All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

Filters (5)

2 recipes

Kalluun duban (Somali grilled whole fish)

Seafront restaurants on Mogadishu's Lido beach are famous for kalluun duban, whole fish rubbed with a paste of garlic, lime, chilli and xawaash and grilled over charcoal until the skin blisters. Diners pick a fresh catch, often snapper, grouper or kingfish, and it comes to the table on a platter of spiced rice with lime, salad, banana and fiery basbaas. The flesh should be moist and smoky, tangy with lime. Marinating fish for hours in lime juice is a mistake: the acid starts to 'cook' it and the flesh turns mushy, so 20–30 minutes in the fridge is plenty. Chef's tip: slash the fish deeply down to the bone on both sides, so the marinade gets in and the thick part cooks as fast as the tail.

40 min

Somali Fish

by KrazyBadal 0 views

Doolsho (Somali cardamom sponge cake)

Ask a Somali host what goes with afternoon shaah and doolsho will be near the top of the list: a plain, airy sponge flavoured with cardamom and sometimes a little vanilla, baked in a tray and cut into generous squares. It turns up at Eid visits, weddings and family get-togethers, and is just as welcome at breakfast. The crumb should be fine and springy, never dense, which comes from whisking the eggs and sugar for a long time. Knocking the air out when the flour goes in is the mistake that ruins it; fold gently with a large spoon, in three goes, and stop as soon as no dry flour shows. Chef's tip: use eggs at room temperature; cold eggs never whip to the thick, pale ribbon that holds the cake up.

55 min

Somali Baking

by KrazyBadal 0 views