Muqasqas (مقصقص)

Muqasqas (مقصقص)

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مقصقص ـ عربي

Muqasqas is a traditional Yemeni dish. In some regions in Yemen, such as Sana’a, it is also called Khameer. The word, muqasqas,  comes from the Arabic verb, qassa (to cut), because, as you will see below, we are going to cut the dough into small pieces. The word, Khameer is related to the Arabic word “Khameerah” (yeast) because we use yeast while making it. Anyway, Muqasqas/Khameer is easy to make and that is what I will show you here.

Usually, people eat Muqasqas for breakfast or in the evening with cheese and/or honey. They very often drink Adani tea with it. The taste of the cardamom in the Muqasqas and the tea makes it so delicious. You cannot resist trying Muqasqas when you are in Yemen (see image). Muqasqas can be rolled out and cut into squares with a pizza cutter or divided into small balls and flattened with a rolling pin.  This is very easy.  So, my kids love to help me make Muqasqas. After I fry the Muqasqas, it puffs up and is hollow inside. My kids like to open them from one side and stuff them with cheese to make small sandwich-like Muqasqas.

The first step in making Muqasqas is to make the dough. I combine powdered milk, oil, yeast, salt, cardamom, sugar, black seeds, water and flour in a bowl; then, I knead it on a clean floured surface using the heel of my hand until soft non-sticky dough is formed. I place the dough back in the bowl and cover it with plastic wrap. I keep it in a warm place (for about 45 minutes) until it rises and doubles in size.


I divide the dough into two pieces. I wrap one of them in plastic wrap and place it in the freezer for another day. Of course, this will depend on the amount of Muqasqas you want to make.


Traditionally, there are two shapes of Muqasqas: square and circular. To create the square shapes, I roll the dough and cut it into small squares using a pizza cutter. For the circular shapes, I cut the dough into small balls and used the rolling pin to make them flat.


I fry Muqasqas in oil, 5 to 7 pieces at a time. The pieces will inflate after just a few seconds. I keep flipping them over in the oil so they golden evenly from all sides. Make sure you don’t fill the frying pan with Muqasqas because it could reduce the temperature of the oil and you might end having bad Muqasqas: oily and flat.


  • 1 tbsp. powdered milk
  • ¼ cup oil
  • 1 tbsp. yeast
  • 1 tsp salt
  • 1 tsp ground cardamom
  • 1 tbsp. sugar
  • 1 tbsp. black seeds
  • 2 cup flour
  • 1 cup water
  • oil for frying


  1. Combine the powdered milk, oil, yeast, salt, cardamom, sugar, black seeds and water in a bowl and mix well.
  2. Add flour and stir until all ingredients are well combined.
  3. Move the dough to a clean surface and sprinkle some flour on it.
  4. Knead the dough until soft and non-sticky.
  5. Form the dough into a ball and put it back into the bowl.
  6. Cover the bowl and let it rest for about 45 minutes or until the dough doubles in size.
  7. On a clean, floured surface roll the dough into a circle about a quarter-inch thick.
  8. With a pastry cutter or a knife, slice the fattened dough in about 2” squares.
  9. Fry 5 to 7 pieces at a time  in hot oil.
  10. The dough will inflate after a few seconds. Keep flipping the pieces until they are golden brown on both sides. This will take a minute or less.

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  1. Ahhhh!
    Hello Amil!
    Carey has told me so much about your cooking, blog, kids and you that I feel like I already know you.

    Thank you for sharing your passion of food with us. I’m looking forward to making this recipe.

    Meantime, wishing you a happy holiday. Egg hunt at the oval tomorrow. Maybe we’ll see you there!


    • Thank you, Michelle. I hope you like the taste of Muqasqas. Please let me know if you have any question.
      We went to the fire fighters event for Egg Hunt in East Missoula. They had many bouncy houses and other games with lots of prizes. It was the first time for us to go there and the kids loved it.

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