Somalia (Somalian Recipes)
|Traditional Somali dishes are meat based and rice, along with corn and millet porridge form the staples of the diet. People usually begin the day with a flat bread called canjero or laxoo, liver, and either cereal or porridge made of millet or cornmeal. The midday meal is the largest and consists of rice or noodles (pasta became very popular under Italian rule) with sauce and perhaps meat. The evening meal is very light and might include beans, muffo (patties made of Oats or corn) or a salad with more canjero. Despite Somalia's long coastline, fish consumption traditionally has been limited to coastal towns. This is mainly due to the traditionally nomadic nature of the indigenous population. Anjeera ( a bread similar to Ethiopian Injera) is another common staple and is served with most meals.|
Somali Crabmeat Stew
200 g onions, finely chopped
1 tsp curry powder
1 tsp ginger
1 tsp salt
1 tsp red chilli flakes
60 ml groundnut oil
450 g tomatoes, cut into small wedges
In a large, heavy saucepan add the oil. Heat then add the onions, curry powder, ginger, salt and chilli flakes. Fry until the onions are soft then add the tomatoes. Simmer until the tomatoes begin to cook then add the crabmeat. Cook gently for 10 minutes then serve over boiled rice.
Somalian Lamb and Rice (Skudahkharis)
4 tablespoons vegetable oil
1 lb lean lamb, cut into bite-size pieces
1 onion, thinly sliced
garlic clove, minced
2 tomato, chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
Salt and pepper
3 ounces canned tomato paste
2 cups raw white rice
4 cups boiling water
Heat oil in a large dutch oven over meduim-high heat. Add meat, stir, & brown on all sides, 18-20 minutes. Add onions & garlic, stir, and saute until soft, 3-5 minutes. Stir in tomatoes, spices, & tomato paste. Stir to mix well, cook on medium-low for 5-7 minutes. Slowly stir in rice & boiling water, bring to a boil over high heat. Reduce heat to simmer, cover, and cook 18-20 minutes, until rice is done. Remove from heat & keep covered 15 minutes before serving.
2-3 black tea bags
1 cup sugar
1 cup milk
1 teaspoon ginger
1 cinnamon stick
4 cups hot water
Boil desired amount of water in tea pot. Add tea bags using a good tea to water ratio. Smash green cardamom pods and add to tea. Then add grated ginger and 1 cinnamon stick. Let steep for about 10-15 minutes in pot. Serve with milk and sugar to taste.
Beef Brisket with Merlot and Prunes
1 4-to 4 1/2-pound flat-cut (also called first-cut) beef brisket, trimmed of most fat
2 tablespoons olive oil
1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
1 cup Merlot or other dry red wine
2 pounds onions, sliced
4 medium carrots, peeled, thinly sliced
16 garlic cloves, peeled
1 1/2 cups pitted large prunes (about 8 ounces)
1 tablespoon finely chopped fresh thyme
1/2 cup plus 1 tablespoon prune juice
3 tablespoons plus 1 teaspoon balsamic vinegar
2 tablespoons chopped fresh Italian parsley
Position rack in bottom third of oven and preheat to 325°F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan. Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven. Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. Remove brisket from roasting pan, scraping off juices. Place on work surface; cut across grain into 1/4-inch-thick slices. Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper. Overlap brisket slices in 13x9x2- inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. Rewarm brisket, covered, in 350°F oven for 30 minutes. Sprinkle brisket with parsley. Serve.
3 medium Gala or Fuji apples, peeled, cored, and finely diced
1 1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped
1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga
1 1/2 teaspoons ground cinnamon
1 tablespoon packed brown sugar
In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.
