Bur saliid

Name: Bur saliid
Prep time: 20 min
Cook time: 30 min
Total time: 140 min
Yield: 6
Cuisine: Somalie
Ingredients: 240 g plain wheat flour; 60 g very fine food-grade white cornmeal; 40 g sugar; 270 ml drinking water lukewarm around 30 °C; 5 g instant dry baker’s yeast; 1 g salt; ¼ tsp ground cardamom; About 700 ml neutral frying oil; estimated absorption 45 g for batch

🫓 Twenty-four small Somali wheat-and-fine-corn yeast fritters, gently sweet with cardamom, no egg.

Ingredients

240 g plain wheat flour
60 g very fine food-grade white cornmeal
40 g sugar
270 ml drinking water lukewarm around 30 °C
5 g instant dry baker’s yeast
1 g salt
¼ tsp ground cardamom
About 700 ml neutral frying oil; estimated absorption 45 g for batch

Preparation

Mix dry ingredients and gradually beat in water five minutes until thick sticky batter slowly falls from spoon.

Cover roomy bowl and rise about ninety minutes at moderate temperature until expanded and bubbly. No egg.

Prepare two dry spoons and rack. Heat oil about 170 °C in stable deep vessel no more than half full.

Slide small spoonfuls near oil surface using second spoon, making about twenty-four fritters. Do not drop big lumps or wet tools over bath.

Fry four small batches five to six minutes each, turning evenly. Let oil recover between batches. Open first slightly cooled fritter: set crumb without raw sticky dough. Extend or reduce size if needed.

Drain on rack, serve four warm pieces per portion, no icing sugar or extra syrup.