Tammy's Somali Home

I have had comments that there aren't recipes for the pics. 99% of the recipes are accessible under labels . Also you need to click on the actual word for the recipe. For example, click on the word muuffo to get the muuffo recipe.

Lamb Stew with Muuffo This scrumptious dish is made from big chunks of lamb with bone, potatoes, and carrots. This stew can be served with anjera , sabayah , or muuffo . The muuffo was made using self-raising flour and corn flour.

Soor with Tomato and Mozzarella , Chicken and Potato Sukhar , and Spinach Salad Soor is also known as grits or polenta . The addition of tomato and mozzarella really adds to the creaminess of this dish. The chicken and potato sukhar goes really well with this. You can also eat this with pita bread or anjera .

TYING TO MAKE THIS BLOG NICER.....HELP ME PLEASE!! I AM TRYING TO MAKE A 3 COLUMN BLOG WHICH I HAVE BEEN SUCCESSFUL, BUT I NEED THE POSTS TO BE IN THE MIDDLE. PLEASE HELP ME FIGURE THIS OUT! AMINA

Spicy Beef Sukhar, Anjera , and Beat and Potato Salad Today's supper was so yummmmy! The anjera came out beautifully. I have finally mastered the technique. I served it with a spicy beef sukhar. Since I can't eat food that is too spicy, I didn't chop up the chilies. Of course if you want it hotter then you can always cut them up. I also made a fresh beat and potato salad. You could probably use pickled beats, but they would end up mushy.

Pasta with Ground Beef Tomato Sauce , Garlic and Cilantro Bread , and Steak Today's menu consisted of Rotinni pasta topped with a ground beef sauce. Bread with garlic and cilantro, and steak that is so tender that it just melts in your mouth.

1 lbs. chicken breast; cubed 2 Tbsp. oil 1 onion; chopped 1 ts. garlic; minced 1 chicken cube 1/2 green pepper; sliced 1/2 red pepper; sliced 1 carrot; thinly sliced 1 cup water or chicken broth 1. Heat oil in a pot; add the onions and cook until translucent. 2. Add the chicken, chicken cube, and garlic; cook covered for 1 minute. 3. Add the water or broth; cook covered for 10 minutes. 4. Add the green peppers, red peppers, and carrots; cook for 2 minutes. Serve with anjera.

1 lbs. beef; cut into large pieces 3 Tbsp. oil 2 lg. potatoes; peeled and quartered 1 onion; thickly sliced 1 chicken cube 1 ts. garlic; minced 1/2 ts. pepper salt as needed 1. Boil the beef until tender. This can take between 1 1/2 - 2 hours. Add more water if needed. 2. Drain the beef. (Remaining liquid can be frozen and used at al later date.) 3. Heat the oil in a pot; add the beef and cook for about 1 minute. 4. Add the chicken cube, garlic and potatoes; cover. 5. Stir frequently so it doesn't burn. 6. When the potatoes are almost done, add the onions and cook for 2 minutes.

Dear readers, I will be traveling tonight so I won't be able to work on the blog. God willing I will be back on Monday. Sincerely, Amina/Tammy

Pa sta with Beef and Potato Sauce , Spicy Chicken Breast , and Salad I make many different kinds of pasta sauces. This is one of my husband's favorites. I use large chunks of beef, carrots, and potatoes. I served it over spaghettini pasta. As a side dish I made spicy chicken breasts and a salad. I usually put sliced beets in the salad but I didn't have any.

Some people have said that they couldn't find the recipes. Just click the RED text in order to go to the link. You can also find specific recipes by typing the name in the search box or looking through the labels. Thanks Peace

Soo Dhawoow .......Welcome As many of you have noticed I have been playing around with my blog. Blogging is new to me and I really don't know what I am doing! Any suggestions on how I can make this blog better would be greatly appreciated. Amina

Chicken and Spinach Stew with Sabayah First, I must apologize for the picture. I am using my laptop and I don't have Photoshop installed on it. I will clean it up tomorrow. Today was a day of experimenting. Instead of water for the sabayah, I used milk. It tasted great and was flaky, but wasn't up to my usual standard. I am trying to figure out what I did wrong. The beautiful dark spots on the sabayah just fall off. If anyone knows why this happened please let me know. As for the stew...this was absolutely yummy. This would be good with muuffo or anjera as well.

