Easy Lahmacun (Laxam Bicajiin) Lahmacun Facile لحم بعجين

Lahmacun (Laxam Bicajiin) لحم بعجين

Lahmacun

www.xawaash.com

We received several requests from our Somali viewers asking us to prepare a dish from Turkey. The Turkish government and its people have helped Somalia in its hour of need and they are still helping. Somalis are grateful for this much-needed help and it is for this reason that we dedicate this post to the friendly people of Turkey and their government.

Lahmacun (pronounced lah-ma-june) comes from the Arabic lahm-be-ajeen (لحم بعجين) which means “meat with dough”. It is very popular in Turkey, and some know it as Turkish pizza. This “pizza” has no cheese and the topping is a mixture of spicy meat and minced vegetables. It is usually served with fresh parsley and a good squeeze of lemon juice. It is also rolled up with a salad topping that makes it not just tastier but also very healthy.

Freshly-baked lahmacun is thin and crispy and is not easy to roll. They become easy to roll when they cool down. If you spread out the dough very thin like it should, do not bake at an oven temperature that is higher than 450F/230C, otherwise the dough will over-brown before the meat reaches a safe temperature.

We have gotten good results by cooking the lahmacun in a frying pan on the stovetop. The lahmacun was crunchy and the meat topping was not dry.

 

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

 

The Dough:

  • 2 cups (280 g) All-purpose (plain) flour
  • 1 tsp (5 mL) Instant yeast
  • 1 Tbsp (15 mL) Sugar – Or to taste
  • ¼ tsp (1.25 mL) Salt
  • ½ cup (118 mL) Water (lukewarm)
  • 3 Tbsp (45 mL) Olive oil

Toppings:

  • ¼ Yellow bell pepper
  • 1 Medium Tomato
  • 1 Small Onion
  • 1 Green onion
  • 3 Garlic cloves
  • ½ bunch Fresh parsley
  • ¼ Red bell pepper
  • ¼ Green bell pepper
  • ½ lb (225 g) Ground beef – Or lamb or both
  • 1 tsp (5 mL) Salt
  • ½ tsp (2.5 mL) Ground black pepper
  • 1 tsp (5 mL) Paprika
  • 3 Tbsp (45 mL) Olive oil

Optional Toppings:

  • 1 Tbsp (15 mL) Pomegranate syrup
  • 1 Tbsp (15 mL) Tomato paste
  • 1 tsp (5 mL) Sumac

 

Directions:

 

Preparing the dough

  1. Put the flour in a bowl. Make a well and add the yeast. Add the sugar and salt, then pour the water and activate the yeast for 2 minutes.
  2. Add the oil, then mix all the ingredients and knead for 10 minutes.
  3. Cover the dough and let rise for 1 hour.
  4. Shape the dough into a log and divide into 6 pieces for larger lahmcun, or 9 pieces for smaller ones.
  5. Roll out the dough.
  6. Spread very thinly.

Preparing the lahmacun

  1. Mince the vegetables and place in a sieve or colander.
  2. Combine the meat, salt, black pepper, paprika and olive oil. If you wish, add tomato paste, pomegranate syrup and sumac.
  3. Add the minced vegetables.
  4. Mix well.
  5. Spread a layer of topping on top of the dough.
  6. Bake it in a preheated oven at 450°F/230°C on a pizza stone for 6 minutes.
  7. You can also bake it using a baking sheet.
  8. You can use a frying pan to cook it. Using medium heat, cook uncovered for 3 minutes then lower the heat and cover and cook for 4 minutes. Lastly, uncover and cook for a further 2 minutes.
  9. Serve with a salad of your choice and roll the lahmcun. Enjoy!

