Somali Fried Biscuits
- Soomaali
- Buskud Goos Goos
- Français
- Biscuits Frits Somalis
- العربية
- بسكويت مقلي صومالي
By Leila & Abdullahi · ·
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.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Somali Fried Biscuits
Method
Tap a step to mark it done.
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.
Comments
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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
Asc walal wa mahadsantihin waxan qaba sual kusabsan buskudkan gos gos ka ah walal wan kariyey salidu iga dhuqaya maxa igu cawin lahayden shukran
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
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.
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.