Surbiyaan Hilib Adhi is a hearty and flavorful dish of rice and beef. This meal is often made with huge pieces of meat (typically goat or lamb), coupled with various ingredients such as saffron water, spices, caramelized onions, and so on. Its distinctive tastes will certainly delight your taste buds.

Steps to make Surbiyaan Hilib Adhi:

• Step 1. Heat the oil in a medium saucepan over medium heat. Add the onions and then cook until golden brown.
• Step 2. Add the currants and heat. Do not forget to stir occasionally, until they swell up. Drain onto a piece of kitchen paper.
• Step 3. In a small dish, combine the saffron and boiling water.
• Allow 4–20 minutes for soaking.
• Step 4. Bring a pot of water to a boil. When the water is boiling, add the salt and rice to taste.
• Cook for around 4 minutes. The rice should be boiled halfway, based on your heat source. By breaking a grain in your palm, you may test its qualities.
• Step 5. In a colander, drain the rice, then set aside for it to cool down.
• Step 6. In a separate big saucepan, heat the oil and cook the lamb until it is brown on all sides. Then cardamom, cinnamon sticks, and lemon juice should be added first, followed by garlic, tomatoes, spices, and cilantro.
• Step 7. Whisk all these ingredients and simmer for 3 minutes.
• Step 8. At this point, we may add the boiling rice to the sauce and scrape the surface equally.

Maraq Digaag is a chicken soup/stew made with potatoes, tomatoes, and ginger. It involves an extended period of time to cook all these elements in various flavors. The dish is served hot with toast and will certainly hypnotize you.

Steps to make Maraq Digaag:

• Step 1. Onions, green peppers, cilantro, and tomatoes should all be coarsely chopped before blending. Potatoes and carrots should both be diced.
• Step 2. Combine the oil and xawaash in a medium-sized saucepan over medium heat. Add the chicken chunks immediately after.
• Step 3. You will want to avoid burning the spices. After approximately 2 minutes, brown the chicken and add the veggie seasoning.
• Step 4. In the same saucepan, throw in the chopped potatoes and carrots, followed by the mixed vegetables.
• Step 5. Cover and simmer for 30 minutes before adding the tomatoes and water.
• Step 6. You might want to add 2 tablespoons of solid butter or ghee (but this is optional).

Isku-dheh karis, which translates as "cooked and mixed together," is a typical Somali meal. This is a type of rice dish that also includes meat and veggies. The spice combination, also known as "xawaash," is made up of cumin, coriander, nutmeg, and cardamom - among other spices - and they will add incredible flavor to the meal!

Steps to make Isku-dheh karis:

• Step 1. Combine all the veggies in a blender with ½ cup of water (you might add more if necessary) and mix until smooth.
• Step 2. In a large saucepan, combine 3/4 cup of oil and the sliced meat. Season with salt and pepper.
• Step 3. Stir the blended veggies. Allow it to settle for about thirty min.
• Step 4. Bring 2.5 liters of water to a boil. Your rice should be washed and kept aside.
• Step 5. In the saucepan that contains the meat, check to see whether the water has evaporated and the oil has become visible. Then add the rice and mix well.
• Step 6. After that, add the heated water and mix. Cook until it is tender, and just a little amount of liquid remains.
• Step 7. Then place aluminum foil on top and bake for 20 minutes.

Nafaqo is a Somali dish that consists of deep-fried potato balls filled with eggs. Occasionally, people may substitute ground beef for the potatoes, which tastes just as well. These meatballs have a crispy exterior layer and could be served separately.

Steps to make Nafaqo:

• Step 1. Boil the vegetables and egg until they are completely done.
• Step 2. The chicken stock should be heated. Stir in the flour until smooth. Using a spatula will help you soften and smoothen it out more quickly.
• Step 3. Continue stirring in the turmeric. Discard the shell, then cut the egg into four pieces after it is thoroughly cooked.
• Step 4. When the potatoes are done, peel and mash them. Add the remaining flour in a slow, steady stream. The potatoes should have dough consistency. You might not need the whole 1/2 cup of flour; it all depends on the size of your potatoes.
• Step 5. Once the potatoes have taken on the dough consistency, pinch some off and flatten.them. Place one egg in the center and wrap the potatoes around it completely.
• Step 6. It should be shaped into a circular or oval form. On the stovetop, preheat a pan of oil. Coat each potato ball well with the stock mixture.
• Step 7. Fry until crisp (which only takes approximately 1-2 minutes), in heated oil.

Xalwo is a Somali dessert made of butter, sugar, cardamom, and cornstarch. It is popular in Somalia - particularly during weddings - and is a treat for anybody with a sweet appetite. The dish requires substantially minimal preparation time and still results in a delectable meal!

Steps to make Xalwo:

• Step 1. Cook the egg and potatoes in salted water until thoroughly done.
• Step 2. Stir the chicken stock in the flour until smooth. A spatula will aid in your smoothing process.
• Step 3. Whisk all the ingredients in the turmeric until fully combined.
• Step 4. Once the eggs are completely cooked, peel them and chop each into four pieces.
• Step 5. After cooking the potatoes, peel the husks and mash. Add the remainder of the flour in a slow, steady stream.
• Step 6. Your potatoes should resemble dough. Once the potatoes have developed a dough-like consistency, flatten them. Place one egg in the center and wrap the potatoes around it completely to cover it.
• Step 7. Each potato ball should be dipped into the broth mixture and thoroughly coated. Drop it into the heated oil and cook for approximately 1-2 minutes, or until crisp.

