Adriyad (Cadriyad) Adriyad الشعيرية او العطرية

Adriyad (Cadriyad) Adriyad الشعيرية او العطرية

Adriyad (cadriyad) is a traditional Somali dish prepared with vermicelli pasta. It is more common in the northern parts of Somalia where it is served as both a dessert dish or served with rice. In Brava, it is known as seewiya and it is usually served as a dessert during Ramadan (the month of fasting). It is also called ntaambi which is the Bravanese word for vermicelli.

The word adriyad comes from the Arabic عطرية which is what this sweet vermicelli dish is called in Yemen. In the other parts of the Arab world it is known as شعيرية (sha’iriyah).

It is the added flavours that makes this dish very delicious: the cardamom, cinnamon, cloves, etc. as well as the ghee that is traditionally added to it. The sugar and ghee make it a high calorie dish but we made a version that is healthier without compromising the taste.

Browning the pasta in an oven also makes it much healthier than browning it in butter. If you like the butter flavour, you could add just a teaspoon or so of browned butter just before serving and it will impart a nice flavour to the dish. Enjoy.

 

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

  • 4 Tbsp (60 mL) Unsalted butter
  • 2 Cup(s) (240 g) Vermicelli (short cut)
  • 3½ Cup(s) (830 mL) Water
  • ½ Cup(s) (100 g) Sugar (to taste)
  • ½ tsp (2.5 mL) Cardamom (ground)
  • ½ Cup(s) (75 g) Raisin(s)
  • ¼ Cup(s) (30 g) Almonds (toasted)

Multicolour Adriyad:

  • 4 Cup(s) (948 mL) Water
  • 2 Cup(s) (240 g) Vermicelli (short cut)
  • 2 Tbsp (30 mL) Canola oil
  • ½ Cup(s) (100 g) Sugar (to taste)
  • ½ tsp (2.5 mL) Cardamom (ground)
  • ½ Cup(s) (75 g) Raisin(s)

Dessert:

  • ½ lb (225 g) Vermicelli – Or capellini
  • 4 Cup(s) (948 mL) Water
  • ¾ Cup(s) (150 g) Sugar (to taste)
  • 2 Tbsp (30 mL) Olive oil
  • ½ tsp (2.5 mL) Cardamom (ground)
  • Raisin(s) – Or nuts (optional)

Short cut vermicelli


 

Directions:

Steps for preparing adriyad

  1. Using medium heat, brown 1 cup of the vermicelli in 4 tablespoons of butter until golden brown. Stir continuously.
  2. Add the other cup of the vermicelli and brown lightly.
  3. Add 3½ cups of water.
  4. Add ½ cup granulated sugar.
  5. Cover & cook for about 18 minutes until the moisture is absorbed. Use medium heat.
  6. Add the raisins and toasted nuts (if using).

 

Adriyad


 

Adriyad with rice


 

Multicolour vermicelli


 

Multicolour vermicelli


 

Steps for preparing multicolour adriyad

  1. Boil the vermicelli in 2 litres of water.
  2. Cook for 4 to 5 miniutes until just tender. Do not make it mushy.
  3. Drain the vermicelli and rinse under cold water to get rid of the starch. This will make it less sticky.
  4. In a pot set on medium heat, combine 2 tablespoons canola oil and ½ cup sugar.
  5. Add the vermicelli and stir to coat well.
  6. Add the raisins and toasted nuts (if using).

 

Multicolour adriyad


 

Adriyad with rice


 

Preparing adriyad as a dessert dish

  1. Break the pasta in half and place in a toaster oven. Use the broil function and set the temperature to 400°F/204°C. Toast until golden brown. Do not spread the pasta into one layer if you want to get the desired colour variation.
  2. Boil in 2 litres of water.
  3. Cook for 4 to 5 minutes until just tender. Do not make it mushy.
  4. Drain and reserve ¼ cup of the pasta water.
  5. In a pot set on medium heat, combine the pasta, ¾ cup sugar, 2 tablespoons olive oil, and ¼ cup pasta water. Stir to coat well.
  6. Add the ground cardamom. You can add raisins and toasted nut if you wish.

