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.
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.
SOMALI RECIPE FOR SUQAAR
Make and share this Somali Recipe for Suqaar recipe from Food.com.
Provided by Sara 76
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil meat for 30-45 minutes or until it is very tender.
- Drain water from the meat and add the oil and onions.
- Cook on Medium to Medium High heat until the onions are soft.
- Add the water, cumin powder, chili pepper, green pepper, potato, carrot, chicken cube, salt, garlic and cilantro.
- Stir well.
- Cover and let it gently boil for 10 minutes.
- Stir again to make sure there is still enough water in the pan.
- Cover and let it cook about 10 more minutes.
- Stir and make sure the vegetables are tender.
- Serve.
SOMALI SPAGHETTI SAUCE
This is Somali-style spaghetti sauce with my own little twist. We make this once a week in our house (my daughter craves it!). I hope you enjoy this as much as we do!
Provided by MyHalwad
Categories World Cuisine Recipes African
Time 1h29m
Yield 6
Number Of Ingredients 17
Steps:
- Place cilantro and garlic in a food processor; pulse until finely chopped.
- Toast cumin seeds in a small pot over low heat until fragrant, 2 to 3 minutes. Allow to cool, 5 minutes. Grind into a powder.
- Transfer ground cumin to a small bowl. Add Himalayan pink salt, turmeric, paprika, Italian seasoning, seasoning blend, and black pepper to make seasoning mix.
- Heat oil in a large pot over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in 1/2 of the seasoning mix. Add onion; cook and stir until softened, about 5 minutes. Add potato and carrots. Cook, covered, stirring occasionally, until slightly softened, about 5 minutes.
- Stir tomatoes into the pot and bring sauce to a boil. Reduce heat to medium-low; stir in cilantro-garlic mixture and remaining 1/2 of the seasoning mix. Simmer, stirring occasionally, until flavors combine, 30 to 40 minutes. Thin sauce with water if it seems too thick.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain. Serve sauce over pasta.
Nutrition Facts : Calories 545.6 calories, Carbohydrate 63.9 g, Cholesterol 49.6 mg, Fat 20.6 g, Fiber 6.9 g, Protein 25.7 g, SaturatedFat 4.9 g, Sodium 818.2 mg, Sugar 7.9 g
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
SOMALI BARIIS BY AMAL DALMAR RECIPE BY TASTY
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
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
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).
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
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