์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Kenyan Mahamri
Sweet, cardamom-spiced fried bread, Mahamri is a popular Swahili breakfast or snack, often enjoyed with tea or coffee.
๐ง ์ฌ๋ฃ
- 3 cups All-purpose flour
- 1 tsp Active dry yeast
- 1 cup Warm water(about 105-115ยฐF (40-46ยฐC))
- 1/2 cup Granulated sugar
- 1/2 cup Coconut milk
- 1 tsp Cardamom powder
- 1/2 tsp Salt
- for frying Vegetable oil
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a small bowl, combine the warm water, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together the flour, remaining sugar, cardamom powder, and salt.
- 3
Pour the yeast mixture and coconut milk into the dry ingredients. Mix until a soft, slightly sticky dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 6
Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball, then flatten it into a disc about 1/4 inch thick.
- 7
Heat about 2-3 inches of vegetable oil in a deep pan or pot over medium heat to about 350ยฐF (175ยฐC).
- 8
Carefully fry the mahamri in batches, about 2-3 minutes per side, until golden brown and puffed up. Do not overcrowd the pan.
- 9
Remove the mahamri with a slotted spoon and drain on paper towels.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure your yeast is active for the dough to rise properly.
- โThe oil temperature is crucial for perfectly cooked mahamri; too hot and they'll burn, too cool and they'll be greasy.
- โMahamri are best enjoyed fresh, but can be stored in an airtight container for a day or two.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a tablespoon of rose water for a floral hint.
- For a savory version, reduce sugar and add a pinch of black pepper.
- Serve with a side of honey or a fruit compote.