Salmon and Whitefish Cakes with Horseradish Cucumber Sauce
1 cup finely chopped unpeeled English hothouse cucumber
3/4 cup mayonnaise
3 tablespoons prepared white horseradish
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh chives
3 tablespoons olive oil plus more for frying fish cakes
3 medium carrots, peeled, finely chopped
1 2/3 cups finely chopped leeks (white and pale green parts only)
2 large eggs
6 tablespoons unsalted matzo meal
1 3/4 teaspoons coarse kosher salt
3/4 teaspoon ground white pepper
18 ounces skinless whitefish fillets, cut into 1-inch cubes
1 9-ounce skinless salmon fillet, cut into 1-inch cubes
Fresh Italian parsley sprigs
For sauce: Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper.
For fish cakes: Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Sauté until soft but not brown, about 15 minutes. Cool in skillet.
Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/ off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture. Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet. Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.
Potato, Carrot and Zucchini Kugel
5 large eggs
3 medium onions (1 1/4 to 1 1/2 pounds total), peeled, cut into 1-inch pieces, divided
14 green onions, coarsely chopped, divided
5 8-ounce russet potatoes, peeled, cut into 1-inch cubes, divided
2 medium carrots, peeled, cut into 1-inch pieces, divided
1 large zucchini, trimmed, cut into 1-inch pieces, divided
1/2 cup unsalted matzo meal
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) melted unsalted pareve margarine, vegetable oil, or melted chicken fat, divided
Position rack in top third of oven and preheat to 400°F. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine. Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish. Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour. Cut kugel into squares; serve hot alongside brisket.
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) chilled unsalted butter, cut into pieces
1/4 cup chilled vegetable shortening, cut into pieces
5 to 7 tablespoons ice water
4 cups fresh sour cherries, pitted (include juice produced during pitting), or 4 cups frozen unsweetened sour cherries, unthawed
1 cup sugar
3 tablespoons quick-cooking tapioca or cornstarch
2 tablespoons unsalted butter, cut into pieces
2 tablespoons whole milk
1 tablespoon plus 1 1/2 teaspoons sugar
Make dough: Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until combined. If necessary, gently mix in additional ice water, a little at a time, until mixture forms moist clumps. Gather dough into ball. Divide in half and flatten each piece into disk. Wrap in plastic and chill until cold, at least 30 minutes or up to 1 day.
Make filling: Preheat oven to 400°F. Line heavy baking sheet with foil and set on middle rack of oven. In large bowl, combine cherries, sugar, and tapioca or cornstarch; mix well and let stand while rolling out crust. On lightly floured surface with floured rolling pin, roll out 1 piece dough into 11-inch round (about 1/8 inch thick). Fit dough into 9-inch (1-quart) pie pan, leaving 3/4-inch overhang. Cover loosely with plastic wrap and refrigerate. On lightly floured surface with floured rolling pin, roll out second piece dough into 11-inch round (about 1/8 inch thick).With sharp knife or fluted pastry wheel, cut into 1-inch-wide strips. Remove pie pan with bottom crust from refrigerator and pour in filling. Top with pieces of butter. Brush rim of bottom crust lightly with water.
Make lattice top: Lay 5 pastry strips vertically across pie, spaced evenly. Fold strips 2 and 4 back halfway, and insert new strip across center of pie, perpendicular to other strips. Drop folded strips back over inserted strip. Fold back strips 1, 3, and 5 and add another cross strip, leaving room between strips for filling to show through. Lay folded strips flat again. Continue from center out to edge of pie, weaving lattice top. Repeat process on other half, again working from center out. Gently press ends of strips to edge of bottom crust to adhere. Trim lattice edges flush with rim of pie plate.
Roll overhanging dough from bottom crust up over edge of lattice top. Press to adhere and crimp decoratively. Brush lattice with milk and sprinkle with remaining 1 tablespoon plus 1 1/2 teaspoons sugar. Place pie on baking sheet in oven. Bake 20 minutes. Cover crust edges with foil collar to prevent overbrowning. Continue to bake until filling bubbles and crust is golden brown, about 25-30 minutes longer. Transfer pie to rack and cool at least 1 hour. Serve warm or at room temperature.