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Shushumow (Somali syrup-soaked rolled pastries)
Shushumow: thin rolled dough fried crisp and dunked in cardamom syrup for Eid
Trays of shushumow appear for Eid across Somalia and in Somali homes abroad, made by the dozen a day or two ahead so there is plenty for visitors. A soft, buttery dough is rolled very thin, rolled up like a cigar, sliced and pressed so the layers show, then fried until crisp and soaked briefly in cardamom syrup. The result is flaky and crunchy at the edges with a sticky, sweet centre that is perfect with black tea. Soaking for too long is the usual error; a quick dip of a few seconds keeps the crunch, while minutes in the syrup leaves them soggy. Chef's tip: have the syrup warm and the pastries hot from the oil when they meet, so the syrup soaks in evenly without making them heavy.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 14 oz plain flour
- 2 tbsp sugar
- 1 tsp ground cardamom
- ½ tsp baking powder
- 1 ¾ oz buttermelted
- 1 egg
- ¾ cup warm wateradd gradually
- 2 tbsp vegetable oilfor brushing
- 4 ¼ cups vegetable oilfor deep-frying
For the syrup
- 10 ½ oz sugar
- ¾ cup water
- 4 cardamom podslightly crushed
- 1 tsp lemon juice
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Method
0/7 doneStep 1: Make the syrup first: simmer the 10 ½ oz sugar, ¾ cup water and 4 cardamom pods for 10 minutes until slightly thickened, like runny honey. Stir in the 1 tsp lemon juice and keep warm.
10 minStep 2: Mix the 14 oz plain flour, 2 tbsp sugar, 1 tsp ground cardamom and ½ tsp baking powder. Add the 1 ¾ oz butter and 1 egg, then knead in the ¾ cup warm water little by little to a smooth, soft dough. Knead 5 minutes, cover and rest 15 minutes.
20 minStep 3: Divide the dough in four. Roll one piece into a very thin sheet, about 2 mm, brush lightly with 2 tbsp vegetable oil and roll it up tightly from the long side into a log.
Step 4: Cut the log into 4 cm pieces. Press each piece flat with your palm, cut side up, so the spiral layers spread a little. Repeat with the rest of the dough.
Step 5: Heat the 4 ¼ cups vegetable oil to 350°F. Fry the pastries in batches for 4–5 minutes, turning once, until crisp and deep golden all over.
20 minStep 6: Lift them straight from the oil into the warm syrup for 5–10 seconds, turning once, then drain on a rack set over a tray.
Step 7: Leave to set for 20 minutes before serving. Keep in an airtight box for up to 4 days.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 5 g
- Carbs
- 64 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shushumow (Somali syrup-soaked rolled pastries) take?
- About 75 minutes in total: 35 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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