Tammy's Somali Home

1 lbs. baby carrots; boiled and juice reserved 1 onion; chopped 1 Tbsp. olive oil 1 ts. garlic; minced 1/2 ts. curry powder 1/8 ts. nutmeg 1/8 ts. salt 1/4 ts. pepper 1/2 cup water from the carrots 1/2 cup milk 1. Heat the oil in a pot; add the onions and simmer for 2 minutes. 2. Add the garlic, curry, nutmeg, salt, and pepper; simmer for 1 minute and transfer to a blender. 3. Strain the carrots and add them to the onions; puree until smooth. 4. Add the carrot water and milk and continue to puree until the mixture is smooth and lump free. 5. Transfer to a pot and bring to a boil. NOTE: Garnish with raw carrots and green onions.

1 pkg. (300 g. or 10 oz.) frozen chopped spinach; thawed, not drained 1/2 cup water 3/4 cup milk 1/4 cup water 1/2 chicken cube 1/2 ts. garlic; minced 1/8 ts. nutmeg 1/2 ts. salt 1/8 ts. pepper 1/4 cup milk 1/8 cup flour 3/4 cup mozzarella cheese; grated 1. Put spinach and first amount of water (1/2 cup) into blender; process until smooth and pour into a pot. 2. Add the milk, water, chicken cube, garlic, nutmeg, salt, and pepper. 3. Heat on medium, stirring often, until simmering. 4. Stir in the second amount of milk (1/4 cup) into flour in small bowl until smooth. 5. Gradually stir into spinach mixture until boiling and thickened. 6. Add cheese and stir until melted. NOTE: Soup can be garnished with sour cream or grated cheese.

7 red chilies 1 ts. sugar 1 1/2 ts. vinegar 1/2 ts. salt 10 cherry tomatoes; halved 1 Tbsp. oil 1. Remove the stems from the chilies and discard. 2. Heat the oil in a pot; add the tomatoes and simmer covered for 5 minutes. 3. Add the sugar, vinegar, salt, and chilies; stir and cover. 4. Simmer for 15 minutes; let cool. 5. Pour into a clean jar and seal. 6. Store in the refrigerator for up to 1 month. NOTE: Chilies are VERY HOT. Wear gloves while chopping the chilies to protect your hands.

1 onion; sliced 6 baby potatoes; sliced 1/8 cup raisins 2 Tbsp. ghee orange and yellow food coloring 1. Put the potatoes in a bowl with the food coloring; cover with cold water and let soak. 2. Put the sliced onion in a ziplock bag with the food coloring and 1 tablespoon on water; let soak. 3. Heat the ghee in a pan; add the potatoes (drain before using) and cook until tender. 4. Add the onions and the raisins and stir fry for 1 minute. 5. Serve over Somali rice.

1 cup of red lentils 1 onion; chopped 2 potatoes; chopped 1 carrot; chopped 5 cloves of garlic; minced salt to taste pepper to taste (I like mine spicy so I used 1 Tbsp.) 1 - 2 chicken cubes 2 cups of milk 1. Wash the lentils, put them in a pot and boil until they are tender and most of the water has evaporated. 2. Add the onion, potatoes, carrots, garlic, salt, pepper, and chicken cubes. 3. Boil the ingredients again until all the vegetables become soft. 4. Blend in a blender and add the milk. 5. Boil the mixture again and garnish with carrots and green onions.

1 cup cooked shrimp; chopped 1 ts. oil 1/4 cup onions; chopped salt and pepper 2 Tbsp. cheese; shredded 2 Tbsp. mayonnaise 1 chili; chopped 6 slices of bread; crust removed flour paste 1 egg; beaten with 1 Tbsp. water 1 cup breadcrumbs 1. Heat the oil in a pan; add the onions and chili and cook for 2 minutes. 2. Transfer mixture to a bowl and cool. 3. Add the shrimp, salt, pepper, cheese, and mayonnaise to the onion mixture. 4. Mix until blended. 5. If you have not removed the crust from the bread, remove it. 6. Flatten each piece as thin as possible with a rolling pin. 7. Place 2 Tbsp. of the shrimp filling in the center of each piece of bread. 8. Spread a thin layer of flour paste on the edges. 9. Fold over and seal the edges. 10. Edge can be left square or trimmed to form a half circle. 11. . Beat the egg and the water; dip in a piece at a time; turning to make sure that it is coated completely. 12. Gently place each piece in the breadcrumbs; turning to coat. 13. Fry in hot oi...

