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Soor (Somali maize porridge with butter and milk)

Herding families in Somaliland and the countryside around Hargeisa have long relied on soor, a thick porridge of maize meal stirred until it holds its shape on a plate. It is shaped into a mound, a well is pressed into the centre and filled with melted butter or ghee, then warm milk and a little sugar are poured round the edge; on other days the well is filled with a meat sauce instead. You eat it with your right hand or a spoon, scooping porridge through the butter. The result is mild, sweet and very filling. Lumps are the usual complaint, and they come from tipping the meal in all at once; mix part of it with cold water first, then rain the rest in while stirring. The usual mistake is adding the maize meal too fast, so it goes lumpy; whisk constantly as you pour. Chef's tip: cover the pan and let the porridge steam for 5 minutes at the end to cook out any raw taste.

30 min

Somali Sides

by KrazyBadal 0 views

Doolsho (Somali cardamom sponge cake)

Ask a Somali host what goes with afternoon shaah and doolsho will be near the top of the list: a plain, airy sponge flavoured with cardamom and sometimes a little vanilla, baked in a tray and cut into generous squares. It turns up at Eid visits, weddings and family get-togethers, and is just as welcome at breakfast. The crumb should be fine and springy, never dense, which comes from whisking the eggs and sugar for a long time. Knocking the air out when the flour goes in is the mistake that ruins it; fold gently with a large spoon, in three goes, and stop as soon as no dry flour shows. Chef's tip: use eggs at room temperature; cold eggs never whip to the thick, pale ribbon that holds the cake up.

55 min

Somali Baking

by KrazyBadal 0 views

Chajá

Chajá was created in 1927 at a bakery in Paysandú, a city on the Uruguay River, and named after a local bird whose feathers look as fluffy as its crumbly meringue coat. Today it's Uruguay's birthday and celebration cake: layers of light sponge soaked in peach syrup, filled with whipped cream, peaches and dulce de leche, then covered in crushed meringue. It's sweet, soft and crunchy at once, best on the day it's assembled. Chef's tip: soak the sponge but not too much; it should feel moist, not wet, or the layers slide.

90 min

Paraguayan Baking

by KrazyBadal 0 views

Arabian date pinwheels

Crumbly, buttery biscuit dough is rolled out, spread with a soft date filling flavoured with cinnamon and lemon, rolled into logs, sliced and baked into pretty pinwheels. They make a big batch of 50 and keep well in an airtight tin. Serve with tea, or with ice cream as a dessert.

60 minMiddle Eastern Baking

by KrazyBadal 0 views

Lebanese date cake

A soft, moist cake made without eggs: self-raising flour and brown sugar are rubbed with butter, then mixed with milk and sour cream and studded with chopped dates, raisins and pistachios, with a warm hint of nutmeg and vanilla. Lovely with tea or served warm with cream.

70 minMiddle Eastern Baking

by KrazyBadal 0 views

Ma'amoul

Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.

80 minMiddle Eastern Baking

by KrazyBadal 1 views

Semolina cake

A moist eggless cake made with semolina, coconut and yogurt, baked with slivered almonds on the bottom and top and moistened with orange juice. Serve with coconut ice cream or custard sauce.

45 minMiddle Eastern Baking

by KrazyBadal 0 views