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Showing posts from September, 2008

Somali Cookies

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1 1/2 cups flour
1 ts. baking powder
1 ts. cardamom powder
1/2 cup sugar
1 egg
1/2 cup butter; softened
1 Tbsp. water


1. Cream together the egg, butter, and sugar.
2. Sift the flour, baking powder, and cardamom; add to the butter-sugar mixture.
3. Mix until all the ingredients are blended.
4. Roll out to 1/2 inch thick.
5. Use a cookie cutter and place on a baking sheet.
6. Bake in a pre-heated 300 degree oven for 8 minutes.
7. Cool and store in a container or Ziplock bag.

NOTE: I bought a cookie gun to make these. It does take practice to make the cookies look nice. One good tip is to freeze the baking sheet before you put the cookie dough on it.


Chicken Stew

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This dish tastes good with muffo or sabayah.

1/2 chicken; skinned and cut into small pieces
1 onion; finely chopped
1/2 cup oil
1 sm. tomato; diced
2 Tbsp. tomato paste
2 chicken cubes
1 Tbsp. cilantro; chopped
1 ts. garlic; minced
1/2 cup water
1/2 lime; squeezed
1 chili


1. Heat the oil in a pot; add the onion and cook until translucent.
2. Add the tomatoes and cover; cook for 5 minutes squishing the tomatoes with a spoon.
3. Add the tomato paste, chicken cubes, and garlic; stir-fry for 1 minute.
4. Add the chicken and water and cover; cook for 20 minutes on low.
5. Add the cilantro and lime; cook for 2 minutes.

NOTE: This is best served with muuffo or sabayah.

Unbelievable

Dear readers,

I must tell you that I am shocked by the recent negative attention this blog is getting. It seams that some Somali ladies need to grow up. I have had to take down the family pictures because of the negative comments. God forbid my children are discriminated against. My main goal for making this blog was to share some Somali recipes because I love the people and the culture. I never thought I'd have people making fun of my family and my food. I am disgusted with some of the childish behaviour I experienced.


I, in no way claim to be a professional cook or photographer. Please keep that in mind when you look at this blog. If you see something wrong then please, by all means tell me how to improve it.

Peace

Soor with Butter and Parmesan Served with Chicken and Tomato Sauce

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Soor

2 Tbs. olive oil
1 med. onion; finely chopped
3 cloves garlic; minced
2 chicken cubes
6 cups chicken stock
1 1/2 cups soor (white or yellow cornmeal)
4 Tbs. butter
Pepper
1/2 cup Parmesan; grated (This should be fresh and not the stuff from the can.)


1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onions and garlic and cook for 5 minutes, or until soft.
3. Add the chicken cubes and the stock; bring to a boil.
4. Gradually sprinkle the soor over in a very slow, thin stream, whisking constantly in the same
direction until no lumps remain.
5. Reduce the heat to very low and stir with a wooden spoon every 2 minutes for 25 to 30
minutes, or until the mixture pulls away from the sides of the pan and it has softened.
6. Stir in the butter, pepper, and Parmesan and remove from heat.


Chicken and Tomato Sauce

2 Tbs. olive oil
1 onion; chopped
1 whole chicken breast; cut into large chunks
4 small tomatoes; chopped (pieces should not be too small.)
1 chili; whole
salt and pepper
2 cloves garl…

Muuffo

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Makes 10 1 inch thick pieces
3 cups self-raising flour
1 1/2 cup flour
1/2 cup corn flour
1/2 cup sugar
1 Tbsp. garlic; minced
1 Tbsp. yeast
5 1/2 - 6 cups warm water
oil for drizzling

1. Combine all the ingredients into a large bowl; mix well.
2. Let stand covered in a warm place for 2 hours.
3. Heat a small frying pan on medium heat.
4. Pour 1 cup of batter into the pan and cover.
5. When the bottom has browned drizzle with 1/2 tsp. of oil on the top and then flip; cover.
6. Once it has browned, drain on a paper towel.

NOTE: These are really thick and are best served with a sauce that is soupy.

Spicy Chicken Breast

1 chicken breast; boneless and skinned
3 Tbsp. oil
1/4 cup flour
1 egg
2 Tbsp. water
1/2 ts. salt
1/2 ts. paprika
1/2 ts. garam masala or curry powder
1/2 ts. pepper
1/4 ts. garlic powder

1. Wash the chicken and pat dry.
2. Beat the egg in a bowl; add the water and beat a little more.
3. Combine all the dry ingredients in a bowl or Ziplock bag.
4. Dip the chicken into the egg and then coat with the flour and spice mixture.
5. Heat the oil in a pan; add the chicken and cook on medium heat until golden brown.
6. Turn over and cook on the other side for 5 minutes; remove from oil and drain on a paper towel.

