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.
The suqaar lettuce cups were a great success in my Somali kitchen. My family said that the combination of spicy meat and the crunch and freshness of the lettuce leaves made for a memorable entrée dish. I guess you will have to try it out for yourself to see if you agree!
Suqaar Lettuce Cups
500g lamb or beef, finely diced into small cubes
1 tablespoon olive oil
1 onion, diced finely
2 tablespoons tomato puree
½ teaspoon of ground cumin (optional)
½ red capsicum, chopped into small pieces (leave some for garnish)
Salt to taste (about ¼ teaspoon should be enough)
4 – 6 lettuce leaves, folded into cups
1. Heat the olive oil over medium heat.
2. Add the lamb and a pinch of salt
3. Add the onion, ground cumin, tomato puree and capsicum. Stir fry the meat for 3 – 4 minutes or until just cooked. Remove from heat.
4. Spoon the meat onto the lettuce cups and garnish with a sprinkle of the diced capsicum.