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Showing posts from January, 2009

Thinking.......

Dearest readers;

I have been thinking lately about adding another category to my blog. Since the title is about my Somali home, I figured that I should add a category about Islam. Islam is at the center of my family. It is our way of life. To be honest, my blog is nothing without it.

I was also wondering if some of you could post a link to my site on your blog. I will add yours as well.

Thanks and Peace
Tammy/Amina

Bare with me!

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Muuffo with Onions and Cilantro

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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
1 onion; finely chopped
1/2 cup cilantro; chopped
salt to taste
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.

Sabaya with Spinach and Garlic

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2 cups white flour
2 cups atta flour or chapati flour
1 - 2 cups fresh spinach; chopped
4 Tbsp. butter; melted
1 Tbsp. garlic; minced
1 1/2 ts. pepper
1 1/2 ts. salt
1 1/2 cups warm water
oil or melted butter for brushing on the dough during folding





1. Combine the water, flours, salt, garlic, pepper, spinach 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. (The longer it sits, the easier it is to roll.)
4. Knead for 2 minutes and then divide into 8 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 low - 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…

Sabaya with Carrots and Garlic

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




1. Combine the water, flours, salt, garlic, sugar, carrots 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 8 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…

Sabaya with Cardamom and Cloves

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2 cups white flour
2 cups atta flour or chapati flour
4 Tbsp. butter; melted
1/2 ts. salt 1/4 cup sugar 1/4 ts. cardamom 1/4 ts. ground cloves 1 1/2 cups warm water
oil or melted butter for brushing on the dough during folding





1. Combine the water, flours, salt, sugar, cardamom, cloves 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. (The longer it sits, the easier it is to roll.)
4. Knead for 2 minutes and then divide into 8 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 low - 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. Fl…

Sabaya with Cinnamon and Sugar

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





1. Combine the water, flours, salt, cinnamon, 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. (The longer it sits, the easier it is to roll.)
4. Knead for 2 minutes and then divide into 8 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 low - 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 …

Sabaya with Green Onions, Cilantro, and Garlic

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2 cups white flour
2 cups atta flour or chapati flour
1/4 cup green onions; chopped
2 Tbsp. cilantro; chopped
4 Tbsp. butter; melted
1 Tbsp. garlic; minced
1 1/2 ts. pepper
1 1/2 ts. salt
1 1/2 cups warm water
oil or melted butter for brushing on the dough during folding



1. Combine the water, flours, salt, garlic, pepper, cilantro, green onions 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. (The longer it sits, the easier it is to roll.)
4. Knead for 2 minutes and then divide into 8 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 low - 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 …

Sabaya with Chilies, Tomato, and Cumin

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2 cups white flour
2 cups atta flour or chapati flour
4 Tbsp. butter; melted
1/2 Tbsp. garlic; minced 4 Tbsp. tomato sauce
1 1/2 ts. pepper 1 ts. cumin seed 4 Tbsp. chilies; chopped
1 1/2 ts. salt
1 1/2 cups warm water
oil or melted butter for brushing on the dough during folding



1. Combine all the ingredients; 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. (The longer it sits, the easier it is to roll.)
4. Knead for 2 minutes and then divide into 8 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 low - 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 an…