Mashmash
- Soomaali
- Mashmash – Bishbishi
- Français
- Mashmash
- العربية
- مشمش
By Leila & Abdullahi · ·
Mashmash (rhymes with hush-hush) is a classic Somali snack that is usually paired with samosas. It is on the greasy side but in Somalia, greasy was not always associated with bad. There was a time when oily meant nutritious. We remember seeing construction workers in Mogadishu using mashmash as a sandwich filling. At the time we thought it was strange, sandwiching bread in bread, but come to think of it, that was a brilliant idea! Who needs mayonnaise?
What we like most about eating mashmash with samosas is the wonderful sweet and salty combination. It is a combination that you will encounter often as you learn more and more about Somali food. Examples of sweet and salty combinations are dates with rice, maashara with meat dishes, ambabur (cambaabur), but the most visible example is bananas with rice or spaghetti. While some might dismiss it as an extreme “ethnic” practice, those initiated in it will never go back. The realities of life in the diaspora have altered some of our eating habits, but we remember the times in our childhood when we would refuse to eat our food if bananas were not on the plate.
Mashmash was mainly street food and they were a convenient and affordable mid-morning and late afternoon snack. Made of only flour, water and sugar, they are easy to prepare. They are also one of the foods that you will find regularly on the Somali iftar table (breaking the fast in Ramadan).
For us, being more health conscious has meant that mashmash is one of those guilty pleasures that we crave every now and then.
Watch
Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
For the syrup
Method
Tap a step to mark it done.
Preparing the syrup Steps for preparing the Mashmash Place the flour in the bowl of a mixer.
Add the water.
Mix for 6 minutes on low. If mixing by hand, beat well for ten minutes as shown in the video.
Add the cooled syrup.
Mix for 1 minute.
Set a round bottom frying pan on medium-high heat and add the oil.
Use a quater cup of batter each time.
Fry until the edges turn golden brown.
Drain the oil and transfer onto a paper towel.
Comments
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Thank you so much for your recipe. This is one of my favorite pairings with sambusa, so I thank you for providing the recipe. I’m almost there with the recipe, however when I fry it, it ends up with a huge knot in the middle and thinner and crispier on the sides. I’m using a round bottom wok, although not exactly shaped like yours in the video. Should I maybe try a small frying pan? I thought maybe if the batter touches the bottom when I pour, then it will spread evenly and also have a consistent shape each time.
Thank you in advance.
Mashallah tslmoo. One LOve To all Somalia People <3
Thank you!
Waad ku mahadsan tihiin, waxaan u baahna in aan ogaado, Burka caadi miyaa mise waa burka bariiska laga sameeyo, waxaan idinka codsana in aad ii soo qortaan burka noociisa
Adigaa mahadda mudan walaal. Burka caadiga ah ayaan isticmaalanay (all-purpose flour).
Waa mahadsantihiin walalaheen sharafta leh maanta sameeye mashmashka wuuna ii toosay taas abalkeeda adinka leh ramadaan kariim
Ramadaan Kariim, walaal. Waan ku faraxnay inaad nala socodsiisay. Mahadsanid.
thank you so much wallahi this made it so much easier for me to cook for my family! and it is step by step! masha’allah thank you so much again and Ramadan kareem to you and your wife!
Ramadan Kareem. Thank you very much for your nice comment.