New Banadir Somali Restaurant

Bariis Iskukaris

The cornerstone of Somali cooking — long-grain rice scented with xawaash spice blend, cardamom, and cloves, typically served alongside slow-cooked goat or lamb with a side of banana

Suqaar

Tender cubed beef or goat quickly stir-fried with onion, peppers, and xawaash — a leaner, drier preparation than you might expect, served over rice or with canjeero

Sambuus

Crisp-fried triangular pastries filled with spiced minced meat — Somalia's answer to the samosa, with a thinner shell and a distinctive cumin-forward filling

Canjeero

Spongy fermented flatbread with a lacey underside and slight tang — the Somali cousin of Ethiopian injera, used to scoop stew or eaten with tea and butter

Shaah Haleeb

Somali spiced milk tea brewed with cardamom, cinnamon, and cloves — sweet, warming, and the standard way to close a meal