Welcome

My dear brothers and sisters, peace.

I have noticed that many Somali men and women are visiting my site. I would just like to remind everyone that not all the recipes are Somali. Many are for Ramadan.

I would really love your comments and suggestions.

Sincerely, Amina

Lemon Slice

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1 cup graham cracker crumbs
1/2 cup butter
1/2 cup sugar


3/4 cup sugar
1/3 cup flour
1 Tbsp. water
3 egg yolks
1 lemon, juice and rind

3 egg whites

handful of graham cracker crumbs

1. Crumble the crumbs, butter, and sugar together until mealy; press into a foil lined 9x9 inch
pan.
2. Bake for 10 minutes in a 350 F oven.
3. Combine the sugar, flour, egg yolks, lemon juice, and grated rind in a heavy pot.
4. Cook stirring constantly until thickened.
5. Beat egg whites until stiff and fold into hot thickened mixture. Spread over cookie base.
6. Sprinkle with crumbs and bake in a 350 F oven for 3 minutes.
7. Cut into 36 squares.

Black Bottom Slice

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1/2 cup butter; softened
1/4 cup cocoa
1/4 cup sugar
1 cup flour
2 eggs 1 1/4 cup brown sugar; packed 1 ts. flour 1 ts. baking powder 1 ts. vanilla 1 cup coconut 3/4 cup chopped walnuts 1. Crumble the butter, cocoa, sugar, and flour together. 2. Press into a foil lined 9x9 inch pan. 3. Bake in a 350 F oven for 15 minutes. 4. Beat eggs until frothy; add the sugar flour, baking powder, vanilla, coconut, and nuts. 5. Stir to combine and spread over bottom layer. 6. Bake in a 350 F oven for 30 minutes; cool. 7. When cool, frost with chocolate butter icing. ICING 1 1/4 cups icing sugar 1/4 cup cocoa 3 Tbsp. butter; softened 5 ts. hot coffee 1. Measure all together in a small bowl. 2. Beat well. Add more liquid or icing sugar as needed for easy spreading. 3. Spread over cooled bars. 4. Cut into 36 pieces.

Raspberry Bars

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1 1/4 cups flour
1/2 cup butter; softened
1/4 cup sugar

1 cup raspberry jam

2 eggs
1 cup sugar
2 cups shredded coconut
1 ts. vanilla
1/2 ts. baking powder
1 Tbsp. flour

1. Combine the flour, butter, and sugar in a bowl.
2. Mix together until crumbly and press into a foil lined 9x9 inch pan.
3. Spoon jam in small dabs here and there over the bottom layer; spread carefully.
4. Beat eggs until frothy; add the sugar, coconut, vanilla, baking powder, and flour.
5. Stir to combine well and spread over jam layer.
6. Bake in a 350 F oven for 40 minutes.
7. Cool and cut into 36 pieces.

Pineapple Filled Bars

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1 cup dark brown sugar; packed
1 cup flour
1/2 cup butter; softened
1/8 ts. salt
1 1/2 cups shredded coconut

3/4 cup sugar
1 Tbsp. lemon juice
1 cup crushed pineapple with juice
1 Tbsp. butter
3 Tbsp. cornstarch

1. Mix the brown sugar, flour, butter, salt, and coconut together until crumbly.
2. Spread 2/3rds in a foil lined 9x9 inch pan; set aside.
3. In a small pot, mix the sugar, lemon juice, pineapple, butter, and cornstartch.
4. Bring to a boil while stirring over medium heat; cool slightly.
5. Spread over bottom layer and cover with remaining crumbs.
6. Lightly press crumbs down with your hand.
7. Bake in a 350 F oven for 25 minutes or until golden brown.
8. Cut while warm into 36 squares.

Cheese and Chive Fritters

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1 egg
1 1/2 Tbsp. cream cheese; softened
1 1/2 Tbsp. powdered milk
1/8 ts. vanilla1 Tbsp. yeast (Instant/Fast acting)
1/2 cup warm water
1 cup flour
1 Tbsp. chives
1 ts. garlic
salt to taste
1/4 ts. pepper

1. Combine all the ingredients in a bowl to form a soft dough.
2. Pour onto a heavily floured surface and knead for 1 minute.
3. Flatten to form a 1/2 inch thick piece.
4. Cut into pieces. (I like 1 inch pieces.)
5. Drop into hot oil.
6. Turn and fry until golden brown.
7. Remove with a slotted spoon and drain on paper towel.

