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Mahamri (spiced Zanzibari fritters): recipe illustration
Snacks & baking

Mahamri (spiced Zanzibari fritters)

Mahamri are small, fluffy fritters of Swahili origin, made with a lightly sweetened dough flavoured with cardamom and coconut milk. They are golden on the outside and tender inside.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

528 kcal per serving

Protein
13.3 g
Carbohydrates
55.8 g
of which sugars
5.3 g
Fat
26.7 g
Fiber
3.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the flour, sugar, salt, cardamom and cinnamon.
  2. Warm the coconut milk slightly, then dissolve the yeast in it and leave to rest for 5 minutes.
  3. Add the yeasted milk, the beaten egg and the melted butter to the dry ingredients, then knead into a soft dough.
  4. Cover and leave to rise for 1 hour in a warm place, until doubled in size.
  5. Divide the dough into small balls and flatten them slightly into discs.
  6. Heat the oil to 170 °C and fry the mahamri for 3 to 4 minutes on each side, until a nice golden colour.
  7. Drain on kitchen paper and serve while still warm.

Variations and tips

Version without frying. Cook the mahamri in a pan with a little oil over medium heat, covered, for 4 minutes per side.

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Original Ecomely recipe.