Great cookbooks always connect you to people on the page, but sometimes, if you’re lucky, they connect you to people in person. With this audio story, I invite you to listen in on excerpts from a conversation with Hamdi Ahmed.

I was in search of recipes for Sbaayad, a Somali flatbread, when I came across a cookbook she was a contributor to called Soo Fariista: Come Sit Down. The book was put together by Somali American youth who participated in a program called Wariyaa, developed by the Minnesota History Center during the 2016-2017 school year. The book was published in 2018. Hamdi is now 21, and a busy university student at St. Kate’s in St. Paul.

She was happy to meet up to talk about her memories of working on the book, and share ideas on foods and culture of her Somali community. Here’s Hamdi, on a sunny afternoon in May, outside of a Starbucks at a lively intersection in West St. Paul.

With thanks to Hamdi, and to Alison Aten the Minnesota Historical Society Press for passing along this recipe for malawax from Soo Fariista/Come Sit Down, which Hamdi talks about in our interview.

malawax

somali sweet flatbread; serves 4

3 cups milk

4 eggs

2 cups all-purpose flour

1/2 cup plus 2 tablespoons sugar

¼ teaspoon salt

1 tablespoon ground cardamom

vegetable oil for cooking

honey or syrup for serving

In a large bowl, stir together milk, eggs, flour, sugar, salt, and cardamom, mixing well. Heat 2 tablespoons oil on a griddle over medium heat.* Ladle ¼ cup batter onto griddle. To create the traditional shape, pour the batter into the center of the pan and then move the ladle in concentric circles outward. Cook for 2 minutes or until bubbles start to form. Flip and continue cooking until both sides are golden. Continue with remaining batter, adding more oil as needed. Serve hot with honey.

*The traditional Somali pan, bir canjeelo, is made of cast iron. Somali women often carried these heavy pans in the diaspora. A crêpe pan or griddle can be used instead.

Twin Cities-area Organic Farmer May Yia Lee

Cooking the Books with Laurie AllmannBy SPPL_CookingTheBooksJul 06, 2021