Somali Stew Maraq Pronounced Mah Ruhk Recipes

SOMALI STEW - MARAQ (PRONOUNCED MAH-RUHK)

Steps:

• In a large heavy saucepan, saute onion in 1-2 Tbsp.
• oil.
• Add and brown beef.
• Add tomatoes and cook 10 minutes over high heat, stirring occasionally.
• Add squash, okra, carrots, tomato paste, and 1 c.
• water.
• Continue to cook on high 5 minutes.
• Add potato, green pepper, salt, cumin, garlic, cilantro, and 1 c.
• water (or enough for thick stew consistency) Simmer until meat and vegetables are tender.
• Serve over rice or with"Injera- Ethiopian Flat Bread" known as canjeero in Somalia.

SOMALI BEEF STEW WITH SPICED RICE (BARIIS MARAQ)

Steps:

• Make the Xawaash Spice Mix:
• Toast cinnamon, coriander seeds, cumin seeds, peppercorns, cardamom, and cloves in a small skillet over medium heat, stirring, until lightly browned and aromatic, 2-3 minutes. Transfer to a small bowl and let cool.
• Grind cinnamon mixture in spice mill or with mortar and pestle until finely ground. Sift through a fine-mesh sieve back into bowl, then regrind any coarse spices. Stir in turmeric and transfer to an airtight jar.
• Make the stew and rice:
• Place rice in a large bowl or saucepan and cover with cold water. Set aside to soak.
• Heat 2 Tbsp. oil in a large Dutch oven or saucepan over medium. Add half of onion and half of garlic and cook, stirring occasionally, until just beginning soften, about 3 minutes. Add 1 Tbsp. xawaash spice mix and cook until aromatic, about 1 minute. Add beef and tomato paste, stir to combine, then pour in 3 cups water. Cover and cook until beef is cooked through, about 30 minutes. Add potatoes, carrot, and bell pepper and continue to cook, thinning with water if needed, until beef is tender and vegetables are cooked through, about 15 minutes more. Season with 1 Tbsp. salt.
• Meanwhile, drain soaked rice. Heat remaining 1/4 cup oil in another large saucepan over medium. Add remaining onion and cook, stirring, until beginning to turn translucent, about 5 minutes. Add cinnamon, cloves, cardamom, and remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add tomato and cook until tomato is cooked through and begins to break down, about 3 minutes. Add rice and cook until lightly fried, about 5 minutes.
• Bring 4 cups water to a boil in a small saucepan. Add boiling water, 2 Tbsp. xawaash spice mix, and remaining 2 tsp. salt to rice mixture and stir to combine. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice gently with a fork.
• Divide rice mixture among bowls. Spoon stew over, then top with hot sauce, cilantro, lime wedges for squeezing over, and bananas alongside.
• Do Ahead
• Xawaash spice mix can be made 2 months ahead. Store in an airtight container at room temperature, or freeze up to 6 months. Stew and rice can be made 3 days ahead. Chill separately in airtight containers, or freeze up to 6 months.

SOMALI RECIPE FOR SUQAAR

Steps:

• Boil meat for 30-45 minutes or until it is very tender.
• Drain water from the meat and add the oil and onions.
• Cook on Medium to Medium High heat until the onions are soft.
• Add the water, cumin powder, chili pepper, green pepper, potato, carrot, chicken cube, salt, garlic and cilantro.
• Stir well.
• Cover and let it gently boil for 10 minutes.
• Stir again to make sure there is still enough water in the pan.
• Cover and let it cook about 10 more minutes.
• Stir and make sure the vegetables are tender.
• Serve.

ALGERIAN CHICKEN STEW

Steps:

• In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
• Bring to a boil; reduce heat, cover and cook about 8 minutes.
• Add tomatoes and zucchini and cook briefly.
• Add garbanzo beans and red pepper.
• Cover and cook until heated through.
• Serve over steaming bowls of couscous.