Fried Fish (Kalluun La Shiilay) Poisson Frit السمك المقلي

Fried Fish (Kalluun La Shiilay) Poisson Frit السمك المقلي

Fried Fish

www.xawaash.com

Sometimes people make the weirdest assumptions. They engage in stereotyping that may not end up too well for them. Like the woman who came to visit my mother at our home in Mogadishu. I was thirteen then, and at that time I was sitting under the shade of a tree in our yard. I was half reading Mark Twain’s The Adventures of Tom Sawyer and half daydreaming.

On her way out, our visitor turned around and said to my mother, “I need to buy some fish. Can you send your son with me to the fish market?” I never before set foot in the fish market and did not have the slightest clue on how to buy fish. Since we were originally from Brava, it was assumed that all Bravanese, including toddlers, were experts when it came to fish. Without waiting for my mother’s response, I laid down my book and followed her to her car.

That may sound strange, but not for Somalis. We never let on that we don’t know. Not knowing is a sign of weakness. We don’t have proverbs or other wise sayings extolling the virtues of not saying I don’t know. We don’t have Mark Twains telling us, “To succeed in life, you need two things: ignorance and confidence.” It was in the air and you just picked it up.

I remembered a saying by Albert Einstein, “Imagination is more important than knowledge.” With the way I used to daydream in those days, imagination was something I had plenty of. And I used it at that fish market.

I can report that we never saw that lady again. If she was alive and did not choke on the bones of the fish that I picked for her, then she was probably very upset with me. I still believe that it was 100% her fault. She should have done her homework and known that I didn’t know.

 

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

 
Serves 4 to 6 people

  • 2 x 1 lb (900 g) Red snapper (whole)
  • 2 Garlic clove(s)
  • 2 tsp (10 mL) Salt
  • 1 tsp (5 mL) Fresh ginger (grated)
  • 1 tsp (5 mL) Ground black pepper
  • 1 tsp (5 mL) Turmeric powder
  • 2 tsp (10 mL) Xawaash
  • 2 Tbsp (30 mL) Lemon juice
  • 1 cup(s) (140 g) All-purpose (plain) flour
  • Canola oil – For deep frying

Red snapper (scaled, gutted, & cleaned)


Tips for buying fish: Fresh fish is shiny and is not smelly. It has clear, bulging eyes & bright red gills. It also has firm flesh that bounces back when pressed lightly.
 

Red snapper


 

Directions:

Steps for preparing the fried fish

  1. Score both sides of the fish. Wash and pat dry.
  2. In a mortar, combine the garlic and salt. Crush and make into a paste.
  3. Add the fresh ginger, ground black pepper, turmeric powder, xawaash, and the lemon juice. Mix well. You can substitute the xawaash with berbere or curry powder, or cumin powder.
  4. Rub the marinade all over the fish.
  5. Marinate the cavity. If you have time, refrigerate the fish for 1 to 2 hours. If not, then fry it right away.
  6. Place the flour in a dish and place the fish in the flour.
  7. Coat well with the flour.
  8. Fry in canola oil at 375°F/190°C. Use medium heat on the stovetop. Make sure the oil is deep enough to cover the whole fish.
  9. Fry each fish for 3 to 4 minutes or until it is cooked through and the skin becomes crispy.

 

Preparing the fish


 

Deep Fried Red Snapper


 

Deep Fried Red Snapper


 

Deep Fried Red Snapper


 

Deep Fried Red Snapper


 

Deep Fried Red Snapper

Kalluun La Shiilay

www.xawaash.com

Waxaa la yaab leh sida dadka qaarkood ay u aaminsan yihiin fikrado aan sal lahayn. Ma oga inay dadka isku wada mid ahayn. Dadka sidaas ah, waxay fikradahaas kala kulmaan jab weyn. Waxaa tusaale u ah naag hooyadayda ku soo booqatay gurigeenna ku yaal magaalada Xamar (Muqdisho). Markaas waxaan jiray saddex iyo toban sano, waqtigaasna waxaan fadhiyay deedka anigoo buug ku aqrisanaaya geed hoostiisa. Buugga wuxuu ahaa The Adventures of Tom Sawyer oo uu qoray Mark Twain. Bog walba wuxuu iga qaadanaaya waqti aad u fara badan, sababtoo ah maskaxdayda waxay kaloo ku mashquulsanayd daarro aan samada ka dhisaayay.