 

The dough


 

The vegetables


 

The minced vegetables


 

The meat and vegetable topping


 

Ready for baking


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

Suggested salad toppings


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

Laxam Bicajiin

www.xawaash.com

 

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

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)

 

Cajiin:

  • 2 koob (280 g) Bur cad
  • 1 qy (5 mL) Qamiir rooti
  • 1 QW (15 mL) Sokor
  • ¼ qy (1.25 mL) Cusbo
  • ½ koob (118 mL) Biyo (qandac)
  • 3 QW (45 mL) Saliidda oliifada

Korkasaarka:

  • ¼ Barbarooni jaallo ah
  • 1 Yaanyo , Dhexdhexaad
  • 1 Basal , Yar
  • 1 Basal cagaaran
  • 3 Tuun (toon)
  • ½ xirmo Baqduunis
  • ¼ Barbarooni gaduudan
  • ¼ Barbarooni cagaaran
  • ½ baawun (225 g) Hilib lo’aad shiidan
  • 1 qy (5 mL) Cusbo
  • ½ qy (2.5 mL) Filfil madoow shiidan
  • 1 qy (5 mL) Babriika
  • 3 QW (45 mL) Saliidda oliifada

Mukawinaad aad ka dhaafi kartid:

  • 1 QW (15 mL) Sirab rummaan
  • 1 QW (15 mL) Yaanyo shiishiid
  • 1 qy (5 mL)

 

Diyaarinta:

 

Diyaarinta cajiinka

  1. Isku dar burka, cusbada, sokorta iyo qamiirka. Biyaha ku kor shub qamiirka, kaddibna muddo 2 daqiiqo sug si uu qamiirka u kaco.
  2. Saliidda ku dar, kaddibna cajiinka rifaaq muddo 10 daqiiqo.
  3. Cajiinka dabool oo dhig muddo 1 saac si uu u qamiiro.
  4. Cajiinka u qaybi 6 ama sagaal gabal (cabbirka aad jeceshahay).
  5. Cajiinka fidi.
  6. Si fiican u fidi, qafiifna ka dhig.

Diyaarinta laxam bicajiinka

  1. Qudaarta aad u yaryareey, kuna rid miire.
  2. Isku dar hilibka, cusbada, filfisha madoow, babriikada, iyo saliidda oliifada. Haddaad doontid, ku dar yaanyo shiishiid iyo sirabka rummaanka.
  3. Qudaarta iyo hilibka isku dar.
  4. Si fiican u qas.
  5. Hilibka iyo qudaarta isku jira u qaybi cajiinka aad fidisay.
  6. Ku dub foorno la sii kululeeyey kuna jiro dhagax biitso 450°F/230°C muddo 6 daqiiqo.
  7. Waxaa ku dubi kartaa foorno la sii kululeeyey oo ay ku jirta birta foorno 450°F/230°C muddo 6 daqiiqo.
  8. Haddaad doontid waxaa ku dubi kartaa birtaawo. Dab dhexdhexaad ah isticmaal ilaa uu laxam bicajiinka salka ka gaduuto muddo 3 daqiiqo. Kaddib, dabka aad u gaabi, dabool oo dub muddo 4 daqiiqo. Marka u dambeysa, daboolka ka qaad oo dub muddo 2 daqiiqo.
  9. Ku qaddin qudaarta aad jeceshahay. Laxam bicajiinka waa la duubaa oo looma cuno sida biitsada.

 

Cajiinka


 

Qudaarta


 

Qudaarta oo la jarjaray


 

Hilibka iyo qudaarta


 

Waa diyaar in la dubo


 

Laxam Bicajiin


 

Laxam Bicajiin


 

Laxam Bicajiin


 

Laxam Bicajiin


 

Laxam Bicajiin


 

Qudaarta lagu cuni karo


 

Laxam Bicajiin


 

Laxam Bicajiin


 

Laxam Bicajiin


 

Laxam Bicajiin


 

Laxam Bicajiin


 

Laxam Bicajiin


 

Lahmacun Facile

www.xawaash.com

Nous avons reçu plusieurs demandes de la part de nos lecteurs Somalis qui souhaitaient que nous préparions un plat de Turquie. Le gouvernement Turc et son peuple ont aidé la Somalie dans les moments difficiles et le font encore aujourd’hui. Les Somalis sont reconnaissants pour cette aide plus que bienvenue et c’est pour cette raison que nous dédions ce post à nos généreux amis les Turcs et leur gouvernement.