14 slices of bread 1 can (213 gr) salmon; drained and bones removed 2 green onions; chopped 2 Tbsp. mayonnaise salt 1/2 ts. pepper flour paste (1 Tbsp. flour + 2 Tbsps. water) 1 egg; beaten 1 Tbsp. water 1 cup bread crumbs 1. Mix the salmon, onions, salt, pepper, and mayonnaise in a bowl; set aside. 2. Place the slices of bread on the counter. 3. Use a round cookie cutter to cut out large circles. Try to make your circles as big as possible as to avoid wastage. 4. Flatten each round as thin as possible with a rolling pin. 5. Place 1 Tbsp. of salmon filling in 7 of the rounds. 6. Paste the edges of the rounds that have the salmon. 7. Place the rest of the rounds on top of the salmon filling, making sure to press the seam closed. 8. Beat the egg and the water; dip in a round at a time; turning to make sure that it is coated completely. 9. Gently place each round in the breadcrumbs; turning to coat. 10. Fry in hot oil until golden. 11. Remove from oil and drain on paper towel.

2 lg. mushrooms; chopped 2 Tbsp. onion; chopped 2 Tbsp. pepperoni; chopped 1 can (213 ml) pizza sauce 1/2 cup mozzarella cheese; shredded 1. Mix all ingredients in a large bowl. 2. Fold sambusa wr appers according to instruction here . 3. Fill with pizza filling and seal with flour paste. 4. Deep fry until golden brown. 5. Remove from oil with tongs or a slotted spoon. 6. Drain on paper towels.

1/2 chicken breast (200 gr); chopped 1 potato; chopped 1 Tbsp. oil 1/2 sm. onion; chopped 1 Tbsp. Tandoori paste 1/4 ts. garlic; minced 1/4 ts. salt 1 Tbsp. cilantro Samboosa wrappers 1. Heat the oil in a pan; add the chicken and cook for 2 minutes. 2. Add the Tandoori paste and stir to coat. 3. Add the potato and cook for 5 minutes or until tender. 4. Add the onions, garlic, salt, and cilantro; cook for 1 minute. 5. Transfer to a bowl. 6. Fold sambusa wrappers according to instruction here . 7. Fill with tandoori chicken and potato filling and seal with flour paste. 8. Deep fry until golden brown. 9. Remove from oil with tongs or a slotted spoon. 10. Drain on paper towels.

1 cup sweet potato; chopped 1/2 chicken breast (200 gr); chopped 1 Tbsp. oil 1/2 sm. onion; chopped 1/4 ts. garlic; minced 1/4 ts. salt 1/4 ts. pepper 1/4 ts. cumin 1/4 ts. coriander 1/4 ts. sugar sambusa wrappers 1. Heat oil in a pan; add the chicken and cook for 3 minutes. 2. Add the sweet potato and cook for 5 minutes or until tender. 3. Add the onion, garlic, salt, pepper, cumin, coriander, and the sugar. 4. Cook for 1 minute and then transfer to a bowl. 5. Fold sambusa wrappers according to instruction here . 6. Fill with chicken and sweet potato filling and seal with flour paste. 7. Deep fry until golden brown. 8. Remove from oil with tongs or a slotted spoon. 9. Drain on paper towels.

1 cup boiled red lentils 1 onion; chopped 3 Tbsp. oil 1/2 ts. garlic; minced 1/4 ts. pepper 1/4 ts. coriander 1/3 ts. salt 1 cup water 1. Boil the lentils in the water until all the water has evaporated. 2. Heat the oil in a pot; add the onion and cook until translucent. 3. Add the lentils and let simmer for 5 minutes. 4. Add the garlic, pepper, and the coriander; let simmer for 2 minutes. Wrappers You can make sambusa wrappers or use wonton wrappers. 1. Place a teaspoon of the lentil filling in the center of the wonton wrapper. 2. Moisten edges with paste make from flour and water. 3. Fold over and press to close. 4. Fry until golden brown. 5. Remove from oil with tongs or a slotted spoon. 6. Drain on paper towel.

1 1/4 cups crushed pretzels 1/4 cup sugar 6 Tbsp. butter; melted 1 can sweetened condensed milk 1/2 cup lime 1 env. KOOL-AID lemon lime drink mixed; unsweetened 1 tub COOL WHIP whipped topping; thawed 1. Mix crushed pretzels, sugar, and butter. 2. Press firmly onto bottom of a 8 inch dish; refrigerate. 3. Combine condensed milk, lime juice, and drink mix in a large bowl until well blended. 4. Remove 1/2 cup whipped topping, refrigerate until ready to use. 5. Gently stir in remaining whipped topping; pour onto crust. 6. Freeze 6 hours or overnight. Let stand for 15 minutes at room temperature before cutting. 7. Garnish with reserved whipped cream. NOTE: Can be stored in the freezer.

