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:
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:
- Wash the potaotes then peel them. Cut into 1/4 inch French fry shapes. Rinse with cold water and pat dry.
- Cut the onions into thin slices.
- Cut the red bell pepper into strips.
- Mix the food colour with 1/2 teaspoon water and add it to the sliced potatoes. You can substitute the food colouring with saffron.
- Mix well to colour all the fries.
- Deep fry in batches for 10 minutes on medium heat.
- Remove from oil and drain in a colander. Add the raisins while the potatoes are still hot.
- Fry the onions in batches using the same oil.
- Drain the fried onions and place in the same colander. Add the bell pepper and combine.
Fiidiyo aan muusik lahayn:
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:
- Bataatada dhaq, maqaarkana ka fiiq. U jar gaballo dhaadheer 1/4 inch (sida French fries-ka). Biyo qaboow raaci, kaddibna si fiican u qallaji.
- Bashasa qafiif u jar.
- Barbarooniga qafiif u jar.
- Midabka cuntada 1/2 qaaddo yar biyo ku qas. Bataatada jarjaran ku kor dar. Midabka waxaa ku beddeli kartaa sacfaraan.
- Si fiican u walaaq, si uu kalarka u wada gaaro.
- Marba qaar shiil muddo 10 daqiiqo adigoo dab dhexdhexaad isticmaalaysa.
- Saliidda ka saar, kaddibna miiraha ku rid. Sabiibka ku kor dar bataatada oo weli kulul.
- Isla saliiddii basasha marba qaar ku shiil ilaa ay ka gaduudato.
- Saliidda ka saar, kaddibna miiraha ku kor dar. Barbarooniga ku kor dar oo isku qas.
فيديو بدون موسيقى:
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:
| 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 |
]]>
This is a great way of introducing vegetables into meals for those who would not eat them otherwise. It is the way that most Somalis eat their veggies. Somali restaurants almost always serve some kind of veggie topping with the rice and meat dishes. Potatoes, carrots, and sweet peppers are a favourite choice.
We used this veggie topping for the Aromatic Rice (Bariis Udgoon) الأرز البسمتي بالبهارات. Together, they make a flavourful vegan dish. What makes this recipe appealing is that it can be prepared very quickly. We cooked the vegetables simultaneously with the rice and we split the tomato and cilantro blend between the two. With this recipe, it is important not to overcook the vegetables. They should be just done.
Ce plat permet d’introduire des légumes dans le repas de ceux qui n’en mangeraient pas d’habitude. Les Somalis mangent leurs légumes de cette façon. Les restaurants Somalis servent toujours une garniture de légumes en accompagnement du riz et des plats de viande. Les légumes les plus utilisés sont les pommes de terre, les carottes, et les poivrons doux.
Nous utilisons cette garniture avec notre Riz Aromatique (Bariis Udgoon) الأرز البسمتي بالبهارات. Ensemble, ils forment un plat végétalien savoureux. Cette recette est pratique car elle se prépare très rapidement. Nous avons cuit les légumes simultanément avec le riz et nous avons partagé les tomates et le coriandre mixés entre les deux. Dans cette recette, il est important de ne pas trop cuire les légumes. Ils devraient être juste cuits à coeur.
Ingredients:
Serves 8-10 persons (as a topping for rice)
2 Tomatoes
2 cups Cilantro
¼ cup (59 mL) Canola or vegetable oil
2 Potatoes
2 Carrots
1 Sweet pepper
2 tsp (10 mL) Vegetable seasoning
2 tsp (10 mL) Xawaash (see recipe)
½ cup (119 mL) Water
Waxa loo baahanyahay:
(QW waa qaaddo weyn – midda cunnada lagu cuno) (qy waa qaaddo yar)
2 Yaanyo
2 koob Kabsaro caleen
¼ koob (59 mL) Saliid cad
2 Bataato (Baradho) jarjaran
2 Karooto
2 qy (10 mL) Maraq dajaaj
2 qy (10 mL) Xawaash
½ koob (119 mL) Biyo
Ingrédients:
Pour 8-10 personnes (en accompagnement du riz)
2 Tomates
2 mesures de Coriandre
¼ de mesure d’huile de colza ou d’huile végétale
2 pommes de terre
2 carrots
1 poivron
2 cc (10 mL) d’assaisonnement pour légumes
2 cc (10 mL) de Xawaash
½ mesure (119 mL) d’eau
1. Place the tomatoes in the food processor or blender. 2. Add the cilantro. 3. Blend.
1. Yaanyada waxaa ku-riddaa shiidaha. 2. Kabsaro caleenta ku-rid. 3. Isku-shiid.
1. Place les tomates dans un blender ou un mixer. 2. Ajouter le coriandre. 3. Mixer.
1. Add the oil to a pan set on medium heat. 2. Add the potatoes. 3. Add the Xawaash spice mix, stir well. 4. Add the carrots. 5. Add the vegetable seasoning and cook for 3 minutes. 6. Add the blended tomatoes and cilantro and stir well. 7. Add the water. 8. Cover and cook for 15 minutes. 9. Add the red peppers and cook for 2 more minutes.
1. Bir dab dhexdhexaad ah saaran, saliida ku shub. 2. Bataatada (baradhada) ku-rid. 3. Xawaashka ku-dar. 4. Karootada ku-dar. 5. Maraq dajaajka ku-dar oo 3 daqiiqo kari. 6. Yaanyada iyo kabsarada aad shiidday ku-dar oo walaaq. 7. Biyaha ku-shub. 8. Dabool, oo 15 daqiiqo kari. 9. Barbarooniga ku-dar, oo 2 daqiiqo kale kari.
1. Verser l’huile dans une poêle chauffée à feu moyen. 2. Ajouter les pommes de terre. 3. Ajouter le Xawaash, et bien mélanger. 4. Ajouter les carottes. 5. Ajouter l’assaisonnement pour légumes et laisser cuire pendant 3 minutes. 6. Ajouter les tomates et le coriandre mixés et bien mélanger. 7. Ajouter l’eau. 8. Couvrir et laisser cuire 15 minutes. 9. Ajouter les poivrons rouges et cuire 2 minutes de plus.
]]>