Islaantii nasoo booqatay, markay sii baxaysay, ayay hooyadayda ku tiri, “Kalluun ayaa rabaa inaan soo iibsado. Wiilkaaga ma ii raaci karaa suuqa kalluunka?” Aniga weligay suuqa kalluunka cag ma saarin, kalluunka sida loo xusho fikrad haba yaraatee kama qabin. Maaddaama aan nahay reer Baraawe, dadka qaarkood waxay aaminsan yihiin inaan daadinay cilmiga kalluunka. Waxaa dhici karta in la helo dad aaminsan in caruurta reer Baraawaha ay kusoo koreen caanaha kalluunka. Aniga ma sugin inay hooyaday jawaabto. Buugga ayaan iska dhigay, horeyna ayaan islaantii u raacay.

Arrintaas waxaa dhici karta inay dadka qaarkood la yaabaan, laakiin annaga haddaan Soomaali nahay, taas caadi ayay nala tahay. Ma jeclin in nala ogaado inaynaan wax aqoon oo naloo arko inaan doqon nahay. Ilama aha inay jiraan maahmaahyo ama murti kale oo dadka ku dhiiragelinaaya inaysan dhihin waxaas ma aqaani. Qof inoo sheegayna ma jiro, laakiin waa wax aan iska baranay sida neefsashada oo qofna na barin.

Reer galbeedka intaysan farta nagu fiiqin ama nagu qoslin, waxaan soo xusuusinaayaa hadal iyaga murti u leh oo uu qoray Mark Twain. Wuxuu yiri, “Laba wax ayaa u baahan tahay haddaad rabtid inaad nolosha ku guuleeysatid: aqoondarro iyo kalsooni.” Armuu gumeeysiga waxaas inoo keenay?

Maalintaas kaddib, islaantii mar dambe ma aynaan arag. Haddii ay weli noolayd oo uusan dhuunta u istaagin lafaha kalluunka aan u xulay, waxay ila tahay inay aad iigu careeysnayd. Ilaa maantadaan waxaan aaminsanahay inay ayada arrintaas 100% mas’uul ka ahayd. Ayada ayaa laga rabay inay ogaato inaan aniga waxba aqoon. Ayada ayaa doqon wadatay.

 

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)

 
Ku filan 4 ilaa 6 qofood

  • 2 x 1 baawun (900 g) Mallaay gaduud (dhan)
  • 2 Tuun (toon)
  • 2 qy (10 mL) Cusbo
  • 1 qy (5 mL) Sanjabiil cusboon (la xoqay)
  • 1 qy (5 mL) Filfil madoow shiidan
  • 1 qy (5 mL) Huruud shiidan
  • 2 qy (10 mL) Xawaash
  • 2 QW (30 mL) Casiir liin dhanaan
  • 1 koob (140 g) Bur cad
  • Saliid caddeey – Lagu shiilo

Mallaay gaduud (caloosha laga bixiyay, lana nadiifiyay)


Sida loo doorto (xusho) kalluunka (mallaayga) fiican: Kalluunka fiican wuxuu leeyahay dhaldhalaal, mana laha ur. Indhaha waa inay yihiin dhalo oo kale, aysan godnayna. Haddaad farta ku ruuxdid, waa inay god ku reebin.
 

