Sunday, May 6, 2012

Yet Another Fun at Arlington Cooking Class

This fun-filled class took place in April 2012.  We made some exciting and delicious Somali dishes. The students were fantastic!  During this class, it was an honor to have Adhis of Chef Afrik in class.  Check out her blog "cooking my way through Africa, one country at time," as she has covered all that needs to be said about the class.
Photo by Adhis

Tuesday, November 22, 2011

Former Peace Corps Party

Somali Tea & Treats got a chance to cater former Peace Corps members from Somalia who gather in the Washington D.C area.  The food was great ;) I was very impressed to see people who were in Somalia in the 60’s and still remember the Somali langue and love the food and culture. It was a touching, beautiful, and very memorable night.


 I am teaching Somali Cuisine at Clarendon Education Center in Arlington again!

Please come by and experience the culinary delights from Somalia.  In this class we will learn dishes that you can make frugally but deliciously. Do not wait until the class fills up.  Please pass this link to your friends and family, and forward it to your Facebook.  If you can not attend, you can give it as a gift certificate for your husband, your wife, your girlfriend, your boyfriend or a friend. Spots are almost filled so register now before it is too late! 

Please look for course code # 12WHE400

Hope to see you there! 

Tuesday, May 10, 2011

Second Arlington County Somali Cooking Class!

Okay! this is our second Somali cooking class! The students liked it so much and we enjoyed eating a lot of good food. Please join us for our next class on August 11, 2011.

To view more pictures, go to the official Somali Tea & Treats Facebook Page:

Monday, March 28, 2011

Pictures and Recipes from my cooking class!

Happy Monday and start to the week everyone!

I have been very busy with my cooking class and wanted to share pictures and recipes. The students have been working hard and we have been eating well every Thursday! This past Thursday, we made Sabaayad and Spinach. If you want to see some pictures, check out my Facebook Page:!/album.php?fbid=201478726540522&id=116590851695977&aid=48419

You can eat the sabaayad with honey and olive oil, and tea with milk (for breakfast). You can also eat it with chicken sauce, goat meat sauce or lamb meat sauce (for lunch or dinner)
1 1/3 cup of lukewarm water
4 cups of flour
4 tablespoons of unsalted melted butter
3 tablespoons of unsalted butter for brushing on the dough during flattening
Salt to taste
Combine all the water, flour and 4 tablespoon melted butter in a large bowl. Mix them together with your hand, and knead until dough is formed (or make the dough in a bread maker). Place the dough on a lightly floured breadboard and knead for 10-15 minutes.  Cover with damp cloth or a plastic wrap and let stand for 1 to 2 hours.
Divide the dough into 10 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 7-8 inches in diameter. Brush with ½ a teaspoon butter then fold the four sides inside and put aside until you finish all the dough.  Starting with the first one, begin flattening with a rolling pin again until each piece is about 7-8 inches in diameter.
Heat a skillet over medium heat.  When the skillet is hot, oil the skillet, and place one sabaayad on the skillet.  Let it cook for only 25-30 seconds and oil the skillet again before gently flipping it. Cook until small bubbles begin to form; flip it again to its first side and finish cooking.  Use a piece of clean cloth or gloves to protect your fingers from the heat.  With your fingers, press gently on the sabaayad.  When brown spots start to appear on the surface of the sabaayad, it is ready. 
When you are satisfied with your sabaayad, remove it and wrap in a clean cotton cloth or paper towel.

Isbinaasha (Spinach)

Isbinaasha is the Somalized Italian (Spinaci) word for spinach. This dish is served while hot with Soor, Muufo, Anjeero or any kind of rice dish.
3 tablespoons olive oil
1 medium onion cut into small sizes
2 clove garlic minced
4 fresh roman tomatoes cut into medium sizes
2 tablespoons tomato paste
1 teaspoon coriander powder
4 cups frozen spinach (thaw and squeeze some of the water out)
Salt and pepper to taste

In a sauce pan heat oil on a medium heat; add onion and garlic and sauté for one minute or until it is translucent.  Add the fresh tomatoes and the tomato paste. Stir until all is incorporated. Add coriander, salt and pepper and the spinach, stir and cook for 15-20 minutes.

 Bon Apetit!

Friday, January 21, 2011

Cooking Class

Dear friends: 
Did you know that I am  a cooking  instructor at Clarendon Education Center in Arlington?  Please come by and  experience the culinary delights from Somalia.  In this economic downturn, one must stretch the dollar to cover all the bases, but you don’t have to eat poor.  In this class we will learn dishes that you can make frugally but deliciously.  Please pass this link to your friends and family, and  forward  it to your Facebook. There are 5 spots remaining  at this time.  If you can not attend, you can give it as a gift certificate for your dear husband, your girl friend, your boy friend or your wife.  Register now before it is too late!  Hope to see you there!  please look for course code # 11WHE400,+Food+&+Nutrition


Thursday, December 30, 2010

Bocor Katiitoow

Bocor katiitow is used  during the month of Ramadan when breaking fast. This dish is very popular in the Southern Somalia (Banadir and the Shabelle Regions)  Bocor Katiitow should be served cold.
3 medium size long green squash
1 ½ cups sugar 
Salt to taste
1 stick unsalted butter
½ teaspoon cardamom powder
1 cinnamon stick

Peel the squash and cut into 4 pieces.  Clean and remove the seeds, and cut into ½ -inch cubes or spaghetti strips.  Wash and put them in a heavy saucepan with the sugar, salt (if desired) cinnamon stick, cardamom and the butter, and cook on a medium to high heat for about 20-30 minutes. Do not cover.  If more than one cup of liquid remains in the pan, continue to cook on a high heat until the extra liquid evaporates.