Join with me at the holiday bazaar on Sunday

Soor Furfur

Soor Furfur

(Coarsely ground yellow cornmeal cooked with meat)

4 tablespoons of cooking oil (olive or vegetable oil)

1 large onion, chopped into small pieces

2-3 lbs lamb shoulder meat, cut into medium pieces

4 cloves of garlic, chopped very fine

5-6 large fresh roman tomatoes cut into small pieces

½ teaspoon of cumin powder

½ teaspoon of coriander powder

¼ teaspoon cardamom powder

Salt to taste (for both the meat and cornmeal)

7 cups of water

1 medium size green pepper, chopped into small pieces

1 eggplant, diced into medium pieces
2 cups of coarsely ground yellow cornmeal 

1 tablespoon chopped fresh cilantro leaves

Heat the oil over medium heat.  Add the onions, garlic and lamb pieces; stir until it starts to sizzle, then add the tomatoes.  Cook for about 5-10 minutes or until all the liquid is absorbed/evaporated.  Add the cumin, coriander, cardamom and salt; stir for 1 minute then add the water and simmer until the meat is half-cooked.  Add the green pepper and eggplant. Bring the content to boil and add the cornmeal slowly, little by little and whisk in the sauce.  Make sure that there are no lumps. Constantly stir until the cornmeal is incorporated in to the meat sauce, add the fresh cilantro.  Cover and put in an oven preheated to 350 degree Fahrenheit for about 30-40 minutes.

Buugga Cunto Karinta 2

Part Two of the same interview!

Buugga Cunto Karinta 1

When my book was first published, this was my first interview with Somali TV in Minnesota. I was pleasantly surprised when the anchor shared it with me this past week on Facebook! Enjoy!

Shaah Somali (Somali Chai)

Shaah Somaali (Somali Chai)

Tea is a favorite Somali past time. It is an affordable beverage enjoyed by everyone these days.  Traditionally, young unmarried girls were not allowed to drink tea in the pastoral nomadic society.  But now days no one can be denied this pleasure. Somali  Shah is the most offered beverage to guests and visitors in every household.  They are very important for young men socializing in the afternoons at the tea shops.

Ingredients: 

4 cups water

¼ cup sugar

½ teaspoon grounded spices:

 (4 cardamom, ½ stick cinnamon, 3 cloves,  pinch of ginger and pinch of nutmeg)

½ teaspoon good loose tea

In a kettle or a pot add water, sugar, tea and spices and boil in a medium heat all together. Take the pot or kettle away from the heat and let it set for about 3 minutes.  Serve it while hot.

Some people like their tea with milk, you can put the milk while the tea is on the heat and let boil together or you can add the milk into the tea cup when serving.   (for best taste use cream or whole milk)  

Somali Tea & Treats at the Metropoliton Cooking Show

Cooking Class

My friend and fellow chef, Sunny, invited me to teach a Thai cooking class at the Lebanese Taverna and it was a fantastic time!

This was the wonderful class:

.

I was in charge of the dessert [Sweet Sticky Rice with Mango]:

There are plenty more pictures that you can find on my facebook page:

http://www.facebook.com/photos.php?id=116590851695977#!/album.php?aid=2062555&id=1006016911&ref=mf

Bon Apetit!