Hamdi Restaurant Somali Cuisine

Bariis iyo Hilib (Spiced Rice with Meat)

Fragrant long-grain rice cooked with xawaash spice blend and served alongside slow-braised goat or beef — the defining dish of any Somali table.

Hilib Ari (Goat Meat)

Bone-in goat braised until tender, seasoned with aromatic spices — the centerpiece protein that regulars specifically return for.

Sambuusa

Crispy fried triangular pastry filled with spiced ground meat or lentils — arrives hot and shatters on the first bite.

Sabaayad

Flaky, layered Somali flatbread with a laminated texture similar to paratha — excellent for scooping stew or eating plain alongside maraq.

Maraq (Somali Broth Soup)

Light but aromatic meat-bone broth spiced with cumin and coriander — a restorative starter that primes the palate for the rice dishes.

Suqaar (Diced Meat Stir-Fry)

Quick-cooked cubes of beef or goat with onion, pepper, and spices — faster to the table than the braised dishes and just as satisfying.