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no sabaayad as in japati she knew it as malawax, not the one I posted

Ooooooh she thought sabayad was called malawax because you need a lawax to make it...?

PO we add eggs to our Canjeero.

kambuli wrote: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..

mucbeel is thicker than laxoox and more oily but it is different texture from kimis (sabayad) as it is soft, it is also sweeter as it contains sugar. I think mucbeel=malawax but the pics you lot have been posting are too thin to be mucbeel.



Laxoox is also beaten by hand also and in waqooyi cities at night you will hear dhac dhac dhac throughout the streets as the women are preparing (i.e. laxooxday garaacayaan) the laxoox for the next morning.

BV you dont really add eggs to canjeero eggs is a malawa or macsharo thing.

What's macsharo again? They say it's for the nutritional value. I think I only ever made one nice canjeero in my life (I was so excited I think I made a thread ) so I am not really bothered, the whole going round and round thing without tearing it just pisses me off.

BlackVelvet wrote:Ooooooh she thought sabayad was called malawax because you need a lawax to make it...?

PO we add eggs to our Canjeero.

bv who you fronting for, jikada ma gashid, waxaad ka ogeen ha ka hadlin

Dude have ever tried to make canjeero? Those in glass houses.

Macsharo is liek malawax but its make in saliid so you pour it in to saliid, and i think i make a fine canjeero if may say so myself

How much saliid? Like for bur or just a little? I once put a dollop of Flora, let it melt then poured a bit of the malawax mix. Turns out likes crepes. Is that it?

Yea like bur saliid, so lots.

LOL @ BV and PO

Malawax is flat and is done on both sides with saliid.
Canjeero is laxoox
Sabaayad is made with dough not batter, you then roll out the dough from little balls and make them into square or round shapes. Nothing like laxoox or malawax. Malawax is similar to crepes...but I think ours is softer and nicer than crepes.

Muufo is a type bread...you guys are way outta line for even adding this to the list of confusion. I even stretched my imagine for the sabayaad because it can look similar from very far way...but muufo?

I think macsharo is bur. Interesting topic.

Malaawax is so macaan Beer iyo kiliyo la dallaacay baan ku cunay marki igu dambeysay. Heer sare weeye

Isn't malawax the same as kibis beeydh? It's made from a batter with flour, eggs, sugar, milk and water, no? Macsharo is made from rice flour, fermented overnight and then mixed with eggs, sugar and water. It's then baked in a special pan, only found in Baraawe & Marka. And served as slices, the way a cake would be served. Most people mistake macsharo with mash-mash which is the oily, fried dough sold alongside sambuus & bur, also made from rice flour. Muufo tinaar is tandoori naans, but more flavorful. Never heard of canjeero mix with eggs in it. How does it taste?

Never heard of mashmash iyo macsharo. Wa yaabe.

Lillaahiya wrote:Never heard of mashmash iyo macsharo. Wa yaabe.

You should ask for it next time you go to "Macmacaanka Xamarweyne" in Toronto.

Nobody really makes real macsharo anymore, I haven't seen it since I was a kid in Marka & Baraawe. But, they still make mash-mash and sell them with sambuus, bajiye, etc.

It's very oily though, will probably need paper towel to wipe off the excess fat.

Southern Somalia has always had more diverse cuisine, specially coastal towns.