Chicken Parmesan (Kutuleeti Digaag) Escalope de Poulet Panée au Parmesan دجاج بجبن البارميزان

Chicken Parmesan (Kutuleeti Digaag) Escalope de Poulet Panée au Parmesan دجاج بجبن البارميزان

 

In this recipe, we did not follow the traditional method of preparing chicken parmesan. We asked ourselves, “Why prepare crispy chicken parmesan, then make it soggy with marinara sauce?” Fresh mozzarella is also always best fresh. In our version, all the components are on the plate, with the marinara sauce served on top of a warm, toasted slice of Calabrese bread. It is a Deconstructed Chicken Parmesan, and that is how we like it.

The key to this dish is the use of fresh ingredients. Marinara sauce does not take long to prepare and it is infinitely better than the canned variety. Somalis call it been dallac  which translates as the faux sauce; faux because it does not contain meat. :)

We also like to make the chicken somewhat thin. This way you will end up with chicken that is truly golden brown. If the chicken is thick, you will have to fry it longer for it to be fully cooked, and by then the breadcrumbs will brown too much. Finishing the chicken in the oven does solve this problem partially, but that is an extra step if you do not want to melt the good, fresh mozzarella. 

 

Dans cette recette, nous n’avons pas suivi la méthode traditionnelle de préparation de l’escalope au parmesan. Nous nous sommes demandé, “Pourquoi préparer une escalope panée croustillante, pour après la ramollir avec la sauce marinara?”. La mozzarella est toujours meilleure lorsqu’elle est fraîche. Dans notre version, tous les ingrédients sont présents dans l’assiette, mais la sauce marinara est servie sur une tranche de pain calabrais grillée. C’est une escalope panée déstructurée; et c’est comme ça que nous l’aimons.

Le plus important dans ce plat est d’utiliser des produits frais. La sauce marinara n’est pas longue à préparer et elle est infiniment meilleure que sa version en boite. Les Somalis l’appellent been dallac qui se traduit par “fausse sauce”; fausse parce qu’elle ne contient pas de viande. :)

Nous aimons aussi le poulet tranché fin. Comme cela vous pourrez obtenir un poulet qui est bien doré. Si le poulet est épais, vous devrez le frire plus longtemps pour qu’il soit complètement cuit, et à ce moment là les miettes de pain auront trop bruni. Finir la cuisson du poulet au four résout partiellement le problème, mais cela rajoute une étape si vous ne voulez pas faire fondre la bonne mozzarella fraîche.

 

Ingredients:

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

Serves 4

4 Skinless & boneless chicken breast halves – total weight 1 lb (454 g)
1 Garlic clove
1 tsp Salt (a heaped tsp if the salt is coarse)
2 Eggs
2 Tbsp (30 mL) Milk

¼ tsp Ground black pepper
1 cup (125 g) Plain, dry bread crumbs
1 cup (110 g) Grated parmesan cheese
Canola oil for frying

Marinara Sauce:

3 Tbsp (45 mL) Olive oil
1 Onion (finely diced)
3 Garlic cloves (finely chopped)
½ tsp Salt
6 Tomatoes (peeled & seeded)
¼ tsp (or pinch) Sugar
1 Tbsp Chopped fresh basil
2 Tbsp Chopped olives

For serving:
4 slices Calabrese bread (or any other type of bread that you prefer)
1 ball (250 g) Fresh mozzarella
2 Tomatoes 

 

Waxa loo baahanyahay:   

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

Wuxuu ku-filan yahay 4 qofood

4 Shaf digaag oo maqaar iyo laf lahayn – Miisaanka guud waa 1 lb (454 g)
1 Tuun (toon)
1 qy Cusbo
2 Ukun
2 QW (30 mL) Caano
¼ qy Filfil madoow shiidan
1 koob (125 g) Budada rootiga (rooti qalalan oo la-shiiday)
1 koob (110 g) Farmaajo Parmijaana shiidan
Saliid cad oo lagu shiilo

Suugada (been dallaca):

3 QW (45 mL) Saliidda oliivada
1 Basal (oo aad loo yaryareeyay)
3 Tuun (toon) oo la-yaryareeyay
½ qw Cusbo
6 Yaanyo (la-fiiqay oo miraha laga bixiyay)
¼ qy (ama far iyo suul) Sokor
1 QW Reexaan cusboon (fresh) oo la-jarjaray)
2 QW Oliivo la-jarjaray

