Tammy's Somali Home

Makes 6 1 ts. sugar 1 ts. yeast 2/3 cup warm water 1 1/2 cups flour 1 Tbsp. ghee 1 ts. salt 6 Tbsp. butter 1. Put the sugar and yeast in a small bowl with the warm water and mix until the yeast has dissolved; set aside. 2. Place the flour in a large mixing bowl. 3. Make a well in the middle of the flour, add the ghee and salt and pour in the yeast mixture. 4. Mix well to form a dough and adding more water if required. 5. Knead on a floured surface for 5 minutes or until smooth. 6. Cover and let rise in a warm place for 1 1/2 hours or doubled in size. 7. Turn dough out onto a floured surface a knead for 2 minutes. 8. Divide into 6 pieces and roll out into rounds about 5 inches wide. 9. Place the dough rounds onto a greased sheet of foil or a pizza stone and broil under a very hot (500 F) pre-heated oven for 7 minutes.

Makes 8 4 cups flour 1 ts. baking powder 1/2 ts. baking soda 1 ts. salt 1 egg; beaten 1 Tbsp. butter or ghee; melted 1/2 cup plain yogurt 1 cup milk 2-3 Tbsp. ghee; melted (for brushing) 1. Preheat the oven to 400 F. Lightly grease 2 baking trays or use a pizza stone. 2. Sift together the flour, baking powder, baking soda, and 1 ts. salt. 3. Mix in the egg, ghee, and yogurt, and gradually add enough of the milk to form a soft dough. 4. Cover with a damp cloth and leave in a warm place for 2 hours. 5. Knead the dough on a well floured surface for 2-3 minutes. 6. Divide into 8 portions and roll each into an oval 5 inches long. 7. Brush with water and place, wet side down on the baking pan or pizza stone. 8. Brush with the extra ghee and bake for 8-10 minutes or until golden brown. NOTE: The pizza stone needs to be preheated.

1 lbs. fish; cut into 1 inch pieces 2 Tbsp. olive oil 1 med. onion; sliced 5 roma or plum tomatoes; chopped 1 chili; chopped salt 1 ts. garlic; minced 1 ts. lime juice 1 Tbsp. basil; chopped 1. Heat the oil in a pot, add the onions and saute. 2. Add the tomatoes and chili; cook covered until the tomatoes are soft (around 15 minutes). 3. Add the salt, garlic, and lemon juice, then mash with a wooden spoon. 4. Add the fish and basil; cover and cook for 5 - 8 minutes.

1/4 cup olive oil 1 sm. onion; finely chopped 5 cloves garlic; minced 1 lbs. ground beef 2 5 oz. cans tomato paste 1 28 oz can crushed tomatoes 1 tsp. corriander 12 Tbs. cilantro; chopped 5 basil leaves; chopped Salt and pepper to taste 1. Heat the oil over medium heat. Add the onions, garlic and ground beef. 2. Cook, stirring often. Add the tomato paste and the crushed tomatoes. 3. Cook for about 20 minutes. 4. Add the cilantro, basil, and corriander; simmer for about 10 minutes. 5. Serve over your favorite pasta.

1 lbs. ground chicken breast 1/2 cup bread crumbs 1 egg 1 chili; minced 1 ts. garlic; minced 3 Tbsp. basil; chopped 2 Tbsp. cilantro; chopped 1/4 ts. pepper 1 ts. lime or lemon juice 1/2 ts. salt oil for cooking 1. Combine all the ingredients in a bowl mixing very well. 2. Using wet hands, form golf size balls. 3. Heat the oil in a pan. 4. Put the meat balls in the hot pan and cover. 5. Cook on medium heat for about 20 - 30 minutes turning each meat ball until they are equally cooked. 6. Drain on paper towel if too oily.