Lahmacun (prononcé lar -ma-djoune) vient de l’arabe lahm-be-ajeen (لحم بعجين) qui signifie “viande avec de la pâte”. Ce plat est très populaire en Turquie, et certains le connaissent sous le nom de pizza turque. Cette “pizza” ne contient pas de fromage et sa garniture est un mélange de viande épicée et de légumes hachés. Il est souvent servi avec du persil frais et une giclée de jus de citron. Il se mange aussi roulé, garni de crudités ce qui le rend non seulement plus savoureux mais aussi très sain.

Le lahmacun fraîchement cuit est fin et croustillant et difficile à rouler. Il devient plus facile à plier quand il refroidit. Si vous étalez la pâte très fine comme il faut, il ne fait pas la cuire au four à plus de 450°F/230°C, sinon la pâte va noircir avant que la viande atteigne la température nécessaire.

Nous avons obtenu de bons résultats en cuisant les lahmacun dans une poêle sur la cuisinière. Les lahmacun étaient croustillants et la garniture de viande n’était pas sèche.

 

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

 

La Pâte:

  • 2 mesures (280 g) de Farine ménagère
  • 1 cc (5 mL) de Levure Instantanée
  • 1 cs (15 mL) de Sucre – à volonté
  • ¼ cc (1.25 mL) de Sel
  • ½ mesure (118 mL) d’Eau (tiède)
  • 3 cs (45 mL) d’Huile d’Olive

Garniture:

  • ¼ de Poivron Jaune
  • 1 tomate moyenne
  • 1 Petit Oignon
  • 1 Oignon Vert
  • 3 de Gousses d’Ail
  • ½ bouquet de Persil Frais
  • ¼ de Poivron Rouge
  • ¼ de Poivron Vert
  • ½ livre (225 g) de Boeuf haché – ou d’Agneau ou les deux
  • 1 cc (5 mL) de Sel
  • ½ cc (2.5 mL) de Poivre Noir moulu
  • 1 cc (5 mL) de Paprika
  • 3 cs (45 mL) d’Huile d’Olive

Garniture optionnel:

  • 1 cs (15 mL) de Sirop de Grenade
  • 1 cs (15 mL) de Concentré de Tomates
  • 1 cc (5 mL) de Sumac

 

Instructions:

 

Préparation de la pâte

  1. Mettre de la farine dans un bol. Creuser un puits et ajouter la levure. Ajouter le sucre et le sel, puis verser l’eau et laisser la levure s’activer pendant 2 minutes.
  2. Ajouter l’huile, puis mélanger tous les ingrédients et pétrir pendant 10 minutes.
  3. Couvrir la pâte et laisser lever pendant 1 heure.
  4. Former une bûche avec la pâte et la diviser en 6 morceaux pour de grands lahmacun, ou 9 morceaux pour de plus petits.
  5. Étaler la pâte.
  6. Étaler très fin.

Préparation des lahmacun

  1. Hacher les légumes et les mettre dans une passoire.
  2. Mélanger la viande, le sel, le poivre noir, le paprika et l’huile d’olive. Si vous le souhaitez, ajoutez le concentré de tomate, le sirop de grenade et le sumac.
  3. Ajouter les légumes hachés.
  4. Bien mélanger.
  5. Étaler une couche de garniture sur le dessus de la pâte.
  6. Cuire 6 minutes sur une pierre à pizza dans un four préchauffé à 450°F/230°C.
  7. Vous pouvez aussi les cuire sur une plaque.
  8. Vous pouvez utiliser une poêle à frire pour les cuire. Cuire 3 minutes sans couvrir sur feu moyen, puis baisser le feu, couvrir et cuire 4 minutes. Enfin, découvrir et cuire 2 minutes de plus.