Sabayah #2

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1 cup flour
1 cup atta flour or chapati flour
2 Tbsp. butter; melted
1 Tbsp. garlic; minced
1 Tbsp. sugar
3/4 cup warm water
oil for brushing on the dough during folding
1/2 ts. salt




1. Combine the water, flours, salt, garlic, sugar, and the butter in a bowl; mix to form a dough.
2. Knead on a lightly floured surface for 15 minutes.
3. Cover and set aside in a warm place for 2 hours.
4. Knead for 2 minutes and then divide into 4 pieces.
5. Lightly coat each piece in flour and flatten slightly.
6. Flatten with a rolling pin until each piece is very thin; brush with oil.
7. Fold (see pics) and set aside.
8. Flatten with a rolling pin until each piece is about 1/4 inch thick.
9. Preheat a skillet over medium heat and brush with oil.
10. Place one sabaya in the pan and cook for 30 seconds.
11. Brush with oil and then flip.
12. Gently press down the sabaya so that it cooks evenly on the bottom.
13. Flip and continue cooking on the other side until cooked.
14. Remove and place on a paper towel.
15. Store in an a…

Lamb Sambusa/Samosa

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1 lbs. minced Lamb
1 bunch green onions; chopped
2 ts. garlic; minced
1 ts. ginger: minced
2 to 3 green chillies; finely chopped
½ cup cilantro; chopped
salt to taste
1 ts. garam masala
1 Tbsp. Lea and Perrins Worcestershire Sauce.
1 ts. mustard
1 ts. tomato paste
Sambusa wrappers




1. Brown the minced lamb with garlic, ginger, chillies and salt, until all the water evaporates; break the lumps if they form. 2. Add Worcestershire sauce, mustard mix, tomato paste and remove from heat when cooked.
3. Add the garam masala, onions and cilantro.
4. Fill the sambusa and fold to seal. 5. Fry until golden.
6. Remove with a slotted spoon and drain on paper towel.

Malawa

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1 cup flour
1 cup water
1 egg
1Tbs. sugar
salt to taste

1. Mix all the ingredients together in a large bowl.
2. Mix until it is smooth.
3. Lightly grease a pan.
4. Pour 1/4 cup of batter into the middle of the pan.
5. Spread with a ladle in a circular motion starting from the middle.
6. Cook until the underside is light gold.
7. Flip and cook for a minute or until brown spots form.

Note

There are so many ways to eat this.

- top with butter and sugar
- break up top with sweet tea
- eat with meat

My husband wraps then around sambusas during Ramadan.

Zucchini Fritters

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1 large zucchini; grated
1 sm. onion; finely chopped
1 clove of garlic; minced
3 eggs
1/2 cup of freshly grated parmesan cheese
1 cup of milk
1 1/2 cups of all purpose flour
1/2 cup self-raising flour
1/4 tsp of salt
1/4 tsp of black pepper
1/2 cup of vegetable oil

1. Mix zucchini, onions, garlic, eggs, cheese, milk, flour, salt and pepper in a large bowl.
2. Mix well into a batter.
3. In a large pan heat the vegetable oil.
4. With a large spoon carefully drop some batter into the pan.
5. Flatten them out like a pancake only thicker.
6. Fry on both sides until golden brown.
7. Place fritters on a paper towel to drain the excess oil.

Chicken and Potato Bechamel

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4 chicken breasts; cubed
1 lg. onion; chopped
1 ts. garlic; minced
1/2 cup water
2 Tbsp. oil
1/2 ts. salt
1/2 ts. pepper
2 lg. potatoes; halved and quartered
juice of 1 lime
Bechamel Sauce
1 1/2 cups mozzarella cheese; shredded



1. Deep fry potatoes and set aside.
2. Heat the oil in a pan; add the onion and garlic.
3. Add the chicken, salt, water, pepper, and lime juice; cook covered for 15 minutes.
4. Add the potatoes and cook for an additional 10 minutes.
5. Transfer the mixture into a baking dish.
6. Pour bechamel sauce over the mixture and then sprinkle with cheese.
7. Cover with foil and bake at 350 F for 35 minutes.





