Tammy's Somali Home

4 slices of thick white bread 1 cup gram flour or chickpea flour( besan ) 1 Tbsp. rice flour 1 ts. salt 1 ts. cumin seeds 2 finely chopped green chilies 1/4 cup chopped cilantro 1/2 cup + 2 tablespoons of water 1. Remove the crust from all sides of the bread. 2. Slice the bread lengthwise into 3 equal parts. 3. Mix all the dry ingredients together: Gram flour ( besan ), rice flour, cumin seeds, and salt. 4. Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter.) 5. Add the green chilies and cilantro; mix well. 6. Heat the oil in a frying pan on medium high heat. 7. Dip the bread slices in the batter one at a time and slowly drop into the frying pan. 8. Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook. 9. Fry the pakoras until both sides are golden brown. If oil is too hot pakoras will cook too fast and will not be crispy; if oil is not hot enough pakoras will be greasy.

2 cups or self raising flour or "bur anjerro" 2 2/3 cups of warm water 1/2 tsp. salt 1. Mix all the ingredients with an electric mixer until there are no longer any lumps. 2. Let sit for 15 minutes. 3. Preheat a pan on high heat. (Pan should be really hot. I put it on 8 but yours might be different.) 4. Lightly grease the pan to prevent the anjera from sticking. 5. Using a ladle, scoop 1/4 cup of batter into the center of the pan. 6. Spread the batter by using a circular motion. 7. The anjera is ready when the underside is lightly browned and the top is bubbly. 8. Remove the anjera with a spatula and place on a plate. 9. THe process is repeated until all the batter has been used. I have seen anjera used in so many ways. You can eat it with butter and sugar, honey and olive oil, with milk and tea, or with a sauce.

This is a Step-by-Step guide on how to FOLD sabayah. The following instructions show how to make square sabayah. Sabayah recipe can be found HERE . After the dough has rested, knead lightly and form a bowl. Divide into 8 pieces and roll out to form a square. Drizzle with oil. Spread oil evenly over the entire surface. Fold the top towards the middle. Fold again. Flip Roll out until very thin. fold.... fold........ ........and fold. Roll out to form a 10 inch square. Place in a preheated pan. Pan should be on a low - medium heat. Oil slightly and flip. Gently rub with a spatula. I find that doing this separates the layers and helps it puff up. Cooking on low heat and flipping it many times will guarantee a very moist and flaky sabayah. Drain on a paper towel.

This delicious version of the Somali sabayah is good enough to eat on its own. 2 cups white flour 1 cup shredded zucchini 1 sm. onion; finely chopped 1 ts. salt 1 Tbsp. garlic 1/4 c. cilantro; chopped 3/4 c. warm water oil for brushing 1. Combine the water, flour, salt, garlic, zucchini, and the cilantro 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 on a heavily floured surface 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 and shaped like a square; brush with oil. 7. Fold and set aside. See instructions on how to fold here. 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. Br...

2 cups white flour 1 sweet potato; shredded with a cheese grater 1 ts. salt 1 Tbsp. garlic 1 Tbsp. sugar 3/4 c. warm water 2 Tbsp. oil 1. Combine the water, flours, salt, garlic, sweet potatoe and the oil 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 on a heavily floured surface 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 and shaped like a square; brush with oil. 7. Fold and set aside. See instructions on how to fold here. 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...

2 cups white flour 1 cup cooked chicken; cut into very small pieces or shredded (I like to shred it.) 1/2 sm. onion; finely chopped 1 ts. salt 1 Tbsp. garlic 2 Tbsp. chives 1 chili; finely chopped 3/4 c. warm water 2 Tbsp. oil 1. Combine the water, flour, salt, garlic, chives, chicken and the oil 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 on a heavily floured surface 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 and shaped like a square; brush with oil. 7. Fold and set aside. See instructions on how to fold here. 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 ...

2 cups white flour 2 cups boiled cauliflower 1 sm. onion; finely chopped 1 ts. salt 1 ts. pepper 1 Tbsp. garlic 1 Tbsp. sugar 3/4 c. warm water 2 Tbsp. oil oil for brushing 1. Combine all the ingredients 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 on a heavily floured surface 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 and shaped like a square; brush with oil. 7. Fold and set aside. See instructions on how to fold here. 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. Fli...

3 c. shredded cabbage 1 sm. onion; finely chopped 2 Tbsp. oil 2 cups white flour 1 ts. salt 1 ts. pepper 1 Tbsp. garlic 1 Tbsp. sugar 3/4 c. warm water 1. Heat the oil in a pan; add the cabbage and the onion. 2. Cook until the cabbage is soft; set aside and cool. 3. Combine the water, flour, salt, pepper, garlic, and the cabbage mixture in a bowl; mix to form a dough. 4. Knead on a lightly floured surface for 15 minutes. 5. Cover and set aside in a warm place for 2 hours. (The longer it sits, the easier it is to roll.) 6. Knead for 2 minutes on a heavily floured surface and then divide into 4 pieces. 7. Lightly coat each piece in flour and flatten slightly. 8. Flatten with a rolling pin until each piece is very thin and shaped like a square; brush with oil. 9. Fold and set aside. See instructions on how to fold here. 10. Flatten with a rolling pin until each piece is about 1/4 inch thick. 11. Preheat a skillet over low - medium heat and brush with oil. 12. Place one sabaya in the ...

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.

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

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

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 ...

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. Rem...

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 a...

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...

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 ...

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 ...

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 dow...

This is the perfect way to sneak veggies into your child's meal. 2 cups white flour 1/2 c. brocoli; cooked and finely chopped 1c. shredded zucchini 2 tsp. garlic 1/2 ts. salt 3/4 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...

2 cups white flour 1/4 c. dried appricots; soaked for an hour and chopped 1/3 c. sugar 1/4 ts. salt 3/4 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. 1...