Bariis iskukaris and xawaash
Feb. 27th, 2026 06:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
smurfqueen2948 posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
owatBariis iskukaris is made from basmati rice, and is typically topped with raisins, peas, and fried potatoes, onions and peppers, and served with roasted lamb, beef, goat, camel, or chicken. It is a national dish of Somalia and is especially popular at weddings and is a staple dish which is almost universally served as part of a Somali daily meal. It is almost always accompanied with a roasted meat dish, the most common being lamb or goat meat, and served with fresh bananas
The dish incorporates a spice mixture called xawaash which literally translates as "spices" in the Somali language and which is made from a mixture of ground cumin, turmeric, coriander, paprika, cardamon, black pepper, cloves, cinnamon and nutmeg. Xawaash comes from the Arabic word Hawa’ij (حوائج). Hawa’ij can be translated as ‘requirements’ or ‘essentials’ and is said to have originated in nearby Yemen. Either saffron or orange or red food coloring are added to the dish after the rice has finished cooking to give the dish an orange color.
The dish incorporates a spice mixture called xawaash which literally translates as "spices" in the Somali language and which is made from a mixture of ground cumin, turmeric, coriander, paprika, cardamon, black pepper, cloves, cinnamon and nutmeg. Xawaash comes from the Arabic word Hawa’ij (حوائج). Hawa’ij can be translated as ‘requirements’ or ‘essentials’ and is said to have originated in nearby Yemen. Either saffron or orange or red food coloring are added to the dish after the rice has finished cooking to give the dish an orange color.
