Mangu

suqaar

Next Dish: Sha Phaley

Suqaar is a traditional Somali dish, typically consisting of cubed meat, vegetables, and various spices. The meat used can vary, but it is most commonly beef or lamb. The dish is often served with rice, bread, or pasta, making it a staple in Somali cuisine. The name "Suqaar" is derived from the Arabic word for "small ones", referring to the small, diced pieces of meat used in the dish.

vegetable oil

garlic

salt

water

beef

black pepper

chopped tomatoes

coriander

cumin

green bell pepper

ground lamb

ground turmeric

onion

Recipe

Ingredients:

  • 1 lb beef or lamb, cut into small cubes

  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1 green bell pepper, diced

  • 2 medium tomatoes, diced

  • 1 teaspoon turmeric

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1/2 teaspoon ground black pepper

  • Salt to taste

  • 1 cup water

  • 2 tablespoons fresh coriander, chopped


Instructions:

  1. Heat the vegetable oil in a large pan over medium heat.

  2. Add the beef or lamb and cook until browned on all sides. Remove the meat from the pan and set aside.

  3. In the same pan, add the onion, garlic, and bell pepper. Cook until the onion is translucent.

  4. Add the tomatoes, turmeric, cumin, coriander, black pepper, and salt. Cook for a few minutes until the tomatoes are soft.

  5. Return the meat to the pan and add the water. Cover and simmer for about 30 minutes, or until the meat is tender.

  6. Stir in the fresh coriander just before serving. Suqaar can be served with rice or bread.