Soor

Soor is a popular dessert semi-sweet dish from Somalia. It is a kind of porridge cooked from milk, sugar, butter, etc, and has a thick consistency. Soor has a delicate bland flavor that best with full-flavored meat or vegetable dishes. In Somalia, butter and milk are sometimes added to the ingredients to soften the wine. It is said that when you eat Soor, it sticks to your ribs, keeping you fuller and fuller longer.

Ingredients:

2 cups finely ground white or yellow maize flour (corn)

4 cups water

2 tablespoons butter (optional)

Salt to taste

Directions:

Heat in a water bath until boiling.
Add half a cup of cornstarch. Use a flat wooden spoon to stir. Slowly add in the rest of the dough to make sure there are no lumps. You will notice the mixture becoming thick. Use a wooden spatula every two minutes to knead the mixture. Continue doing this for about ten minutes or until the Soor no longer sticks to the pan. That's a sign of well-cooked soor!
Tuck the Soor onto a flat sheet and shape it into a round or square mound. Cut into slices and serve. Alternatively, serve the individual portions in your desired shape.