Bur — Print Recipe — The Culinary Codex

Sweet, fluffy fried dumplings made from a cardamom-spiced dough, golden-crisp outside and soft inside, enjoyed as a beloved Somali snack.

Ingredients

3 cups all-purpose flour
1/3 cup sugar
1 tsp cardamom powder
1 packet instant yeast
1 cup warm water
1/4 tsp salt
Vegetable oil for deep frying

Instructions

1 Combine flour, sugar, cardamom, yeast, and salt in a large bowl, then add warm water gradually.
2 Mix and knead for eight minutes until you have a smooth, slightly sticky dough.
3 Cover with a damp cloth and let rise in a warm place for thirty minutes until doubled in size.
4 Heat vegetable oil in a deep pot to 170C, testing with a small piece of dough that should sizzle immediately.
5 Pinch off golf-ball-sized pieces, shape into rounds, and carefully drop into hot oil in batches.
6 Fry for four minutes, turning once, until deep golden brown, then drain on paper towels and serve warm.

Did You Know?

Bur sellers are a common sight in Somali towns at dawn, their portable stalls drawing long queues of workers and students looking for a quick breakfast.