 

La pâte


 

Les légumes


 

Les légumes hachés


 

La viande et les légumes de garniture


 

Prêt pour la cuisson


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

Suggestions de crudités en garniture


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

Lahmacun


 

لحم بعجين

www.xawaash.com

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

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

عجين
طحين ابيض متعدد الأغراض جم 280
الخميرة الفورية ملعقة صغيرة 1
سكّر ملعقة كبيرة 1
ملح ملعقة صغيرة ¼
(ماء( دافئ كوب ½
زيت زيتون ملعقة كبيرة 3
الصلصة
فلفل رومي اصفر ¼
طماطم 1
بصل 1
بصل اخضر 1
فص ثوم 3
بقدونس طازج حزمة ½
فلفل رومي احمر ¼
فلفل رومي اخضر ¼
لحم مفروم جم 225
ملح ملعقة صغيرة 1
فلفل اسود مطحون ملعقة صغيرة ½
فلفل احمر حلو ملعقة صغيرة 1
زيت زيتون ملعقة كبيرة 3
اختياري
ملعقة كبيرة 1
معجون طماطم ملعقة كبيرة 1
ملعقة صغيرة 1

 
 

طريقة التحضير:

 

تحضير العجينة

يوضع الدقيق، الخميرة، السكر، الملح. يسكب الماء ويترك لكي تختمر مدة دقيقتين -1
يضاف الزيت وتخلط المقادير، تعجن لمدة 10 دقائق -2
تغطى العجينة وتترك لتختمر مدة ساعة -3
تقسم العجينة الى 6 او 9 قطع حسب الرغبة -4
تفرد العجينة -5
تفرد خفيفة جدا -6

تحضير اللحم بعجين

تقطع الخضروات وتوضع في مصفاة -1
يخلط اللحم، الملح، الفلفل الاسود، الببريكا، وزيت الزيتون. يمكنكم اضافة معجن طماطم، دبس الرمان، وسماق. -2
تضاف الخضروات المقطعة -3
تخلط جيدا -4
تفرد الصلصة فوق العجينة -5
يخبز فى فرن بداخله حجرالبيتزا مسخن على حرارة 230 د.م. (450 ف) لمدة 6 دقيقة -6
او يخبز فى فرن بداخله صينية فرن مسخن على حرارة 230 د.م. (450 ف) لمدة 6 دقيقة -7
يمكن طهيه في مقلاة، يطهى على نار هادئة لمدة 3 دقائق حتى يحمر من الاسفل ثم يغطى ويطهى على نار هادئة لمدة 4 دقائق، يطهى من غير غطاء مدة دقيقتين -8
تقدم مع سلطة، اللحم بعجين يلف ولا يأكل مثل البيتزا -9

 

العجينة


 

الخضروات


 

الخضروات بعد التقطيع


 

الصلصة


 

جاهز للخبز


 

لحم بعجين


 

لحم بعجين


 

لحم بعجين


 

لحم بعجين


 

لحم بعجين


 

بعض انواع الخضروات للتقديم مع اللحم بعجين


 

لحم بعجين


 

لحم بعجين


 

لحم بعجين


 

لحم بعجين


 

لحم بعجين


 

لحم بعجين


 

 

 

 

 

 

Related posts:

53 Responses to Easy Lahmacun (Laxam Bicajiin) Lahmacun Facile لحم بعجين
  1. mulki
    July 28, 2013 | 6:25 am

    Asc Marka Hore Ramdaan kariim Waa idin Salaamey Marka Xigo Markasto waa Booqdaa webkaan waxyaalo badan aan ka Faaiidey Waxaan rabaa Inaad na Tusisaan Baasbuusada Iyadoo Loos lagu daraayo idinkoo Mahadsan walaalheeyga qaaliga

    • A&L
      July 28, 2013 | 12:55 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Ramadaan kariim walaal. Basbousada aan soo gelinay qumbaha ayaa loos ku beddelin kartaa. Waa ku mahadsan tahay faallada.

  2. sarah
    July 28, 2013 | 11:09 am

    Mashallah these look amazing! I’ve made something similar in the past, but I’d use pomegranate syrup and only the red bell pepper. Can’t wait to try these out, just hope my dough rolls out as well as yours.

    • A&L
      July 28, 2013 | 12:59 pm

      Thank you very much for your comment. We hope you will like them.

