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sida Xawaash loo sameeyo (Somali Spice Mix) Mélange d’épices Somali حوائج – بهارات صومالية

iftineducation.com – Xawaash sida loo sameeyo (pronounced Hawash) comes from the Arabic word Hawa’ij (حوائج). Hawa’ij can be translated as ‘requirements’ or ‘essentials’. For example, there are the essentials accompaniments for Arabic coffee, Hawa’ij al-Qahwa (حوائج القهوة). The Hawa’ij spice mix is believed to have originated in Yemen.

In the southern regions of Somalia, Xawaash refers to the spice mix that is added to savoury dishes: meats, stews, soups, etc. However, in the northern parts of Somalia, Xawaash is used in a broader sense and it refers to any spice mix, even the spices that are added to tea and coffee.
Keep in mind that the types of spices used and their proportions are not cast in stone. There are regional variations dictated by personal taste as well as the availability of certain spices.
The use of the aromatic Xawaash is what gives Somali food its unique character and flavour.

Mukawinaadka:
(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)

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
 


Xawaash Ingredients


 Xawaash:

  • ½ koob Kaamuun
  • ½ koob Kabsaro
  • 2 QW Filfil madoow
  • 1 QW Qorfe
  • 1 QW Hayl
  • 1 qy Dhegayare / qurunful (dhan)
  • 2 QW Huruud shiidan
    Xawaash:
    • ½ cup Cumin seeds
    • ½ cup Coriander seeds
    • 2 Tbsp Black peppercorns
    • 1 Tbsp Cinnamon bark
    • 1 Tbsp Cardamom pods
    • 1 tsp Cloves (whole)
    • 2 Tbsp Turmeric powder
    Directions: Diyaarinta:

    Steps for preparing the spice mix
    1. Put all the spices, except the turmeric, in a pan set over medium heat.
    2. Toast and stir for about 4 to 5 minutes or until you smell the spices. Do not burn. It is better to under-toast rather than to over-toast.
    3. Cool down the toasted spices.
    4. Transfer to a spice grinder.
    5. Grind very well.
    6. Grind in batches.
    7. Sift then regrind any coarse spices.
    8. Add the turmeric powder.
    9. Store the spice mix in an airtight jar.
    1. Place all the spices, except the turmeric, in the mortar
    2. Grind well with the pestle
    3. Grind in small batches
    4. Sift then regrind any coarse grains. Add the turmeric powder and store in an airtight jar.

    1. Bir dab dhexdhexaad ah saaran, ku-shub carafta (buhaaraadka), aan ka-ahayn huruudda.
    2. Dub 4 ilaa 5 daqiiqo ama ilaa ay kuusoo carfaan. Yaysan kaa gubanin. Wax yar in la saloolo waxay dhaantaa inaad wax badan saloolishid.
    3. Sug ilaa kulaylka uu ka-dhaco.
    4. Ku-shub makiinadda lagu shiido.
    5. Si-fiican u-shiid.
    6. Hadba xoogaa shiid.
    7. Shaq-shaq, kuuskuuska shiidid ku-celi.
    8. Huruudda ku-dar.
    9. Weel aan hawo galayn ku-shub.
    1. Carafta, aan ka ahayn huruudda, ku-shub mooyaha
    2. Si-fiican kasha ugu shiid
    3. Hadba xoogaa shiid
    4. Shaq-shaq, kuuskuuskana shiidid ku-celi. Huruudda ku-dar, kaddibna weel aan hawo galayn ku-shub


    Using a mortar and pestle to grind the spice mix

    Xigasho : http://xawaash.com/?p=12



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