Mallaay gaduud


 

Diyaarinta:

Sida loo sameeyay kalluunka la shiilay

  1. Kalluunka labada dhinac ka sar. Dhaq, kaddibna qallaji.
  2. Tuunta iyo cusbada kasha ku rid. Si fiican isku shiid.
  3. Ku dar sanjabiisha la xoqay, filfisha madoow, huruudda, xawaashka, iyo casiirka liin dhanaanta. Si fiican isku qas.
  4. Kalluunka (mallaayga) si fiican u wada mari.
  5. Gudahana si fiican u mari. Haddaad doontid, qaboojiyaha geli muddo 1 ilaa 2 saacadood. Haddii kale, hore ka shiil.
  6. Burka saxan fidsan ku shub. Kalluunka (mallaayga) ku rid.
  7. Burka si fiican u mari.
  8. Waxaa ku shiishaa saliid caddeey kuleylkeeda yahay 375°F/190°C. Dab dhexdhexaad ah isticmaal. Hubi inay saliidda kalluunka wada daboosho.
  9. Kalluunka (mallaayga) midkiiba shiil muddo 3 ilaa 4 daqiiqo, ama ilaa uu ka bislaado, maqaarkana ka qababacleeyo.

 

Diyaarinta kalluunka (mallaayga)


 

Mallaay Gaduud La Shiilay


 

Mallaay Gaduud La Shiilay


 

Mallaay Gaduud La Shiilay


 

Mallaay Gaduud La Shiilay


 

Mallaay Gaduud La Shiilay

Poisson Frit

www.xawaash.com

Parfois les gens font les suppositions les plus bizarres. Ils font de stéréotypes qui peuvent leur créer des mauvaises surprises. Comme la femme qui a rendu visite à ma mère dans notre maison de Mogadishu. J’avais treize ans à l’époque, et à ce moment là j’étais assis à l’ombre d’un arbre dans notre jardin. J’étais à moitié en train de lire Les aventures de Tom Sawyer de Mark Twain et à moitié en train de rêver.

Alors qu’elle était sur le point de partir, notre visiteuse se retourna et dit à ma mère: “ J’ai besoin d’acheter du poisson. Permettez-vous que votre fils aille avec moi au marché aux poissons?” Je n’avais jamais mis les pieds au marché aux poissons et je ne savais absolument pas comment il fallait acheter du poisson. Comme nous étions originaires de Brava, les gens supposaient que tous les Bravanais, même les bébés, étaient des experts en poisson. Sans attendre la réponse de ma mère, je posai mon livre et la suivis à sa voiture.

Cela peut sembler étrange, mais pas pour les Somalis. Nous ne montrons pas que nous ne savons pas. Ne pas savoir est un signe de faiblesse. Nous n’avons pas de proverbes ou d’expressions qui célèbrent les vertus de ne pas dire Je ne sais pas. Nous n’avons pas Mark Twain qui nous dit: “ Pour réussir dans la vie, il vous faut deux choses: l’ignorance et la confiance en soi”. C’était dans l’air et on l’apprenait comme ça.

Je me rappellai une citation de Albert Einstein: “L’imagination est plus importante que le savoir.” Comme je rêvais souvent éveillé à cette époque, j’avais plein d’imagination à revendre. Et je m’en suis servi au marché aux poissons.

Je tiens à signaler que nous n’avons jamais revu cette dame. Si elle était encore vivante et qu’elle ne s’était pas étouffée sur les arêtes du poisson que j’ai choisi pour elle, elle était sûrement très fâchée contre moi. Je suis convaincu que c’était 100% de sa faute. Elle aurait dû se renseigner et savoir que je ne savais pas.

 

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

 
Pour 4-6 personnes

  • 2 Vivaneaux de 1 livre chacun (900 g)
  • 2 Gousses d’Ail
  • 2 cc (10 mL) de Sel
  • 1 cc (5 mL) de Gingembre Frais (râpé)
  • 1 cc (5 mL) de Poivre Noir moulu
  • 1 cc (5 mL) Poudre de Curcuma
  • 2 cc (10 mL) de Xawaash
  • 2 cs (30 mL) de Jus de Citron
  • 1 mesure (140 g) de Farine Blanche ménagère
  • Huile de Colza – Pour la friture

Vivaneau (écaillé, vidé & nettoyé)


Astuces pour acheter du poisson: Un poisson frais est brillant et ne sent pas. Ses yeux sont clairs et saillants, ses branchies sont bien rouges. Sa chair est ferme et rebondit quand on la presse légèrement.
 

