It is traditionally given to mothers who have just given birth and to patients after surgery to keep their strength up. Cinnamon adds a pleasant flavour to quymag and turmeric can be added too. Quymaq should be served hot.
Preparation time: 25 minutes
Cooking time: 1 hour
- 6 tbsp wheat flour
- 3 tbsp clarified butter
- 2 glasses of water
- pinch of turmeric
- pinch of salt
- pinch of cinnamon
- sugar to taste
- Melt the butter in a heavy-bottomed pan and add the flour. Mix well over a medium flame until all the flour has been absorbed by the butter. Keep stirring to prevent the flour from forming lumps. The mixture should be a smooth paste, as in a roux for sauces. Add the salt and a pinch of turmeric (optional). Cook until the mixture turns a golden colour. This usually takes around 8-10 minutes.
- Bring the water to the boil while the flour is still cooking.
- Add the boiling water gradually to the flour and butter, stirring rapidly all the time to prevent lumps from forming. The flour and water must be blended fully.
- Cook on a low heat for 40 minutes to 1 hour until a crust forms at the bottom. Some of the fat will seep out at the top of the quymaq as it cooks.
- Serve the quymaq hot on saucers or plates. Sprinkle with cinnamon and sugar or a drizzle of honey.
- The crust can be scraped from the bottom of the pan and is very tasty sprinkled with sugar.