Bechamel Sauce





2 Tbsp. butter
2 Tbsp. flour
2 cups hot milk
1 ts. salt
1 Tbsp. bouillon granules or completely dissolve 1 chicken cube


1. Heat the butter in a saucepan until melted.2. Add the flour and bouillon; stir until smooth.3. Add the milk to the butter and flour mixture; whisk until smooth.
4. Bring to a boil and reduce heat to very low.
5. Cook for 10 minutes, stirring constantly.
6. Re…

Pizza and Wings

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Pizza 2 cups warm water 4 cups flour 1 ts. salt 2 Tbsp. sugar 1 Tbsp. instant yeast or fast acting pizza toppings (pizza sauce, cheese, veggies, meat) olive oil

1. In a large bowl, mix the flour, salt, sugar, yeast with the warm water. 2. Mix for about 5 minutes. 3. Cover with a little oil and cover with plastic wrap; put in a warm place for an hour. 4. Roll dough out onto a floured surface. 5. Top with pizza sauce, cheese, and other ingredients. 6. Grease a baking sheet with oil and bake at 350 F for 15 - 20 minutes or until golden brown.

NOTE- To get a very thick pizza, separate the dough into 2 pieces. Fit into a 10 inch cake pan. Sticky Chicken Wings 1 lbs. chicken wings; cut in half 2 Tbsp. oil 1/2 cup barbecue sauce 1. Heat oil in a pan, add the chicken wings and cook covered for 5 minutes. 2. Add the barbecue sauce and bring to a boil. 3. Reduce the heat and simmer until the sauce has thickened. 4. Transfer into an oven proof dish and bake for 5 minutes at 400 F.

Chunky Beef Fritters

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6 Tbsp. milk
1 Tbsp. flour
3 large eggs, beaten
1 1/2 cup self-rising flour
4 ts. salt
1/4 ts. pepper
cooked roast beef; cut into 1/2 to 1-inch pieces.


1. Combine milk and flour; stir into eggs.
2. Combine self-rising flour, salt and pepper.
3. Dip roast beef chunks in egg mixture and dredge in flour mixture.
4. Fry in hot deep fat until browned and heated through.
5. Drain on absorbent paper towels and serve hot.

Chicken Fritters

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2 cups cooked chicken; finely chopped
1 ts. salt
2 ts. parsley
1 Tbsp. lemon juice
1 1/4 cup flour
2 ts. baking powder
1 egg; beaten
2/3 cup milk

1. Mix the chicken, salt, parsley, and lemon juice. Set aside for 15 minutes.
2. Combine flour, baking powder, egg, and milk; stir.
3. Add flour mixture to chicken mixture; stir to combine.
4. Form balls and fry until golden brown.
5. Remove with a slotted spoon and drain on paper towel.

Cheese and Potato Croquette

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2 pounds baking potatoes; peeled and cut into 1/8's
1/3 cup butter; softened
5 egg yolks
2 Tbsp. finely chopped fresh parsley
1 ts. finely chopped fresh parsley
1 ts. salt
1/2 ts. ground black pepper
Pinch ground nutmeg
8 ounces Mozzarella cheese -- cut into 10 slices
All-purpose flour
2 large eggs -- lightly beaten
1 1/2 cup Italian bread crumbs


1. Cook potato in boiling water to cover 15 minutes or until potato is tender; drain.
2. Combine potato and butter in a large mixing bowl; beat at medium speed with an electric
mixer until smooth.
3. Let cool. Add egg yolks and next 4 ingredients to potato, stirring well.
4. Divide potato mixture into 10 portions.
5. Wrap each portion around a cheese slice, shaping into an oval.
6. Lightly dust each with flour; dip into beaten egg, and dredge in breadcrumbs.
7. Cover and chill 20 minutes.
8. Fry in hot oil until golden brown.
9. Remove from oil using a slotted spoon; drain on paper towels.

Sweet Rice Croquettes

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3/4 cup uncooked rice
1 1/2 cups boiling water
1 ts. salt
1 1/2 cups milk
2 Tbsp. butter
2 Tbsp. sugar
3 egg yolks; well beaten
3 egg whites; beaten
bread crumbs

1. Boil rice, water, butter, and salt until all the liquid is absorbed.
2. Stir in the milk and cook until all the milk is absorbed. (Rice should be really soft.)
3. Add egg yolks and sugar; stir with a fork.
4. Cool in the refrigerator for 1 hour.
5. Shape into balls and then put back in the refrigerator.
6. Dip each ball in the egg mixture and then in the breadcrumbs.
7. Deep fry until golden brown.
8. Remove with a slotted spoon and drain on paper towels.

Peach Fritters

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1/2 cup sugar 2 eggs, well beaten1/3 cup butter 2 cups flour1 cup milk 1/2 teaspoon salt1/2 teaspoon vanilla 1/2 teaspoon lemon juice3 teaspoons baking powder 1/2 cup chopped peaches (I used canned peaches. Make sure to drain well!)



1. Cream butter and sugar, add eggs and beat thoroughly.
2. Sift dry ingredients together and add alternately with the milk.
3. Fold in peaches, lemon juice and vanilla.
4. Drop by teaspoonfuls into oil and fry until golden brown.
5. Serve with whipped cream or sprinkle with powdered sugar.

