Sweet Dumplings (Kaimati)

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Sweet Dumplings (Kaimati)

One of Ramadhan desserts I ate when I was a kid was Bii's sweet dumplings ( Abdallah Abdulrahman Bomba's mother ). She cooked the best dumplings. I really enjoyed them. This recipee is in actual fact hers, she used a little bit of fresh yogurt ( mtindi ).The meaning of mixing yougurt in the batter is to make the dumplings dry after frying.

  • 3 cups white flour
  • 2 teaspoons yeast with a pinch of sugar ( mixed )
  • 2/3 cup yogurt
  • 1/2 cup warm water water
  • oil for frying
  • Add to flour a little salt, water and the yogurt, and mix to a thick batter. Leave aside for six (6) hours.
  • Mix the yeast with the sugar and warm water, leave to ferment.
  • Add the yeast to the batter and mix until batter peaks; leave aside for a further three hours.
  • Method of Frying:
    • Heat the oil.
    • Shape batter into little balls, and put them a few at a time in the hot deep oil and fry until golden brown.
    • Dumplings should be entirely covered with oil during frying.
    • Take great care as the oil will splash during the course of frying. When frying is
    • When frying is complete soak the dumplings in syrup and serve hot.


The Syrup (Shira)

  • 2 cups sugar
  • 1 cup water
  • 1 tablespoon rose water
  • juice of half a lemon
  • Put the water in a pan with the sugar and place over a medium heat; bring to boil and allow to boil for ten minutes, removing the froth as it appears.
  • Add the lemon juice and leave to simmer for ten minutes; add the rose water



Bon Apetite.


Benn Haidari



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