  3. Amira
    July 28, 2013 | 11:35 am

    Salam my walalaheyga qaliga I realy like this website waxbadan ayaad iga cawisen runti waxan kunool ahay Australia markaan imanayey waxba saas uma aqoon lakin alhamdulilah waxbadan ayan kabartay waidin duceynjiray marwalba ilahay ajar haidin siyo cawa CID dariskeyga lubnaan aya nacasumen waxan kasoo cunay laxmocajeen waso jecladay n my boy wasoo jecladay website ayan sogalay markan arkay riyo miya AMA run ayan isdhahay wlh thanks amilion guys

    • A&L
      July 28, 2013 | 1:55 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waan ku faraxsan nahay inaad ka faa’iidaysanaysid xawaash.com. Lahmacun-kaan wuu ka duwan yahay midka Carabta. Nooca Lubnaan iyo Carabaha laga cuno waa kan, halkaan guji http://xawaash.com/?p=3706. Mahadsanid walaal.

  4. faduma
    July 28, 2013 | 12:44 pm

    asc waxan idin waydiina waa maxay babriik iyo rumaan adikoon raaliya sifeecan baana udaawaday cuno karintiina th
    anks

    • A&L
      July 28, 2013 | 2:21 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waa barbarooniga iyo filfisha gaduudan inta la qalajiyey kaddibna la shiiday. Rumaan af Ingiriis waa (pomegranate), af Carabina waa رمان.

  5. deeqa
    July 28, 2013 | 2:17 pm

    scw jasakalahu khayran walaalahay aad ayad u mahadsantihin masha allah ilahay ha idinka abal mariyo

    • A&L
      July 28, 2013 | 3:22 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Qayr ayaan kuu rajaynaynaa adigana.

  6. Amina
    July 28, 2013 | 3:37 pm

    Assalamu alaikum wa rahmatulahi wa barakatu,

    Ramadan Karen to you and your family. MashaAllah I love everything you guys post and love how simple and easy you make it seem :) . May Allah reward you both with highest level of Jannah.. Ameen

    I would like to make this bread today and was wondering if I used whole wheat flour, would it come out as good? Can I use my kitchenaid mixer to kneed? Just bought a brand new one and love using it :) , seeing you two use it all the time made me buy one lol, might as well use it since I paid an arm and leg lol.. Thank you for all that you do :) .

    • A&L
      July 29, 2013 | 1:37 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you so much for your kind words. Congratulations for your new stan mixer. You made the right choice, and it makes life so much easier. The reason we started kneading by hand is that so others who don’t have a stand mixer would not be discouraged. You can use your mixer for ALL the recipes that require mixing, whipping and kneading.

      • Amina
        July 29, 2013 | 2:32 am

        Thank you for the quick reply. So I made the bread and alhumdulilah it came out really good, hubby loved it. Only thing is I had to add more water when I was kneading and rolling it wasn’t so easy, had to use a lot of force. Also with using re mixer, what level do you knead and do you just put everything in there and turn the machine on? I am still getting used to using it :) . I kept it at 2. I apologize in advance for asking this silly question :) .

        • A&L
          July 29, 2013 | 3:01 pm

          It is OK to add extra water. We made the dough a little hard so it will be easy to lift and handle when placing in the oven. You can mix at level 2 or 3 for 5 minutes. You can put everything at one time and mix, but we prefer to activate the yeast so it will be incorporated better. Your questions are always welcome. Thank you.

  7. naima
    July 28, 2013 | 4:21 pm

    ac wlo wan idin salaamau ramadaan mubaarak

    intaa kadib aad iyo aad ayaan idiinku mahad celinayaa sida fiican aad noogu dadaashaan cuntooyonka fiican jaasakalah ilaahay haidinka jasaai siiyo wl cuntooyin badan ayaa ka bartay webkan waad mahadsantiin

    • A&L
      July 29, 2013 | 1:40 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Aad ayaan ugu faraxnay inaad ka faa’iidaysanaysid goobta Xawaash.com. Qayr ayaan kuu rajaynaynaa. Mahadsanid.

  8. iida
    July 29, 2013 | 4:40 am

    websitka xawaash.com aad iyo aad ayuu umahsanyahay waayo cunto aad umacaan uyuu usoo bandhigaa bulshada calaamka meelkasta oo ay joogan laakin angu marmar ayaan garanwaaya kalmada sida aada uqorteen iyo dhawaaqeeda fiicnaanlahaydaa iyado meesha aan garan wayno aad nooga jawaabtan mahad madan

    • A&L
      July 29, 2013 | 4:34 pm

      Adigaa mahadda mudan walaal. Kelmadda aad garanweydo inoo sheeg waan kuu micnayn doonnaa insha’Allaah. Qayr ayaan kuu rajaynaynaa. Mahadsanid.

