Chef notes

Bariis Somali is the recipe that first got people talking about my cooking. It’s one of those dishes that makes me feel deeply connected to my roots. The flavors are layered and, like many Somali dishes, it brings together sweet and savory in a way that just makes sense. I’ve simplified the method so it comes together in just 15 minutes, but none of the flavor is lost. It’s usually served with meat, like Suugo Sabaayad, and don’t forget the banana, a classic Somali pairing that rounds everything out. You have to try it.

Recipe excerpted from "The Ramadan Kitchen: Nourishing Recipes from Fast to Feast" by Ilhan Mohamed Abdi. Photographs by Haarala Hamilton. Published in 2026 by Interlink Publishing.