My favourite ingredients—mushroom, onions and cheese—put together in a beautifully light pastry shell is just magic. And the pastry wasn’t as challenging to make as I thought it would be. Enjoy!
Grains such as millet and sorghum are drought resistant and grow quickly in the semi-arid lands of the Somalis. It is no wonder that they are such an integral part of Somali cuisine.
I enjoy giving tradition a new twist so when a Vietnamese friend served me some vegetables in a lettuce cup I thought I would try that idea on Somali food. Combining meat and salad seemed like a good way to go and my suqaar lettuce cup recipe was born.
These gluten-free pancakes are made from teff, an ancient grain from Ethiopia that is becoming very popular as a ‘super food’ as poor quinoa is being asked to step aside. Teff has been a staple food for centuries in the horn of Africa where it is used to make injera, a flatbread.
I love chickpeas and these savoury pancakes are another way to share my love for this versatile vegetable. Plus they are vegan and gluten free.
Hodan Nalayeh is not only an internationally renown and respected media personality and public figure, this Somali-Canadian mother of two is also a passionate cook.
Despite a hectic schedule filming and broadcasting stories about Somalis from around the world on her much loved Integration TV, Hodan still finds time to cook up a storm in her kitchen. She shares her special canjeelo recipe with us. We tried it with a smear of nutella – delicious!
Oats are packed with nutritional goodness. They are rich in vitamins and minerals and great for lowering blood pressure. Oats also help manage weight loss as they are full of soluble fibre that keep you satisfied for longer.
Strain Greek yoghurt, which is already strained, even more and you get labneh (laben in Somali), a popular Middle Eastern and North African breakfast dish. It is a great alternative to cream cheese and spreads easily on bread.
These delicious bite sized rice cakes are a traditional Swahili breakfast and snack favourite, but I was delighted when I encountered them in the coastal cities of southern Somalia. They are crunchy outside, and soft and fragrant inside.
Pancakes and berries with cream is such an indulgent breakfast and one that I like to enjoy occasionally and not just for breakfast! I have spiced this recipe up with the addition of cardamom, which adds a wonderful scent and flavour.
This pancake recipe is different from the typical Somali malawax in that the mixture is thicker and the pancakes are fluffier.