twentytwentyone
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action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home3/kexrqumy/public_html/wp-includes/functions.php on line 6121Somali 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:
Directions:
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:
Diyaarinta:
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 |
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