Vivaneau


 

Instructions:

Étapes de préparation du poisson frit

  1. Entailler les poissons des deux côtés. Laver et sécher.
  2. Dans un mortier, mettre l’ail et le sel. Écraser et réduire en pâte.
  3. Ajouter le gingembre frais, le poivre noir moulu, la poudre de curcuma, le xawaash, et le jus de citron. Bien mélanger. Vous pouvez substituer le xawaash par du berbere ou de la poudre de curry, ou de la poudre de cumin.
  4. Étaler la marinade sur tout le poisson.
  5. Étaler la marinade à l’intérieur des poissons. Si vous avez le temps, réfrigérer les poissons 1 à 2 heures. Sinon, les frire tout de suite.
  6. Verser la farine dans un plat et rouler les poisson dans la farine.
  7. Bien les recouvrir de farine.
  8. Frire dans l’huile de colza à 375°F/190°C. Utiliser un feu moyen sur la cuisinière. Assurez-vous qu’il y ait assez d’huile pour couvrir le poisson entier.
  9. Frire chaque poisson 3 à 4 minutes ou jusqu’à ce qu’ils soient cuits à coeur et que la peau soit tendre.

 

Préparation du poisson


 

Vivaneau Frit


 

Vivaneau Frit


 

Vivaneau Frit


 

Vivaneau Frit


 

Vivaneau Frit

السمك المقلي

www.xawaash.com

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
يكفي 4 الى 6 اشخاص

(سمك النهاش الأحمر( كامل جم 900
فص ثوم 2
ملح ملعقة صغيرة 2
(زنجبيل طازج( مبشور ملعقة صغيرة 1
فلفل اسود مطحون ملعقة صغيرة 1
مسحوق الكركم (الهرد) ملعقة صغيرة 1
حوائج ملعقة صغيرة 2
عصير ليمون ملعقة كبيرة 2
طحين ابيض متعدد الأغراض جم 140
زيت الكانولا

 

النهاش االاحمر ‪(منظف من الاحشاء ومغسول)‬


طريقة اختيار السمك الطازج: جلد السمك الطازج يكون لامعا، ورائحته ليست مزعجة. العيون شفافة والقرنية محدبة، ولون الخياشيم احمر فاتح. لحم السمك الطازج مشدود، والضغط لا يترك ترهلا.
 

النهاش االاحمر


 

طريقة التحضير:

تحضير السمك المقلي

يشق السمك من الجهتين. يغسل ثم ينشف منه الماء. -1
يسحق الثوم مع الملح بواسطة هاون ومدقة. -2
يضاف الزنجبيل الطازج، الفلفل الاسمر المطحون، الكركم (هرد)، الحوائج، وعصير الليمون. تخلط التتبيله جيدا. يمكن استبدال الحوائج بكاري، او كامون مطحون، او اي بهارات اخرى. -3
يتبل السمك جيدا. -4
يتبل السمك من الداخل ايضا. يوضع في الثلاجة لمدة 1 الى 2 ساعة او يمكن قليه فور الانتهاء من التتبيل. -5
يوضع الدقيق في صحن، ثم يوضع فيه السمك. -6
يغمس السمك جيدا بالطحين. -7
يقلى السمك في زيت الكانولا على درجة حرارة 190 د.م. (375 ف). تستعمل نار متوسطة. يجب ان يغطي الزيت السمك كاملا. -8
تقلى كل حبة من السمك لمدة 3 الى 4 دقائق او الى ان ينضج السمك ويصبح مقرمشا. -9

 

تحضير السمك


 

سمك النهاش الاحمر المقلي


 

سمك النهاش الاحمر المقلي


 

سمك النهاش الاحمر المقلي


 

سمك النهاش الاحمر المقلي


 

سمك النهاش الاحمر المقلي

 

 

 

 

 

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69 Responses to Fried Fish (Kalluun La Shiilay) Poisson Frit السمك المقلي
  1. nasra
    January 6, 2013 | 5:22 am

    Kkkkkkk. Sheekaddaa Iga qoslisey. Eedadaas diyadeeda jidkey kusoo jirtaaye is ilaali. Lol. Malayga aad uu u qurxoon yahay… maashaa allaah.

