The posts seem to be constructed as an open dialogue with the readers that carries on through comments which I greatly enjoy reading as well. I deeply appreciate authors who take the time to respond to comments and connect with their readers. Xawaash stands out through professionalism, creativity and authenticity, as well as its user-friendly navigation. The posts are bilingual and there is also an option to translate them in other languages.
I find videos to be most helpful when making an unfamiliar dish. What I love about the videos on Xawaash, apart from the thorough presentation of the cooking process, is the beautiful Somali music in the background and the pictures at the end showing different parts of Somalia.
Makes about 24 anjeros
- 1 cup white corn meal
- 1/2 cup sorghum flour (juwar flour)
- 1 Tb sugar (the first time I used white sugar, the second time demerara sugar)
- 1 Tb instant dry yeast (active dry yeast works well too, I used it when the instant one wasn't available)
- 1 cup lukewarm water
- 4 cups self-rising flour
- 1/4 cup demerara sugar
- Starter mixture (above)
- 4 1/4 cups lukewarm water
- pour the batter in the centre of the pan and tilt it around to spread like a crêpe
- pour the batter from a glass in the centre of the pan, then use the bottom of the glass to spread it around in circular motion
- pour the batter in a thin stream using a glass, start from the centre of the pan and move outwards in a spiral pattern, working clockwise, then let it cook through
- pour the batter in the centre using a ladle and use it to create the swirl pattern (the Xawaash method that I used).
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