1 lbs. chicken breast; cut into strips 1 onion; sliced 1 ts. garlic; minced 1/2 ts. cumin 1 chili; minced 2 Tbsp. olive oil 1 chicken cube 1/2 cup carrots; chopped 1 1/2 cups chicken stock 1/2 green bell pepper; sliced 1/2 cup cilantro; chopped 1. Heat the oil in a pot; add the onions and cook until translucent. 2. Add the chicken; cover and cook for 5 minutes. 3. Add the chicken cube, carrots, chili, garlic, and cumin; stir-fry for 2 minutes. 4. Add the chicken stock, cilantro, and green bell peppers; bring to a boil and cook for 5 minutes.

1/2 lbs. goat 2 Tbsp. oil 2 chicken cubes 6 cups water salt 1/4 ts. cumin 1/4 cup green onion; chopped 1/4 carrots; chopped 1. In a large pot, heat the oil; add the goat and brown for 5 minutes. 2. Add the chicken cubes and water; bring to a boil. 3. Reduce heat and simmer covered for 2 hours or until the goat is tender. There should be at least 2 cups of liquid in the pot. Add more water if needed. 4. Remove the goat from the liquid; set aside. 5. Add the cumin, salt, green onions, and carrots; simmer for 2 minutes. NOTE: The cooked goat meat can be frozen and then used at a later date.

1 lbs. steak; sliced really thin 2 Tbsp. oil Marinade 1/2 cup water 1/2 ts. pepper 1/2 ts. paprika 1/4 ts. salt 3 cloves garlic; minced 2 Tbsp. cilantro; chopped 1 ts. basil; chopped 1. Combine all the ingredients into a large Ziploc bag. 2. Add the steak and mix. 3. Marinate the steak for 4 - 6 hours or overnight. (The longer it marinates, the better it will be.) 4. Heat the oil in a frying pan. 5. Add the meat and cook for about 3 minutes; turn. 6. Continue cooling for an additional 2 minutes and drain on a paper towel.

1 1/2 lbs. carrots; grated 5 Tbsp. ghee 300 ml milk 90 ml evaporated milk 5 whole cardamoms; peeled and crushed 4-5 Tbsp. sugar 1. Heat the ghee in a pot. 2. Add the grated carrots to the ghee and stir-fry for 15-20 minutes or until the moisture from the carrots has evaporated and the carrots have darkened in color. 3. Add the milk, evaporated milk, cardamoms and sugar to the carrot mixture; cook for 30 minutes. 4. Transfer to a serving dish.

Makes 18 1 1/2 cups whole wheat flour or Atta flour 1 cup flour salt 1 Tbsp. ghee or oil 2/3 cup water oil for deep-frying 1. Sift the flours together with a pinch of salt. 2. Rub in the ghee and gradually add water to form a firm dough. 3. Knead on a lightly floured surface for 5 minutes. 4. Cover with plastic wrap and leave for 50 minutes. 5. Divide into 18 pieces and roll each into 5 inch circles. 6. Heat oil; add puri to the pan, one at a time, and cook spooning oil over top until it puffs up. 7. Flip and fry until both sides are golden brown. 8. Drain on paper towel. NOTE: This is best if served right away. You can also add cumin or black pepper to the dough.

1/4 cup almonds; ground 1/3 cup coconut; shredded 2/3 cups oil 1 onion; chopped 1 tsp. ginger; minced 1 tsp. garlic; minced 1 tsp chili powder 1 1/2 tsp. garam masala 1 tsp. salt 2/3 cup yogurt 4 chicken quarters; skinned 1. In a heavy pan, dry roast the ground almonds and coconut; set aside. 2. Heat the oil in a pan and fry the onion, stirring until golden brown. 3. Combine the ginger, garlic, chili powder, garam masala, salt and the yogurt. 4. Add the almonds and coconut; mix well. 5. Add the onions to the spice mixture, blend and set aside. 6. Arrange the chicken pieces in a casserole. 7. Spoon the spice mixture over the chicken sparingly. 8. Cook in a pre-heated ovem, 425 F for 35 - 45 minutes. Note: I put too much of the spice mixture on mine. It was still good though.

