Adriyah

-
This extremely delicious dish was adapted from Barlin Ali's cookbook Somali Cuisine.




1/2 stick (1/4 c.) butter
1 lb. angel hair pasta or vermicelli pasta (do not cook)
2 c. hot water
1 c. sugar
1 - 2 cinnamon sticks
1/2 ts. cardamom powder
1/2 c. raisins
1/4 c. toasted almonds
salt to taste


1. Melt butter in a pot; add the uncooked pasta and saute until golden brown.
2. Add the hot water, sugar, cinnamon, and cardamom; simmer until all the water is absorbed and the pasta is no longer hard.
3. Add the raisins and almonds; remove from heat.



Comments

  1. kareemaApril 17, 2009 at 7:04 PM

    Assalamu alaykum,
    MashaAllah, adriyah dish is very good, my mother in law use to make this for us in Ramadan...us we call it shariyah.

    Thank you for the recipe
    take care

    ReplyDelete
  2. AnonymousJune 20, 2009 at 1:37 PM

    YUMMY!

    Thank you sister..im now off to make this as i have been fasting and was thinking of something sweet to make.

    May Allah bless you and your family with success, Ameen.

    Saphia

    ReplyDelete
  3. AnonymousSeptember 6, 2009 at 5:39 PM

    Assalaamu 'Aleikum Wa Rahmatullahi Wa Barakatuh

    Dear sister, I tried to make this dish and unfortunately I didn't succeed in it. Should the pasta be a bit hard like al-denté? My Ardiyah turned out hard. Please do tell me how it should be.

    Jazak'Allahu Kheyr.

    ReplyDelete

Post a Comment

Popular posts from this blog

Somali Cake

-
Image
This is a very simple cake. This spongy dessert is perfect with tea or coffee. 6 eggs; separated 1 cup sugar 1/2 tsp. cardamom powder 1 cup flour; sifted 1. Whip the egg whites on high until soft peaks form. 2. Add the sugar and cardamom; continue mixing. 3. Add the egg yolks one by one. 4. Fold the flour into the mixture. 5. Bake in a pre-heated 300 F oven for 45 minutes. 6. Cool on a wire rack.
Read more

A Step-by-Step Guide to Making Sambusa Wrappers

-
Image
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 the
Read more

Shaah (Somali Tea) and Somali Sweets

-
Image
Shaah (Somali Tea) and Somali Sweets Shaah 2 teabags 6 cardamom pods 6 cloves 1 cinnamon stick 5 thin slices of ginger 2 cups water 1/4 c. sugar 1 cup milk 1. In a kettle, add the teabags and the water. 2. Crush the cardamom, cloves, and the cinnamon using a pedestle and mortar. 3. Add the crushed spices, ginger, and sugar to the kettle. 4. Once it has boiled, reduce heat and simmer for 5 minutes. 5. Add the milk and gently bring to another boil. NOTE: * I use a little metal strainer when pouring into a teapot. That way I don't get any pieces in the pot. * You can omit the sugar and milk while cooking and just have it on the side. Somali Sweets Shushumu Kac Kac
Read more