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Wok eggs, fried rice and hot Dry Noodles.
Suqaar is a simple, homey Somali dish of meat and vegetables cooked together in the same pan. Lamb typically is the meat of choice, but in our take we opt for beef. And instead of bell pepper, a common ingredient in suqaar, we add kale, a vegetable not often used in the dish; we like the way the leaves wilt and pull together the other elements while also adding substance and savoriness. A mix of bold, fragrant spices is added in two stages for layered flavor—it seasons the beef before it’s seared and also is added to the vegetables as they cook. Serve this with rice or a baguette, with lime wedges alongside.
tablespoon ground cumin
teaspoons ground turmeric
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