1 14 oz. can chickpeas; drained and washed 4 carrots; cut into matchsticks 1 bunch of green onion; chopped 1 small cucumber; chopped (I like them cut into large chunks.) 1/2 tsp. salt 1/2 tsp. pepper 3 Tbsp. lemon juice 1 red bell pepper; sliced 1. Combine all the ingredients in a large bowl and chill until needed.

2 cups lettuce; chopped 3 cherry tomatoes; halved 1 egg; hard boiled, peeled, and sliced 1/4 cup of sliced pickled beets. 1. Was and cut the lettuce. 2. Add the tomatoes, egg, and beets. 3. Cover and chill.

1 lbs. beef; cut into large chunks 1 onion; 1/2 sliced and other half finely chopped 1 ts. garlic; minced 1 potato; cut into large pieces 1 carrot; cut into i inch pieces 1/2 green pepper; cut into strips 3 Tbsp. oil 1 can (28oz) crushed tomatoes 1/2 ts. salt 1 chili 1. Boil the beef in water until tender. 2. When the beef is cooked add the carrots and potatoes; cook for 7 minutes or until almost cooked. (Do not overcook or the potatoes will make the sauce mushy.) 3. Remove the meat, carrots, and potatoes from the water; set aside. 4. Heat the oil in a pot; add the minced onions and cook until translucent. 5. Add the garlic and tomatoes; simmer covered for 20 minutes until some of the liquid has evaporated. 5. Add the beef and simmer covered for 10 minutes. 6. Add the onions, salt, and green peppers; cook for 2 minutes. 7. Add the carrots and potatoes and gently stir. 8. Serve over pasta.

1/2 cup oil 2 med. onions; sliced 1/2 bunch cilantro; chopped 1 - 3 green chilis; chopped 1 1/2 tsp. ginger; minced 1 1/2 tsp. garlic; minced 1 tsp. chili powder 1/2 tsp. tumeric 1 lbs lean lamb; cut into large cubes 1 tsp. salt 2 lbs. spinach; chopped 3 1/4 cups water 1. Fry the onions in the oil until they are translucent. 2. Add the cilantro and half of the chilies and stir-fry for 3 minutes. 3. Reduce the heat and add the ginger, garlic, chili powder, and turmeric to the pan; stir to mix. 4. Add the lamb to the pan and stir-fry for a further 5 minutes. Add the salt and the spinach and cook for 5 minutes. 5. Add the water and cook, covered for about 45 minutes. 6. Uncover and check to see if the lamb is tender. 7. If all the liquid has not evaporated, raise the heat and cook uncovered until all the liquid is gone.

To all my Somali brothers and sisters. I have a big bag of ambulo (white hominy) and I was wondering if anyone has any recipes besides just making it with water?

Hi everyone, Has anyone tried any of the recipes yet? I'd like to know how they turned out or if you've had to alter them. I can't believe Ramadan is in a little more than a month. Time really does fly. I will be making a list of the dishes that i make during Ramadan. We don't eat a meal, we have soup and little snacks. I will be posting a recipe on how to make sambusa wrappers. They are yum. Masha'Allah the lady that showed me can make 8 at a time. Me, I can only do 2 because I am a newbie. I also make tons of fritters. I look forward to hearing from you. Oh ya, please tell all your friends. Peace Tammy/Amina

1 cup raspberry 1 cup pineapple chunks; drained 1 package jello vanilla pudding mix 2 cups milk whip cream 1. Prepare pudding according to directions on the package. 2. Place 1/4 cup raspberries and 1/4 cup pineapple in a dessert bowl. 3. Cover with 1/2 cup pudding. 4. Top with whip cream and more fruit. NOTE: This can be done in so many different ways. I sometimes use crushed pineapple or crushed peaches and mix it with the prepared pudding.