Waxaa la-raacinaayaa:
4 gabal Rooti

1 kuus (250 g) Farmaajo mozareela cusboon (“fresh” ah)
2 Yaanyo

 

Ingrédients:

(cs est une cuillère à soupe; cc est une cuillère à café)
(1 mesure = 237 mL; 1 cs = 15 mL; 1 cc = 5 mL) cuillères rases

Pour 4 personnes

4 Escalopes de Poulet (sans peau, sans os) – poids total 1 livre (454 g)
1 Gousse d’Ail
1 cc de Sel (bombée si c’est du gros sel)
2 Oeufs
2 cs (30 mL) de Lait
¼ de cc Poivre Noir Moulu
1 mesure (125 g) de Chapelure nature
1 mesure (110 g) de Parmesan râpé
Huile de colza pour la friture

Sauce Marinara:
3 cs (45 mL) d’Huile d’Olive
1 Oignon (finement émincé)
3 Gousses d’Ail (finement hâchées)
½ cc de Sel
6 Tomates (pelées et épépinées)
¼ cc (ou une pincée) de Sucre
1 cs de basilic frais hâché
2 cs d’Olives hâchées

Pour servir:
4 tranches de pain Calabrais (ou votre pain préféré)(ex:pain de campagne,
fougasse)
1 boule (250 g) de mozzarella fraîche
2 Tomates

Preparing the chicken - Préparer le poulet

1. Trim any excess fat. 2. Slice each chicken breast horizontally. 3.  Place the chicken between 2 layers of plastic wrap and pound them to even the thickness. 4. Using a mortar and pestle, crush the garlic with the salt. 5. In a large dish, beat the eggs and add the milk. 6. Add the crushed garlic and the ground black pepper. Mix well. 7. In a separate plate or large dish, combine the bread crumbs and the parmesan cheese. Mix well. 8. Dip each chicken piece in the egg mixture, then 9. Coat each chicken piece with breadcrumbs. Pat down to help adhere the bread crumbs to the chicken.

1. Shafafka digaagga ka-jar wixii caddiin ah 2. Shaf walba laba gabal ka-dhig. 3. Kor iyo hoos bac u-dhig. Si-fiican u-ballaari. 4. Tuunta (toonta) iyo cusbada isku tun oo si-fiican u-shiid. 5. Saxan weyn ukunta iyo caanha ku dhex lab. 6. Tuunta aad shiidday iyo filfil madoow shiidan ku-dar. Si-fiican u-lab 7. Budada rootiga (rooti qalalan oo la shiiday) iyo farmaajada parmijaanada isku-qas. 8. Digaagga ukunta qasan ku-rid. Labada dhinac gaarsii 9. Kaddib, digaagga budada rootiga ku-rid. Si fiican korka uga shub, kuna riix faraha si uu ugu dhago.

1. Enlever le gras superflu. 2. Découper chaque escalope horizontalement. 3. Emballer le poulet entre 2 feuilles de film plastique et le battre pour égaliser l’épaisseur. 4. Avec un mortier et un pilon, écraser l’ail avec le sel. 5. Dans un grand plat, battre les oeufs et ajouter le lait. 6. Ajouter l’ail écrasé et le poivre noir moulu. Bien mélanger. 7. Dans un autre plat, mélanger la chapelure et le parmesan râpé. Bien mélanger. 8. Tremper chaque morceau de poulet dans le mélange à l’oeuf, puis 9. Enrober chaque morceau de poulet de chapelure. Presser pour que la chapelure adhère au poulet.

 

Frying the chicken - Frire le poulet

1. Use canola oil for frying and use medium heat. 2. Test to see if the oil is hot enough by dropping a few bread crumbs in the oil. If it foams, the oil is ready. 3.  Place the chicken in the oil and fry for 2 minutes on the first side. 4. Flip the chicken over and fry for another minute. 5. Drain on paper towels and serve hot. 6. Serve the marinara sauce with a warm, toasted slice of Calabrese bread. Serve the chicken with slices of fresh mozzarella and tomatoes. 

1. Saliid cad ku-shiil adigoo isticmaalaysid dab dhexdhexaad ah. 2. Wax yar rooti shiidan ku-shub saliidda. Hadday xumbayso, saliidda waa diyaar. 3. Digaagga saliidda ku-rid. Dhinaca koowaad 2 daqiiqo shiil. 4. Geddi oo 1 daqiiqo dhinaca kale shiil. 5. Xaanshiyaha jikada (paper towels) digaagga saar. 6. Been dallaca waxaa kor saarta jeex rooti la-kululeeyay. Farmaajo mozareela iyo yaanyo aad jarjartay dhinaca ka-dhig. 

