SOMALI CHICKEN SUQAAR
I've been wanting to try Somali food for ages; finally decided to go online and find recipes so I could make it myself. This comes from mysomalifood.com -- fast, easy, and very tasty! For lack of access to most of the other sides, I served it over brown rice.
Provided by lecole54
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet brown the chicken with oil on high heat. Season with salt and pepper, chili powder, and cumin.
- Stir the onions until soft, add squash, lemon, vinegar and the cilantro.
- Continue stirring until the squash is tender; don't overcook it.
- Serve with rice, lahooh, sabaayad, or bread.
CHICKEN SUQAAR
Make and share this Chicken Suqaar recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 3h45m
Yield 3-4 serving(s)
Number Of Ingredients 21
Steps:
- For the chicken:.
- Put the chicken breasts in a large bowl and sprinkle with the Cajun seasoning, paprika and lemon pepper. Drizzle with the oil and toss to coat. Cover and let marinate in the refrigerator for 3 hours.
- For the rice:.
- Preheat the oven to 350 degrees F. Saute the onions in the oil in a large ovenproof pan over medium heat, stirring occasionally. Puree the cold water, garlic and cilantro in a blender or food processor. Add the mixture to the onions along with the bouillon, cumin and cardamom and stir in the hot water and rice. Season with salt. If desired, add the orange food coloring for decorative color. Cover and transfer to the oven and cook until the rice is fully cooked and the liquid has been absorbed, 10 to 15 minutes.
- For cooking the chicken:.
- Sear the chicken on a double-burner griddle or in batches in a large skillet over medium-high heat until nearly cooked through. Slice the chicken and then return to the griddle with the sauteed mixed vegetables and bisbess and continue cooking until browned.
- Fill a serving platter with half rice and half spaghetti. Top the rice with the chicken and serve with bananas, limes and bisbess. To eat the pasta, use your right hand to wrap spaghetti around a small chunk of banana.
Nutrition Facts : Calories 728.8, Fat 17.9, SaturatedFat 4, Cholesterol 61.9, Sodium 353.8, Carbohydrate 108.3, Fiber 7.6, Sugar 4.3, Protein 33
MA HALIMA'S BEEF SUQAAR
Roughly translated from Arabic, suqaar means "small ones" and the dish is basically a quickly cooked mixture of small pieces of meat and vegetables. Think of this as a Somali stir-fry. Suqaar is a very flexible dish and can be made with any type of meat. Goat is the most traditional, but here we opt for beef. Serve it just as Ma Halima does, with cooked rice or Bariis (Basmati Rice Pilaf with Raisins), chopped lettuce, and big pieces of lemon to squeeze on top of everything.
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Warm the oil in a large Dutch oven or other heavy pot set over medium-high heat. Add the beef and sprinkle with a large pinch of salt. Add the onion and cook, stirring occasionally, until the beef is browned in spots and the onion is beginning to become tender, 5 to 10 minutes. Add the carrots and sprinkle the cumin and turmeric over every-thing, along with another large pinch of salt. Stir in the water, cover, and cook until the carrots are beginning to get tender, about 5 minutes. Stir in the bell pepper and cook until the carrots and peppers are just barely tender, about 5 minutes. Stir in the lime juice, and season to taste with salt; turn off the heat. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a skillet set over low heat (stir while you heat).
MA HALIMA'S BEEF SUQAAR
This is Minnesota-based home cook Ma Halima's quick version of suqaar, a meat-and-vegetable stir-fry that's popular in her home country of Somalia. Complex flavor is built with spices like cumin and turmeric; a hit of cilantro and lime juice at the end give it a pop of freshness. Serve it as Ma Halima does, with plain rice or pilaf, chopped lettuce, and lemon wedges to squeeze on top. The recipe is featured in the cookbook, In Bibi's Kitchen by Hawa Hassan with Julia Turshen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Warm oil in a large skillet (preferably cast iron) or other heavy pot over medium-high heat. Add beef and onion, and sprinkle with a large pinch of salt. Cook, stirring occasionally, until beef is browned in spots and onion is beginning to become tender, about 10 minutes.
- Add carrots and sprinkle cumin and turmeric over everything, along with another large pinch of salt. Stir in 1/4 cup water, cover, and cook until carrots are beginning to get tender, about 5 minutes. Stir in bell pepper, cover again, and cook until carrots and pepper are just barely tender, about 5 minutes.
- Turn off heat, stir in lime juice, and season to taste. Sprinkle with cilantro and serve immediately. Leftovers can be refrigerated in an airtight container and rewarmed in a skillet set over low heat.
SUUGO SUQAAR AS MADE BY HAWA HASSAN RECIPE BY TASTY
Hawa Hassan shares this popular spicy Somali pasta recipe from her cookbook, In Bibi's Kitchen. Trust us when we say you'll love this dish because it's not only tasty and cozy, but also you probably have most of the ingredients already. Serve the meat sauce over your favorite pasta, and you've got yourself an easy weeknight meal.
Provided by Betsy Carter
Categories Lunch
Time 1h25m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the xawaash spice mix: Place the cinnamon stick in a small zip-top bag. Seal the bag and use a heavy skillet or rolling pin to smash the cinnamon stick into smaller pieces.
- Transfer the cinnamon to a medium heavy-bottomed skillet and add the cumin, coriander, peppercorns, cardamom, cloves, and turmeric. Cook over medium heat, stirring constantly, until the spices are lightly toasted and very aromatic, about 2 minutes. Remove the pan from the heat and set aside to cool.
- Once cooled, transfer the toasted spices to a clean spice grinder or mortar and pestle and grind into a fine powder. Sift the ground spices through a fine-mesh sieve into a medium airtight container. Grind any large pieces left behind in the sieve, then sift into the container. Cover and store in a cool, dark place until ready to use, up to 6 months.
- Make the suugo suqaar: Heat the olive oil in a large, high-walled skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the garlic, bell pepper, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Add the beef, salt, and 3 tablespoons of the Xawaash spice mixture, and cook, stirring occasionally to break up the beef, until the meat is browned, about 15 minutes.
- Add the tomato paste and diced tomatoes. Fill the tomato can halfway with water and add to the pan. Stir well to combine, being sure to scrape up any browned bits stuck to the bottom of the pan. Increase the heat to high and bring the sauce to a boil, then decrease the heat to low, cover, and simmer, stirring occasionally, for about 30 minutes, until the sauce is thickened and the beef is tender. Season with more salt to taste.
- Serve the sauce hot over spaghetti, garnished with cilantro. Serve with fresh banana. Any leftover sauce will keep in an airtight container in the refrigerator for up to 4 days. Rewarm in a heavy pot over low heat.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 72 grams, Fat 24 grams, Fiber 8 grams, Protein 33 grams, Sugar 4 grams
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