I love to try out new dishes, things other food bloggers within Nairobi haven’t done before, and hell Yassss!! I have done my research on other food bloggers within my area, and I can tell its the normal rice, chapati, mahamri, chicken and soup dishes. I am really trying to get out of my comfort zone within a budget and clearly having fun with every dish I make.

Mahamosa is a combination of our two favorite dishes which is the normal samosa and mahamri. Samosa is a snack and mainly a pastry dish filled with meat stuffing and hence deep fried. Mahamri is a Swahili bun in a bread kind a way and deep fried, which originally came from the coastal areas.

I borrowed this idea from a distinctively unique Somali blog. Currently normal dishes is too cliche. I need change with a Major kick is preparations, flavors and most importantly, Plating.

Its been 4 years to be exact since I last made mahamris or samosa leave alone making “Mahamosas”. Yes, I am quite rusty, but the outcome turned out tasty and Exquisite.

How to make “Mahamosa”.

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Prep time – 30 mins    Cook time: 1 hr    Total time: 1 hr 30 mins

Yields /Serves – Like {my whole office} 8 -10 pax

#Ingredients for the meat#

MAHAMOSA

– Minced beef

– 1 chopped onion

– a 1/4  stick of butter

– 1/4 tsp of chili flakes,

– 1/4 tsp pf salt

– 1/4 tsp of black pepper,

– 1/4 tsp of coriander

#Ingredients for Mahamosa#

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– 1 1/2 cups of all purpose flour

– 1 Cup of syrup {Combination of warm water, 5 Tsp of sugar and 1/2 tsp of salt}

– 1 tsp of cinnamon

– 1 tsp of baking soda

– 3 Tsp of vegetable oil.

– Extra cup with all purpose flour -for rolling

*Tools*

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– Rolling board

– rolling pin

– Pan /Sufuria

– knife

– fork

*Method*

1. Add the butter to a pan – then add the onions on medium heat. Stir them until they are soft but not brown. Add in the spices mix them add a little water as you add in the meat, mix them cover  for 20 -25 mins until all the evaporates. As it cooks, be making the dough for the mahamosa, cover with a slightly damp cloth for 10 mins.

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2. Remove from the heat when the meat is ready.  Leave the meat open, as it cools. Pinch a handful of the dough and roll it. Let the dough not be thin, since you will be stuffing the meat in. The dough needs to be thick enough to handle the weight of the meat.

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3. Scoop the meat  and place it on the dough – for the stuffing, seal the cut out pieces with your fingers first, then using the fork, seal it well as shown below. Pre- heat the vegetable oil as you finish sealing the dough.

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4. Make sure to seal the dough well to avoid too much oil getting inside.

Final Outcome.

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Feel free to add any toppings. I added a slight sprinkle of castor sugar.

Trust me when I say, Just 1 piece can make you stuffed the whole day.

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Love and Love

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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Comments ( 2 )

  • gracemuchiri

    This is now officially my favorite food blog! Normal dishes are so tiring to prepare btw…a little creativity goes a long way.. Keep them coming!

    • Tastie Dine

      Awww!!! Thank you Darling. You’ve just made my day by that comment. Glad to be entertaining, inspire and guide you among others through the simple dishes I get to prepare. Don’t forget to share.
      XO.

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