1. Mettre l’huile de colza à chauffer sur feu moyen. 2. Tester la température de l’huile en versant un peu de chapelure dans l’huile. Si elle se met à mousser, l’huile est prête. 3. Placer le poulet dans l’huile et frire 2 minutes le premier côté. 4. Retourner le poulet et frire une minute de plus. 5. Égoutter sur des feuilles d’essuie-tout et servir chaud. 6. Servir la sauce marinara avec les tranches de pain grillées encore chaudes. Servir le poulet avec des tranches de mozzarella et de tomates.

 

Preparing the marinara sauce - Préparer la sauce marinara

1. In a pan set on medium heat, saute the onion in the olive oil for 2 minutes. Add the garlic and saute for another minute. 2. Add the diced tomatoes, the salt and sugar. 3.  After 7 minutes add the chopped basil and olives. It is ready.

1. Bir dab dhexdhexaad ah saaran, waxaad 2 daqiiqo ku-dallacdaa basasha. Tuunta ku-dar oo daqiiqad kale dallac. 2. Ku-dar yaanyada jarjaran, cusbada, iyo sokorta. 3. Toddoba daqiiqo ka-dib, ku-dar reexaanta iyo oliivada jarjaran. Waa diyaar.

1. Dans une poêle chauffée à feu moyen, faire revenir les oignons dans l’huile d’olive pendant 2 minutes. Ajouter l’ail et faire revenir une minute. 2. Ajouter les tomates hachées, le sel et le sucre. 3. Après 7 minutes, ajouter le basilic haché et les olives. C’est prêt.

 

Preparing the salad and toasted bread - Préparer la salade et le pain grillé

1. Cut 4 slices of the bread. Toast the slices. 2. Cut the ball of mozzarella into 8 slices. 3.  Slice the tomatoes.

1. Afar gabal oo rooti jarjar. Toostarka ku-kululeey. 2. Mozareelada 8 gabal u-jar. 3. Yaanyada jarjar.

1. Couper 4 tranches de pain. Griller. 2. Couper la mozzarella en 8 tranches. 3. Couper les tomates en tranches.

 

Chicken Parmesan (Kutuleeti Digaag) Escalope de Poulet Panée au Parmesan دجاج بجبن البارميزان

 

 

 

 

53 Responses to Chicken Parmesan (Kutuleeti Digaag) Escalope de Poulet Panée au Parmesan دجاج بجبن البارميزان
  1. zamiira
    June 23, 2012 | 12:37 am

    asc wr wb walalayaal aad ayaan ugu faraxsanahey blogiina masha allah illaah ajir ha idinsiiiyo waayo howsha aa malin walba ku jirtan koley walallihiina somali aya idinka faa iidaya iyo dhamaan qofwalboo soo booqdo blogiina koley ani ahaan na waxyabo badan ayaan ka faaiideyey that is why aan u sooo booqdaa maalin walbo illaah qeyr ha idin siiiyo dhamaantiiin.

    • A&L
      June 24, 2012 | 1:03 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Waan ku-faraxnay faalladaada iyo inaad ka-faa’iidaysatay cuntooyinka aan soo gelinnay. Mahadsanid.

  2. asho
    June 23, 2012 | 1:39 am

    maash allaah xiligaana baahi iqabaty caadi maaha qeyr badan oon la koobi karin alaha niigu badalo

    • A&L
      June 24, 2012 | 1:05 pm

      Baahida waa cadow ee gacantaada isaga dhici. Jikada ku-toos. :)

  3. Umasmaa
    June 23, 2012 | 6:42 am

    asalaamu aleeykum walaalaheega qaaligoow maashaa allaah tislam edaak kutuleetiga aadoo uqurxoonyahay waxaan darensanahay iney aad umacaantahay tiftaxal shahiya walaal aadaa umahadsantihiin inshaa allaah bilaha barakeysan fadligooda cimridheer caafimaadsan hortiina qeer allaah dhigo niyadiina allaah niirumeeyo dunyaa wal aakhirtaam baarakallaahu fiikum jazaakallaahu kheeyrakum wakheeyra jamiical muslamiin

    • A&L
      June 24, 2012 | 10:53 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Aad ayaa ugu mahadsan tahay ducadaada. Waxaan rajaynaynaa in annaga oo dhan aan ka-wada faa’iideysanno barakada bisha Ramadaanka iyo qeyrkeeda.

