape of a ¼ inch thickness. Using a knife, cut each circle into quarters.
After preparing all dough this way, cover and let the qamdi dough proof for 30 minutes.
Using a frying pan or wok, heat vegetable or canola oil on medium heat. Drop the qamdi into the oil and as soon as it surfaces, start splashing it with the hot oil to help it to puff up.
Turn when the bottom becomes golden brown, about 1 minute. Fry the other side for another minute. Drain on a plate covered with paper towels.
Comments
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I love your recipes mashaAllah! Do you think you could show us a baked version of these mahamri for those of us who are advised to stay away from deepfried foods? Thanks so much, i really enjoy your recipes and your videos!
Thanks for the recipe. I followed this recipe step by step but they are not hollow. Any suggestions?
Love your recipes and demonstrations. Tried these a few times (my family loves them). When the dough rests for the 30 minutes, they deflate when I pick them up to place then in the oil. Tried placing the ‘quarters’ on a floured and oiled surface, but to no avail. So most of them are not hollow. How can I prevent that?
Thanks.
Did you let the dough rise for 2 hours first?
Replying to A&L
Yes, I did leave the dough to rise for 2 hours. We have something very similar in my country (Trinidad & Tobago) called “float” but with less sugar.
Asalaamu Alaikum,
I would like to make a large batch of qamdi, there was an earlier suggestion about refrigerating the dough a few days before. At what stage would I refrigerate the dough and how would I store it?
Thanks
Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
After preparing the dough let it rise for 2 hours then divide into small balls. Refrigerate or freeze in a ziplock bag.
Helo A & L,
I would like to allow the dough to rise overnight. How much baking powder would I use in place of yeast
Tks.
Hello Grace,
It is yeast that is used for a slow rise. Double-acting baking powder reacts immediately with the liquid in the dough and causes an initial rise. The second rise happens when the dough is subjected to heat. Letting the dough sit overnight with only baking powder, will not help it rise. In fact, you will lose some of the initial rise. That is why you need to bake cake batter as soon as possible after adding baking powder.
Regards,
A&L