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Kac Kac (Ka’Ka) are delicious Somalian doughnuts that are crispy on the outside and soft on the inside. The Kac Kac cookies go well with tea with milk (shaah caddeeys) or coffee.
This snack is available in traditional Somali restaurants (maqaayo Soomaali) in Mogadishu and other Somali cities. In the morning, the Maqaayo Soomaali cooks the snack in large bashes, which don’t last long. This is an excellent Ramadan snack.
What Are Somali Doughnuts
These Somali doughnuts are typically deep-fried from a flour dough, but other types of batter can be used as well. Various toppings and flavorings, such as sugar, chocolate, or maple glazing, are used for different types.
Water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors may also be used in preparing Somali doughnuts.
This awesome Somalian cookies, Kac Kac (Ka’Ka) are crispy snack on the outside and soft on the inside. The Kac Kac cookies are enjoyable served with tea with milk.
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Somali Doughnuts (Kac Kac)
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- 2 large eggs
- ½ cup unsalted melted butter very warm
- 2 tbsp milk warm
Instructions
- Combine the dry ingredients: flour, sugar, and baking powder. Mix well.
- Knead well for 3 minutes.
- Let the dough rest for 10 minutes.
- Roll out the dough to ¼ inch (½ cm) thick. Cut into 24 pieces, then mark the surface by pressing a knife lightly on the dough.
- Fry in canola oil (or any other flavorless oil) at 375°F/190°C for 3 to 4 minutes until golden brown. Use medium heat.
- Enjoy
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