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Showing posts from April, 2009

Muufo Baraawe

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This bread was adapted from Barlin Ali's book Somali Cuisine.






2 c. semolina flour
1/4 c. flour
1 Tbsp. sugar
1 ts. onion powder
1 ts. garlic; minced
1/2 ts. instant yeast
1 1/4 c. warm water
salt to taste

1. Combine the flours, sugar, onion powder, yeast, garlic, and salt in a bowl.
2. Add the water and knead to make a dough.
3. Cover and set aside in a warm place for 6 hours.
4. Work the dough gently with your hands and set aside to let rise a second time.
5. Using wet hands, divide into 6 pieces.
6. Roll with the palm of your hands to form a ball.
7. Place on an oiled baking pan, spacing them 2 - 3 inches apart.
8. Cover tightly with foil and place on the lower rack of the oven for about 15
minutes or until the bottom is golden in color.


Maraq Hilib Ari (goat meat stew) with Muufo Baraawe

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2 Tbsps. oil
1sm. onion; chopped
1 lbs. goat; cut into pieces and boiled (I usually boil it for 2 hours.)
5 roman or plum tomatoes; ct into cubes
salt and pepper to taste
1/2 Tbsp. lemon juice
2 Tbsps. basil; chopped
1 med. potato; peeled and cut into medium cubes
1/2 med. eggplant; cut into medium cubes
2 carrots; cleaned and cut into medium pieces
2 ts. garlic
1/4 ts. cumin powder
1/4 ts. coriander powder

1. Heat the oil in a pan; add the onion and cook until translucent.
2. Add the goat, tomatoes, salt, pepper, and the lemon juice.
3. Cover and simmer for 30 minutes.
4. Add the basil, potato, eggplant, and carrots; cook until tender.
5. Add the garlic, cumin, and the coriander; stir and remove from the heat.
6. Let rest for 15 minutes.





Taken from Barlin Ali's book Somali Cuisine

Bur Macsharo

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1/4 c. semolina flour
1 c. flour
1/4 c. sugar
1 ts. yeast
1 ts. cardamom powder
1 c. warm water
oil for frying
salt to taste

1. Mix all the ingredients in a bowl until the batter is smooth and free of lumps.
2. Cover and let rise for at least 2 hours.
3. Heat a pan over low heat.
4. Oil the pan with a little oil (just a drop to make the pan shinny) and pour about 1 cup of the batter in it.
5. Cover and cook until the bottom is golden brown.
6. sprinkle a small amount of oil on top and flip.
7. Cook until golden.

While this looks like muffo, it has a totally different taste and texture.

Taken from Barlin Ali's book Somali Cuisine

Pear Sabayah

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2 cups white flour
1 can of pears; drained and crushed
1/3 c. sugar
1/2 ts. salt
3/4 cup warm water
oil or melted butter for brushing on the dough during folding





1. Combine all the ingredients in a bowl; mix to form a dough.
2. Knead on a lightly floured surface for 15 minutes. (Add more flour if too sticky.)
3. Cover and set aside in a warm place for 1 hour. (The longer it sits, the easier
it is to roll.)
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 low 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 to…

Pineapple Sabayah

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2 cups white flour
1 can pineapple; drained and crushed
2 Tbsp. oil; melted
1/4 ts. salt
1/2 cup warm water
oil or melted butter for brushing on the dough during folding





1. Combine all the ingredients in a bowl; mix to form a dough.
2. Knead on a lightly floured surface for 15 minutes. (Add more flour if too sticky.)
3. Cover and set aside in a warm place for 1 hour. (The longer it sits, the easier
it is to roll.)
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 low 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 …

Pasta Sauce with Zucchini and Ground Beef

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1/4 cup olive oil
1 sm. onion; finely chopped
1/2 a zucchini; cut in half and then sliced
5 cloves garlic; minced
1 lbs. ground beef
2 5 oz. cans tomato paste
1 28 oz can crushed tomatoes
1 tsp. corriander
12 Tbs. cilantro; chopped
5 basil leaves; chopped
2 Tbsp. Parmesan cheese
Salt and pepper to taste


1. Heat the oil over medium heat. Add the onions, garlic and ground beef.
2. Cook, stirring often. Add the tomato paste and the crushed tomatoes.
3. Cook for about 5 minutes.
4. Add the zucchini and cook for an additional 15 minutes.
5. Add the cilantro, basil, and coriander; simmer for about 10 minutes.
6. Serve over your favorite pasta and sprinkle with Parmesan cheese.

Pasta Sauce with Potato and Cilantro

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1/4 cup olive oil
1 sm. onion; finely chopped
1 lg. potatoe; peeled and cubed
5 cloves garlic; minced
1 lbs. ground beef
2 5 oz. cans tomato paste
1 28 oz can crushed tomatoes

1 tsp. corriander
12 Tbs. cilantro; chopped
5 basil leaves; chopped
Salt and pepper to taste


1. Heat the oil over medium heat. Add the onions, garlic and ground beef.
2. Cook, stirring often. Add the tomato paste and the crushed tomatoes.
3. Cook for about 5 minutes.
4. Add the potato and cook for an additional 15 minutes.
5. Add the cilantro, basil, and corriander; simmer for about 10 minutes.
6. Serve over your favorite pasta.

