Cookbook

Somali Cuisine is the fist to hold traditional Somali recipes, practiced and passed orally through generations of women. This cookbook represents a strong history of Somali women throughout the ages. The methods in preparing the dishes have been modified from the customary way to fit the use of technologies in the modern kitchen. Dishes such as maraq bilaash and sambuusi use various ingredients that contribute natural flavors and give these meals their unique taste. Somali Cuisine (Paperback) by Barlin Ali (Author) List Price: $30.00 (Free shipping and handling)
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Sample Recipes
Maraq Bilaash (Cherry Tomato Sauce) 2 tablespoons of olive oil 1 medium size onion, chopped 4 cups cherry tomatoes, whole 1 jalapeno, cut into medium sizes 3-4 small okra, cut or whole Salt to taste 2 cloves of garlic minced 1 teaspoon of lemon juice 5 basil leaves
Heat the oil; add the onions and sauté. Add the cherry tomatoes (whole), jalapeno and okra, and cook over medium heat. When the tomatoes begin to wrinkle, stir delicately and cook 10-20 minutes more. When the tomato skins start to crack, add the salt, garlic and lemon juice, then mash the contents with a wooden spoon. Add the basil leaves and cover for about 5 minutes. Remove from the heat and serve with bread, muufo, anjeero, crackers or bagels
Muufo Baraawe (Somali Bread) 2 cups of white semolina or farina flour 1/4 cup all purpose flour 1 tablespoon sugar (optional) 1 teaspoon onion powder 1 clove garlic, minced 1/2 teaspoon active dry yeast 1 1/4 cup lukewarm water Salt to taste
Combine all the ingredients (except water) together and mix them well in a bowl. Add the water and knead to make to a dough. Cover the bowl tightly, put it in a warm place (such as the kitchen) for at least 6 hours until the dough doubles in volume; then work the dough gently with your hands. Cover and let it rise again. Preheat oven to 400 degrees Fahrenheit. When the dough has risen second time, pick about half a handful with wet fingers and drop them on an oiled baking pan, spacing them 2 - 3 inches apart. Cover the pan tightly with aluminum foil and put it in the lower rack of the oven for about 15 minutes or until the bottom side of the muufo is golden in color. When done, the top of the muufo will stay white. If you want the top side to be golden, flip the muffo over and bake for 3 to 4 minutes more. Serve with any kind of sauce. Yummy with maraq bilaash!