1 Tbs. yeast 1 tsp. sugar 1/2 cup warm water 1 3/4 cups flour; sifted 1/2 cup semolina 1/2 tsp salt 1 Tbs. ghee or butter 2 Tbs. plain yogurt oil for frying 1. Mix the yeast with the sugar and water in a bowl or cup; let rise 10 minutes. 2. Put the sifted flour in a large bowl and stir in the semolina and salt. 3. Rub in the butter or ghee until it is well mixed. 4. Add the yeast mixture and yogurt; mix to form a dough. 5. Turn out on a lightly floured surface and knead for 10 minutes. 6. Place the dough into an oiled bowl and cover with a piece of oiled plastic wrap. 7. Leave to rise in a warm place for 1 hour or until doubled in size. 8. Turn out on to a lightly floured surface and knead for 1 minute. 9. Divide into 10 equal parts and shape each into a ball. 10. Flatten into disks with the palm of your hand. 11. Roll out on a lightly floured surface into 5 inch rounds. 12. Heat oil and cook 1 bread at a time. 13. Fry for about 1 minute and then turn. 14. Fry the second side for 30 se...

1 1/2 cups milk 1/2 cup water 1/4 tsp. salt 2 TBs. sugar 11/2 cup soor(white or yellow cornmeal) 1 Tbs. butter 1/2 Tbs. orange juice 1/4 cup ricotta cheese, whisked together with 2 tsp. sugar 1/2 cup chopped dates 1. Bring milk, water, salt, and sugar to a boil in heavy non-stick pot. (Make sure it doesn't boil over.) 2. Reduce the heat so that the liquid is barely simmering and drizzle the soor over in a slow, thin stream, whisking constantly in the same direction untilall the grains have been absorbed and the mixture is lumpfree. 3. Reduce the heat to very low. 4. Switch to a wooden spoon and stir every 2 minutes for 25 minutes, oe until the soor pulls away from the sodes of the pan and the grains have softened. 5. Stir in the butter and orange juice. 6. Mound the soor into dessert bowls and make an impression in the middle with the back of the wooden spoon. 7. Place some sweetened ricotta in the center of each hollow, scatter with chopped dates.

1/8 cup olive oil 1 med. onion; chopped 4 med. tomatoes; chopped 2 cloves garlic; minced 1 chili (I don't cut it in this recipe.) 1 bunch red swiss chard; chopped 1/2 cup cilantro; chopped 1. Heat oil in a pot. 2. Add the onions and saute until they are translucent. 3. Add the tomatoes, garlic, and chili; saute until the tomatoes are soft. 4. Add the res swiss chard and stir; cover and cook for 25 minutes. 5. Add the cilantro and salt; cook for 2 minutes.

4 Tbs.oil 1 sm. onion; chopped 2 tomatoes; chopped 1 tsp. garlic; minced 1 sm. head of cabbage; chopped 1 Tbs. lime juice 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. sugar 1/4 cup cilantro; chopped 1. Heat oil in a medium pot. 2. Add onion and cook until translucent. 3. Add the tomatoes and garlic; simmer for 5 minutes. 4. Add the cabbage and cover. 5. Simmer until the cabbage is soft; approx.10 minutes. 6. Add lime juice, salt, pepper,sugar, and cilantro; cook for 1 minute.

3 Tbs. olive oil 1 sm. onion; finely chopped 14 oz. can of diced tomatoes 3 Tbs. tomato paste red chilies (2 for a mild); finely chopped 7 dates; seeded 2 Tbs. tamarind concentrate 1 Tbs. lemon juice 1/4 tsp. coriander 1/2 tsp. garlic; minced salt 1. Heat oil in a small pot. 2. Add the onion and cook until they are translucent. 3. Add the tomatoes. tomato paste, and chilies; cook for 5 minutes. 4. Add the dates, tamarind, and lemon juice; cook on low for 15 minutes. 5. Add the coriander, garlic, and salt; cook for 5 minutes. 6. When it has cooled, transfer to an airtight container and store in the refridgeration. NOTE: This chutney will last a long time if you are careful not to contaminate it. Make sure you use a clean spoon every time you use it.