1/2 a chicken; skinned and cut into small pieces 1 lg. onion; chopped 3 Tbsp. oil 1 pkg. (300gr) frozen spinach; thawed 1 Tbsp. garlic' minced 1 cup chicken stock 1 cup water 2 Tbsp. tomato paste salt to taste 1 ts. pepper 1 ts. cumin 1. Heat oil in a pot; add the onions and saute until translucent. 2. Add the garlic and chicken and saute for 1 minute. 3. Add the chicken stock and water; cooke covered for 5 minutes. 4. Add the tomato paste, salt,pepper, cumin, and spinach; simmer covered for 25 minutes on very low heat.

Beef Stew with Eggs and Anjera This yummy dish is made with TONS of onions, juicy ripe tomatoes, and beef. I served it on top of boiled eggs. This is the perfect dish. You can serve it with anjera or you can serve over pasta. (Now you know what we will be having tomorrow. I also served this with a veggie salad. I cut up sweet peppers, cucumbers, and tomatoes and mixed it with a cilantro and olive oil dressing. Before I forget...This needs to be served with bananas. BANANAS!!! You might think I am totally nuts. But believe it or not Somalis eat bananas at almost every meal. Not as a dessert, but with the actual meal. My husband will take a piece of anjera and dip it into the sauce, he will then take a piece of banana and eat it.

I have decided that I will write a daily menu. That way it will give you some idea what dishes go with what. Today's dinner consisted of chicken khalankal with sweet peppers and onions and soor with mozzarella and basil. Chicken khalankal can be served with rice as well. Soor is also known as cornmeal or grits. Using chicken stock instead of water really makes this dish extraordinary. A family friend, who is a food expert commented that my soor was the best that he has ever tasted.

1 lbs. lamb with bone; cut into large chunks 3 Tbsp. oil 1 lg. potato; halved and then quartered 1 lg. carrot; cut into 1 inch pieces 1 lg. onion; finely chopped 2 cups chicken stock 1 chicken cube 1/2 ts. cumin 1 chili salt to taste 1/4 ts. curry powder 1. Boil the lamb until tender (about 2 hours). 2. Remove lamb and excess liquid from the pot. 3. Heat oil in the pot; add the onions and cook until translucent. 4. Add the chicken cube, cumin, curry, and salt. 5. Add the lamb, potatoes, stock, and carrots; simmer covered for 20 minutes or until the veggies are l tender.

This is not Somali but we loved it during Ramadan. 1 1/2 cups flour 1/2 cup brown sugar; packed 1/2 cup butter; softened 1 ts. baking powder 1/4 ts. salt 2 egg yolks 1 ts. vanilla 1 cup apricot jam 2 egg whites 1 cup brown sugar; packed 1/2 cup chopped walnuts (optional) 1. Crumble the first 7 ingredients together unly crumbly; press into a 9 x 9 inch pan. 2. Carefully spread jam over the bottom layer. 3. Beat egg whites until frothy. 4. Add the brown sugar1/3 cup at a timebeating until stiff. 5. Add nuts if you plan to use them. 6. Spoon over jam layer. 7. Bake in a 350 F oven for 25 minutes until golden. 8. Cut when cool, with a sharp knife dipped in hot water between each cut. 9. Makes 36 squares

This is so good that when I woke up in the morning...It was gone. This isn't Somali, just a family favorite. 1/2 cup butter; softened 1/4 cup sugar 1 1/4 cup flour 2 eggs 1 cup brown sugar; packed 1/2 cup crushed pineapple; drained (save juice for icing) 1 cup coconut 1/3 cup chopped candied cherries; chopped 1 ts. vanilla 2 Tbsp. flour 1/2 ts. baking powder 1. Crumble butter, sugar, and flour well. 2. Press into a foil lined 9 x 9 inch pan. 3. Bake in a 350 F oven for 15 minutes. 4. Beat eggs slightly; stir in the remaining ingredients. 5. Spread over bottom layer. 6. Bake in a 350 F oven for 25 to 30 minutes. 7. Frost with icing and cut into 36 squares. ICING 1 1/2 cups icing sugar 3 Tbsp. butter; softened 1/2 ts. vanilla 5 ts. pineapple juice 1. Combine all together in a bowl. 2. Beat, adding more juice if icing is too stiff. 3. Spread over bars. 4. Allow to set before cutting.