    • A&L
      January 6, 2013 | 10:47 pm

      Waan ku faraxsan nahay inaad jeclaatay mallaayga iyo sheekada. Hadda mallaayga si fiican ayaan u kala barannay. Mallaay aan lafa badnayn diya ma noqon karaa? Mahadsanid.

  2. faduma
    January 6, 2013 | 3:36 pm

    asc mansha allah malaayga aad ayuu uquruxbadanyhay malayga red snapperka bones muuleeyahay? thanks walaasheena layla jasaakumulaaha

    • A&L
      January 6, 2013 | 10:49 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Ma jiro mallaay aan lafa lahayn. Mallaay gaduud lafihiisa ma badna. Mahadsanid.

  3. AA
    January 6, 2013 | 5:20 pm

    Thanks for sharing.. but what I most liked was when you concluded the love of Somalia.

    • A&L
      January 6, 2013 | 10:51 pm

      You are most welcome. We are happy you liked it. Thank you very much for your comment.

  4. huda
    January 6, 2013 | 6:55 pm

    mansha allaah ilahay ha idiin daysto gacmihiina muradkina ha idin siyo walaalo isagoo sidasa foornada ma galin karaa

    • A&L
      January 6, 2013 | 10:53 pm

      Waa gelin kartaa haddaad jeceshahay. Intaadan foornada gelin qaadda saliid korka uga shub. Mahadsanid.

  5. umasmaa
    January 6, 2013 | 7:27 pm

    asalaamu aleykum walaalaheyga qaaligoow aadaa umahadsantihiin niyadiin allaah niiyeelo maashaa allaah tabaarakallaah xawaash mufaaja aadkiisa allaah managa xarimo walaalaheyga qaaligoow allaah waxaa niiga baryaa cimri dheer caafimaadsan qheer iyo farxad kuwadawaara idinka iyo intii jeceshihiinba shukrran calaa kulishey jazaakallaahu kheyr waqer jamic muslim

    • A&L
      January 6, 2013 | 10:56 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaasheenna qaaliga ah, aad iyo aad ayaa u mahadsan tahay. Waan ku faraxnay inaad jeclaatay mallaayga. Qayr badan oo aan dhammaan ayaan Ilaahay kaaga baryaynaa. Mahadsanid.

  6. ameerali
    January 6, 2013 | 9:26 pm

    hi,guys great fish recipes when can i get the rice recipes please thankyou.

    • A&L
      January 6, 2013 | 10:57 pm

      God willing, we will be posting a recipe for the rice.

  7. ameerali
    January 6, 2013 | 9:32 pm

    did u guys use seasalt for this fish or kosher salt?can u post berbre spice recipes too thanks.

    • A&L
      January 6, 2013 | 10:59 pm

      Yes, we used sea salt, but any other type of salt will be just fine. We will add it to the list. Thank you.

  8. saabiriina
    January 7, 2013 | 4:59 am

    maasha alaah layla iyo abbdulaahi aad u mahadsantihiin saa mar kasto noogu soo galisaan ilaah hanaiga siiyo ajar iyo xasanaat

    • A&L
      January 7, 2013 | 3:29 pm

      Aamiin, adigana Ilaahay qayr badan ha ku siiyo. Mahadsanid.

  9. ayan abdullahi ali
    January 7, 2013 | 7:17 am

    alla qurux badana!! masha’alah illah kheyr badan ha idin siiyo, walal sooska sidee loo sameeya, maxuna ka kooban yahay? mahadsanidiin.

