Sunday, 30 April 2017
Somali flatbread and pineapple
The United Nations High Commission for Refugees in Canberra drew my attention to this delicious recipe from Halimo Isaac. Her story of resilience and initiative can be read on this website
Malawah (A sweet flatbread)
Serves 2 – 4
Ingredients: ½ tsp salt; 1 cup sugar; 3 cups flour; 3 cups milk; 2 eggs; 1 - 2 tblsp vegetable oil for frying; 20cm flat-bottom frying pan
Whisk together first five ingredients until totally smooth. Mixture should be thin. Add water if too thick.
Heat oil in pan for 10 minutes. Spoon batter into center and use back of spoon to spread batter out. Fry each Malawah individually over medium-low heat.
Flip after bottom is browned. Eat for breakfast with spiced milk tea.
These malawah are delicious with tea, but as I was keen to feature them on this blog which is about pineapple I also teamed them up with caramelised pineapple!! Beautiful!
The Only Cookbook You'll Ever Need, Zoë Camrass 1977 London
50g butter; 2 tblspn honey; 1 pineapple, peeled, cut in 1cm slices and cored; 1 tblspn brown sugar; juice of ½ lemon; 50g toasted almonds
Melt the butter in a large frying-pan. Stir in the honey, and when the mixture bubbles add the pineapple rings. Sprinkle with the sugar and cook quickly for 1 minute. Turn, baste with the syrup and sprinkle with the lemon juice.
Overlap the pineapple rings on a warmed serving platter, sprinkle the almonds on top and serve at once.