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خلطة اﻷرز – Xawaash.com http://xawaash.com Somali Food Blog: Easy Somali Recipes Wed, 21 May 2014 05:38:22 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 Easy Somali Rice Topping (Korkasaarka Bariiska) خلطة اﻷرز http://xawaash.com/?p=7501 http://xawaash.com/?p=7501#comments Wed, 11 Dec 2013 04:46:58 +0000 http://xawaash.com/?p=7501 Continue reading Easy Somali Rice Topping (Korkasaarka Bariiska) خلطة اﻷرز]]>

Easy Somali Rice Topping (Korkasaarka Bariiska) خلطة اﻷرز

Easy Somali Rice Topping

www.xawaash.com

Somali rice with toppings evokes old memories of family gatherings, and festive occasions.  It reminds me particularly of ziyaras (rememberences) where large numbers of women gather to cook rice and meat in huge pots set on open fires.

I remember my grandparents’ house in Mogadishu, where a ziyara was held once a year to commemorate our great, great grandfather.  He was said to have been a pious person who was generous to the poor.  So on that day, the gates were open to everyone and the poor came there to be served by the family members.  I remember everyone sitting on mats on the floor, strangers and relatives, all eating from the same plate.

All the cooking was done in the huge yard that was half overtaken by bushes.  The women, who were preparing the food, were divided into teams, and duties were assigned for peeling the onions and garlic, cutting the potatoes and peppers, cooking the meat, and preparing the stock for the rice.  There was also a team that was in charge of the camel milk, a must have for ziyaras.

The yard was like a beehive with women scurrying around, cheerfully going about their assigned duties.  In the midst of all of this, we played with other kids and caused mischief.  Happy memories…

 

 
Video without music:

Print Recipe

Print Recipe with Photos

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

 

Easy Somali Rice Topping:

  • 4 Potatoes (medium size)
  • 2 Onions (medium size)
  • 1 Sweet pepper
  • ¼ tsp (1.25 mL) Orange Food colouring – or use saffron
  • ½ tsp (2.5 mL) Water
  • ½ cup(s) (75 g) Raisins
  • Vegetable oil – For frying

 

Directions:

 

Steps for preparing the rice topping

  1. Wash the potaotes then peel them. Cut into 1/4 inch French fry shapes. Rinse with cold water and pat dry.
  2. Cut the onions into thin slices.
  3. Cut the red bell pepper into strips.
  4. Mix the food colour with 1/2 teaspoon water and add it to the sliced potatoes. You can substitute the food colouring with saffron.
  5. Mix well to colour all the fries.
  6. Deep fry in batches for 10 minutes on medium heat.
  7. Remove from oil and drain in a colander. Add the raisins while the potatoes are still hot.
  8. Fry the onions in batches using the same oil.
  9. Drain the fried onions and place in the same colander. Add the bell pepper and combine.

 

Potatoes and onions

 
Ready for colouring and frying

 
Somali Rice Topping

 
Somali Rice Topping

 
Somali Rice Topping

 
Somali Rice Topping

 
Somali Rice Topping

 
Somali Rice Topping

 

Korkasaarka Bariiska

www.xawaash.com

 

 
Fiidiyo aan muusik lahayn:

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

Mukawinaadka:

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

 

Korkasaarka Bariiska:

  • 4 Bataato / baradho , Dhexdhexaad
  • 2 Basal , Dhexdhexaad
  • 1 Barbarooni macaan
  • ¼ qy (1.25 mL) Midabbada cunnada
  • ½ qy (2.5 mL) Biyo
  • ½ koob (75 g) Sabiib
  • Saliid caddeey

 

Diyaarinta:

 

Diyaarinta korkasaarka bariiska

  1. Bataatada dhaq, maqaarkana ka fiiq. U jar gaballo dhaadheer 1/4 inch (sida French fries-ka). Biyo qaboow raaci, kaddibna si fiican u qallaji.
  2. Bashasa qafiif u jar.
  3. Barbarooniga qafiif u jar.
  4. Midabka cuntada 1/2 qaaddo yar biyo ku qas. Bataatada jarjaran ku kor dar. Midabka waxaa ku beddeli kartaa sacfaraan.
  5. Si fiican u walaaq, si uu kalarka u wada gaaro.
  6. Marba qaar shiil muddo 10 daqiiqo adigoo dab dhexdhexaad isticmaalaysa.
  7. Saliidda ka saar, kaddibna miiraha ku rid. Sabiibka ku kor dar bataatada oo weli kulul.
  8. Isla saliiddii basasha marba qaar ku shiil ilaa ay ka gaduudato.
  9. Saliidda ka saar, kaddibna miiraha ku kor dar. Barbarooniga ku kor dar oo isku qas.

 

Bataato iyo basal

 
Waa diyaar in midab loo yeelo kaddibna la shiilo

 
Korkasaarka Bariiska

 
Korkasaarka Bariiska

 
Korkasaarka Bariiska

 
Korkasaarka Bariiska

 
Korkasaarka Bariiska

 
Korkasaarka Bariiska

 

خلطة اﻷرز

www.xawaash.com

فيديو بدون موسيقى:

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

 
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
 

خلطة اﻷرز
بطاطا 4
بصل 2
فلفل رومي 1
لون طعام ملعقة صغيرة ¼
ماء ملعقة صغيرة ½
زبيب جم 75
زيت نباتي

 

طريقة التحضير:

 

طريقة تحضير خلطة اﻷرز

تغسل البطاطس وتقشر ثم تقطع الى شرائح (مثل الفرنش فرايز)، تشطف بماء بارد وتنشف جيدا -1
يقطع البصل الى شرائح -2
يقطع الفلفل الرومي الى شرائح -3
يخلط لون الطعام مع ملعقة صغيرة ماء ويضاف الى شرائح البطاطس. يمكن استعمال الزعفران بدل لون الطعام -4
تقلب وتلون كل البطاطس -5
تقلى في زيت غزير على دفعات وعلى نار متوسطة لمدة 10 دقائق -6
تصفى من الزيت وتوضع في مصفاة ثم يضاف اليها الزبيب -7
يقلى البصل ويحمر على دفعات في نفس الزيت -8
يصفى البصل من الزيت ويوضع في المصفاة، يضاف الفلفل الرومي ويقلب -9

 

بطاطس وبصل

 
جاهزة لإضافة اللون والقلي

 
خلطة اﻷرز

 
خلطة اﻷرز

 
خلطة اﻷرز

 
خلطة اﻷرز

 
خلطة اﻷرز

 
خلطة اﻷرز

 

 

 

 

 

 

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