 

Toasted capellini


 

Toasted capellini


 

Adriyad

Cadriyadda waa cunno Soomaali waxaana laga sameeyaa baastada shaciiriyadda. Waxaa aad looga cunaa waqooyiga Soomaaliya. Cadriyadda kaligeed ayaa la cuni karaa ama waxaa lagu cuni karaa bariis. Magaalada Baraawe, cadriyadda waxaa loo yaqaanaa seewiya waxaana badi la sameystaa bisha Ramadaanka. Waxaa kaloo loo yaqaanaa ntaambi, waana magaca reer Baraawaha ay u yaqaanaan baastada shaciiriyadda.

Erayga cadriyad wuxuu ka yimid kalmadda Carabiga عطرية. Yamanta ayaa eraygaas u yaqaanaan baastada shaciiriyadda. Waddamada kale ee Carabta waxaa looga yaqaanaa شعيرية (shaciiriyah).

Cadriyadda waxaa maceeya carafta lagu daro: haylka, qorfaha, dhegayaraha, iwm. Waxaa kaloo lagu fiicneeyn jiray subag badan oo lagu dari jiray. Subaggaas iyo sokorta waxay ka dhigi jireen cadriyadda cunto aan caafimaadka u fiicnayn. Soo’daan waxaan ku dadaalnay inaan ka dhigno mid ka caafimaad badan sida hore, isla markaana dhadhan fiican leh.

Baastada toostarka ama foornada lagu gaduudiyo, wey ka caafimaad badan tahay midda subagga ama buurada lagu gaduudiyo. Haddaad jeceshahay dhadhanka subagga, waxaa kor uga dari kartaa qaaddo yar oo subag ah intaadan qaddimin cadriyadda. Caafimaad ku cuna.

 

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

Maqaaddiirta:

(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)

  • 4 QW (60 mL) Buuro aan cusbo lahayn
  • 2 koob (240 g) Shaciiriyo (gaagaaban)
  • 3½ koob (830 mL) Biyo
  • ½ koob (100 g) Sokor (inta dooqaaga ah)
  • ½ qy (2.5 mL) Hayl (shiidan)
  • ½ koob (75 g) Sabiib
  • ¼ koob (30 g) Aalmond (la dubay)

Cadriyad midabbo leh:

  • 4 koob (948 mL) Biyo
  • 2 koob (240 g) Shaciiriyo (gaagaaban)
  • 2 QW (30 mL) Saliid caddeey
  • ½ koob (100 g) Sokor (inta dooqaaga ah)
  • ½ qy (2.5 mL) Hayl (shiidan)
  • ½ koob (75 g) Sabiib

Macmacaan:

  • ½ baawun (225 g) Shaciiriyo
  • 4 koob (948 mL) Biyo
  • ¾ koob (150 g) Sokor (inta dooqaaga ah)
  • 2 QW (30 mL) Saliidda oliifada
  • ½ qy (2.5 mL) Hayl (shiidan)
  • Sabiib

Shaciiriyo gaagaaban


 

Diyaarinta:

Sida loo sameeyo cadriyadda

  1. Koob shaciiriyadda ku gaduudi 4 qaaddo weyn oo buuro ah, adigoo isticmaalaysid dab dhexdhexaad ah. Gaduudi ilaa uu midabkeeda maarriin ka noqdo, walaaqiddana ha ka joojinin.
  2. Ku dar koobka kale ee shaciiriyadda, walaaqna ilaa ay xoogaa gaduudato.
  3. Ku shub 3½ koob oo biyo ah.
  4. Ku dar ½ koob sokor.
  5. Dabool oo 18 daqiiqo kari ilaa ay biyaha ka gursadaan. Isticmaal dab dhexdhexaad ah.
  6. Ku dar sabiibka iyo loos (haddaad jeceshahay).