  4. Ina wiil madar
    June 23, 2012 | 7:03 am

    Sc wr en,
    A&L waad ku mahadsantihiin samofalka aad samaynaysaan marwalba. Waxaa jirtey in aan ereyo Kooban iyo gabay yar hore idiin ku soo direy kaas oo tilmaamayay sida aan u awoodi waayay ereyo aan idiinku mahadnaqo. Ilaa iyo hadda ma hayo ereyo idinku haboon. Waxaan si joogto ah u uruuriyaa dadka soomaalidda ah ee wax weyn kusoo kordhiyey taariikhda soomaalida. Cabdullahi iyo Leyla waaxaad iigu jirtaan buugga hormuudka soomaaliyeed. sidaas iyo kulan dambe.

    • A&L
      June 24, 2012 | 11:00 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Waad ku-mahadsan tahay bilad sharafta aad na-siisay taasoo aynaan weli u-qalmin. Waxaad kaloo ku-mahadsan tahay dareenka walaaltinimada aad noo muujisay. Waxaan Eebbe ka-baryaynaa in inaga oo dhan naga dhigo kuwa dadka waxtara intii awooddooda ah.

  5. Nasra
    June 23, 2012 | 7:39 am

    dalac bilaashkaa igu socda.. thanks.

    • A&L
      June 24, 2012 | 11:03 pm

      Dalac bilaash ama been dalac wuxuu ka-mid yahay waxyaabaha waddanka hooyo ina soo xasuusiya. Mahadsanid.

  6. uma muna
    June 23, 2012 | 12:03 pm

    asc wr wb walala aad ayaa u mahad santahin cuntada sida a noga so bandhigaysan wah bada aya ka fa idasanay zklaha gactada ilaha haku barakaya walal sis wahaa raba sida lo samya i cunka ina natustit ayan raba iyo bariska la foorneyo jzklh sister

    • A&L
      June 24, 2012 | 11:05 pm

      Hadduu Ilaahey yiraahdo waan soo gelin doonnaa. Mahadsanid walaal.

  7. qali sheego
    June 23, 2012 | 1:53 pm

    wan idin salamay walalahey
    suasheyda waxa waye cheese ka ayan ku wareeray any cheese miyan ku dari karaa ? thnaks good job

    • A&L
      June 24, 2012 | 11:14 pm

      Waxaa muhiim ah farmaajada inay noqoto mid qalalan oo la-xoqi karo, sida Parmigiano Reggiano, Grana Padano, ama Pecorino Romano.

  8. Umu Yusra
    June 24, 2012 | 11:41 pm

    Asc wr wb? Waraashey Leylo iyo Walaalkey C/Laahi! Wax aan idinkuu abaal gudno ma naqaane Allaah ha idinka dhigo kuwo ku noolaada farxad Adduunka inta aad ku nooshihiin, aakhiran janatul firdowsal aclaa Allaah ha idiinku bishaareeyo, Allaahumma aamiin.

    • A&L
      June 25, 2012 | 11:40 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Walaasheenna qaaliga ah Umu Yusra, Waan ku-faraxnay qoraalkaada iyo ducadaada fiican. Aad iyo aad ayaa u-mahadsan tahay. Waxaan Eebbe kaaga baryaynaa qeyr badan oo aan dhamaan.

      • Umu Yusra
        June 26, 2012 | 12:01 am

        Allaahumma Aamiin, Wa jazaakumullaahu khayran khayral jazaa.

  9. ummu Akram
    June 25, 2012 | 4:13 am

    asalaamu caleykum warax matulaahi wabara kaatuhu maansha allaah walaal aad ayaan uga helay thnks walaal waxaan donayaa inaan barto sida loo sameeyo rootiga dheer oo jar jaran lagu cuno ostiga mahad sanidiin

    • A&L
      June 25, 2012 | 11:46 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Rooti dheer noocyo badan ayaa jira, ma-fahmin midka aad ka-waddid. Mahadsanid.

  10. A.
    June 25, 2012 | 8:22 am

    Cuntada aad maalinwalba i bareysiin ka sokoow waxaad i barteen maanta erey cusub! God bless you guys. Kutuleeti ma waxa waaye Parmesan oo af Soomaali ah mise waa wax kale?