    • A&L
      January 7, 2013 | 7:06 pm

      Mahadsanid walaal. Midka gaduudan waa yaanyo shiidan kan kalena waa basbaas. Basbaaska hadda ka hor ayaan soo gelinay.

  10. ayan abdullahi ali
    January 7, 2013 | 7:40 am

    kkk! tahnkz alot sheekada way xiiso badan tahay walal, hada waxan baranay “tartaba tartiib ayaa loo cunaa”

    • A&L
      January 7, 2013 | 8:03 pm

      Waa ku mahadsan tahay faallooyinka fiican.

  11. ajakis
    January 7, 2013 | 12:36 pm

    Abaa aw cunaaye saxankaas bariiska ah iyo labada malaay adiga maa isku hubsaday.ha ii soo Martinin sxb.

    Kaftan kadib aad iyo aad ayaan u xiisayaa websitekina iyo qeybta YouTube ka aad ku leedihiin.

    • A&L
      January 7, 2013 | 8:07 pm

      Saxankaas weyn lix qofood ayaa isugu tagtay, lixdabana waa laga raayay. :) :)

  12. ubaxeey
    January 7, 2013 | 2:51 pm

    asc maasha allah walaalo waad mahadsan tihiin ilaahne kheyr ha idin siiyo waxaa dhiman kii foornada lagu sameynaay bas asc

    • A&L
      January 7, 2013 | 7:35 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Hadduu Ilaahay yiraahdo waa la soo gelin doonnaa. Mahadsanid.

  13. J
    January 8, 2013 | 9:14 am

    How many people do you serve with this recipe?
    Is it two 1 pound fish or one bigger fish? I’m confused.

    • A&L
      January 8, 2013 | 11:37 pm

      It serves 4 to 6 people. Yes, it is two 1 pound fishes. Thank you.

  14. ameerali
    January 8, 2013 | 12:27 pm

    Hi,a&l where I can get tri color pasta in the Unites States. can you tell me please all the website thank you I appreciate a guy.

    • A&L
      January 8, 2013 | 11:23 pm

      We don’t know about your area, but over here we buy from ethnic stores.

  15. Nacnaceey
    January 8, 2013 | 9:05 pm

    salaam alaykum
    malayka waxaaba ka sii daran bariiska, masha allah walaaleey bariiskaas maad soo galisid iyo nooca uu yahayba, inaan cunaan is moodeyba.
    ymmmy ymmmmmy
    JAK.

    • A&L
      January 8, 2013 | 11:26 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Hadduu Ilaahay yiraahdo mar dhow ayaan soo gelin doonnaa. Mahadsanid.

  16. naima
    January 8, 2013 | 11:48 pm

    Asc. thank you again for posting all these great food. I cook your food all the time. when we eat the food we always remember you guys and how amazing you guys are for helping us out. i really cant thank you guys enough. One request please, im still waiting for the biryani recepi. is it coming yet? Hehe i know there are alot of people making request so i’ll be patient. thanks alot again!

    • A&L
      January 9, 2013 | 9:45 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      You are most welcome, Naima. We are very thankful for such a nice comment. We also thank you for your patience. We are posting the recipe for the rice shown in the Fried Fish post, we will also post Biryani, God willing.

  17. Nacnaceey
    January 9, 2013 | 2:31 am

    Bariiskaan waa bariiskee, nocee waaye ama magaciis???? realllly like it,
    thankx

    • A&L
      January 9, 2013 | 10:33 pm

      Waa bariis maraq, waxaanna ka karinay “Sella Basmati” magaciisana waa Bameer.

  18. MRS Farah
    January 9, 2013 | 9:05 am

    Maasha Allah, aad iyo aad baad ugu mahadsan tihiin si wanagsan eed mar walba u soo bandhigtaan cuntooyinka wanagsan ee waliba healthy ga ah lakiin waxaan raba inaan ku waydiiyo suaal ah maxaad u dooratay fish kan cas ama red snapper ka ma lafo ayuusan lahahayn ilma yar yar mala siin karaa thank you!!!

