Roughly translated from Arabic, suqaar means “small ones” and the dish is basically a quickly cooked mixture of small pieces of meat and vegetables. Think of this as a Somali stir-fry. Suqaar is a very flexible dish and can be made with any type of meat. Goat is the most traditional, but here we opt for beef. Serve it just as Ma Halima does, with cooked rice or Bariis (Basmati Rice Pilaf with Raisins), chopped lettuce, and big pieces of lemon to squeeze on top of everything.
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Food Network | 2021-04-06
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