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Suqaar is basically a meat stew that’s simmered down until it’s almost dry—because who doesn’t love their flavors concentrated to the point of no return? Now, malawax, which sounds fancy but is just a Somali crepe pancake, ( pronounced as malawah)is the perfect partner in crime here.

Malawax is flavored with cardamom, and when you pair that with the savory, flavor-packed suqaar, you’ve got a legendary combo. And because the beef already brings all the savory goodness, these crepes skip the sugar. They know they’re good without the extra sweetness.

Perhaps the most surprising thing about this meal combo is that it’s actually served for breakfast! I know, pancakes and beef first thing in the morning might sound wild to non-Somalis, but hey, it’s a thing.

Ingredients

This recipe is pretty straightforward with simple, accessible ingredients, so honestly, there’s no excuse not to give it a shot.

For Suqaar

• 500g Beef/Lamb Cubed (With Bone)
• 1 Bunch, Coriander
• 1 Bell Pepper
• 5 Garlic Cloves
• 1 Thumb Ginger
• 1 Bullion Cube
• 1 Tsp Garam Masala
• Vegetable Oil

For Malawax

• 1 Cup All Purpose Flour
• 1 Tsp Cardamon
• Pinch of Salt
• 1 Cup Milk
• 1 Egg
• Vegetable Oil

We first start by preparing the suqaar since it takes the longest time, malawax is just 10 minutes, so we will do it last, the dish takes a while depending on how tough your beef is

Procedure

Sear the Beef

Start by searing your beef in a pan. First, salt the beef and cook it without any oil until it’s dry. This helps lock in the flavors. While the beef is cooking, you can move on to preparing your vegetables.

Prepare the Vegetables

Begin by chopping your onions, followed by ginger and garlic, and finally the tomatoes. Don’t worry about the rest of the ingredients for now—focus on getting these ready.

Cook the Beef with Oil

Once the beef has dried out, add two tablespoons of vegetable oil and continue cooking. Let it cook for about five minutes before adding the onions.

Add Ginger, Garlic, and Onions

Add the chopped onions and cook until they turn translucent, which should take a minute or two. Next, add the ginger and garlic, either as a paste or finely chopped. Cook them for about 30 seconds—garlic burns easily, so keep an eye on it.

Incorporate the Tomatoes and Spices

Now, add the tomatoes. These will help rehydrate the dish. Lightly salt the mixture again to assist in breaking down the tomatoes, and add all your dry spices, including garam masala and a beef cube. Cook until the tomatoes become mushy and jammy.

Simmer and Tenderize the Meat

Continue cooking until the mixture is semi-dry, then add just enough water to cover the surface of the beef. Reduce the heat to low, cover the pan, and let it simmer for 30 minutes to an hour, depending on how tough the meat is.

Reduce the Stew

Once the meat is tender, it’s time to reduce the stew. Remove the lid and let the excess water evaporate, allowing the flavors to concentrate. When the broth starts to thicken and bubble heavily, it’s ready for the next step.

Add Bell Peppers and Finish the Stew

Add your bell pepper slices and cook for another 5 to 10 minutes. Don’t let the broth dry out completely—it will thicken further as it cools slightly. Once you’ve reached the desired consistency, stir in some coriander leaves, then turn off the heat and cover the pot to let the residual heat infuse the aroma.

Prepare the Malawax Batter

In a bowl, combine the flour, cardamom, and salt, and whisk everything together. In a separate cup, beat an egg and mix it with some milk until smooth.

Gradually pour this mixture into the dry ingredients while stirring to minimize lumps. If you have a hand mixer, this step will be much easier, giving you a consistent batter with minimal effort.

Cook the Malawax

Heat a pan, and when it’s nice and warm, lightly oil it with a brush. Pour in the batter, swirling it around to evenly coat the bottom of the pan. Cook until the bottom is brown and toasty, then flip it over and cook the other side.

Plate and Serve the Suqaar and Malawax

Once the malawax is cooked, roll them up and plate them alongside your suqaar that’s been resting. Enjoy your meal!

Serving & Taste

Malawax and suqaar are traditionally eaten by taking a piece of the crepe with your hands and using it to scoop up the suqaar pieces. No utensils are needed—it’s all about getting in there with your fingers to enjoy this delicious combination.

Calories

To estimate the total calories for this recipe, we’ll need to break down the calories for each ingredient and then sum them up. Here’s a rough calculation:

1. 500g Beef/Lamb (With Bone):
   • Beef: ~143 calories per 100g (lean meat)
   • Total: 715 calories (assuming some calories are offset by bones)
2. 1 Bunch Coriander/Cilantro:
   • ~5 calories
3. 1 Bell Pepper:
   • ~30 calories
4. 5 Garlic Cloves:
   • ~22 calories
5. 1 Thumb Ginger:
   • ~10 calories
6. 1 Bullion/Stock Cube:
   • ~10 calories
7. 1 Tsp Garam Masala:
   • ~6 calories
8. 2 Tbsp Vegetable Oil:
   • ~240 calories

Total Calories: 1,038 calories

This total is for the entire recipe, not per serving. To get the calories per serving, divide the total by the number of servings you plan to make. If you estimate this recipe serves 4, then each serving would be approximately 260 calories.

Other Somali Recipes

Authentic Somali Sabaayad (Kimis) Flatbread Recipe

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