Xawaash Shawarma

[Elwanda Menhennett]

Thereare many recipes for homemade chicken shawarma, each cook trying to recreate the shawarma that he/she is familiar with. We wanted to recreate the moist, juicy shawarma that we love so much. To achieve that, we knew the chicken had to be cooked in such a way that will sear and crisp the outside while preventing the chicken from releasing its moisture. We concluded that the best method was to broil the chicken for a short period of time.

Authentic shawarma also gets its moisture from the additional fat that is placed between the layers of meat and at the top of the cone. It was with that in mind that we decided to use skin-on chicken thighs. We slashed the skins to help them crisp up better and to also help render the fat. The result was succulent, crispy chicken that tasted amazing!

The challenge, however, was finding boneless, skin-on chicken thighs. All the places we are familiar with sell either boneless, skinless chicken or bone-in, skin-on chicken. We bought the latter type and deboned the chicken (watch the video for the easy step-by-step instructions on how to debone chicken thighs). Apart from bone-in chicken being cheaper, the bones were also a bonus. As the chicken was marinating, we prepared a great-tasting soup from the bones. We added some vegetables that were starting to wilt, a tomato, an onion, garlic cloves, and a handful of dried beans. The soup was so good that we might even make some more shawarma next week just so we can prepare that soup again.

Asalamu alaykum i really love this recipe and inshallah you will continue making food like this and i cant wait to eat it when my mum makes it . It is going to be delicous my mouth is already watering

Jazakullaha khair

asalaamu caleykum walaalaheyga qhaaligooow dhamaantiin waamahadsantihiin calaaa waxqabadkiina wanaaga quruxdabadan allaah niyadiina haniiyeelo meeshiika oomantihiin allaaah haniiga wahaabiyo idinka iyo intaajeceshihiinba wallaal maaashaa allaah tabaarakallaah macaan iyo quruh jazaakallaahu allif khyrakum

Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.

Walaasheenna qaaliga ah, aad iyo aad ayaa u mahadsan tahay. Waan ku faraxnay faallada qaaliga ah aad inoo soo qortay. Qayr ayaan kuu rajaynaynaa. Mahadsanid.

Mahasanid. thank you for this wonderful recipe. My kitchen has all the spices mentioned except Allspice. Is it okay without it or any alternative ? What is Allspice made of and what is the benefit of adding it ?

Thank you so much for your great effort! I really love your website. Living away from home made my husband and I so hungry for Arabic food. I have been following and applying your skills in my cooking, and I cant thank you enough for the wonderful results.

Would you mind showing me how to make garlic sauce? I do not want to buy commercial garlic sauce, it doesnt really work out well with Shawerma.

Thank you

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I loveee your website, my husband is Egyptian and even though I know this is Somalian cuisine, he loves a lot of the food prepared on this site! I want to surprise him by making this chicken shawarma recipe, however I would really appreciate it if you let me know how you made the hummus and the two other salads accompanied with it.

Abdullahi Kassim and Leila Adde started xawaash.com to teach others how to make Somali food. They also used it to preserve a piece of their culture. "We were doing it as a hobby and also to record some recipes," says Abdullahi. Their YouTube channel has more than 70,000 subscribers.

Their fans encouraged them to open up a bricks-and-mortar restaurant and so the two moved from Kitchener to Toronto in order to get started. In March 2015, they opened their doors and Abdullahi says they've been busy ever since. And it's easy to see why.

A stand-out menu item is the muufo platter ($13.99). Abdullahi tells me muufo is a traditional Somali bread. I eat it with savoury beef suqaar (beef sautĂŠed with a myriad of vegetables), mbogga - a delicious medley of spinach, carrots, potatoes and tomatoes - and salad.

Thanks to its location on the east coast of Africa, Somali cuisine, Abdullahi explains, fuses flavours from a variety places, including from India and the Arabian Peninsula. Somalia's past as a former Italian colony is also evident in its food.

Spaghetti can also be served with rice, forming a novelty dish referred to as "federation". The dish is usually served with equal (whole) portions of rice and spaghetti, split on either side of a large oval plate. It is then layered with assorted stewed meats and vegetables, served with salad and an optional banana. It has been suggested that the name of the dish is derived from the union of two dishes in Somalia and also from the size and quantity of the food. It is more common to order the dish from traditional Somali restaurants, where both rice and spaghetti are always readily available; it is rare in Somali households to prepare both rice and pasta for the same meal.

