Zaatar Chicken

This tangy, zesty chicken dish is big on flavour and easy to prepare.  Zaatar, a middle eastern spice mix which contains thyme, basil, oregano, sumac and sesame seeds, is the main spice I have used. If you don’t have zaatar use a mix of the herbs you can find.

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Suqaar Lettuce Cups

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.

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Hilib Ari Duban (Spice Encrusted Roast Goat Meat)

Goat is a popular meat amongst the nomadic Somali people who praise its soft, juicy taste. Roasting the goat whole is the preferred method of cooking. In this recipe I have used a spice blend to marinate the meat. The result is soft, succulent, fall off the bone meat that is packed with flavour.

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Maraq Hilib Ido (Lamb Shoulder Soup)

Maraq hilib ido also known as fuud hilib ido is the Somali equivalent of the famous Jewish chicken soup. If you live in a Somali household or have Somali neighbours, this is the soup you will be given if you have a cold, breastfeeding or happen to be well liked!

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Mishkaki (Grilled Meat Skewers)

Everyone along the East African coast will know mishkaki as we call these tender grilled meat or chicken skewers. This is one my favourite dishes. It reminds me so much of the street food we enjoyed as teenagers!

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Hilib Kuuskuus (Meat Kofta)

In Somali, hilib kuuskuus literally means meat that has been formed into balls. The dish, also known as kofta, has its origin in the Middle East and the Indian sub-continent. Sometimes it is made without the sauce, and the meatballs are served dry like a kabab.

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