Pasta Sauce with Chicken and Green Beans

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1/4 cup olive oil
1 sm. onion; finely chopped
5 cloves garlic; minced
1 c. string beans
1 lbs. chicken; skinned and cut into pieces
2 5 oz. cans tomato paste
1 28 oz can crushed tomatoes

1 tsp. corriander
12 Tbs. cilantro; chopped
5 basil leaves; chopped
Salt and pepper to taste


1. Boil the chicken.
2. Heat the oil over medium heat; add the onions, garlic and boiled chicken.
3. Cook, stirring often. Add the tomato paste and the crushed tomatoes.
4. Cook for about 15 minutes.
5. Add the green beans and cook for an additional 5 minutes.
6. Add the cilantro, basil, and coriander; simmer for about 10 minutes.
7. Serve over your favorite pasta.

Orange Sabayah

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2 cups white flour
1 orange; peeled and finely chopped
1 Tbsp. sugar
1/4 ts. salt
3/4 cup orange juice
oil or melted butter for brushing on the dough during folding





1. Combine all the ingredients in a bowl; mix to form a dough.
2. Knead on a lightly floured surface for 15 minutes. (Add more flour if too sticky.)
3. Cover and set aside in a warm place for 1 hour. (The longer it sits, the easier
it is to roll.)
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 low 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…

Mashadooni

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1 md. papaya
2 bananas
Lemon juice
sugar

1. Peel the papaya and remove the black seeds.
2. Cut into bite size cubes.
3. Peel the banana and slice into 1/2 inch pieces.
4. Put the papaya and banana in a large bowl.
5. Add lemon and sugar to taste.

For a healthier alternative you can add sweetener instead. You can also leave out the lemon and sugar altogether.

Mango Sabayah

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2 cups white flour
1 mango; peeled and finely chopped
1 tsp. sugar
1/4 ts. salt
1/2 cup orange juice
oil or melted butter for brushing on the dough during folding





1. Combine all the ingredients in a bowl; mix to form a dough.
2. Knead on a lightly floured surface for 15 minutes. (Add more flour if too sticky.)
3. Cover and set aside in a warm place for 1 hour. (The longer it sits, the easier
it is to roll.)
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 low 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 t…

Honey and Nut Sabayah

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2 cups white flour
1/2 c. walnuts; crushed
3 Tbsp. honey
1/2 ts. salt
3/4 c. water
oil or melted butter for brushing on the dough during folding





1. Combine all the ingredients in a bowl; mix to form a dough.
2. Knead on a lightly floured surface for 15 minutes. (Add more flour if too sticky.)
3. Cover and set aside in a warm place for 1 hour. (The longer it sits, the easier
it is to roll.)
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 low 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 …

Green and Red Pepper Sabayah

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2 cups white flour
1 red pepper; finely chopped
1 yellow pepper; finely chopped
1 Tbsp. garlic
1/2 ts. sugar
1 ts. salt
1/2 cup water
oil or melted butter for brushing on the dough during folding





1. Combine all the ingredients in a bowl; mix to form a dough.
2. Knead on a lightly floured surface for 15 minutes. (Add more flour if too sticky.)
3. Cover and set aside in a warm place for 1 hour. (The longer it sits, the easier
it is to roll.)
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 low 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…

Deggo

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3 Tbsp. olive oil
1/2 c. onions; finely chopped
1 lb. ground beef
1 sm. onion; finely chopped
1 chili; finely chopped
1/4 ts. cumin
1/4 ts. pepper
1 ts. salt
3 Tbsp. tomato paste
1 can (14 oz) crushed tomatoes
1 ts. garlic
2 Tbsp. cilantro; chopped
1 1/2 c. water

1. Heat oil in a pot; add onions and saute over medium heat until translucent.
2. Add the ground beef, potato, chili, cumin, salt and pepper; stir.
3. Add the tomato paste; cover and simmer for 10 minutes.
4. Add the crushed tomato; cook for 10 minutes.
5. Add garlic and cilantro; cover and simmer on very low heat for 20 minutes.

Chocolate Sabayah

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Things a mother lets her children have fun with. This is my daughter's experiment. My husband wouldn't go near it, but the kids just loved it.



2 cups white flour
4 Tbsp. cocoa powder
3 Tbsp. sugar
1 ts. salt
1 c. water
oil or melted butter for brushing on the dough during folding





1. Combine all the ingredients in a bowl; mix to form a dough.
2. Knead on a lightly floured surface for 15 minutes. (Add more flour if too sticky.)
3. Cover and set aside in a warm place for 1 hour. (The longer it sits, the easier
it is to roll.)
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 low 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 th…