    • A&L
      June 25, 2012 | 11:54 pm

      Waa ku-mahadsan tahay faalladaada. Kutuleeti waa hilib ama digaag oo rootiga shiidan la-mariyay. Waxay ka-timid ereyga af-Talyaaniga “cotoletta”.

  11. Fatima
    June 26, 2012 | 5:24 pm

    asalamu alaykum walal,
    i found your website after watching your youtube video i think you should have an app for the iphone i love your recipes!

    • A&L
      June 26, 2012 | 11:41 pm

      We are working on an app and we will announce it when it becomes ready.

  12. istahil
    June 27, 2012 | 2:48 am

    asc waad kumahadsantahin sida fiican ee aad wax noo fahansinaysan maxaayelay aniga istahil ahaan wax badan ayaan kaa faiidaystay walaalhayga ku hawlana ee sida tabaruca wax noobaraya waxaan leeyahay jisakumulahu walalayaal

    • A&L
      June 27, 2012 | 8:54 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Adigaa mahadda mudan walaal. Waan ku-faraxsannahay inaad ka-faa’iidaysatay Xawaash. Mahadsanid.

  13. mariam
    June 29, 2012 | 4:41 pm

    masha allah cuntooyinka noo soo galisen wan ka faa iidnay illahey ajar haniga siiyo wlhi caadi ma aha waxan niga codsan lahaa sida loo sameeyo macsharada hadaa taqanaan plzzzz thnks love u

    • A&L
      June 30, 2012 | 10:55 am

      Macsharada wey ku jirtaa, mar-hore ayaan soo gelinay. Halkaan ayaad ka-gali kartaa: http://xawaash.com/?p=19. Mahadsanid.

  14. Maryam
    July 1, 2012 | 3:32 pm

    Yaaaa salam wad ka baxasateyn cunta karinta jazakallah qer wlalaha dhaman noo so diyariye cunta karinta..:)

    • A&L
      July 2, 2012 | 1:12 am

      Mahadsanid walaal.

  15. Zaza
    July 5, 2012 | 9:42 am

    This looks and sounds amazing. You guys are great, keep up the good work! May Allah bless you.

    • A&L
      July 5, 2012 | 10:34 pm

      Thank you for your kind words, and thank you for taking the time to comment.

  16. UmuRamla
    July 12, 2012 | 8:25 am

    Walalha waxaan idinku salaamay salaanta Islaamka waxaan mar labaad idiinka mahadcelin sida wanaaga iyo qiimiga badan ee aad cilmigiina wax nooga siiseen idinkoon waxba nagu xirin waxaa hubaal ah hadii aan doono koorso cunto kars ah in aanan ka bixi karneen balse waxaan allaah idiinka baryn in uu janadiisa idinku casumo saad noogu casunteen aduunka abaalkiina ma gudi karnno.

    • A&L
      July 12, 2012 | 11:41 pm

      Wacalaykum assalaam waraxmatullaahi wabarakaatuh.
      Aad iyo aad ayaa ugu mahadsan tahay faalladaan fiican. Annaga ayey sharaf weyn inoo tahay inaan walaaleheenna barno waxa aan ku-dhaanno. Ducadaada Ilaahey ha inoo aqbalo, adigana inta aad noogu duceysey in ka-badan ayaan Ilaahey kaaga baryeynaa.

  17. Naima
    July 25, 2012 | 4:33 pm

    This is perfect! I would try baking it instead of frying it… I’m sure it wouldn’t be as indulging as Chicken Perm Fry…. Thank you so much! You guys rock, may Allah put barakah in all you do!

    • A&L
      July 25, 2012 | 11:42 pm

      Thanks so much for your comment and prayers. We hope you will enjoy the baked chicken parmesan. We suggest spraying the chicken with cooking oil before baking.

  18. Umo mohamed
    July 26, 2012 | 8:57 am

    Scw walaalayaal sifiican ayaad noogu FAA ideyseen allahs wenn ha idiinka Abaal Mariyo Insha Allah waxan idiinka codsanaa sida loo Sameyo Icunka waad mahadsantihiin

    • A&L
      July 26, 2012 | 2:32 pm

      Waa ku-mahadsan tahay faalladaada iyo ducadaada. Hadduu Eebbe idmo Ciidda ka-hor ayaan rabnaa inaan soo gelino icun.

