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btw, you girls better learn how to make canjeero for your husbands and this video will help you guys (xita naagti cadeyd baa idiin dhaanta )

also, according to my hooyo she knew sabaayad as malawax because it was made using a rolling pin (lawax)

Cumar-Labasuul wrote:If so, I've always known it as pancake and it basically is: same ingredients just thinner than american style pancakes, actually it's almost identical to french crepes

btw, that's sugar sprinkled onto it

How come Northerners don't know how to make malawax?

your pancake has got air holes just like canjeero, malawax are not supposed to have air holes they supposed to be flat and moist and crispy. check nabeela's malaxwax.

canjeero= air hole, sticky and fat
malawax= flat, moist, no air hole, oily and thin
Sabaayad= flat, oily, must be thicker than malawax and moist.
Muufo= dry, thick, not oily,
etc

XimanJaale wrote:

Cumar-Labasuul wrote:If so, I've always known it as pancake and it basically is: same ingredients just thinner than american style pancakes, actually it's almost identical to french crepes

btw, that's sugar sprinkled onto it

How come Northerners don't know how to make malawax?

your pancake has got air holes just like canjeero, malawax are not supposed to have air holes they supposed to be flat and moist and crispy. check nabeela's malaxwax.

canjeero= air hole, sticky and fat
malawax= flat, moist, no air hole, oily and thin
Sabaayad= flat, oily, must be thicker than malawax and moist.
Muufo= dry, thick, not oily,
etc

What about mucbeel ? where does it fit in

Cumar-Labasuul wrote:using a rolling pin (lawax)

Lawax ? I call it qorikismeed.

Warya fuck off outta here with the northern and southern shit shame on u,when my mother makes laxoox it ain't sticky akhas man it taste good with butter u get me and i like my laxoox thin, dats why i eat about 5-6 with shax poured over it
here is the definition of laxoox "The bread is made with a mixture of wheat flour, yeast, warm water and a small portion of salt. The mixture is stirred by hand until it becomes creamy and smooth, in this case is left to ferment in the evening. The laxoox is traditionally cooked in a circular metal plate called Daawa. Somalis living in exile, without access to a Daawa, use a normal pan instead.
Flavor is often using melted butter or caramel. The Laxoox served with ful medames, scrambled egg, minced meat, beans, hummus, soup, camel milk, tea or Turkish. Generally it is sometimes eaten as a morning or afternoon lunch."

ximan, the difference between malawax and laxoox is what kambuli said it's to do with the ingredients and also laxoox isn't heated on both sides.

btw, laxoox isn't meant to be sticky, neither are malaxaw or sabaayad

anonymousfaarax wrote:

XimanJaale wrote:

Cumar-Labasuul wrote:If so, I've always known it as pancake and it basically is: same ingredients just thinner than american style pancakes, actually it's almost identical to french crepes

btw, that's sugar sprinkled onto it

How come Northerners don't know how to make malawax?

your pancake has got air holes just like canjeero, malawax are not supposed to have air holes they supposed to be flat and moist and crispy. check nabeela's malaxwax.

canjeero= air hole, sticky and fat
malawax= flat, moist, no air hole, oily and thin
Sabaayad= flat, oily, must be thicker than malawax and moist.
Muufo= dry, thick, not oily,
etc

What about mucbeel ? where does it fit in

never heard of mucbeel before, its probably a northerner word just like laxoox. I don't know what mucbeel looks like, if you know what it looks like then check my description and tell me which it fits.

Cumar-Labasuul wrote:ximan, the difference between malawax and laxoox is what kambuli said it's to do with the ingredients and also laxoox isn't heated on both sides.

btw, laxoox isn't meant to be sticky, neither are malaxaw or sabaayad

I never said that malaxaw and sabaayad are sticky.

I said canjeero is sticky, if you pile up canjeero they stick to eachother. However sabaayad and malaxwax are NOT sticky.

I don't make and can't make canjeero, malaxaw or sabayaad or muufo but i eat them. reread my post.

Cumar-Labasuul wrote:also, according to my hooyo she knew sabaayad as malawax because it was made using a rolling pin (lawax)

Malawax is not made using a rolling pin, it's made the same way Canjeero is with a bottle cap ( ) or swirling the mix around the pan. Sabayad, which is made using the rolling pin, is Chapati.

bv, i didn't say that re-read my post

Anonymousfarax

Goormaa iigu dambaysey the word "Mucbeel"

Mucbeel is made of flour which is beaten very hard by hand...bug, bug, bug, bug..It is a little bit thicker than the malawax..and it is made not with an iron pan but with a clay pan called..Maaxad ( I think that was the name).

Instead of using a cup when pouring to the pan, the hand is used..Usually the ate with sugar and subag..It is a a waqooyi stuff..

Cumar-Labasuul wrote:If so, I've always known it as pancake and it basically is: same ingredients just thinner than american style pancakes, actually it's almost identical to french crepes

btw, that's sugar sprinkled onto it





here's french crepes

Malawa is sweet and very jileec, good canjeero has indho that the little holes to you and malawax does not. Yours would have been malawa but qamiirka ka bate i think.

Cumar-Labasuul wrote:bv, i didn't say that re-read my post

"she knew sabaayad as malawax because it was made using a rolling pin "

Sabayad = Malawax --> made using rolling pin ?

Reasons a lot somalis don't know malawax is because you need to use eggs to make it