Not Somali but very delicious. These are good with or without the almonds. 1/2 cup butter; softened 1/2 cup sugar 2 egg yolks 1 1/2 cups flour 1 ts. baking powder 1 ts. vanilla 1 cup dates; chopped 1/2 cup water 2 egg whites 1 cup brown sugar; packed 1/2 cup slivered almonds 1. Mix the first 6 ingredients together well. 2. Press into a 9 x 9 inch pan and set aside. 3. Boil the dates and water for 5 minutes. (If mixture is too dry to spread easily, stir in a bit more water. 4. Spread carefully over bottom layer. 5. Beat egg whites until frothy and turning white. 6. Add brown sugar as you continue to beat unti stiff. 7. Spread over dates and sprinkle with almonds. 8. Bake in a 350 F oven for 30 minutes; cool. 9. Cut into 36 squares using a sharp knife.

3 lamb shanks 2 Tbsp oil salt and pepper 1 can tomato paste 2 cups water 1. Cook the lamb in oil until the outside is dark brown. (This is not meant to cook the lamb. You just want to slightly cook the outside so that it can retain some of the flavor.) 2. Put the lamb, salt, pepper, water, and tomato paste in a large oven proof casserole dish. 3. Cover and cook at 350 F for 2 hours. This is great with rice.

This salad is so yummy. My mother makes this for weddings. This salad tastes better the next day. 1/2 lbs. ground beef 1 tomato; chopped 1/2 head of lettuce; chopped 2 cups cheddar cheese; shredded 1 can kidney beans; rinsed and drained 1 big bag of Doritos or any kind of flavored tortilla chips 1 small bottle or half a large bottle of Zesty Italian salad dressing 1. Brown the ground beef; drain and cool. 2. Combine the ground beef, kidney beans, lettuce, and tomato into a large bowl; stir well. 3. Crush the tortilla chips into medium size pieces; add to salad. 4. Add the salad dressing and mix. 5. Cover and refrigerate until ready to use. My mom adds the tortillas and dressing right before she serves.

2 Tbs. olive oil 1 med. onion; finely chopped 1 tomato; finely chopped 3 cloves garlic; minced 2 chicken cubes 6 cups chicken stock 1 1/2 cups soor (white or yellow cornmeal) 2 Tbs. butterPepper 1/4 cup mozzarella cheese; grated 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 tomato; simmer covered for 10 minutes or until they are very soft. 4. Add the chicken cubes and the stock; bring to a boil. 5. Gradually sprinkle the soor over in a very slow, thin stream, whisking constantly in the same direction until no lumps remain. 6. Reduce the heat to very low and stir with a wooden spoon every 2 minutes for 25 to 30minutes, or until the mixture pulls away from the sides of the pan and it has softened. 7. Stir in the butter and mozzarella and remove from heat.

Hi everyone Sorry I haven't been up to date on the blog. I have been trying to get my daughter settled with homeschooling. Please mention my blog on any forums or chat rooms you are in. Amina

1 lbs. beef; cut into thin strips 2 Tbs. olive oil 1/2 cube Maggi (chicken bouillon cube) 1 med. onion; sliced 1 sm. green pepper; sliced 1 tsp. minced garlic or 2 cloves 1 green chili 1. Brown the beef in the olive oil. 2. Add the Maggi cube and garlic and stir until the Maggi has dissolved. 3. Add the onion, green pepper, and chili; cook for 2 minutes. (I like the vegetables to be slightly crunchy.) This can be served with anjera or bread.

2 Tbs. olive oil 1 onion; sliced 2 cloves garlic; minced 1/2 cup carrots; sliced 1 300g package of frozen chopped spinach(thawed) juice of 1/2 lemon salt and pepper 1. Heat the oil in a pan; add the onions and garlic;and saute until translucent; add the carrots. 2. Add the spinach and cover; simmer for 15 minutes. 3. Add the salt, pepper, and lemon; cook for 2 minutes.