Hi everyone Well I am having MAJOR problems with my comp. I am actually typing this on the computer at the local library. The internet tech will be fixing the problem on Friday. Hopefully will post tons of stuff then. Thanks

1 cup flour; sifted salt 1/4 tsp. baking powder 1/8 cup butter; melted 1/2 cup sugar 1 egg 1 1/2 tsp. warm milk oil for frying 1. In a bowl, gently blend the sifted flour, salt, and baking powder. 2. In a separate bowl, mix the butter, sugar, and egg. 3. Add the milk to the butter/sugar mixture and mix. 4. Add mixture to the flour and knead until a smooth dough is formed. 5. Cover with a damp towel and let rest in a warm spot for 30 minutes. 6. Roll out to 1/4 inch thick piece. 7. Cut into shapes. Some people cut it into diamond shapes or squares. 8. Deep fry until golden brown. 9. Drain on paper towels.

I would like to thank "Anonymous" for advising me that adding milk to the shushumu is better than water. If you know of a better way to make any of my recipes, please let me know.

4 Tbs. olive oil 2 sm. onion; 1 chopped and 1 thinly sliced 1 lbs. beef; cubed 1 chili; chopped 4 sm. tomatoes; chopped 4 cloves garlic; minced 1/2 tsp. cumin 3 Tbs. cilantro; finely chopped salt and pepper 2 sm. carrots; chopped 1 lrg. potato; cubed 1/4 cup green pepper; sliced 1/4 cup red pepper; sliced 1. Heat the oil in a large pot. 2. Add the chopped onions and cook until translucent. 3. Add the beef, chili, tomatoes, garlic, cumin, and salt; stir and let simmer for 15 minutes. 4. Add the carrots and potatoes and cook for 10 minutes. 5. Add the sliced onions, red pepper, and green pepper; stir and remove from heat.

1 lbs. raw shrimp; peeled 1 cup flour 1 cup ginger ale 2 eggs 1/2 tsp. baking powder 1/2 ts. salt 1/2 tsp. black pepper oil for frying 1. Wash shrimp and pat dry with a paper towel. 2. In a medium mixing bowl combine the flour, ginger ale, eggs, baking powder, salt, and the black pepper. 3. Beat with a wire whisk until smooth. 4. Dip shrimp into the batter. 5. Fry shrimp until they are golden brown. 6. Drain shrimp on a paper towel.

1/4 olive oil 1 sm. onion; finely chopped 5 cloves garlic; minced 1/2 lbs. ground beef 1 sm. potato; cubed 1/4 cup frozen peas 1 5 oz. can tomato paste 14 oz can crushed tomatoes 1/2 tsp. corriander 1 Tbs. cilantro; chopped 3 basil leaves; chopped Salt and pepper to taste 1. Heat the oil over medium heat. Add the onions, garlic and ground beef. 2. Cook, stirring often. Add the tomato paste and the crushed tomatoes. 3. Cook for about 20 minutes. 4. Add the cilantro, basil, and corriander; simmer for about 10 minutes.

I finally got my blog to work properly. I will be typing like crazy to get all my recipes up.

Sorry everyone but I am having so many problems with all the pics. For some reason they keep disappearing. Hopefully I'll figure it out.

5 chicken drumsticks; skin removed 2 Tbs. Tandoori paste 3 Tbs. yogurt 1 Tbs. lemon juice 1 tsp. salt 3 Tbs. cilantro; finely chopped 1. Mix the Tandoori paste, yogurt, lemon juice, salt, and the cilantro in a food processor. 2. In a bowl or a freezer bag, add the chicken and the Tandoori mixture. 3. Marinate in the refrigerator. (The longer it marinates, the better.) 4. Preheat the oven to 450 degrees. 5. Place the chicken pieces on a baking sheet; cover with foil. 6. Bake for 30 minutes or until the inside of the chicken is no longer pink.