 

Cadriyad


 

Cadriyad iyo bariis


 

Shaciiriyo midabbo leh


 

Shaciiriyo midabbo leh


 

Sida loo sameeyo cadriyadda midabbada leh

  1. Shaciiriyadda 2 litir biyo ku karkari.
  2. 4 ilaa 5 daqiiqo kari ilaa ay ka jilicdo, laakiin yaysan aad kaaga jilcin.
  3. Biyaha ka miir, kaddibna biyo raaci. Biya raaciska wuxuu ka celinaayaa inaysan aad isugu dhegdhegin.
  4. Digsi dab dhexdhexaad ah saaran isku dar 2 qaaddo weyn saliid caddeey iyo ½ koob sokor ah.
  5. Cadriyadda ku rid, si fiicanna u walaaq.
  6. Ku dar haylka, sabiibka iyo loos (haddaad jeceshahay).

 

Cadriyad midabbo leh


 

Cadriyad iyo bariis


 

Diyaarinta cadriyadda macaan

  1. Baastada laba gabal u jebi. Waxaa gelisaa toostar, kuna aaddi “broil” (kor ka gaduudiska). Kulayka waxaa ku aaddisaa 400°F/204°C. Gaduudi ilaa uu midabkeeda dahabi (maarriin) ka noqdo. Waxaa la rabaa inay baastada isdul saaran tahay si aad u heshid midab aan isku wada mid ahayn.
  2. 2 litir biyo ku karkari.
  3. 4 ilaa 5 daqiiqo kari ilaa ay ka jilicdo, laakiin yaysan aad kaaga jilcin.
  4. Biyaha ka miir. Waxaa reebataa ¼ koob biyaha baastada.
  5. Digsi dab dhexdhexaad ah saaran, ku rid cadriyadda. Ku dar 2 qaaddo weyn saliidda oliifada, ¾ koob sokor ah, iyo biyaha baastada aad reebatay. Si fiican u walaaq.
  6. Ku dar haylka shiidan. Haddaad doontid waxaa ku dar kartaa sabiib iyo loos.

 

Baasto dhuudhuuban oo la gaduudiyay


 

Baasto dhuudhuuban oo la gaduudiyay


 

Cadriyad

Adriyad (Cadriyad) est un plat Somali traditionnel à base de vermicelles. Il est le plus répandu dans les régions nord de Somalie où il est servi à la fois comme dessert et comme plat avec du riz. A Brava, il est connu sous le nom de seewiya et d’habitude il est servi comme dessert pendant le Ramadan (le mois du jeûne). Il est aussi appelé ntaambi, le mot Bravanais pour vermicelle.

Le mot adriyad vient de l’arabe عطرية qui est le nom du plat de vermicelles sucrés au Yémen. Ailleurs dans le monde arabe, il est connu sous le nom de شعيرية (sha’iriyah).

Cesont les parfums ajoutés qui rendent ce plat si délicieux: la cardamome, la cannelle, les clous de girofle, etc, ainsi que le ghee qui lui est traditionnellement ajouté. Le sucre et le ghee rendent ce plat très calorique mais nous avons réalisé une version plus légère sans compromettre son goût.

Faire dorer les pâtes au four est plus sain que de les faire dorer dans du beurre. Si vous aimez le goût du beurre, vous pouvez ajouter une cuillère à café de beurre noisette juste avant de servir, il donnera un bon goût au plat. Bon appétit.

 

Imprimer la Recette

Imprimer la Recette avec Photos

 

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

  • 4 cs (60 mL) de Beurre Doux
  • 2 mesures (240 g) de Vermicelli (courts)
  • 3½ mesures (830 mL) d’Eau
  • ½ mesure (100 g) de Sucre (à votre goût)
  • ½ cc (2.5 mL) de Cardamome (moulue)
  • ½ mesure (75 g) de Raisins Secs
  • ¼ mesure (30 g) d’Amandes (grillées)

Adriyad multicolore:

  • 4 mesure (948 mL) d’Eau
  • 2 mesure (240 g) de Vermicelli (courts)
  • 2 cs (30 mL) d’Huile de Colza
  • ½ mesure (100 g) de Sucre (à votre goût)
  • ½ cc (2.5 mL) de Cardamome (moulue)
  • ½ mesure (75 g) de Raisins Secs

Dessert:

  • ½ livre (225 g) de Vermicelli – ou Capellini
  • 4 mesure (948 mL) d’Eau
  • ¾ mesure (150 g) de Sucre (à votre goût)
  • 2 cs (30 mL) d’Huile d’Olive
  • ½ cc (2.5 mL) de Cardamome (moulue)
  • de Raisins Secs – ou noix (optionnel)

Vermicelle court


 

Instructions:

Étapes pour préparer l’adriyad

  1. A feu moyen, faire dorer 1 mesure de vermicelles dans 4 cuillères à soupe de beurre jusqu’à ce qu’ils soient marrons dorés. Remuer constamment.
  2. Ajouter l’autre mesure de vermicelles et faire dorer légèrement.
  3. Ajouter 3½ mesures d’eau.
  4. Ajouter ½ mesure de sucre en poudre.
  5. Couvrir et cuire environ 18 minutes jusqu’à ce que l’eau soit absorbée sur feu moyen.
  6. Ajouter les raisins secs et les noix grillés (si utilisés).

 

Adriyad


 

Adriyad avec du riz


 

Vermicelles muticolores


 

Vermicelles muticolores


 

Étapes pour préparer l’adriyad multicolore

  1. Faire bouillir les vermicelles dans 2 litres d’eau.
  2. Cuire 4 à 5 minutes jusqu’à ce qu’ils soient tendres. Ne pas les faire trop mous.
  3. Égoutter les vermicelles et rincer sous l’eau froide pour enlever l’amidon. Ils seront moins collants.
  4. Dans une casserole chauffée à feu moyen, combiner 2 cuillères à café d’huile de colza et ½ mesure de sucre.
  5. Ajouter le vermicelle et remuer pour bien le recouvrir.
  6. Ajouter les raisins secs et les noix grillées (si utilisés).

 

Adriyad muticolores


 

Adriyad au riz


 

Préparer l’adriyad comme dessert

  1. Casser les pâtes en deux et les placer au four. Utiliser la position grill et régler la température à 400°F/204°C. Dorer jusqu’à ce qu’ils soient marron brun. Ne pas étaler toutes les pâtes en une seule couche si vous souhaitez obtenir des variations de couleur.
  2. Faire bouillir dans 2 litres d’eau.
  3. Cuire pendant 4 à 5 minutes jusqu’à ce qu’elles soient tendres. Ne pas les cuire trop mous.
  4. Égoutter et mettre de côté ¼ de mesure d’eau de cuisson.
  5. Dans une casserole chauffée à feu moyen, mélanger les pâtes, ¾ de mesure de sucre, 2 cuillères à soupe d’huile d’olive, et le ¼ de mesure de l’eau de cuisson mis de côté. Bien remuer pour recouvrir.
  6. Ajouter la cardamome moulue. Vous pouvez ajouter des raisins secs et des noix grillées si vous souhaitez.

 

Capellini grillés


 

Capellini grillés


 

Adriyad

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

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

زبدة غير مملحة ملعقة كبيرة 4
(شعيرية( مكسرة جم 240
ماء كوب
(سكّر( حسب الرغبة جم 100
ملعقة صغيرة ½
زبيب جم 75
(لوز( محمص جم 30
الشعيرية الملونة
ماء كوب 4
(شعيرية( مكسرة جم 240
زيت الكانولا ملعقة كبيرة 2
(سكّر( حسب الرغبة جم 100
ملعقة صغيرة ½
زبيب جم 75
حلويات
شعيرية جم 225
ماء كوب 4
(سكّر( حسب الرغبة جم 150
زيت زيتون ملعقة كبيرة 2
ملعقة صغيرة ½
زبيب

 

شعيرية مكسرة


 

طريقة التحضير:

طريقة تحضير الشعيرية (العطرية)

يحمر كوب من الشعيرية في 4 ملاعق زبدة (او سمن بلدي) الى ان تصبح ذهبية اللون. تستعمل نار متوسطة وتقلب الشعيرية بإستمرار. -1
يضاف الكوب الاخر من الشعيرية وتقلب الى ان تحمر قليلا. -2
يضاف ½3 كوب ماء. -3
يضاف ½ كوب سكر. -4
تغطى وتطهى على نار متوسطة لمدة 18 دقيقة. -5
يضاف الزبيب ولوز (اختياري) -6