Can be served with anjera. 1 lbs. steak; cut into strips 2 Tbsp. oil 1 large potato; cut into large chunks 1 ts. garlic; minced 1 cup chicken stock 1 chicken cube 1 ts. curry powder salt and pepper to taste 1. Heat oil in a pot; add the beef and brown for 5 minutes. 2. Add the garlic, chicken cube, and curry powder; stir fry for 5 minutes. 3. Add the chicken stock and cook covered until the potatoes are tender.

Crust 1/3 cup butter 1 1/2 cups graham cracker crumbs 1/4 cup brown sugar; packed 1. Melt butter in a medium pan. 2. Stir in graham cracker crumbs and brown sugar until well blended. 3. Press firmly into a 9 inch pan. Filling 1 env. dessert topping (not prepared) 1/2 cup milk 1 pkg. cream cheese 1 cup icing sugar 1. Combine dessert topping and milk in a small bowl; beat on low until just moistened. 2. Beat on high until stiff peaks form. 3. Beat cream cheese and icing sugar in a medium bowl until smooth and light. 4. Fold in the dessert topping mixture and spread evenly over crust. 5. Chill for 3 hours or overnight. NOTE: You can spoon a Tbsp. of pie filling over individual servings or serve as is.

1 1/4 cups chocolate cookie crumbs 3 TBSP. butter 3 cups milk 2 pkgs. chocolate pudding 2 cups COOL WHIP whipped topping; thawed Crust 1. Mix the chocolate crumbs and the butter in a small pot, cook on medium heat stirring to mix. 2. Transfer to an 8 inch baking dish and press firmly; set aside. Filling 3. Pour milk into a medium bowl; add dry pudding mix and beat for 2 minutes. 4. Gently stir in whipped topping. 5. Pour pudding and whipped topping mixture onto the chocolate crumb mixture. 6. Freeze for 5 hours. 7. Remove from freezer 15 minutes before serving. NOTE: Store leftovers in the freezer.

1 1/2 cups graham cracker crumbs 1/2 cup sugar 1/2 cup of butter; melted 1 pkg. cream cheese; softened 1 cup milk 1 pkg. lemon pudding & pie filling 2 ts. grated lemon peel 2 cups COOL WHIP whipped topping; thawed Crust 1. Mix the graham crumbs, sugar, and butter in a bowl; press into a 9 inch dish and freeze. Filling 2. Beat cream cheese, milk, dry pudding mix, and lemon peel in a large bowl; mix until well blended. 3. Gently stir in 1 cup of whipped topping. 4. Spoon into crust; top with remaining 1 cup of whipped topping. 5. Refrigerate for 4 hours or until firm. NOTE: Store leftovers in refrigerator. Lining the dish with foil makes it easy to remove the dessert from the dish. It also makes it easier to cut.

I bet some of you are wondering if my desserts are Somali. They are not! I am adding tons of easy dessert recipes because Ramadan is in 12 days and many people have guests during Ramadan (I know I do.) If you are looking for a specific recipe, let me know. Peace Tammy/Amina

1 lbs lamb roast 2 Tbsp oil salt and pepper 1 cup chicken stock 1 chicken cube 1 ts. cumin 1. Season the lamb with the salt, pepper, and cumin. 2. Heat the oil in a pan and brown the lamp. 3. Transfer to an oven proof pot and add water and chicken cube. 4. Cook in a 350 degree oven for 2 hours. 5. Let the lamb sit for 15 minutes before cutting. NOTE: Letting the lamb sit for 15 minutes allows the juices to settle.

400 gr. angel hair pasta (spaghettini) 2 Tbsp. olive oil 1 cup cooked shrimp 1 cup cilantro; chopped 1 red chili 1/4 cup green onions; chopped salt 1. Cook pasta until almost done (al dente). 2. In a pan, heat the oil and add the pasta; stir fry for 1 minute to coat the pasta with the oil. 3. Add the salt, chili, and the cilantro and cook for 1 minute. 4. Add the cooked shrimp and gently stir. 5. Transfer to a plate and garnish with the green onions.

500 gr. bow-tie pasta 3 Tbsp. butter 1 can tuna; drained 1 Tb. curry powder salt and pepper 1 chilli; chopped 1/4 cup green onions; chopped 1. Cook the pasta until done. (About 7-8 minutes) 2. In a pan, heat the oil; add the tuna, curry, salt, pepper, and the chili; stir. 3. Add the cooked pasta and stir-fry for 2 minutes to coat the noodles. 4. Transfer to a plate and garnish with the green onion.

Dough 3 cups flour 1 Tbsp. yeast 3 Tbsp. powdered milk (Nido is easy to find in the Middle East.) 1/4 ts. salt 1 egg; beaten 1/8 cup oil 1 1/2 cups water 1. Mix the flour, yeast, salt, and powdered milk in a large bowl. 2. Add the oil and water and mix to form a very soft dough. 3. Set aside and let rise in a warm place until doubled. 4. Cook the sugar, water, and lemon juice on low heat for 10 minutes. 5. Once the dough has risen, punch down and make little balls. 6. Put a piece of the cheese at the center of each ball; close making sure no cheese is sticking out. 7. Put them in a lightly grease pan close together. (See picture) 8. Brush the top with the egg and bake in a preheated 350 degree oven until the bottom is golden. 9. Remove from the oven and evenly pour the sugar syrup over top. Syrup 1/2 cup sugar 1/2 cup water 1/2 ts. lemon juice Filling Cream cheese or Kiri cheese (Laughing Cow Cheese); cut into cubes

2 Tbsp. butter 1 ts. ginger; minced 1 ts. cumin seeds 1/2 ts. curry powder 1/4 ts. garam masala 1 lg. potato; peeled and diced 3 Tbsp. water 2 Tbsp. raisins 1/4 cup frozen peas 1/4 cup cilantro 2 green onions; sliced sambusa/samosa wrappers 1. Heat the butter in a large frying pan; add the ginger, cumin seeds, curry powder, and garam marsala and fry lightly for 1 minute or until very fragrant. 2. Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until the potatoes are tender. 3. Add the raisins, peas, cilantro, and green onion and stir through. 4. Set aside to cool. 5. Fill each uncooked sambusa wrapper with a spoonful of the filling. 6. Close top using a flour paste. 7. Fry until golden brown. 8. Remove from oil and drain on a paper towel.

3 Tbsp. Graham crackers; crushed 2/3 cups boiling water 1 pkg. pineapple jello (I used orange jello) 1 cup cottage cheese 1 container cream cheese 2 cups Cool Whip whipped topping; thawed 1/2 cup pineapple; chopped 1 kiwi; peeled and sliced 1. Sprinkle crumbs onto a 9 inch foil lined dish; freeze for 10 minutes. 2. In a large bowl, add the boiling water to the jello. 3. Whisk for 2 minutes until jello is completely dissolved; cool for 5 minutes. 4. Pour into blender; add the cheeses and blend on medium speed for 2 minutes. 5.Pour into a large bowl; add whipped topping and stir until blended. 6. Pour onto crumbs and Freeze for 3 hours. 7. Top with fruit just before serving. How to peel kiwi: Cut off both ends of the kiwi and then use a peeler to remove the fuzzy peel.

1 cup canned corn 1/4 ts. salt 1/8 ts. white pepper 1 (15-ounce) can pumpkin puree 3 Tbsp. dark brown sugar 2 eggs, lightly beaten 1/4 ts. ground cinnamon Pinch ground cloves 1/8 ts. ground nutmeg 1 cup flour, sifted 1/2 cup self-raising flour, sifted 1 1/2 ts. baking powder 1. Mix the corn with the salt and pepper pumpkin puree, brown sugar, eggs, cinnamon, cloves, and nutmeg; whisk to combine. 2. Gently stir the all-purpose flour, cake flour, and baking soda into the pumpkin mixture. Stir just until the ingredients are combined, so as not to over-mix. 3. Wrap bowl with plastic wrap and refrigerate for 30 minutes. 4. Carefully spoon heaping tablespoonfuls of the fritter batter into the hot oil to fry. 5. Cook no more than 6 at a time, and cook for 3 to 4 minutes, turning when necessary, until the fritters are a golden brown. 6. Remove the fritters from the oil and drain on a paper-towel.

1 cup yellow split peas 1 red chilli - finely chopped with seeds 2 onions - finely diced 1 ts. turmeric 1/2 ts. ground cumin 1/2 ts. fresh gingerginger Salt to taste 1. Soak the peas over night in cold water, allowing a few inches above the top for swelling; drain and wash. 2. In a processor blend the chili until finely minced. 3. Add the onion and blend until just mixed, in small pieces but not mushy. 4. Spoon the onions and chili in to a bowl. 5. Blend the lentils in the unwashed processor and blend until well mixed and mashed. 6. Mix them in to the onions and add the turmeric 7. Add salt to taste. 8. With damp hands mould the mix into small balls the size of a soup spoon and flatted slightly in the palm of your hands (a bit like falafel's ) 9. Deep fry in hot oil until golden 10. Drain on kitchen towel and serve

