Saba Recipes
SABAAYAD (SOMALI FLATBREAD)
Sabaayad is a Somali flatbread made from flour. It is golden brown, crispy and flaky on the outside and soft on the inside. You can eat it with almost anything: honey, cinnamon sugar and a cup of tea, stew, sauce or by itself. My husband and I love to eat it with honey while it is still hot. My kids love to cut them into small pieces, put them in a bowl, add little bit of sugar and shah (Somali tea), and eat them like that.
Provided by MyHalwad
Categories Bread Quick Bread Recipes
Time 1h7m
Yield 10
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Stir in olive oil and honey. Mix in water gradually until dough comes together and is the consistency of pizza dough. Knead by hand until soft and very smooth, about 10 minutes.
- Brush top of dough with a little bit of canola oil. Cover with plastic wrap and set aside to rest, at least 30 minutes and up to 2 hours.
- Divide dough into 10 equal pieces. Roll out 1 piece into a circle on a lightly floured work surface. Brush the top of the dough evenly with canola oil. Fold sides in to meet in the center. Fold top and bottom edges to meet in the center to make a square shape. Repeat with remaining pieces.
- Preheat a large skillet over medium heat.
- Roll 1 square of dough into a circle again on a lightly floured work surface. Place in the skillet and cook until slightly puffed, 1 to 2 minutes. Drizzle a little bit of oil on top and flip; continue cooking until golden brown and crispy, 1 to 2 minutes more. Transfer to a plate and cover with a clean kitchen towel to keep sabaayad warm and soft. Repeat with remaining pieces.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 41.6 g, Fat 7.3 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 0.8 g, Sodium 234.9 mg, Sugar 3.6 g
SABA PEPPER SAUCE
Make and share this Saba Pepper Sauce recipe from Food.com.
Provided by jenny butt
Categories Onions
Time 20m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine chillies, onions & garlic in small bowl.
- Bring vinegar , water, salt to boil in small pan.
- Stirring constantly pour over the chillie mixture.
- Pour oil over top the top.
- Tightly cover & rifridgerated.
- Saba sauce can be safely kept for about 3-4 weeks.
Nutrition Facts : Calories 379.2, Fat 14.7, SaturatedFat 2, Sodium 1209.3, Carbohydrate 59.7, Fiber 9.3, Sugar 31.6, Protein 12.3
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