Bariis and Hilib is the quintessential Somali dish. You would be hard pressed to find any Somali that hasn’t eaten the meal at least once over a 10 day period.
We've taken a slightly different route with this recipe, adding some okra and a home- made gravy, but kept everything else the same.
The scent of the dish radiates the household with feelings of home and nostalgia. It’s usually the first meal you ask your hooyo (mother) to make when you’ve been apart for a long period of time and need that extra comfort.
It is wholesome and filling, and perfect for large gatherings. It is also one of the staples during Eid celebrations.
The cinnamon, cloves and cardamom do wonders for the meat. And after cooking a few Somali dishes, you’ll wonder how you lived so long without this spice and meat combination.
But if there is one flavour that stands out in the dish, it is probably the toasted cumin seeds. We believe in the benefits of using the seeds over powder; particularly if you want a rich and intense flavour. As you toast the seeds over a hot pan, the smell of the spice is so delicious and powerful, you’ll feel a sense of dizzying ecstasy (this is not an exaggeration!).
The meat and rice marry well together; though, they are so packed with flavour that can easily stand alone.
Somali rice is perfumed with traditional spices (cardamom, cinnamon & cloves) and sprinkled with fried raisins, which add a sweetness that balances perfectly with the savoury ingredients.
However, it is the meat that plays a key role in this dish.
One could argue that hilib (meat) is central to Somali identity and culture; especially for women. If the Brits have their tea and scones, then the Somalis have their hilib and shaah (a sweet cardamom infused tea). Somali women often gather around a shared plate of this seasoned meat (including the bone and marrow) on a cushioned floor setting; washing the meat down with sweet and fragrant tea. It is a magical space of laughter, story-telling and gossip - a rite of passage for the young Somali woman.
Cooking time: 1 - 1.5 hrs
Serves: 4- 5
Ingredients
Hilib
1tbsp Sunflower Oil
2 Onions, sliced
6 Cloves of Garlic
2kg lamb shoulder on the bone cut into 4 or 8 large pieces
½ tbsp of cumin seeds, or 1 tsp of powder
½ teaspoon of coriander
½ teaspoon of turmeric
½ teaspoon of black pepper
½ teaspoon of paprika
½ cube of chicken stock
1 stick of cinnamon (½ teaspoon of grounded)
10 cardamom pods (½ teaspoon of grounded)
3 cloves
1 tsp Salt
1tbsp Lemon juice
Handful of Coriander (bash 1/2, using remainder to garnish)
Rice
500 grams of basmati rice
3 cloves of garlic
2 leaved stalks of fresh coriander
2 tablespoons of olive oil
1 small onion
4 cardamom pods
1 clove
1 cinnamon stick or 1/2 tsp of cinnamon powder
1/2 teaspoon of coriander powder
1/2 teaspoon of turmeric
1 knorr chicken stock pot (dry or wet)
1 fresh tomato
A small handful of raisins
Okra
1 tbsp Sunflower Oik
20 Okra washed and split in half Pinch of salt
Method
Hilib Recipe
Pre-heat the oven to 200 degrees.
If using cumin seeds, toast on a pan with a medium heat until it turns brown. This usually takes around 5 mins. But be weary to keep watching over the seeds to ensure they do not burn, as it cooks very quickly. Place hot seeds in a pestle & mortar and bash them until it turns into an earthy brown colour and place to the side.
Fry the onions in the oil for a few minutes over a medium heat until soft and starting to turn brown. Stir in bashed garlic and coriander, followed by all other spices and salt when the garlic begins to give off its aromatics. Add the meat and turn a few times until each piece is slightly coloured. Put on tight or heavy lid and turn the heat down so that after a few minutes you can only just hear the liquid cooking inside. Set timer for half an hour.
Pour 1tbsp oil into a roasting tin and put in the oven to heat up.
After half an hour check the meat and turn each piece over. Replace the lid and set a timer for another 30 mins.
Add the split okra into the heated roasting tin and toss in the oil to coat. Take care as the oil will be hot and therefore looser in the pan. Return to the oven.
Remove the Hilib pot from the heat. Carefully transfer each piece of meat whole into a warmed plate, preserving the cooking liquid and cover with foil until ready to plate-up.
With a hand blender, blend preserved meat juices and onions until smooth and return pan to a high heat. Cook for a few minutes until the sauce has slightly thickened. Add a squeeze of lemon and chopped coriander to the pan and then pour over the resting meat.
Remove the roasted okra from the oven and sprinkle with salt. Serve with the Hilib immediately.
Rice
Wash and soak the rice in water for at least 1 hour (the longer you soak the rice, the faster it cooks).
Bash cloves of garlic and coriander in a pestle and mortar (or any similar utensil) and place to the side.
Similarly, bash cardamom pods until slightly open.
Heat pot with oil on a gentle heat.
Add crushed garlic and coriander (1 - 2 mins).
Continue to add the rest of the fresh ingredients and spices to the pot (stir gently, and cook for further 5 minutes)
Add 2 leaved stalks of fresh coriander (whole) to pot
Drain rice and add to the pot of ingredients and stir for 2 - 3 minutes, ensuring it does not stick to the pot.
Add 2 cups of hot water.
Cook on a high heat for 1- 2 minute and then turn to a low heat for a further 18 minutes. Wrap a clean dish cloth over the lid whilst cooking, to seal off the air and ensure a fast cook time.
During the last 1 minute of cooking, remove lid and poke the rice with the bottom of a wooden spoon to make sure rice does not stick to the pot. This ensures the rice does not get mashed during the process.
Lastly, fry the raisins in pan with a small amount of oil for one minute and then sprinkle on top of rice.
Comments