 

الشعيرية او العطرية


 

العطرية مع الارز


 

الشعيرية الملونة


 

الشعيرية الملونة


 

طريقة تحضير الشعيرية الملونة

تغلى في 2 لتر ماء. -1
تطهى على نار متوسطة لمدة 4 الى 5 دقائق. يجب ان لا تصبح لينة جدا. -2
تصفى المكرونة من الماء وتغسل بالماء البارد حتى لا تلتصق ببعضها البعض. -3
يوضع في القدر ½ كوب سكر و 2 ملعقة كبيرة زيت الكانولا. -4
تضاف الشعيرية وتقلب جيدا. -5

 

الشعيرية الملونة


 

العطرية مع الارز


 

طريقة تحضير الشعيرية كطبق حلو

تكسر المكرونة الى نصفين وتوضع بداخل فرن توستر ‪)‬محمّصة‪(‬. يستخدم broil (التحمير من فوق) وتُحمّص المكرونة على حرارة 204 د.م. (400 ف.) -1
8u -2
تطهى على نار متوسطة لمدة 4 الى 5 دقائق. يجب ان لا تصبح لينة جدا. -3
تصفى من الماء ويحفظ ¼ كوب من ماء السلق. -4
توضع الشعيرية في القدر ويضاف اليها ¾ كوب سكر، 2 ملعقة كبيرة زيت الزيتون، و ماء المكرونة. تقلب جيدا. -5
يضاف الهيل (الحبهان) المطحون. يمكن اضافة زبيب و لوز محمص. -6

 

مكرونة محمصة


 

مكرونة محمصة


 

الشعيرية او العطرية

 

 

 

 

 

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44 Responses to Adriyad (Cadriyad) Adriyad الشعيرية او العطرية
  1. ayan abdullahi ali
    January 1, 2013 | 3:09 am

    asc, walalahey kulucaam wa’alf bikheyr, masha’alah aad ayuu cajiib u yahay wan jeclaaday kheyr badan illah ha idinsiiyo. sanadkan cusub waxan leeyahay “kii noo hagaage noqo loo hanweyn yahay” idinkana waxan idin rajeynaa horumar iyo kheyr iyo maalin uun in aad noo soo labatan oo aan Aadan cade airport idinku soo dhaweyno insha’alah.

    • A&L
      January 1, 2013 | 7:24 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aamiin walaal. Sanad qeer qaba oo barwaaqo leh Ilaahay ha inooga wada dhigo. Hadduu Eebbe idmo waan jecelnahay inaan dhulka hooyo booqanno. Qayr iyo caafimaad ayaan idiin rajaynaynaa. Mahadsanid.

  2. Nasra
    January 1, 2013 | 5:47 am

    Mahadsanidiin, waa codsadeyba, maasha allaah, waxaad mooddaa inaad ogeydeen inaan dhararaayey,.

    Mahadsanidiin.

    • A&L
      January 1, 2013 | 7:25 pm

      Waan ku faraxnay inaad jeclaatay.

  3. ameerali
    January 1, 2013 | 12:29 pm

    assalamu alikum a&l, how ru guys longtime didnt get a chance to touch with u guys. but never miss out chech ur ur blog great recipes roast chicken also the vermechilis.2013 looking for mor egood stuff from u guys. i like the fried fish rice it look so temting can u post that for me please. happy new year to u n ur familey,a healthey one.thankyou for everything love u guys.

    • A&L
      January 1, 2013 | 7:30 pm

      Wa’alaikum As-salam Warahmatullahi Wabarakatuh.
      Happy New Year! To you and your family. Thank you very much for your nice comment. God willing, we will post a recipe for both the rice and the fish. Thank you.

