Bilal Restaurant Somali Cuisine

Bariis Iskukaris

Fragrant basmati rice cooked with whole spices, raisins, and a savoury-sweet depth that anchors nearly every Somali meal

Hilib Ari (Goat)

Slow-cooked or pan-seared goat with charred edges and tender meat that pulls away cleanly, served with rice or canjeero

Suqaar

Diced beef or goat quickly sautéed with onions, peppers, and cumin — a workhorse dish that rewards ordering with canjeero

Sambuusa

Thin, crispy fried pastry stuffed with seasoned ground meat and aromatic spices — the Somali take on a samosa, and a reliable starter

Canjeero

Spongy, lightly fermented flatbread with a mild tang that soaks up broth or suqaar juices — order it instead of, or alongside, the rice

Maraq

Light, spiced Somali broth — often goat or beef based — that functions as both a starter and a digestive, warming and simply seasoned