Bariis iskukaris is also popular, a rice dish cooked and fried with onions, meat, then mixed with a Somali spice mixture called xawaash which contains cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. It is traditionally served at Somali weddings.

Dinner (casho) in Somalia is served as late as 9 pm. During Ramadan, dinnertime often follows Tarawih prayers, sometimes as late as 11 pm. Cambuulo, a common dinner dish, is made from well-cooked adzuki beans mixed with butter and sugar. The beans, which on their own are referred to as digir, can take up to five hours to finish cooking when left on the stove at a low temperature. Qamadi (wheat) is also used; cracked or uncracked, it is cooked and served just like the azuki beans.

Sambusa, the Somali variation of the Desi samosa, is a triangular snack that is commonly eaten throughout Somalia during the afur (iftar). Kebab is a snack eaten in western Somalia. There are several varieties of this dish. For instance, it may be served on sticks or skewers with vegetables. Another common variety consists of minced meat mixed with egg and flour then fried is popular in south Somalia. It resembles kofta kebab. Other snacks eaten include chicken and vegetable filled rolls and bajiyo, which is made from black-eyed peas or adzuki beans and usually served with spicy sauce. These along with samosas are very popular, not only during Ramadan, but also in special occasions such as weddings and family gatherings. Homemade chips are made with fresh potato and some black pepper. Fruits, such as mango (cambo), guava (seytuun), banana (moos), and orange (liinbanbeelmo) are eaten throughout the day.

Somalis traditionally perfume their homes after meals. Frankincense (luubaan) or a prepared incense (uunsi) is placed on top of hot charcoal inside an incense burner or censer (a dabqaad) or idin.[12] It then burns for about ten minutes. This keeps the house fragrant for hours. The burner is made from soapstone found in specific areas of Somalia.

Hilibka digaaga ee foornada lagu dubay waa isku dar ah xawaash iyo xawaash loo isticmaalo in lagu daro dhadhan iyo dhadhan qaybaha digaaga ka hor inta aan lagu karin foornada. Marinade sida caadiga ah waxaa ka mid ah maaddooyinka sida toonta shiidan, saliid saytuun, milix, basbaas madow, liin, iyo dhir udgoon oo kala duwan sida turmeric, paprika, fennel, iyo kuwa kale. Isku qas walxahan ilaa ay si fiican isugu daraan oo qooyaan qaybaha digaaga. Digaagga waxaa lagu dhex dayn karaa marinadan dhowr saacadood ama habeen dhaxe si loo nuugo dhadhanka si fiican. Hilibka digaaga ee la dubay ayaa siinaya digaaga dhadhan macaan oo gaar ah waxayna caawisaa kor u qaadida dhadhanka saxanka ugu dambeeya.

Marka la soo koobo, diyaarinta digaag la dubay ee qaabka makhaayadda waxay u baahan tahay in digaagga la mariyo oo lagu dubto foornada ilaa uu ka noqdo midab dahab ah oo uu helo dhadhan macaan. Waxaad u adeegi kartaa sida cuntada ugu muhiimsan ama waxaad u isticmaali kartaa inaad diyaariso shawarma. Xusuusnow inaad hubiso in gebi ahaanba la kariyey ka hor intaadan cunin.

Heerkulka ay tahay in digaaggu gaaro si uu si fiican u kariyo ayaa muhiim u ah karinta cuntada si loo gaaro badbaadada cuntada oo loo helo natiijooyin wanaagsan oo dhadhan iyo dhadhan. Heerkulka karinta digaaga wuu kala duwan yahay iyadoo ku xiran qaybaha iyo qaybaha uu ka kooban yahay. Halkan waxaa ah qodobo muhiim ah oo ku saabsan heerkulka lagu kariyo digaaga:

Maaddooyinka xawaashka lagu dubay way kala duwan yihiin iyadoo loo eegayo xawaashyada iyo xawaashka uu jecel yahay qof kasta. Si kastaba ha ahaatee, waxaa la odhan karaa waxaa jira qaar ka mid ah maaddooyinka aasaasiga ah oo laga heli karo inta badan isku darka xawaashyada. Waa kuwan qaar ka mid ah maaddooyinka laga yaabo in ay qayb ka yihiin xawaash shiilan:

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