  4. xamdi sweden
    January 1, 2013 | 3:37 pm

    masha Allh

    aad ayaa idinku mahad celinaa dhamaan xawaash.com
    hal codsi ayaa wadataa hadey macquul tahy walalaheyga xawaash.com, idinkoo aad u mahadsan, oo runtii marne ka baaqan booqashada webside kiina. anigoo idinka mahad celinaayo. inaa wax badan oo faa,iido ah i bartaan cuntooyinka kala duwan.
    hadii codsigeega so gudbiyo. wax kale ma ahan, ee waxa jeclaan lahaa qoraalka aad Somaliga kuso qori jirteen inaa noo soo celisaan. oo englishka iskuma fiicnin. marka codsi plz qoralka englishka iyo somali isku dara. ,marka sawirka la sharxaayo iyo habka marka hore waxyaabaha loo baahanyahy. inaa somali ku dartaan

    aad ayaa idinku mahad celinaa mar kasta.

    • A&L
      January 1, 2013 | 4:38 pm

      Adigaa mahadda mudan walaal.
      Qoraalka Af-Soomaaliga kama daynin waaba sii kordhinnay. Masawirka koowaad hostiisa waxaad arkaysaa English, Af-Soomaali iyo Carabi. Af-Soomaaliga guji ama riix, boga dhan Af-Soomaali ayaa laga dhigay weliba sheekadana Af-Soomaali ayey ku qoran tahay. Mahadsanid walaal.

  5. umasmaa
    January 1, 2013 | 9:56 pm

    asalaamu aleykum walaalaheyga qhaaligoow aadaa umahadsantihiin wax qabadkiina wanaaga quruxda badan waqti walba saanooga farxisaan allaah haniiga farxiyo idinka iyo intaa jeceshihiinba walaal waxyaaba qaar oonoosoogalisaan xiiso qaasey iileeyihiin walaal shukrran calaa kulishey niyadiin allaah niiyeelo dambigiin iyo kan waalidkiin allaah dhaafo jazaakallaah kheyr waqer jamic muslim

    • A&L
      January 1, 2013 | 10:50 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaasheenna qaaliga ah, Aad iyo aad ayaa ugu mahadsantahay faallooyinka iyo sida aad marwalba noo xiriirisid. Waan ku faraxnay inaad jeclaatay soo’da Cadriyadda. Qayr iyo farxad ayaan kuu rajaynaynaa. Mahadsanid.

  6. sarah
    January 2, 2013 | 6:04 pm

    Asalamu alaykum the desert looks good always my mum make everything. plz can you post the fish and rice dish because it looks wonderful and yummy and my dad can’t wait to eat that beautiful dish and jzk allah khair.
    see you soon inshallah.

    loves from sarah

    • A&L
      January 2, 2013 | 9:35 pm

      Wa’alaikum As-salam Warahmatullahi Wabarakatuh.
      God willing, we are planning to post them soon. Thank you very much for your nice comments.

  7. msaryan
    January 3, 2013 | 3:03 am

    Maashaa ALLAH wl waan jeclaa inaan barto sida loo kario cadriyada ee cid i bartaaban la,aa niyadana wan ku hayey inaad soo dhigtaan maruun. wl ALLE khyr badan ha idiin ku badlo wan ka faaiiday webkiina .

    • A&L
      January 3, 2013 | 10:28 pm

      Waa ku mahadsan tahay faallada iyo ducada. Waan ku faraxnay inaad ka faa’iidaysanaysid. Qayr iyo farxad ayaan kuu rajaynaynaa. Mahadsanid.

  8. Adriana
    January 3, 2013 | 10:13 am

    Happy New Year, Abdullahi and Leila! Your recipe caught my attention immediately, first because the name resembles mine :) and then because it’s quite similar to the Emirati balaleet. I’ve only had vermicelli as stir-fry with vegetables or boiled in sweetened milk, like a pudding, with added raisins, nuts and cinnamon. This looks delicious, especially the colourful vermicelli :)

    • A&L
      January 3, 2013 | 11:19 pm

      We wish you a Happy, Healthy, and Prosperous New Year. Thank you very much for your comment. There are many variations of this dessert it seems like different countries have different versions.

  9. xamdi sweden
    January 5, 2013 | 2:13 pm

    walal hada aya arkay waad mahadsantihiin kun jeer iyo ka badan.