    • A&L
      January 9, 2013 | 10:32 pm

      Adigaa mahadda mudan walaal. Mallaayga noocaan wuu ku fiican yahay shiilidda, wuuna ka lafa yaryahay noocyaha kale. Ilma yar yar lamasiin karo. Caruurta waxaa uga samayn kartaa Taraaqad (Yuunbi). Waa ku mahadsan tahay faallada fiican.

  19. maryan
    January 9, 2013 | 7:48 pm

    MashaAllah!i have to try this .so beautiful thanks to u guyz

    • A&L
      January 9, 2013 | 10:47 pm

      Thank you for taking the time to comment.

  20. laylo cabdi
    January 11, 2013 | 11:41 am

    maansha allaah illahow u xafid caruurtooda iyo intey jecelyihiinba
    waa idin baryaa bariiskaas ma dhadhaminkaraa malaygana sidoo kale plze?

    • A&L
      January 11, 2013 | 10:32 pm

      Aad iyo aad ayaa ugu mahadsan tahay ducada iyo faallada fiican. Qayr badan ayaan Ilaahay kaaga baryaynaa aidga iyo reerkaada. Hadduu Eebbe idmo mar dhow ayaan soo gelin doonnaa.

  21. DEk
    January 12, 2013 | 11:11 am

    Salaam! what nice a dish, masha allah ilaahay ha kuu siyaadiyo, walaaleey xaaskayka baa ku walacday bariiskan iyo fishkan, malaay gaduud waa soo waayay oo malaay nooc kale baa saan camal U shiilay, hase ahaatee bariiskaan oo kale ayay rabtaa ee ma soo sheeki kartaa sida aad u sameesay, xitaa waxay I dhahday caraftiisa intaan ka urinaa markay aragto sawirka. please help……. in lagu qoro waaye xawaash siteka, Dumarka walac haayo waa ka mamnuuc

    • A&L
      January 12, 2013 | 9:13 pm

      Aad iyo aad ayaa ugu mahadsan tahay faalladaada oo naga qoslisay. Hadduu Eebbe idmo aad ayaan u soo dedejinaynaa bariiska, adigana howsha u diyaar garoow. In laga mamnuuco waxaa ka fiican in dumarkaas dalabaatkooda si dhaqso ah loo fuliyo.

  22. hodan
    January 13, 2013 | 8:03 am

    salaam caluykum A&L mansahllah waa qurux miiran malaayka sual quick aan raba in aan idin weydiiyo malaay kaste ma u isticmaali karaa receipe gan sida salmon ka sardine ka waa mahadsan tihiin

    • A&L
      January 14, 2013 | 1:58 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waa ku mahadsan tahay faallada. Annaga waxaan jecelnahay inaan shiilno mallaay aan caddiin lahayn sida “Tilapia” ama “Sea Bream” ama “Haddock” ama “Grouper”.

  23. cali dhoof
    January 18, 2013 | 4:04 am

    waan ku riyaaqe aqrinta web kaan
    waxaan ahay new user lkn waku xir naan donaa bcoz waxan jeclahay inaan noqdo CHEF

    • A&L
      January 19, 2013 | 5:24 pm

      Waan ku faraxnay inaad jeclaatay Xawaash. Waa ku mahadsan tahay faallada fiican. Qayr iyo guul ayaan kuu rajaynaynaa. Mahadsanid.

  24. sacdiya
    January 29, 2013 | 2:11 pm

    aadban idin jeclahay walahayga oo sifican cunoyinkena iyo quruxda wadankena aduunka u soo badhigayo ilahay haidin garabgalo ayan leyahay

    • A&L
      January 30, 2013 | 12:31 am

      Annagana waan ku jecelnahay, Ilaahayna ha ku jeclaado. Aad iyo aad ayaa u mahadsan tahay.

  25. Abdulah
    January 31, 2013 | 8:59 am

    AWW A&L,

    Xawaash waa website i baray inaan familigayga cunto u karin karo
    sidaas awgeed walalayaal miisaankiina xasanaadka ah allaha idiinku daro.

