Xabxab (Watermelon) Juice

Makes 1-2 Servings
(depending on size of water melon}

• ½ watermelon (seedless, ideally)
• Lemon juice, to taste
• Ice
• Sugar, to taste (optional)

1. Slice the watermelon in half.
2. Scoop or cut out small pieces of watermelon and place them in a blender.
3. Blend at a low speed, then gradually increase to the highest speed.
4. Pass juice through a strainer to remove all seeds and lumps.
5. Pass juice through a strainer to remove all seeds and lumps.
6. Add lemon juice and ice.
7. Add sugar to taste.
8. Serve.

Muufo Baraawe (Somali Bread)

• 2 cups of white semolina or farina flour
• 1/4 cup all purpose flour
• 1 tablespoon sugar (optional)
• 1 teaspoon onion powder
• 1 clove garlic, minced
• 1/2 teaspoon active dry yeast
• 1 1/4 cup lukewarm water
• Salt to taste

1. Combine all the ingredients (except water) together and mix them well in a bowl.
2. Add the water and knead to make to a dough.
3. Cover the bowl tightly, put it in a warm place (such as the kitchen) for at least 6 hours until the dough doubles in volume; then work the dough gently with your hands.
4. Cover and let it rise again.
5. Preheat oven to 400 degrees Fahrenheit.
6. When the dough has risen second time, pick about half a handful with wet fingers and drop them on an oiled baking pan, spacing them 2 – 3 inches apart.
7. Cover the pan tightly with aluminum foil and put it in the lower rack of the oven for about 15 minutes or until the bottom side of the muufo is golden in color.
8. When done, the top of the muufo will stay white. If you want the top side to be golden, flip the muffo over and bake for 3 to 4 minutes more.
9. Serve with any kind of sauce. Yummy with maraq bilaash!

Maraq Bilaash (Cherry Tomato Sauce)

• 2 tablespoons of olive oil
• 1 medium size onion, chopped
• 4 cups cherry tomatoes, whole
• 1 jalapeno, cut into medium sizes
• 3-4 small okra, cut or whole
• 2 cloves of garlic minced
• 1 teaspoon of lemon juice
• 5 basil leaves
• Salt to taste

1. Heat the oil; add the onions and sauté.
2. Add the cherry tomatoes (whole), jalapeno and okra, and cook over medium heat.
3. When the tomatoes begin to wrinkle, stir delicately and cook 10-20 minutes more.
4. When the tomato skins start to crack, add the salt, garlic and lemon juice, then mash the contents with a wooden spoon.
5. Add the basil leaves and cover for about 5 minutes.
6. Remove from the heat and serve with bread, muufo, anjeero, crackers or bagels