    • A&L
      January 5, 2013 | 11:05 pm

      Adigaa mudan.

  10. Ngina
    January 5, 2013 | 3:34 pm

    Thank you for your webpage. I have it saved in my comp. I have also used several of your recipes and love them. The xawaash is such a life saver. I used it in my stews and veggies.

    I love taambi and have been looking for a recipe for the longest time. I have 2 bags of vermicelli in the pantry that i bought a yr ago and never used. lol! I am making some tonight.

    The pic with the fish. Please do that recipe soon. I love fish/salmon but i get tired of just throwing it in the oven.

    Thank you again and keep up the great job.

    • A&L
      January 5, 2013 | 11:12 pm

      You are most welcome and thank you for the nice comment. We are happy that you found the website helpful. God willing, we will post the recipe for the fish soon.

  11. mumtaas
    January 9, 2013 | 1:24 am

    walaalay bariidka midabada leh natusa walaalayaal thank you

    • A&L
      January 9, 2013 | 9:55 pm

      Waan soo wadnaa hadduu Eebbe idmo. Mahadsanid.

  12. Huda
    January 11, 2013 | 9:57 pm

    Walaalayaal marka u horaysa Hambalyo, caawa ayaa iigu horeysa websaaytkiina qiimaha badan, si aad ah ayaan ugu farxay. Waxan jeclahay fadlan idinka oo raali iga ah in aan xog yar oo cadriyadda ku saabsan idin ku kordhiyo. Walaal asalkeedii sida aadba sheegteen waxay inagaga timi Yemen khaasatan dhinaca koonfurta oo markaa la oran jiray Jamhuuriyadda Dimuqraadiga ah ee Yemen, meeshas oo wixii ka horeeyey 70s ay ku noolaayeen 1 million oo soomaali ah oo asal ahaan ka soo jeeday gobolka Sanaag ee Soomaaliya. Marka cadriyaddu wxay u soo gudubtay Laasqoray deetana halkaa uga sii ambaqaaday dhinaca Woqooyiga..marka Waqooyi Bari (Sanaag) ayaay ka soo gudubtay oo carro Soomaali weyn ku fidday..Waxa badanaa la cunaa subaxa ciidka, waxana lagu cunaa Kibis (sabaayad).
    Mahadsanidiin.

    • A&L
      January 12, 2013 | 8:41 pm

      Walaal Huda, aad ayaa ugu mahadsan tahay hambalyada. Aad iyo aad ayaan ugu faraxnay faallada xamaasadda leh aad inoo soo qortay. Waxaa kaloo ku mahadsan tahay aqoonta aad inoo kordhisay iyo qibraddaada aad nala wadaagtay. Waan ku faraxnay inaad jeclaatay Xawaash. Mahadsanid mar labaad.

  13. maryan
    January 16, 2013 | 12:29 am

    wl Aad baad ugu mahadsantihiin sidaad noo siinaysaan casharadaan wanaagsan ee hadana free ga ah ,runtii aad baan uga faaiidaysty, wl wxn jeclaan lahaa inaan ku midabeeyo sacfaraan markaa goormaan ku dari karaa sacfaraanka aad baa u mahadsantihiin.

    • A&L
      January 16, 2013 | 3:31 pm

      Adigaa mahadda mudan walaal. Waan ku faraxnay inaad ka faa’iidaysanaysid, waana ku mahadsan tahay faallada fiican. Markaad biyaha ku darto oo ay soo karaan ku dar. Sacfaraanka kal iyo mooye ku shiid kaddibna biyo yar oo qandac ah ku shub, markaas Cadriyadda korka uga dar.

  14. faatimah
    January 21, 2013 | 7:12 am

    Asalaam calaikum walalayaal. Mashaallah I love the recipes and the stories.do u have ceesh recipe? Jazakaallah khair.

    • A&L
      January 21, 2013 | 3:06 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Yes, we do have a recipe for Arabic pita bread and we will post it, God willing. Thank you.

  15. amal
    February 4, 2013 | 1:05 pm

    ASC .. What a beautiful page ,,nice dishes and the illustration is perfect and clear..
    Keep it up :)

    • A&L
      February 4, 2013 | 2:03 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much for you awesome comment! It is appreciated.