  9. Kadija Wehelie
    July 29, 2013 | 5:52 am

    Ramadaan kariim,

    Thank you so much for posting all the lovely recipes, you do not even know how much i use your web side, it safe my daily hassle of think what should i make. i just go to your website and there you go i find everything i want to make it. If i ever come to London, i want to see the person who cooks this food, she is amazing. Jazaakaallah khayran both.

    Yours
    Kadija.

    • A&L
      July 29, 2013 | 4:40 pm

      Ramadaan Kareem sister. Thank you very much for the wonderful comment. We are happy you found the website useful. We will meet one day if God wills. May God bless you.

  10. fadma
    July 29, 2013 | 6:05 am

    Maasha,alah magaciina ha raago maanta afur fiican ayaan sameynkaraa sambuuska aan ka nasto.scw

    • A&L
      July 29, 2013 | 4:43 pm

      Waan ku faraxnay inaad jeclaatay. Sheyga si kasto uu ufiican yahay waa laga xiisa dhacaa ee isbeddelka waa fiican yahay. Mahadsanid.

  11. Ayaan Abdullahi Ali
    July 29, 2013 | 7:36 am

    Masha’alah walahi it’s amazing ….vary vary delicious, I really like it, kheyr badan illaah ha idin siiyo walalaheyga somaliyed ee aan jecelahay mar waliba sida aad nooga farxisaan illaah ha idinkaga farxiyo aduun iyo aakhiro insha’alah

    • A&L
      July 29, 2013 | 4:46 pm

      Ilaahay ha ku jeclaado walaal. Aad iyo aad ayaan ugu faraxnaa xiriiriskiina iyo ducooyinkiina. Mahadsanid.

  12. Qaali Omar
    July 29, 2013 | 1:55 pm

    Ramadaanul kariim masha Allah web kan aad ayaan ila socdaa marwalbe aan soo galo waan ku raaxeestaa firinteeda waxbadaneh waan ka bartay mahadsanidiin ilaahey wax ka qeer badan ha niga basali

    • A&L
      July 29, 2013 | 7:46 pm

      Aamiin walaal. Adigana qayr badan ayaan kuu rajaynaynaa. Mahadsanid aad iyo aad.

  13. Hanan
    July 29, 2013 | 2:13 pm

    Asc. I’m very impressed with your website. i just wanted to say thank you so much. i have made a lot of the recipes and enjoyed it Alhamdulillah. May Allah reword you for your awesome job. Its very simple and easy to follow Mash’allah. Again thank you so much and please keep up the great job:)

    • A&L
      July 29, 2013 | 7:49 pm

      Thank you so much for your kind words, and thank you for your confidence in us. God bless you.

  14. amiira
    July 30, 2013 | 4:53 am

    ASC
    aniga aad ayaan u xiiseeyaa webkan subaxwalban anoo nan booqan shaqada mabillaawo, alle ka sokow waxaa mahadleh dhalinta isku howshay in ay saacidaan walaalahood meel walba ee joogaan,waxaan codsan lahaa toorto oo lasharaxaayo inaad na tustaan waa haday suura galtahay mahadsanidiin.

    • A&L
      July 31, 2013 | 1:23 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aad iyo aad ayaa ugu mahadsan tahay faallada fiican. Waan ku faraxnay inaad jeclaatay goobta Xawaash.com. Hadduu Eebbe idmo waan ku tala jirnaa inaan soo gelino toorto sida loo sameeyo. Linkigaan waa toorto shakulaato http://xawaash.com/?p=6344.

  15. jowharo
    July 30, 2013 | 5:49 pm

    ASALAAM CALAYKUMA WALAALAYAAL.
    You guys are doing an amazing job and we all appreciate all the hard work that you guys put on every time I am a big fan of all of you and this website if you guys could help me little I wanted to know what brand is your pizza stone and where did you guys buy it. Thanks jAZAAKA ALLAH QAYR.