    WWW
    Abdulah

    • A&L
      January 31, 2013 | 8:26 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waan ku faraxnay faalladaada. Qofka reerkiisa u roon waa qofka ugu qayr badan adduunka. Ilaahay ajar iyo xasanaad ha kaa siiyo adigana. Mahadsanid.

  26. Xasan
    February 4, 2013 | 12:00 pm

    sxb aad ayaad u mahadsantahay..

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

      Adigaa mahadda mudan walaal.

  27. Xasan yare
    February 25, 2013 | 3:09 pm

    Respect this guy wallaahi.

    • A&L
      February 25, 2013 | 10:04 pm

      Thank you very much.

  28. musa
    March 25, 2013 | 7:31 am

    Asalaamu calaykum.

    waa markii kowwad oo aan booqdo webkan ujeedadaydu maaheyn inaan barto sida cuno macaan loo sameeyo laakiin jacaylka aan u qabo kaluunka cunisdiisa ayaa waxaa isoo jiitay sawirka qurxoon ee Qormadan.

    walaalaha soo diyaariyay Casharkan wanaagsan waan salaamayaa, walaal Shaqo wanagsan ayaad haysaan ee halkaa kasii wada. waxaan filayaa waxaad fahanteen baahida ay bulshada soomalida u qabaan in labaro sida loo sameysto cuna dhadhan wanagsan oo Caafimad qabta.

    waxaan filayaa inaad kuwa kale oo wanaagsan noosoo gudbin doonto bi idnilaah.

    waan idin salaamayaa dhamaan Asxaabta kale

    Asalaamu calykum.

    • A&L
      March 26, 2013 | 12:48 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waa ku mahadsan tahay booqashada iyo xiriiriska. Aad ayaan ugu faraxnay. Waxaan rajaynaynaa cunto kariskana inaad isku daydid. Mahadsanid walaal.

      • musa
        March 26, 2013 | 1:23 am

        Waxaan Jeclahay Cuna bisil oo Gabar gaari ah soo farsamaysay inaan cuno oo tayda dhadhankeeda taas ayayn uga kalsonahay

        • A&L
          March 27, 2013 | 12:00 am

          Cunto karis Allah kula heshiisiiyo.

  29. Fartun
    April 16, 2013 | 8:25 pm

    Asalaamu Aliakum, walal thank you soo much for posting this recipe, today is the second time am making it for my family. I wish I knew ur site when I was pregnant!.

    • A&L
      April 18, 2013 | 11:24 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      You are most welcome sister. We are happy you liked it. Thank you very much for your comment.

  30. saredo ahmed
    June 30, 2013 | 12:05 pm

    marka hore aad in salamaya wallalyaal waan jeaclahy webtk faa’iido badan leeyahay wallo waxn uu bahnahay kaluun iyo bariiska inta badan reer jabuti samystan iyo faxfax maraq ah inaad nagu cawsan hadaad kartan thnzs so much

    • A&L
      July 1, 2013 | 10:34 am

      Waa ku mahadsan tahay salaanta wacan iyo faallada. Hadduu Eebbe idmo waan soo gelin doonnaa codsigaada. Mahadsanid.

  31. nora
    July 1, 2013 | 9:31 pm

    مدونه رائعه
    ممكن طريقة الارز ؟ شكله شهي ما شاء الله

  32. samiira xayaati
    January 12, 2014 | 12:12 pm

    masha allah waxaa badan ayaan niig
    bartay ee kheer allah niisiyo

    • A&L
      January 14, 2014 | 9:30 pm

      Aamiin walaal. Adigana qayr badan Ilaahay ha ku siiyo. Mahadsanid.

  33. rasha
    May 11, 2014 | 6:20 am

    ASC that was really easy and it also saved time thank you i love u all

    • A&L
      May 13, 2014 | 12:44 am

      Thank you very much for your kind comment.

  34. TJ
    December 25, 2014 | 11:20 am

    how to make blended tomatoes

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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.