Somali Beef Stew With Spiced Rice Bariis Maraq Recipes

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SOMALI BEEF STEW WITH SPICED RICE (BARIIS MARAQ)



Somali Beef Stew with Spiced Rice (Bariis Maraq) image

This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor. Add any leftover spice mix to tomato sauce and soups, or sprinkle it on hummus or eggs.

Provided by Hawa Hassan

Categories     Stew     Soup/Stew     Dinner     Beef     Spice     Coriander     Cumin     Cinnamon     Cardamom     Rice     Garlic     Clove     Somalia     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 26

For the Xawaash Spice Mix:
1/2 (3") cinnamon stick, broken into 1/2" pieces with the back of a chef's knife
1/4 cup coriander seeds
1/4 cup cumin seeds
1 tablespoon black peppercorns
2 teaspoons cardamom pods
1/2 teaspoon whole cloves
1 tablespoon ground turmeric
For the stew and rice:
2 cups basmati rice
6 tablespoons olive oil, divided
2 medium red onions, sliced, divided
6 garlic cloves, finely chopped, divided
1 pound boneless beef chuck, cut into 3/4" pieces (about 3 cups)
2 tablespoons tomato paste
2 russet potatoes, peeled, cut into 1" cubes (about 3 cups)
1 medium carrot, peeled, halved lengthwise, cut crosswise into 1/4"-thick half-moons (about 1 cup)
1 red bell pepper, sliced into 1/4" strips (about 2 cups)
5 teaspoons kosher salt, divided
1 (3") cinnamon stick
4 whole cloves
1/4 teaspoon ground cardamom
1 medium tomato, sliced (about 1 cup)
Green or red Somali hot sauce, such as BasBaas, cilantro, lime wedges, and sliced banana (for serving)
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Make the Xawaash Spice Mix:
  • Toast cinnamon, coriander seeds, cumin seeds, peppercorns, cardamom, and cloves in a small skillet over medium heat, stirring, until lightly browned and aromatic, 2-3 minutes. Transfer to a small bowl and let cool.
  • Grind cinnamon mixture in spice mill or with mortar and pestle until finely ground. Sift through a fine-mesh sieve back into bowl, then regrind any coarse spices. Stir in turmeric and transfer to an airtight jar.
  • Make the stew and rice:
  • Place rice in a large bowl or saucepan and cover with cold water. Set aside to soak.
  • Heat 2 Tbsp. oil in a large Dutch oven or saucepan over medium. Add half of onion and half of garlic and cook, stirring occasionally, until just beginning soften, about 3 minutes. Add 1 Tbsp. xawaash spice mix and cook until aromatic, about 1 minute. Add beef and tomato paste, stir to combine, then pour in 3 cups water. Cover and cook until beef is cooked through, about 30 minutes. Add potatoes, carrot, and bell pepper and continue to cook, thinning with water if needed, until beef is tender and vegetables are cooked through, about 15 minutes more. Season with 1 Tbsp. salt.
  • Meanwhile, drain soaked rice. Heat remaining 1/4 cup oil in another large saucepan over medium. Add remaining onion and cook, stirring, until beginning to turn translucent, about 5 minutes. Add cinnamon, cloves, cardamom, and remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add tomato and cook until tomato is cooked through and begins to break down, about 3 minutes. Add rice and cook until lightly fried, about 5 minutes.
  • Bring 4 cups water to a boil in a small saucepan. Add boiling water, 2 Tbsp. xawaash spice mix, and remaining 2 tsp. salt to rice mixture and stir to combine. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice gently with a fork.
  • Divide rice mixture among bowls. Spoon stew over, then top with hot sauce, cilantro, lime wedges for squeezing over, and bananas alongside.
  • Do Ahead
  • Xawaash spice mix can be made 2 months ahead. Store in an airtight container at room temperature, or freeze up to 6 months. Stew and rice can be made 3 days ahead. Chill separately in airtight containers, or freeze up to 6 months.

SOMALI STEW - MARAQ (PRONOUNCED MAH-RUHK)



Somali Stew - Maraq (pronounced MAH-ruhk) image

This is a wonderfully flavored stew from "Extending the Table". One of my favorites to serve with "Injera" (see my other recipes) Add hot chili peppers or ground red pepper for a spicy stew.

Provided by luvinlif2k

Categories     Stew

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

1 onion, chopped
1 -2 tablespoon oil
1 lb stewing beef, cubed
2 large tomatoes, chopped
1 cup squash, cubed
2 -3 okra, sliced
3 carrots, sliced
6 ounces tomato paste
2 cups water, divided (or enough for stew consistency)
1 large potato, cubed
1 large green pepper, chopped
1 tablespoon salt
1 tablespoon ground cumin
2 -3 cloves garlic, minced
1/3-1/2 cup cilantro, finely chopped

Steps:

  • In a large heavy saucepan, saute onion in 1-2 Tbsp.
  • oil.
  • Add and brown beef.
  • Add tomatoes and cook 10 minutes over high heat, stirring occasionally.
  • Add squash, okra, carrots, tomato paste, and 1 c.
  • water.
  • Continue to cook on high 5 minutes.
  • Add potato, green pepper, salt, cumin, garlic, cilantro, and 1 c.
  • water (or enough for thick stew consistency) Simmer until meat and vegetables are tender.
  • Serve over rice or with"Injera- Ethiopian Flat Bread" known as canjeero in Somalia.

