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: http://www.facebook.com/album.php?id=116590851695977&aid=48419#!/album.php?fbid=201478726540522&id=116590851695977&aid=48419

Sabaayad/Burkaaki

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!