Somali Tea Recipes

Steps:

• Crush the ginger with the bottom of a heavy pot or the blunt edge of a knife and set aside. Place the cinnamon, cardamom, cloves, and peppercorns in a mortar and crush with a pestle until coarsely ground (or crush on a countertop or on a cutting board with the bottom of a heavy pot). Transfer the spices to a medium saucepan set over medium heat and cook, stirring, until very fragrant, about 1 minute. Add the ginger, water, tea, and sugar and increase the heat to high. Once bubbles form around the edge, immediately reduce the heat to low and let the mixture simmer for 5 minutes. Stir in the milk and let it cook for just 1 minute to warm the milk, then turn off the heat. Strain through a fine-mesh sieve into a teapot, pitcher, or straight into tea mugs. Serve immediately while hot and add more sugar to taste if you'd like.

Steps:

• Place the mixture in the bottom of the teapot and pour in boiling water.
• Let it steep for several minutes, and add a generous amount of sugar.
• Pour milk into each tea cup, add tea to milk and serve.

Steps:

• Boil desired amount of water in tea pot. Add tea bags using a good tea to water ratio.
• Smash green cardamom pods* and add to tea. (I couldn't add this to the list for some reason).
• Then add grated ginger and 1 cinnamon stick
• Let steep for about 10-15 minutes in pot.
• Serve with milk and sugar to taste.

Steps:

• peel and crush about a thumb sized amount of fresh ginger.
• crush cardemon and cloves
• add all ingredients to pot of water except milk.
• boil for 30 mins or until spices permeate tea.
• add milk to each serving cup to taste.

Steps:

• Combine flour and salt in a large bowl. Stir in olive oil and honey. Mix in water gradually until dough comes together and is the consistency of pizza dough. Knead by hand until soft and very smooth, about 10 minutes.
• Brush top of dough with a little bit of canola oil. Cover with plastic wrap and set aside to rest, at least 30 minutes and up to 2 hours.
• Divide dough into 10 equal pieces. Roll out 1 piece into a circle on a lightly floured work surface. Brush the top of the dough evenly with canola oil. Fold sides in to meet in the center. Fold top and bottom edges to meet in the center to make a square shape. Repeat with remaining pieces.
• Preheat a large skillet over medium heat.
• Roll 1 square of dough into a circle again on a lightly floured work surface. Place in the skillet and cook until slightly puffed, 1 to 2 minutes. Drizzle a little bit of oil on top and flip; continue cooking until golden brown and crispy, 1 to 2 minutes more. Transfer to a plate and cover with a clean kitchen towel to keep sabaayad warm and soft. Repeat with remaining pieces.

Steps:

• Add tea bag, cardamom seeds, cloves and sugar to a large mug. Add boiling water.
• Stir well, the tea bag may break open but that's ok because it will be strained.
• Add the milk or Nido to another mug then strain tea into that mug. Stir and serve.

Steps:

• Put cardamom (removed from pod), cloves, and cinnamon stick in a pot on the stove. Add water and tea, stirring occasionally. Let the mixture heat until it boils.
• Add sugar, continuing to stir. Finally, add milk. The tea will be a very light tan color when finished (due to the milk).
• Strain and serve in mugs.