SOMALI BARIIS BY AMAL DALMAR RECIPE BY TASTY



Somali Bariis By Amal Dalmar Recipe by Tasty image

Here's what you need: ground cumin, ground coriander, ground turmeric, ground cardamom, black pepper, ground cloves, nutmeg, vegetable oil, medium yellow onion, garlic, small tomato, cinnamon stick, salt, vegetable stock cube, fresh cilantro, xawaash, basmati rice, hot water, red food coloring, orange food coloring, raisin, large russet potato, orange food coloring, oil, medium yellow onion, red bell pepper

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 26

1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cardamom
1 teaspoon black pepper
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ cup vegetable oil
1 medium yellow onion, thinly sliced
3 cloves garlic, thinly sliced
1 small tomato, diced
1 cinnamon stick
salt, to taste
1 vegetable stock cube
¼ cup fresh cilantro, chopped
1 tablespoon xawaash, xawaash
2 cups basmati rice, soaked for at least 1 hour and drained
2 ½ cups hot water
1 drop red food coloring, mixed with 1 teaspoon of water
3 drops orange food coloring, mixed with 1 teaspoon of water
¼ cup raisin
1 large russet potato, cut into 1/4-in (6-mm) thick matchsticks and patted dry
⅛ teaspoon orange food coloring, mixed with 1/2 teaspoon of water
oil, for frying
1 medium yellow onion, thinly sliced
½ red bell pepper, sliced

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.
  • Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.
  • Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.
  • Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.
  • Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.
  • Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.
  • Sprinkle the raisins over the hot rice, cover, and set aside.
  • To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).
  • Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.
  • In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.
  • To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.
  • Enjoy!

Nutrition Facts : Calories 729 calories, Carbohydrate 120 grams, Fat 22 grams, Fiber 6 grams, Protein 14 grams, Sugar 13 grams

BARIIS ISKUKARIS (SOMALI-STYLE RICE)



Bariis Iskukaris (Somali-Style Rice) image

Somali-style rice, when prepared for festive occasions, can be a satisfying meal on its own: The rice is cooked in a rich stock and often jeweled with pieces of meat and vegetables. This version of the dish comes from Ayaan and Idyl Mohallim, twin sisters who make their own xawaash, an aromatic spice mixture that is layered with fenugreek and turmeric. The finished rice is also generously seasoned with saffron, as well as softened peppers and raisins. At Thanksgiving, the rice is a versatile side with roast turkey and vegetables, and the day after, it's a great base for leftovers. You could easily use a vegetable stock in place of a meat stock for a vegetarian version, and add more vegetables to the topping. The Mohallim sisters, on occasion, add blanched green beans to the mix.

Provided by Tejal Rao

Categories     grains and rice, side dish

Time 1h

Yield 12 to 16 servings

Number Of Ingredients 28

4 cups Basmati rice
1/2 cup olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
2 cinnamon sticks
5 whole green cardamom pods
10 whole cloves
2 teaspoons xawaash spice mix (see below)
8 cups chicken stock
1 teaspoon saffron threads, finely chopped
1 cup raisins
Salt
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons dried whole sage
1 teaspoon black peppercorns
1 teaspoon fenugreek seeds
1 teaspoon ground turmeric
1 1/4 teaspoons ground ginger
8 green cardamom pods
10 whole cloves
1/4 teaspoon freshly grated nutmeg
1/3 cinnamon stick
2 tablespoons olive oil
1 red onion, peeled and thinly sliced
1/4 cup raisins
1 red bell pepper, cored and thinly sliced
Salt

Steps:

  • Soak rice in cold water 30 to 45 minutes, then drain.
  • Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.
  • Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel.
  • In the same pot, make the rice: Heat 1/2 cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash and cook, stirring, 1 minute.
  • Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.

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Top Asked Questions

What is spiced Somali rice?
This popular spiced Somali rice dish is known as bariis iskukaris. In construction, it is very similar to East African pilau rice, however, instead of using vegetable broth or water to cook the rice, this dish generally uses meat broth to add more flavor. The following recipe is an adaptation of the vegetarian bariis found at the Somali Kitchen.
Is Pilau Rice the same as Somali Bariis?
In construction, it is very similar to East African pilau rice, however, instead of using vegetable broth or water to cook the rice, this dish generally uses meat broth to add more flavor. The following recipe is an adaptation of the vegetarian bariis found at the Somali Kitchen.
How to cook xawaash beef?
Add 1 Tbsp. xawaash spice mix and cook until aromatic, about 1 minute. Add beef and tomato paste, stir to combine, then pour in 3 cups water. Cover and cook until beef is cooked through, about 30 minutes.
What do Somalis eat?
This is a common Somali phrase as, likewise to most African nations, the Somali people cook relatively strictly with red onions as one of the ingredients for many dishes, especially those served as qado (lunch) or casho (dinner) such as suugo (pasta sauce), a qumbe stew (Somali coconut milk and yoghurt stew), bariis iskukaris.

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