Learn about the food and culture of Somalia. Get authentic recipes and be sure to join the culinary journey around the world, it's free!
If you are looking for a different, flavourful and easy breezy breakfast for your weekdays or some fabulous crepe like pancakes for your brunch, you should take a look to my today's post. Malawah, is a simple sweet crepe like pancakes prepared with flour, egg and sugar along with milk. These are basic ingredients for Malawah, however many variations do exists. But i grabbed this pancakes from Somali Kitchen where the author used cardamom powder to bring the flavor to this dangerously addictive pancakes. I have a small story behind this Malawah, yes actually while i was looking for International flatbreads for September mega marathon, i crossed this Malawah. Honestly my first choice for the september's theme was pancakes or crepes from various parts of the world.Obviously i bookmarked this crepes but unfortunately i changed my theme to flatbreads as i had hard time finding some alphabetic letters. However i seriously want to try this Somalian pancakes very soon as possible as i have some ardent crepe lovers at home. Am running this week's blogging marathon with Pick one Alphabet,3 countries. And i picked 'S', hence this ultimate super delicious, thin, dangerously addictive Malawah for the theme.Somalian people eat Malawah for their breakfast or snacks with honey. These pancakes are just prefect to kick start a day. Quite filling, these pancakes makes excellent dessert after a meal as well. As much as French crepes, you can go for any spread of your choice to enjoy this pancakes. Though a Yemenite flatbread aka Malawah do exists, Somalis fondly call this pancakes as Malawah however Malawah is written as Malawax in Somali. If you dont have enough time to prepare these pancakes earlier in the morning, make them a day before and conserve them properly in fridge. Reheat them in microwave oven and enjoy with your favourite jam, honey or nutella. With subtle cardamom flavour, these Malawah pancakes are simply awesome to indulge without any guilt for a weekend brunch. 3+1/2cups Self Raising flour 2nos Eggs 1/2cup Sugar 1/2 tsp Salt 1tsp Cardamom powder 3+1/4cups Milk Oil /Butter for cooking Take the eggs, sugar, milk, salt and cardamom powder in a blender and blend until everything turns frothy Now add the flour slowly to the blender and mix until the mixture turns as a smooth batter. Place a non-stick frying pan or tawa on medium heat. Pour enough batter at the centre of the pan. Move the pan in circular motion so that the batter can easily spread. Drizzle some oil on top of the pancake, once its turns brown, flip the pancake and cook on the other side. Remove the pancake from the pan and continue the same process with remaining batter. Serve warm or hot with your favourite spreads. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93
Spiced Somali Rice is unlike any dish you've ever had: packed with flavor and so aromatic!
A flavorful and fragrant Somali rice dish made with basmati rice, beef, and a blend of aromatic spices. Perfect for a special occasion or celebration.
If you are looking for a different, flavourful and easy breezy breakfast for your weekdays or some fabulous crepe like pancakes for your brunch, you should take a look to my today's post. Malawah, is a simple sweet crepe like pancakes prepared with flour, egg and sugar along with milk. These are basic ingredients for Malawah, however many variations do exists. But i grabbed this pancakes from Somali Kitchen where the author used cardamom powder to bring the flavor to this dangerously addictive pancakes. I have a small story behind this Malawah, yes actually while i was looking for International flatbreads for September mega marathon, i crossed this Malawah. Honestly my first choice for the september's theme was pancakes or crepes from various parts of the world.Obviously i bookmarked this crepes but unfortunately i changed my theme to flatbreads as i had hard time finding some alphabetic letters. However i seriously want to try this Somalian pancakes very soon as possible as i have some ardent crepe lovers at home. Am running this week's blogging marathon with Pick one Alphabet,3 countries. And i picked 'S', hence this ultimate super delicious, thin, dangerously addictive Malawah for the theme.Somalian people eat Malawah for their breakfast or snacks with honey. These pancakes are just prefect to kick start a day. Quite filling, these pancakes makes excellent dessert after a meal as well. As much as French crepes, you can go for any spread of your choice to enjoy this pancakes. Though a Yemenite flatbread aka Malawah do exists, Somalis fondly call this pancakes as Malawah however Malawah is written as Malawax in Somali. If you dont have enough time to prepare these pancakes earlier in the morning, make them a day before and conserve them properly in fridge. Reheat them in microwave oven and enjoy with your favourite jam, honey or nutella. With subtle cardamom flavour, these Malawah pancakes are simply awesome to indulge without any guilt for a weekend brunch. 3+1/2cups Self Raising flour 2nos Eggs 1/2cup Sugar 1/2 tsp Salt 1tsp Cardamom powder 3+1/4cups Milk Oil /Butter for cooking Take the eggs, sugar, milk, salt and cardamom powder in a blender and blend until everything turns frothy Now add the flour slowly to the blender and mix until the mixture turns as a smooth batter. Place a non-stick frying pan or tawa on medium heat. Pour enough batter at the centre of the pan. Move the pan in circular motion so that the batter can easily spread. Drizzle some oil on top of the pancake, once its turns brown, flip the pancake and cook on the other side. Remove the pancake from the pan and continue the same process with remaining batter. Serve warm or hot with your favourite spreads. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93
A collection of traditional and authentic Somali recipes handed down through generations. This volume illuminates the diverse array of culinary traditions that make up the traditional Somali food landscape and provides detailed instructions on how to prepare each recipe. From hearty and comforting meals to the delicate, intricate flavors typical of the country's staple foods, to the rich and aromatic spices used in everyday cooking, this cookbook is designed to inspire home cooks and culinary enthusiasts alike.