    • A&L
      July 31, 2013 | 1:41 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much for your kind comment. We are happy you like the website. We bought it from Vincenzo an Italian food store. Any brand will do; don’t buy the very cheap ones, and you don’t need the expensive ones too. We paid $35 and have been using it for more than 4 years. We wish you all the best.

  16. Zamiira
    July 31, 2013 | 10:43 am

    Asc walalayal masha allah it looks great and yummy I will try to make it and let u know how it came out for me.. illaah ajar ha idiinka siiyo walalayaal waxa tihiin dad daacad u ah dadkooda somaliyeed mahadsanidiin aad ayaan uga faaidey xawaash wax yaabo badan ayaan ka bartey oon horey nah la aan usameyn jirey sida chickin suqaarka …steaga…iyo kuwa kalo badan bahda xawaash make me beter cook and my kids love it very much honeycob bread almost every other day I make it in my house thank u very much one more codsi muufada birtawada lagu dubo ma noo soo gelin kartaan hadaad awoodaan thankzzz

    • A&L
      August 1, 2013 | 2:06 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Walaal Zamiira, aad iyo aad ayaa ugu mahadsan tahay faallada qaayaha leh aad inoo soo qortay. Waan ku faraxsan nahay inaad ka faa’iidaysanaysaan. Hadduu Eebbe idmo waan ku tala jirnaa inaan soo gelino muufada birtaawada lagu sameeyo. Mahadsanid walaal.

  17. aaliyah
    July 31, 2013 | 11:58 am

    please can ur next recipe be zichuculata I need it ready for eid

    • A&L
      August 1, 2013 | 2:09 pm

      We have other things on the list for Eid. God willing we will post chakulata in the near future. Thank you for your patience.

  18. Halima
    August 1, 2013 | 9:20 pm

    Mashallah! Those look amazing! You guys really know how to cook. Can you please invite over for dinner? :) Just kidding.

    • A&L
      August 2, 2013 | 12:28 am

      You are welcome! Thank you for your nice comment.

  19. hodan
    August 5, 2013 | 12:40 pm

    manshallah can’t wait to try this, you guys make me better cook wlhi and my girls who is 7 and 5yr love ur web and check it out daily what is new. plz can you show us how to make garlic sause. thank you soo much

    • A&L
      August 5, 2013 | 7:17 pm

      Thank you very much sister. We are very happy you and your daughters like the recipes. God willing, we will post garlic sauce. Eid Mubarak.

  20. Alisha
    August 7, 2013 | 11:07 pm

    I love your videos! The music is good and you demonstrate different ways of making this. I want to make this. thank you!

    • A&L
      August 8, 2013 | 2:07 am

      Let us know if you like it. Thank you very much for your kind comment.

  21. umu samiya
    August 13, 2013 | 1:53 pm

    asc waad mahadsantahay qaali sida qiimaha badan oo aad nokusoo gudbiso aad iyo aad ayana kaga mahadcilinaa qeyr aan la kobikarin allah haka siiyo su’aal ayan ku waydiina sidee lo heli karaa dhagaxa

  22. nesh
    August 30, 2013 | 2:27 am

    asc walalo,it’s really amazing,i was totally poor in cooking but since i
    started visit thz web site,i don knw even wat 2 say bt Alxamdulillahi nw am perfect in cooking thnx alot walalo mcn

    • A&L
      August 31, 2013 | 10:12 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      You are most welcome. We are very happy we could help. Thank you for your nice comment.

  23. Umu Zakariye
    September 10, 2013 | 4:34 pm

    Waxaan halkaan uga Mahadcelinayaa dhaman Asxabta Cilmigaan noo faa’idaysay ee Khubarada Xawash.com.. Intaas kadib Waxaan jeclaystay in Hal item ee aan garan wayay idin waydiyo, Waayo waxaa laga yaba in aan Gobolka aan jogo sikale loogayaqan ee gudaha Dalka Hooyo..
    Erayga ama Noca Khudrad ee an Magaca aad ubixisen garan wayay waa BAQDUUNI ……
    Waxaa laga yaba Cilmigayga yar awgeed in aan garan waayay oo waxaa laga yaba in aan wax kale ku fiicnahay…
    Raali halayga ahaado.