Kaluun Iyo Bariis is a popular fish recipe served with rice. It entails sautéing the salmon in oil, along with seasonings and some veggies. This recipe is not only delicious, but it also serves as a nutritious supper.

Step to make Kaluun Iyo Bariis:

• Step 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Step 2. Create the xawaash by putting in the following (in order): Nutmeg, cloves, black pepper, cardamom, turmeric, coriander, cumin, They should all be combined in a medium mixing basin.
• Step 3. In medium-high heat, boil a moderate oven-safe pan. Combine the cinnamon stick, garlic, tomato, onion, oil in a medium bowl. Then cook for 5-6 minutes, or until the onions begin to soften.
• Step 4. Bring them to a boil by adding water and increasing the heat to a higher level. Bake for 20 more minutes in the oven. Regularly check to ensure the rice has an enough supply of water.
• Step 5. To make the topping, combine the potatoes with orange food coloring (use gloves to prevent staining your fingers!).
• Step 6. In a big heavy saucepan, warm approximately 1 inch (2 cm) of oil. Fry the onion segments in the same oil for 2-3 minutes, or until they are browned and crispy.
• Step 7. Cook for an extra minute with the red peppers. Drain the mixture with paper towels.

This stiff, porridge-like meal is composed of water and maize flour. And it is virtually the national food in a number of African nations. In Somali, this African cuisine is referred to as Soor.

Soor is often eaten with one's hands. To do so, scoop the veggies or meat with three fingers and form a ball. It won't take long to become used to this eating manner.

Steps to make Soor:

• Step 1. Bring the water to a boil.
• Step 2. Add half a cup of maize flour. Stir with a flat wooden spatula.
• Step 3. Slowly incorporate the rest of the flour cup. Take care that no lumps would appear. At this point, you will notice that the mixture begins to thicken.
• Step 4. Every two minutes, mash the mixture with the wooden spatula. Continue doing so for about 10 minutes, or till the Soor does not adhere to the pan anymore. That is the indication of a well prepared Soor!
• Step 5. On a flat plate, transfer the Soor there and form it into a circular or square mound.
• Step 6. Serve the dish in slices, or any style you prefer.

Suugo Suqaar is a delectable pasta dish made with "Xawaash"-braised beef. Due to the spices, this meal is heightened in flavor and imparts a distinct taste to the pasta. This spaghetti recipe will have you savoring every morsel.

Steps to make Suugo Suqaar:

• Step 1. Under medium-high heat, heat the oil in a large pan.
• Step 2. Add the onion, bell pepper, and garlic to the heated oil after it has melted.
• Step 3. Cook for about 8 minutes, or until the veggies begin to soften.
• Step 4. Combine the tomato sauce. Then chop the tomatoes in a medium-sized mixing bowl.
• Step 5. Stir thoroughly to incorporate the ingredients. Scrape the base of the skillet to make it clean of any stuck-on particles.
• Step 6. Raise the temperature and boil the sauce. After a few mins, reduce to low heat and continue cooking for 30 minutes. Stir the mixture from time to time.
• Step 7. Adjust the seasoning with salt.

Also known as "Kashaato," this sweet Gashaato meal will certainly satiate your sweet taste. Coconut and sugar are the primary components, however, cardamom and sugar are sometimes added as well. Locals like to enjoy it with a mug of hot ginger tea because the combo is mind-blowing!

Steps to make Gashaato:

• Step 1. Add some cooking spray in an 8-inch baking pan.
• Step 2. Combine the coconut milk, granulated sugar, cardamom, and salt in a large heavy-bottomed saucepan.
• Step 3. Cook (and stir from time to time) over medium-high heat, until the sugar has completely dissolved. Once the sugar has dissolved, remove the pan from the heat and let it cool.
• Step 4. To keep the mixture from burning, you may stir the pan. That tactic would reduce crystal formation.
• Step 5. Continue cooking until the mixture thickens and the sugar begins to caramelize. The process will take about 10 minutes or more, depending on your stove.
• Step 6. To examine the thickness, you can use a spoon. Finally, add the peanuts and coconut into the mix. Whisk vigorously until all ingredients are blended.
• Step 7. Immediately remove them from the heat and distribute the mixture evenly on the prepared pan.
• Step 8. Allow it to cool fully and firm up. Then, slice it into pieces with a sharp knife. Put your dish in a container and make sure the container is safely sealed.

In Somalia, Ful Medames is a traditional bean stew. It is made using the "Xawaash" mix, which significantly increases the flavor of the beans. Prepare this meal fast at home and serve with some bread to enjoy a nutritious but delicious cuisine!

Steps to make Ful Medames

• Step 1. With around 12 cups of water, boil over a medium or high heat level. Season the ingredients with freshly ground cumin and kosher salt. After some minutes, extinguish the heat.
• Step 2. Pound the beans with a potato ricer or a fork (you do not really have to smash every bean, just enough to get them lovely and soft). Use a pestle and a mortar to grind the green chili peppers and garlic.
• Step 3. Pour in some lemon juice. Toss the fava beans in the spicy sauce. Then drizzle a sufficient amount of virgin olive oil over the top.
• Step 4. Fresh parsley, sliced tomatoes, and several slices of spicy peppers ( if desired) should be sprinkled on top of the mudammas.
• Step 5. Serve Ful Medames with warm pita bread.