Showing posts from December, 2008

Islamic Ruling on Nutmeg

Hi everyone, I was just told that it is not permissible(haram) to use nutmeg. If anyone knows of a web site that goes into more detail please email me. Amina

Experimenting with Sabaya

Hi everyone, I have been so busy experimenting with sabaya and muuffo. Any suggestions would be greatly appreciated. Sabaya with spinach and garlic Sabaya with carrots Sabaya with cinnamon and sugar Sabaya with cardamom and cloves Sabaya with green onions and cilantro Sabaya with tomatoes and chilies Do you know of any other ingredients that would go well with sabaya?

Fried Chicken

These spicy morsels were HOT HOT HOT! The recipe called for chicken wings, but I used chicken breast pieces instead. Thank you devine delectables for this yummy recipe. Recipe can be found at Devine Delectables


This extremely easy dessert was soooo yummy. It isn't the prettiest "cake" in the world, but where it lacks in beauty really makes up in the taste. Masha'Allah!! Thank you Joy Luck's Kitchen for this awesome recipe. We LOVED it. Recipe can be found at Joy Luck's Kitchen

Egg and Tomato Scramble

This yummy creation is quick and easy to make. It can be eating with a homemade pita or a freshly baked crusty bread, either way this is delicious. 1 onion; chopped 2 sm. tomatoes; chopped 2 Tbsp. olive oil 1/2 chicken cube 3 eggs 1. Heat the olive oil in a pan; add the onion. 2. Cook the onions until translucent. 3. Add the tomatoes and the chicken cube; cover and simmer for 5 minutes or until the tomatoes have kinda melted. 4. Add the eggs and mix until the egg is cooked.
Assalamu Alaikum Everyone Eid Mubarak! I have added a few new recipes and reposted some of the Somali desserts. ENJOY!!

Qaxwo and Somali Sweets

Qaxwo (Somali Coffee) and Somali Sweets Sweets Somali Butter Cake Halwa Somali Cookies Aana Baraawe (Somali Fudge) Qaxwo 1 1/2 c. water 1 c. milk 2 ts. Somali coffee 1 Tbsp. sugar 1. Heat the water and the milk in a kettle. 2. Bring to a boil and add the sugar and coffee. 3. Reduce heat and continue to boil for 5 minutes.

Butter Cake

4 eggs 1 1/4 cups sugar 1/2 cup butter; melted 1 1/2 cups flour; sifted 1 tsp. baking powder 1 tsp. cardamom powder 1/2 cup milk 1. Mix the eggs, sugar, and butter in a bowl. 2. Mix in the flour, baking powder, and cardamom. 3. Add the milk and mix until smooth. 4. Pour the mixture into a greased pan. 5. Bake in a preheated oven ( 300 F) for an hour.

Qumbe (Coconut Bars)

1 cup milk 2 cups sugar 2 1/4 cups unsweetened coconut; shredded 6 Tbs. flour 1. Boil the milk and the sugar in a small non-stick pot. 2. Add the coconut and cook over medium heat; stir occasionally. 3. Cook until the mixture thickens and sticks together, about 1/2 an hour. 4. Gradually add the flour and continue stirring until all the liquid is evaporated. 5. Spread the mixture out between 2 sheets of wax paper and flatten with a rolling pin. Piece should be between 1/4 to 1/2 an inch. Lightly flour the wax paper. 6. Cut into shapes once the mixture has cooled a little.

Aana Baraawe (Somali Fudge)

1 cup sugar 1 1/2 cup milk (I used whole milk.) 1/4 c. butter; melted 1/4 ts. cardamom 1. Bring the milk and sugar to a boil over medium heat. 2. Reduce heat and simmer for about 2 hours or until the mixture turns a golden brown. 3. Add the butter and stir continuously until thick. 4. Add the cardamom and continue to stir. 5. Continue to cook until it is thick and sticky. 6. Pour onto parchment paper that has been lightly sprayed with non stick spray. 7. Cover with another sheet of parchment paper and flatten to about 1/2 inch. 8. Freeze for 30 minutes and cut into pieces.

Sisin (Sesame Sweets)

1/2 cup sugar 1 cup sesame seeds 1. Toast sesame seeds in a dry pan; stirring to make sure it doesn't burn. 2. Melt the sugar in a dry pan. Shaking it to make sure it cooks evenly. DO NOT STIR THE SUGAR. 3. DO NOT OVERCOOK THE SUGAR BECAUSE IT WILL BECOME TOO HARD. 4. Add the sesame seeds and stir until the sesame seeds are well coated. 5. Pour the mixture between 2 pieces of parchment paper and roll out to 1/2 inch thick. 6. Must be cut while it is still warm.

Halwa #2

3 1/2 cups sugar 1 liter water (take out 1/2 cup and set aside) yellow food coloring (Powder is available at most halal shops.) 1/2 cup + 2 Tbsp. cornstarch 1/2 cup butter 3/4 ts. cardamom powder 1 ts. nutmeg 3 Tbsp. oil peanuts (optional) 1. Mix the food coloring in a half cup of water; set aside for 15 minutes. 2. Combine the remaining water, sugar, and cornstarch; stir well. 3. Once the sugar and cornstarch are well mixed; turn up the heat to medium - high (7 or 8) and add the food coloring and water mixture. 4. Do not stir until it thickens. 5. In a small bowl, mix 1 Tbsp. oil with the cardamom and nutmeg. 6. Stir halwa every two minutes until it had thickened a bit. 7. Add the remaining 2 Tbsp. of oil and stir well. 8. Add the butter a little at a time, mixing in between. 9. Keep stirring mixture until it is very thick; add the oil and cardamom mxiture. 10. Keep stirring until it is too difficult to stir the halwa. 11. Pour the halwa into a greased pan; cover with plastic w

Somali Tea and Coffee

Hello everyone, I am looking for Somali tea and Coffee recipes. I have seen it made so many different ways. Please email me your recipes with measurements. Those selected will be featured on this blog. Amina