For the first day of this fourth week's long marathon, am posting Sabaayad from Somali which sounds almost like Indian flatbread, yes am kick starting my first day with a flaky flat bread which Somalians enjoy for their breakfast.Sabaayad ressembles quite like our Indian flatbreads which is eaten in Somali for breakfast, lunch,dinner or just like as snacks. Usually this flat breads are served for breakfast with meat dishes or fried eggs along with a cup of tea, while for lunch you can serve this breads very well with different curries, however i like mine with jam. I picked this Sabaayad from Somali Kitchen, and the owner of this site says that she loves to have this flaky flat bread with honey for her breakfast, obviously you have so many choice to enjoy this bread. I used both all purpose flour and wheat flour for making this flatbread. You can make flaky sabaayad with both flours also shaping sabaayad goes for easy shapes like square or round, i prepared mine as square shaped flat breads.While rolling this site's owner advised to use ghee or oil, these makes this flat bread flaky and she wasnt wrong, mine came out simply fabulous and we loved this Somali flatbread simply with jam and honey for our breakfast, definitely a filling breakfast. 2cups All purpose flour 1cup Atta flour/wheat flour 2tbsp Oil 2tbsp Ghee 1tsp Salt Flour for dusting Oil for cooking Water for kneading Mix the flours together with enough salt, add oil and knead everything well with enough water until you get a firm and elastic dough. Keep aside and let it rest for an hour. Divide the dough into 7-8 equal balls. Dust and roll a ball as a circle and spread ghee over the rolled surface. Now bring the edges towards the centre and make a square shaped dough. Roll it well to make a flat bread, continue the same process with remaining dough. Heat oil in a griddle, once its hot, drop the flattend square shaped bread and cook for a minute. Flip the sabaayad, drizzle the oil and cook on the other side. Use a spatula to press down the bread to get well cooked. Remove from heat and serve immediately. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56 An InLinkz Link-up
Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan, founder of New York–based hot sauce and chutney company Basbaas, a rich aromatic experience. It’s traditional to eat stews like diaag qumbe with a whole banana (get ready for a delicious study in contrasts), and can be served atop white rice or a bed of spinach.
This is one of my favourite lamb dishes from the wonderful Wellington chef Lois Daish. It uses a relatively cheap cut of meat, which with long and slow cooking is mouth watering tender by the time it hits the plate. Ingredients: 2 tbspns sunflower or other mild oil 1 onion, peeled and diced 2 cl ...
‘In Bibi’s Kitchen,’ a new cookbook by Hawa Hassan, highlights the cuisine of the eight African nations that touch the Indian Ocean.
I really like this recipe and it's authentic. It comes from my mother-in-law who is from Somalia. Very aromatic and relaxing tea.
The easiest Somali recipe you will make is malawah, a sweet crepe-like pancake which is normally served with butter and honey or sugar.
A blog about Indian and International cuisine, with simple steps and catchy pictures.
Kenyan samosas are crispy and addictive sambusas and one of the delicious Indian and Middle-Eastern influences in East African cuisine. This recipe featuring lamb stuffed samosas is quick and easy to follow!
These Sabaayad are crisp, golden brown, and flaky Somali flatbreads served with stew or topped with sugar or honey for a tea-time snack.
