Cambaabur

What we know so far

Cambaabur is the Eid morning bread of northern Somalia and Djibouti: a canjeero (lahooh) batter made savoury with onion, garlic, turmeric and a spoon of ground fennel, cumin and nigella seed, left to ferment, then cooked as thin pancakes on a hot pan, sprinkled with sugar while still hot and eaten with yoghurt or sour milk after the Eid prayer. The turmeric makes it yellow and the seeds give it a scent no plain canjeero has. Families in the south breakfast on biscuits, xalwo and tea instead, so it is one of those dishes that tells you where a Somali family is from.

The draft was written from 2 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting