Busy Day

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Well today I had a really busy day. It turned out great. I love it when new recipes turn out. Today I made something called msemmen. It is a Moroccan bread similar to sabaya. The only difference is that it is much more flakier. I also made sambusa/samosa wrappers. I took tons of pics. Step by step instructions to help you.

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A Step-by-Step Guide to Making Sambusa Wrappers

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I would first like to thank my wonderful neighbor Marium for showing me how to make this. Masha'Allah, she is such an expert that she is able to make 2 stacks of eight instead of 8 stacks of 2.

This delicious Ramadan favorite comes out nice and flaky. Wrappers can be made in advance and frozen.





Makes 32 large sambusa/samosa

5 cups flour + extra for rolling
2 ts. salt
1/2 cup oil + extra for rolling
2 cups water
oil for frying



1. Combine all the ingredients in a large bowl.
2. Knead until a smooth dough is formed.
3. Wrap in plastic wrap and let rest for 30 minutes.



4. Knead for 2 minutes and then divide the dough into 16 pieces.



5. Press down each piece to form a 3 inch circle.



6. Coat the top with oil and sprinkle with flour.
7. Make 8 stacks with 2 in each stack.



8. Press down to try to keep them equal in size.
9. Flatten with a rolling pin until each stack is about 10 inches.



10. Heat a pan on low heat.
11. Place the stacked circles in the pan. (You don't want to cook them, you just want …
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Somali Rice with Raisins and Onion Garnish served with Sweet Sukkhar and Fried Potatoes

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This is enough for a family of 7. It can easily be halved.

Rice

3 cups of white basmati rice; rinsed until liquid is clear
1/4 cup of oil
1 onion; sliced
3 chicken cubes
4 cardamom pods
4 cloves
1 cinnamon stick
4 cups chicken stock (a little more might be needed)

1. Heat the oil in a flat bottomed pot.
2. Add onions, chicken cubes, cardamom, cloves, and cinnamon; saute until the onion are
translucent.
3. Stir in the rice and the chicken stock; cover and bring to a boil.
4. Reduce heat and cook until the rice is tender. This can take between 15 - 20 minutes.
5. Fluff with a fork.

Garnish

1 small onion; sliced
1/4 cup of raisins (I like to mix light colored raisins with dark one.)
1 Tb. ghee (clarified butter)

1. Melt the ghee over medium heat.
2. Add the onion and fry for 1 minute.
3. Add the raisins and cook for 1 minute.
4. Spoon the onion/raisin mixture over the rice.

I like my garnish to be orange. To do this, add food coloring to the onions before you cook them. I let the onions sit for awhile so the on…
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Green Chili (bisbess)

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1/2 green bell pepper
8 green chilies; remove stem
3 cloves garlic
1 Tbsp. lemon juice
1/2 tsp. salt or to taste
1/4 - 1/2 cup of water



1. Combine all the ingredients in a blender.
2. Mix until all the chilies have been minced.
3. Transfer into a clean jar and store in the fridge.

NOTE: You can use as many chilies as you want. 8 chilies makes this REALLY hot. Some people like their hot sauce watery, therefor adjust the water to your liking. DON'T FORGET TO USE CLOVES WHEN YOU HANDLE THE CHILIES.
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