29 Dishes

Side, Snack, Appetizer

Baajiye

A bhaji, is a type of fritter originating from the indian subcontinent. it is made from spicy hot vegetables, commonly onion, and has several variants. it is a popular snack food in india, it is also very popular in pakistan, scotland and trinidad and tobago and can be found for sale in street-side stalls, especially in tapris (marathi: टपरी) (on streets) and dhabas (punjabi: ਢਾਬਾ) (on highways). the guinness world record for the largest onion bhaji is held by one weighing 175.48 kilograms (386 lb 13+3⁄4 oz) made by oli khan and team of surma takeaway stevenage on the 4th of february 2020.

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Bariis

Rice, especially rice pilaf or mixed rice with herbs, spices, onions, raisins, meat, for example, bariis surbiyan, bariis fahfah, bariis huruud, bariis iskukaris, bariis maraq

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Bariis cad

White rice with lemon juice and vinegar

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Bun

Fried coffee beans in oil, commonly used in religious rituals and ceremonies

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Cadriyad iyo bariis

Vermicelli noodles with rice

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Dates

Fruit from the date palm. a common snack, dessert.

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Falafel

Falafel (; arabic: فلافل, [fæˈlæːfɪl] (listen)) is a deep-fried ball or patty-shaped fritter in middle eastern cuisine (especially in levantine and egyptian cuisines) made from ground chickpeas, broad beans, or both. nowadays, falafel is often served in a pita, which acts as a pocket, samoon, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. the falafel balls may be topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). falafel is eaten throughout the middle east and is a common street food. falafel is usually made with fava beans in egypt, and called ta'amiya (except for alexandria) , and with chickpeas in the levant and iraq. it is popular with vegetarians worldwide.

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Galamudo

Homemade pasta noodles

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Galey iyo qumbo

Corn on the cob in coconut curry

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Hummus

Hummus (, ; arabic: حُمُّص, 'chickpeas'; full arabic name: ḥummuṣ bi-ṭ-ṭaḥīna arabic: حمص بالطحينة, 'chickpeas with tahini') is a middle eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. the standard garnish in the middle east includes olive oil, a few whole chickpeas, parsley, and paprika.in middle eastern cuisine, it is usually eaten as a dip, with pita bread. in the west, it is now produced industrially, and is often served as a snack or appetizer with crackers.

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Macsharo

Coconut rice cake with cardamom and vanilla

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Macsharo yariis

Small rice and coconut pancakes

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Nafaqo

Egg-stuffed potato croquettes

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Odkac

Muqmad or odkac is a somali dish consisting of preserved meat. the term muqmad is used in the northern somali territories such as djibouti and throughout somaliland; the term odkac is more popular in the south (somalia). it is typically eaten with canjeero, but sometimes by itself. although it is more usual for it to be eaten for breakfast and lunch, it is also sometimes eaten for dinner.muqmad is made by letting the meat cook and soak in melted butter, and then cutting it into cubes.

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Popcorn

Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. a popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume, and then cool.some strains of corn (taxonomized as zea mays) are cultivated specifically as popping corns. the zea mays variety everta, a special kind of flint corn, is the most common of these. popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn.

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Sambusa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

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Canjeero

Spongy flatbread, similar to, but smaller than, ethiopian injera, serve with butter and sugar

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Cambabuur

Spiced flatbread or crepe, similar to injera, serve with sugar and ghee

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Lahoh

Lahoh (arabic: لحوح, romanized: laḥūḥ, somali: laxoox (𐒐𐒖𐒄𐒝𐒄) or canjeero (𐒋𐒖𐒒𐒃𐒜𐒇𐒙), hebrew: לַחוּח [lɑħɔħ]), meaning "flat" in arabic from the arabic root word "lawḥ" ("لوح"), is a spongy, flat pancake-like bread that originated from somalia. it is a type of flat bread eaten regularly in somalia, djibouti, ethiopia and yemen. yemenite jewish immigrants popularized the dish in israel. it is called laxoox/lahoh or canjeero/canjeelo in somaliland, somalia and djibouti, and called lahoh/lahuh in yemen, respectively.

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Malawach

Malawach or melawwaḥ, (hebrew: מלווח; literally means "board-like bread"), is a flatbread that is traditional in yemenite jewish cuisine. it was brought to israel by yemenite jews. malawach resembles a thick pancake but consists of thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan. it is traditionally served with hard-boiled eggs, zhug, and a crushed or grated tomato dip. sometimes it is served with honey.

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Rooti

Roti (also known as chapati) is a round flatbread native to the indian subcontinent. it is popular in india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, indonesia, singapore, thailand, guyana, suriname, jamaica, trinidad and tobago, mauritius and fiji. it is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. roti is consumed in many countries worldwide. its defining characteristic is that it is unleavened. naan from the indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. like breads around the world, roti is a staple accompaniment to other foods.

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Sabaayad

Sabayad, also known as kimis, is a type of flatbread eaten in somalia and djibouti. it is closely related to the paratha of the indian subcontinent.

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Banana

A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus musa. in some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. the fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. the fruits grow upward in clusters near the top of the plant. almost all modern edible seedless (parthenocarp) bananas come from two wild species – musa acuminata and musa balbisiana. the scientific names of most cultivated bananas are musa acuminata, musa balbisiana, and musa × paradisiaca for the hybrid musa acuminata × m. balbisiana, depending on their genomic constitution. the old scientific name for this hybrid, musa sapientum, is no longer used. musa species are native to tropical indomalaya and australia, and are likely to have been first domesticated in papua new guinea. they are grown in 135 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine, and banana beer and as ornamental plants. the world's largest producers of bananas in 2017 were india and china, which together accounted for approximately 38% of total production.worldwide, there is no sharp distinction between "bananas" and "plantains". especially in the americas and europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the cavendish group, which are the main exports from banana-growing countries. by contrast, musa cultivars with firmer, starchier fruit are called "plantains". in other regions, such as southeast asia, many more kinds of banana are grown and eaten, so the binary distinction is not as useful and is not made in local languages. the term "banana" is also used as the common name for the plants that produce the fruit. this can extend to other members of the genus musa, such as the scarlet banana (musa coccinea), the pink banana (musa velutina), and the fe'i bananas. it can also refer to members of the genus ensete, such as the snow banana (ensete glaucum) and the economically important false banana (ensete ventricosum). both genera are in the banana family, musaceae.

Side, Snack, Appetizer

Fruit

Bananas, coconut, grapefruit, guava, mango, watermelon

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Ful

Vicia faba, also known in the culinary sense as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family fabaceae. it is widely cultivated as a crop for human consumption, and also as a cover crop. varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. horse bean, vicia faba var. equina pers., is a variety recognized as an accepted name. this legume is very common in southern european, northern european, east asian, latin american and north african cuisines. some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolism disorder known as g6pdd. otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. in young plants, the outer seed coat can be eaten, and in very young plants, the seed pod can be eaten.

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Garow

Sorghum is a genus of about 25 species of flowering plants in the grass family (poaceae). some of these species are grown as cereals for human consumption and some in pastures for animals. one species is grown for grain, while many others are used as fodder plants, either cultivated in warm climates worldwide or naturalized in pasture lands.

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Shigni

Chutney or dipping sauce made with chili peppers, tomato, lemon juice, cilantro, tamarind, salt, serve with rice, noodles

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Suugo

Tomato sauce, serve with baasto (pasta)

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Xawaash

Cinnamon, cumin, coriander, black pepper, cardamom, cloves, turmeric

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