As we approach the month of Ramadan, one of the traditions I will be looking forward to is the smell of fresh, hot kac kac. Kac kac is similar to a Somali cookie or a doughnut. Every Somali family has their own (closely guarded) variation on the basic recipe. Everyday, a few hours before Iftaar, my mother prepares the dough using the recipe her mother and sister used to prepare the dish on the coal-fire stove back home in Somalia. The cardamon scented dough is left to rest for about an hour before being rolled out, cut into rhombus shapes, fried and served while hot. A quintessentially Somali Ramadan dish, no Somali Iftaar is complete without a plate of hot kac kac.
Here’s how to make this delicious Ramadan treat.
- 2 cups of plain flour
- 1 teaspoons baking powder
- 1/2 cup sugar
- 1/2 cup melted subag (clarified ghee) or butter
- 2 tablespoons warm milk
- 1 teaspoon cardamom powder
- 2 eggs
- Oil (to deep fry)
- Mix flour and baking powder in a bowl.
- Add sugar and cardamom powder.
- Pour hot melted subag (or butter) onto the flour mixture. Mix well until combined.
- Add the warm milk and knead the dough until smooth. The dough should no longer stick to your fingers. (If the mixture is still sticky, add small amounts of flour until it achieves the right consistency).
- Roll out the dough into a circular shape to a thickness of about half an inch and cut into rhombus shapes.
- Heat the oil.
- Deep fry the kac kac until brown, remove from oil, place on a paper towel to drain oil.
- Serve and enjoy! (Traditionally kac kac is served plain, but feel free to dust them with icing or powdered sugar for a modern touch!)