1/2 med. onion; finely chopped 1/2 green pepper; chopped 2 Tbs. carrots; finely chopped or matchsticks 2 Tbs. olive oil 1/2 cube of Maggi (chicken bouillon cube) 2 eggs; beaten 1. Fry the onion, green pepper, carrots, and Maggi in the oil. 2. Stir and cook for about 3 minutes. (We like our veggies crunchy.) 3. Add the eggs and stir until the eggs are cooked. This van be served with a nice crusty bread or pita bread. My husband loves a lot of olive oil so you can add whatever amount that suits your taste.

1 lbs goat; cut into large pieces (I had mine cut into chops.) water 2Tbsp. oil salt pepper 1/2 chicken cube 1. Boil the goat in a large pot of water for at least 2 hours. Add more water if needed. 2. Remove the goat from the liquid. Reserve the liquid for soup or use for stock for rice.) 3. Heat oil in a pot; add the goat, chicken cube, salt, and pepper. 4. Fry until nicely browned. (I like it a little crispy.)

This is yummy with anjera , muuffo , or sabayah . 1 lbs beef; cut into REALLY small pieces (I use the same size beef as I would the oadka.) 3 lg. onions; finely minced (Can use a food processor but don't make mushy.) 3 lg. ripe tomatoes; finely chopped (Can use canned but doesn't quite taste the same.) 3 Tbsp. oil 1 Tbsp. garlic: minced 1 cup water 1 Tbsp. paprika 3 Tbsp. tomato paste salt to taste 1/2 Tbsp. pepper 6 hard boiled eggs 1. Heat oil in a large pot; add the onions and simmer on low until the onions are translucent. 2. Add the garlic and tomatoes; simmer covered until the tomatoes are very soft. 3. Add the beef and water; simmer covered for 15 minutes. 4. Add the paprika, salt, pepper, and tomato paste; stir and simmer covered for 15 - 20 minutes. 5. Peel eggs and cut into fours. 6. Place eggs in a dish and top with sauce.

I made this soup EVERY day this Ramadan. My husband wanted to eat something that reminded him of his mama (May Allah reward her paradise, Ameen). 2 1/2 cups water 3/4 cups rolled oats 2 Tbsp. oil 1/4 of a chicken cube 1 cup milk salt to taste 1 Tbsp. pepper 1 sm. onion; chopped 1. Heat the oil in a pot; add the onions and the chicken cube. 2. Add the oatmeal, salt, pepper, and water; cook for 20 minutes. 3. Transfer oatmeal mixture to a blender and puree until smooth. 4. Add the milk and blend. 5. Transfer back to the pot; simmer for 5 minutes.

1/2 of a beef kidney; chopped 3 Tbsp. olive oil 1 sm. onion; sliced 1 chicken cube 1/2 ts. cumin 1 Tbsp. tomato paste 1/2 ts. pepper 1/4 cup cilantro; chopped 1. Heat the oil in a pan, add the kidney and stir-fry until no longer pink. 2. Add the onions, chicken cube, cumin, tomato paste, pepper, and cilantro; simmer covered for 5 minutes. 3. Serve with pita bread.

2 cups pre soaked adzuki beans (Soak the beans overnight and then measure 2 cups.) 1 cup basmati rice; cleaned and washed 2 3/4 cups chicken broth 2 chicken cubes 1. Bring stock and chicken cubes to a boil. 2. Add the beans and simmer covered for 10 minutes. 3. Add the rice and reduce the heat to very low. 4. Cover and simmer for 15 minutes. 5. Fluff with fork. NOTE: This was a welcoming substitution for rice or pasta.

1 baguette or any other crusty French bread 2 Tbsp. butter 1 Tbsp. cilantro 3 cloves garlic; minced 2 Tbsp. parmesan salt to taste 1. Cut the bread in half lengthwise. 2. Spread with butter. 3. Top with cilantro, garlic, and parmesan. 4. Bake for 5 minutes in a 300 degree oven or until slightly brown.

Dear readers, Eid Mubarak