1 1/2 cup cooked chicken; diced 1/2 green bell pepper; chopped 3 Tbsp. butter 3 Tbsp. flour 1/2 chicken cube salt to taste 1/2 ts. pepper 1 cup milk 3/4 chicken stock Sambusa/samosa wrappers 1. Melt butter in a pan; add the green bell pepper and saute until soft. 2. Mix in the flour, chicken cube, salt, and pepper. 3. Stir in the milk and chicken stock until it boils and thickens. 4. Add chicken and stir. 5. Heat thoroughly and set aside. 6. Fill each uncooked samosa wrapper with a spoonful or the filling. 7. Paste and seal the opening closed. 8. Heat oil in a pan on medium heat. 9. Fry the sambusa/samosa until golden brown. 10. Remove from pan and drain on paper towel.

3/4 cup cottage cheese 1 chili; minced 1 egg yolk 10 mint leaves; chopped 1/2 ts. salt 1 ts. pepper Sambusa/Samosa wrappers 1. Blend the cottage cheese, chili, egg yolk, salt, and pepper in a food processor until no large lumps remain. 2. Transfer to a bowl and add the chopped mint. 3. Fill the uncooked sambusa/samosa cone with 1 Tbsp. of the cheese filling. 4. Close seam with a flour paste. 5. Deep fry on medium heat until golden brown. 6. Remove with a slotted spoon and drain on a paper towel. NOTE: You must make sure that the sambusa wrappers are sealed properly. Failure to do so will result in a really big mess.

1 cup cream corn 2 eggs 1 ts. salt 3/4 cup flour 1 1/2 ts. baking powder 1/4 ts. pepper 1. Sift the flour and the baking powder in a bowl; add the salt and pepper. 2. Add the corn and eggs; gently stir to combine. 3. Drop by spoonfuls in oil. 4. Fry until golden brown. 5. Remove and drain on paper towel.

350 gr. ground chicken breast 4 spring onions; chopped 1 ts. garlic; minced 1/2 ts. ginger; minced 1 green chili; chopped 1/4 cup coriander; chopped 1/2 ts. salt 1/2 ts. garam masala 1/2 Tbsp. Worcestershire Sauce 1/2 ts. mustard 1. Brown the chicken. 2. Add the garlic, ginger, chili, and salt; cook until all the liquid has disappeared. 3. If there are any lumps, break them up. 4. Add Worcestershire sauce and mustard; mix and remove from heat. 5. Once it has cooled, add the garam masala, onion, and coriander. 6. Fill each uncooked sambusa/samosa cone with 2 ts. of the chicken filling. 7. Seal using a paste made of flour and water. 8. Fry in oil until golden brown on both sides. 9. Remove with a slotted spoon and drain on a paper towel. NOTE: A sambusa/samosa wrapper recipe can be found on this blog.

2/3 cup boiling water 1 pkg. strawberry jello ice cubes 1/2 cup cold water 1 tub Cool Whip whipped topping; thawed 1 graham pie crust 1. Stir boiling water into the dry gelatin; mix in a big bowl for 2 minutes. 2. Add enough ice to the cold water to make 1 cup; add to the gelatin and stir until thickened. 3. Remove any unmelted ice. 4. Add whipped topping; stir with wire whisk until well blended. 5. Refrigerate for 20 minutes. 6. Spoon into crust. 7. Refrigerate for 6 hours or overnight.

Crust 3/4 cup graham cracker crumbs 1/8 cup sugar 1/4 cup butter; melted 1. Mix and press firmly onto bottom of foil-lined 9x9 inch dish. Freeze for 10 minutes. Filling 1 pkg. (8 oz.) cream cheese; softened 1/2 cup sugar 1 can (14oz.) crushed pineapple; drained 3 medium bananas; sliced (Save 1 banana for the topping.) 1 cup milk 1 pkg. vanilla pudding mix 1 cup thawed Cool Whip whipped topping 1/2 cup chopped pecans 1. Beat cream cheese and the sugar in a large bowl with a mixer on medium speed until well blended. 2. Carefully spread the cream cheese mixture over crust. 3. Top with the drained pineapple. 4. Arrange most of the bananas evenly over the pineapple. (Save some for the top garnish.) 5. Pour milk into a large bowl; add the dry pudding and beat with a whisk for 2 minutes or until well blended. 6. Gently stir in 1/2 cup of the whipped topping; spread evenly spread over the banana layer. 7. Top with the remaining whipped cream and sprinkle with pecans. 8. Cover and freeze for...