  16. malyuun
    February 16, 2013 | 4:06 pm

    asc walaalahayga qaaliga ah oo mar waliba inoo faa,ideeya waadna ku mahadsan tihiin saad noo haqabtirteen. hadan su,al idiin weydiiyo marka aan rabo in aan baasto dhuudhuuban ka sameeyo maku gaduudin karaa kuukarka foornadiisa hoose

    mahadsanidiin

    • A&L
      February 16, 2013 | 8:07 pm

      Walaasheenna qaaliga ah, adigaa mahadda mudan. Waan ku faraxsan nahay inaad ka faa’iidaysanaysid. Foornada hoose waa ku gaduudin kartaa baastada. Iska jir yey kaa gubanin.

  17. su'ad abdinasir
    March 1, 2013 | 7:35 am

    asc aad ayaad ugu mahadsantihin sida aad dadka somaliyeed ugu faa’iideynaysaan ilaahay haydinka abaal mariyo

    mahadsanidiin

    • A&L
      March 1, 2013 | 11:21 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aamiin walaal. Waa ku mahadsan tahay.hadalada wacan. Qayr ayaan kuu rajaynaynaa.

  18. shamsa
    March 6, 2013 | 3:22 am

    Asc
    Aad iyo aad baan idinku mahad celinayaa asxaabta xawaash.com sida aad noogu caawiseeyn in aanu cuntada aad u casri ah aan ku karsano ayaddo aad noo soo fududeeyseen thanks hadana mahadsanidin

    • A&L
      March 6, 2013 | 10:11 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Waa ku mahadsan tahay faallada fiican iyo xiriiriskaada. Qayr ayaan kuu rajaynaynaa.

  19. UmAsma
    March 20, 2013 | 10:48 pm

    Salam Alaykum A&L,thank you somuch for the wonderful job. i cant stop watching your vedios i learnt alot from you guys.such a great job my alllah reward you.let me tell you something i am so in love with your web.big fan from london.

    • A&L
      March 21, 2013 | 8:43 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      We are happy you like the website. Thank you very much for the nice comment and for being a fan.

  20. leyla
    July 25, 2013 | 12:27 pm

    asc.wr.wbr walal waa mahadsan tahiin dadaalka aad samayseen waxaan idinka codsanayaa baasta nasha inaad kusoo dartaan cuntadiina walal mahadsanid

    • A&L
      July 25, 2013 | 7:44 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan. Baasta nasha ma fahmin waxaad ka waddo.

  21. hiba
    September 26, 2013 | 11:16 am

    asc wrb wb walaal aad iyo ayad u mahadsantahay sida qali ag ah aad watqigiina nohurteen ilaahaey haidinka abaal mariyo
    wanaaga aad no fidisen waxaan aad iyo aad ujeclahay wxa walibo aad so galisan xawaash.com inaan sameyo aan kafaaideysto lkn wxaan aad ujeclahay inaan aad usi fahmo waxa idhibtay sida lo sameya xalwada inaad iga cawisaan hadey surta gal tahay idinko mahadsan

    • A&L
      September 27, 2013 | 1:11 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waan ku faraxnay faallada qiimaha leh aad inoo soo qortay.

      Waxaan kugula talinaynaa Xalwadda Fudud http://xawaash.com/?p=6695 inaad ka biloowdid. Kariskeeda wey fududdahay. Waxyaabaha ugu muhiimsan waa cabirada, dabka, iyo waqtiga. Haddaad si fiican u raacdid, insha’Allaah wey kuu hagaagi doontaa.

  22. Umhamza
    October 18, 2013 | 2:33 am

    S.A.W,
    I really don’t know how to thank you guyz, u r such life savers any Somali dish I think of I first visit xawaash. All my Somali n non Somali friends n neighbours know xawaash. So proud of u bahda xawaash.

    May allah ah reward u with ur good deeds.

    • A&L
      October 19, 2013 | 8:11 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much for your generous comment. We are glad that you found the website helpful. We appreciate you taking the time to leave a 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.