Salaama Hut

Bariis Iskukaris

The cornerstone of Somali cooking — long-grain rice toasted in clarified butter with xawaash spice blend, cardamom, and cinnamon, served with tender braised meat on top

Suqaar

Diced beef or goat quickly sautéed with onions, bell peppers, and Somali spices — simple, fast, and deeply savory

Sambusa

Crispy fried pastry triangles filled with spiced ground meat or lentils — a standard opener and one of the more approachable entry points for newcomers

Suugo Suqaar

Somali-style spaghetti with a spiced meat sauce — a legacy of Italian colonial influence, distinct from Italian pasta and worth ordering for the cultural curiosity alone

Canjeero

Spongy, slightly fermented Somali flatbread — the Somali answer to injera, softer and thinner, ideal for scooping stews

Goat Stew

Bone-in goat slow-braised until fall-apart tender in a broth seasoned with Somali spices — rich, gelatinous, and best eaten with bariis or canjeero