  19. khadro
    July 27, 2012 | 9:58 am

    Aslama calek walaal waxaan weligeegi raadinjiray cunto somali ilaah xamdigiisa hada ayaan helay weli waxaan jeclaay oo idil mac macaan oo idil galamudo mashmash inkastoo ingariiska dhib igu yahay lakin google ayaan katurjumaa. Fadlan walaal waxaan ka codsanaa castard oo gasacsan sida loo sameyo mahadsanid

    • A&L
      July 27, 2012 | 8:35 pm

      Wacalaykum assalaam waraxmatullaahi wabarakaatuh,
      Waan ku-faraxsannahay inaad ka-heshey Xawaash cuntooyinka aad jeceshahay. Maqaaddiirta af-Soomaali ayaan ku-qornaa video-hana wuu leeyahay. Hadduu Eebbe idmo waxyaabihii horena waan tarjumi doonnaa. Mahadsanid walaal.

  20. khadro
    July 27, 2012 | 10:03 am

    walaal waxaan rabaa inaad ifahansiisid koobka aad kucabirtid ma koob cadi ah miyaa mise waa koob shah ma biyaa wadamadaan waxaay istacmalaan (L,dL, ml)marka koobka inteen ukhataa

    • A&L
      July 27, 2012 | 11:18 pm

      Koobka aan isticmaalno waa 237 mL. Soo’(recipe) walba kor ayuu ku-qoran yahay, koobka cabbirkiisa iyo qaaddada cabbirkeeda.

  21. Mimi Jama
    July 29, 2012 | 7:58 am

    ASC A&L, Ramadan kariim, may Allah Bless you guys.

    I would like to say thank you for the wonderful food, the recipes I’ve learned so much from you. and i looooooove this blog mansha allah. :)

    • A&L
      July 29, 2012 | 4:20 pm

      Thank you very much for your kind comment. We are happy to know that you like the website. Enjoy the recipes!

      • khadro
        August 10, 2012 | 4:13 am

        asw waan idin salaamay ruuxa barnamij kaan soo fikiray aad ayaan ugu baahneen jasaakuma laah, waxaan idinka cod sanayaa begka la yirahdo vegan magic dolsho ayaa kugiro oo ah karoot walaal somali igu turjin fadlan

        • A&L
          August 10, 2012 | 10:27 pm

          Wacalaykum assalaam waraxmatullaahi wabarakaatuh,
          Waa ku-mahadsan tahay faalladaada. Annaga haddaan tarjumayno waa inaan fasax weydiisannaa.

  22. amira
    September 16, 2012 | 2:23 am

    asc aad baan idinkugu mahadcelinayaa wanaagan faraha badan aad ino sameneysan masha allaaaah aduun iyo aakhiro waxaad jeceshihiin oo kheyr ah alle ha idin siiyo waxan kusi faraxsanahay wiilal unban idin heestay dadka ino faideso lakin layla ban bartay masha allaah noolaada waligiin

    • A&L
      September 16, 2012 | 9:34 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Aad ayaa ugu mahadsan tahay hadalka wanaagsan iyo ducada wacan. Barasho wanaagsan ayaan ku-leenahay adigana. Mahadsanid.

  23. amira
    September 16, 2012 | 2:25 am

    suaal walaaalo chicken ka ukunta iyo garlic aad marineso maku daahin karaa intan bread crumb iyo chees ka dusha kamarin dhadhan dheeri ah si ay u yeshan thanks

    • A&L
      September 16, 2012 | 9:50 pm

      Ukunta meeshaan “marinade” ma-ahan looma baahna inaad la-dhigto. Markaad “marinade” u-isticmaalaysid qal iyo saliid ayaa lagu daraa, laakiinse solay ayaa laga dhigaa.

  24. Hassan
    December 12, 2012 | 5:39 pm

    Asc aad ayan idinkaga mahad celinaya masha allah guulaysta howl fcn ayaad qabateen

    • A&L
      December 12, 2012 | 9:55 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Waa ku mahadsan tahay hadalada wacan.

  25. Fadumina
    January 25, 2014 | 3:33 am

    Salam aleikum,
    You are really my inspirations. I was following your blog since the start and I’m edicted to it, in a positive way.
    keep up the good work and JazakumulLah
    Fadumina

    • A&L
      January 26, 2014 | 7:15 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      We are happy you like the blog and found it beneficial. Thank you for your nice comment.

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.