    • A&L
      September 10, 2013 | 4:57 pm

      Adigaa mahadda mudan walaal. Aad iyo aad ayaa ugu mahadsan tahay faallada wacan aad dalka hooyo inooga soo qortay. Baqduunis wuu ka-duwan yahay kabsarada, wuu ka-caleema weyn yahay, caraftana isku mid ma-ahan. Afka Ingiriiska waxaa loo yaqaanaa “parsley,” af Carabigana waa بقدونس. Haddaadan heli karin kabsaro ayaa isticmaali kartaa.

      • khadija
        September 16, 2013 | 7:57 am

        a.c.w
        walaalyaal aad ayad u mahadsantihiin xaqiiqdi waxaad tihiin muwaadiniin diyaar u noqday ineey caawiyan walaalahoda arinka waxeey xal u noqon kartaa ama yareeyneesaa buuqa ka jira familada waayo gabdhaha inta badan hadii ay ku mashquulan wax barashada meesha waxaa ka baxay howshii aasaasiga eheed ee gurigooda sidaas si lamid ah hadii incase gabdha ay u suurtogaliweyso ineey xaliso kushiinka wilka inta badan awood uma laheen oo dhan inuu sameey falilaahi alxamdu waxaa fududeesay arimaahs xalkooda xawaash.com waayo waa computerkaagasoo qaadoee fur webka sameey waxaad jeclaato, thank you more then hundred per cent. waxaan codsan lahaa in afsoomaliga naloo jilciyowaayo inta badan ma fahmi karno iyoin hadiiayjiraan wax yaabo lagu bedeli karo oo muqdisho yaalan waayo waxaan ahay a lady from mogadishu, tusaalo ahaan lahmacun garaafo, babriika baqduunis and so on, ma heli karaa buug aan so downloadgaresto thanks

        • A&L
          September 17, 2013 | 10:30 pm

          Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
          Aad iyo aad ayaa ugu mahadsan tahay faallada wacan aad inoo soo qortay. Waan ku faraxsan nahay waxa yar aan qabano inaad u aragtay wax qiima leh inay yihiin.

          Waxaa jira ereyo badan oo aan annaga af Soomaali ku aqoonin oo aan ku qasban nahay inaan af Carabiga ama af Ingiriisiga ka amaahsano. Tusaale ahaan af Carabiga ereyo badan oo ku saabsan cuntooyinka waxay ka soo qaateen af Ingiriisiga sida babriika بابريكة (paprika) beekin baawder بيكنج بودر (baking powder) iyo ereyo kale oo fara badan. Soomaaliyeenta ereyada cunto kariska waa mashruuc aan u baahan nahay inaad nagu kaalmeysaan, iyo waxa aad nooga aqoon roon tihiin inaad nala wadaagtaan. Waagii hore waxaan isticmaali jirnay ereyga buhaaraat (waxyaabaha cuntada lagu carfiyo). Waxaad inoo sheegteen in ereyga saxda ah uu yahay geedo, ereygaas oo aan hadda isticmaano. Waxaan idinka codsanaynaa wixii aad aragtaan inaan ku qalddan nahay inaad inoo saxdaan. Ra’yigiinana waan tix gelin doonnaa. Mahadsanid.

  24. fadumo
    October 22, 2013 | 12:38 pm

    Salama calaykum waalaal markasta waan galaa website kan qiimaha badan wax badan ayaan ka faa,iiday ilaahay ajar ha idinka siiyo.
    walaal waxaan rabay in aad noo soo galisaan sida loo sameeyo MACSHARO-BARIIS hadii ay suurto galtahay shukran

    • A&L
      October 22, 2013 | 9:21 pm

      Aad iyo aad ayaa ugu mahadsan tahay faallada fiican. Hadduu Eebbe idmo waan soo gelin doonnaa.

  25. Sofie
    February 26, 2014 | 10:20 am

    Assalam aleykum!i tried to do this but My dough does not look like yours :(
    I did like the recepie

    • A&L
      February 27, 2014 | 8:29 pm

      Tell us how it is different so we can help you.

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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.