SEATTLE — One of the best ways to get to know someone is sitting down to the dinner table, which is what inspired Fathia Absie and her partner Ilyas Aden to start Eat with Muslims. Eat with Muslims (EWM) is an organization that invites people from all walks of life to the dinner table to meet Muslims face to face, share in delicious food, and learn about the rich diversity of Muslim culture. The dinners also give Muslims a chance to share their stories with friends and strangers alike. Absie joins New Day Northwest to cook up a meal you can expect to find at an EWM event and talk about the project.
Stay up to date on EWM's latest events on their Facebook.
Check out the recipes Absie made on the show today below.
Sambusa:
Ingredients:
- Chicken/beef/lentil/vegetable stuffed pastry
- 1 medium onion, finely chopped.
- Cup of finely chopped cilantro
- 1/2 pound 85% lean ground beef, chicken, beans or any other vegetables you prefer.
- 2 tablespoons dried parsley.
- 1 teaspoon curry powder or more for your taste.
- 1 garlic clove, minced.
- 1 teaspoon kosher salt.
- 1/2 teaspoon freshly ground black pepper.
- Dough is preferable to taste and many people use tortilla wrap.
Directions:
- In a large skillet, heat 3 or 4 tablespoons of olive over medium heat. Add the onion and cook until soft. Stir in meat or vegetables, parsley, curry powder, garlic, salt, and pepper, and cook about 5 minutes, stirring to break up lumps, until the meat is no longer pink. Transfer to a medium bowl and cool to room temperature. Wipe out the skillet.
- Cut each tortilla wraps in quarters and with one triangle at a time, lightly brushes the edges of the wrap with water or an egg whites to seal it tight. Fold the long side of the triangle in half, pinching the edge to seal and form a little cup.
- Place a generous tablespoon of the meat or veggie mixture into the cup, then pull the open flap of the wrapper over the cup, pressing to seal. As each Sambusa is finished, place it on the baking sheet. Use a large pan to heat oil to fry them. Add the Sambusas to the oil and cook for 2 to 4 minutes, turning once, until golden brown on both sides. Watch closely so it doesn’t burn.
Sautéed chicken and vegetables with rice and pinto beans:
Rice:
- Soak rice in water for a few minutes and then rinse it.
- In a pan, heat olive oil and add onions and cook until caramelized.
- Grind garlic, cilantro and diced tomatoes and cook until it breaks down into a sauce. When the sauce browns and smooths, add the rice and stir it well until it covers the rice. Add water and bring to a boil. Then turn the heat down to a simmer and cook for 15-20 minutes with a tight lid.
Sautéed Chicken:
In a skillet brown the chicken with oil on medium-high heat with salt and pepper, chili powder, and cumin.
In a separate pan, heat oil and add onions and cook until browned.
In a blender, add garlic, tomatoes, and cilantro, squeeze half a lemon and vinegar and add blended sauce to the skillet.
Cook and stir sauce and chicken until sauce is spread evenly around.
Add the onions at the very end.
United Beans of America:
- This is an equal amount of pinto, black and white beans. Cook the beans separately since the black and white beans take longer to cook than the pinto.
- In a separate pan, heat oil, Sautee onions to soft then add chopped tomato, garlic, and cilantro and half teaspoon of salt. You can use a food processor if you want to chop evenly. In a medium heat, cook it till it becomes a sauce in medium heat. Then add the beans and traditional tomato sauce and a half a cup of water.
- Cover the pan and let it cook for about 20 minutes in medium-low heat. Turn it off when it’s blended together and becomes thick and creamy. Serve with anything including rice and any kind of bread but it’s most delicious with Somali fried bread.
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