Corn, Shrimp, and Chive Fritters

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1 cup corn
1 Tbsp. chives
1/2 cup cooked shrimp; chopped
1 egg; separated
2 Tbsp. flour
1/4 ts. salt
1/4 ts. pepper


1. Combine the corn, chives, shrimp, salt, pepper, and the egg yolk in a bowl.
2. Beat the egg white until frothy; fold into the corn mixture.
3. Add the four and stir.
4. Drop spoonfuls into hot oil.
5. Remove with a slotted spoon and drain on paper towels.

Crab Cakes

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1 cup crab (I used imitation crab); chopped
1/4 cup mayonnaise
1 ts. grated lime rind
1 Tbsp. cilantro; chopped
2 green onions; chopped
1 cup breadcrumbs
1 egg
flour for dusting

1. Combine the crab meat, mayonnaise, rind, cilantro, green onions, breadcrumbs, and egg in a
bowl.
2. Shape into balls and flatten slightly.
3. Toss in flour.
4. Fry until golden brown; drain on paper towels.

Spinach Fritters

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2 ts. oil
1 lg. onion; chopped
2 cloves garlic; minced
2 ts. paprika
1 pkg. (300gr) frozen chopped spinach; thawed
3/4 cup self-raising flour
3/4 parmesan cheese
3 eggs

1. Heat oil in a pan; add the onion, garlic, and paprika.
2. Cook, stirring until onion is soft.
3. Boil, steam, or microwave spinach until tender; drain and squeeze with hands to remove
moisture.
4. Combine onion mixture, spinach, flour, cheese and eggs in bowl; mix well.
5. Drop spoonfuls into the oil until browned.
6. Drain on paper towel.

Tomato Oatmeal Soup

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2 Tbsp. oil
1 onion; chopped
1 ts. garlic; minced
1 tomato; chopped
1/2 chicken cube
3/4 cup quick cooking oatmeal
1 1/2 cups water
1 Tbsp. black pepper
1 cup milk

1. Heat the oil in a pot; add the onions and the garlic.
2. Add the chicken cube and tomato; cook until the tomato is soft.
3. Add the oatmeal, pepper, and the water; cook for 10 minutes.
4. Transfer to a blender and puree until smooth.
5. Add the milk and return to pot; heat for 2 minutes.

Bajiya (using black eye peas)

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1/2 cup black eye peas
water to soak
1/4 ts. garlic
1/2 chili
1 Tbsp. cilantro
1/8 ts. lemon juice
salt


1. Soak the black eye peas in water overnight; drain any excess water.
2. Put the black eye peas in a blender and puree until smooth.
3. Add the remaining ingredients and puree until it is mixed.
4. Drop teaspoon fulls in hot oil.
5. Fry until golden brown and drain on paper towel.

Carrot Fritters

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1 cup carrots; boiled and mashed
1 cup flour
2 ts. sugar
1 egg
1 ts. baking powder
1/2 ts. salt
1/2 cup milk


1. Sift the flour, sugar, baking powder, and salt in a bowl.
2. In a small bowl, mix the egg with the milk.
3. Pour the egg and milk mixture into the flour mixture; mix thoroughly.
4. Stir in the carrots.
5. Drop teaspoon full into hot oil.
6. Remove with a slotted spoon; drain on paper towel.

Bur

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1 cup flour
1/2 cup water
1/4 cup sugar
1/2 ts. yeast
1/8 ts. cardamom




1. Mix all the ingredients in a bowl.
2. Let rise for 6 hours.
3. Drop teaspoon full into hot oil.
4. Remove with a slotted spoon and drain on paper towel.

Apple Fritters

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1 Tbsp. butter; softened
1 Tbsp. sugar
1 egg
1/2 cup + 6 Tbsp. flour
1/8 ts. cinnamon
1/2 ts. baking powder
2 sm. apples; peeled and chopped
12 Tbsp. milk

1. Sift the flour, baking powder, and cinnamon in a small bowl.
2. In a large bowl, cream the butter and sugar until smooth.
3. Beat in the eggs and gradually add the flour.
4. Add the milk and beat well.
5. Fold in the apples.
6. Drop in a teaspoon of the batter for each fritter.
6. Deep fry until golden brown.
7. Remove from oil with a slotted spoon.
8. Drain on paper towel.

NOTE: If you make the fritters too big, the inside won't cook.

RAMADAN KAREEM

Assalamu Alaikum my dear brothers and sisters,

May Allah accept all your fasts. Ameen.

Amina