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Suugo Suqaar As Made By Hawa Hassan

Hawa Hassan shares this popular spicy Somali pasta recipe from her cookbook, In Bibi’s Kitchen. Trust us when we say you’ll love this dish because it’s not only tasty and cozy, but also you probably have most of the ingredients already. Serve the meat sauce over your favorite pasta, and you've got yourself an easy weeknight meal.

Tasty Team

Total Time

1 hr 25 min

1 hr 25 min

Prep Time

20 minutes

20 min

Cook Time

1 hr 5 min

1 hr 5 min

Total Time

1 hr 25 min

1 hr 25 min

Prep Time

20 minutes

20 min

Cook Time

1 hr 5 min

1 hr 5 min

Ingredients

for 6 servings

Xawaash Spice Mix

  • 1 whole cinnamon stick
  • ½ cup whole cumin seeds (55 g)
  • ½ cup whole coriander seeds (40 g)
  • 2 tablespoons whole black peppercorn
  • 6 whole cardamom pods
  • 1 teaspoon whole clove
  • 2 teaspoons ground turmeric

Suugo Suqaar

  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small green bell pepper, seeded and finely diced
  • 1 small red onion, finely diced
  • 1 lb ground beef (425 g), 80/20
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons tomato paste
  • 1 can tomato, diced

For Serving

  • 1 lb spaghetti (425 g), cooked according to package instructions
  • fresh cilantro leaf, minced
  • banana

Nutrition Info

  • Calories 633
  • Fat 24g
  • Carbs 72g
  • Fiber 8g
  • Sugar 4g
  • Protein 33g

Estimated values based on one serving size.

Preparation

  1. Make the xawaash spice mix: Place the cinnamon stick in a small zip-top bag. Seal the bag and use a heavy skillet or rolling pin to smash the cinnamon stick into smaller pieces.
  2. Transfer the cinnamon to a medium heavy-bottomed skillet and add the cumin, coriander, peppercorns, cardamom, cloves, and turmeric. Cook over medium heat, stirring constantly, until the spices are lightly toasted and very aromatic, about 2 minutes. Remove the pan from the heat and set aside to cool.
  3. Once cooled, transfer the toasted spices to a clean spice grinder or mortar and pestle and grind into a fine powder. Sift the ground spices through a fine-mesh sieve into a medium airtight container. Grind any large pieces left behind in the sieve, then sift into the container. Cover and store in a cool, dark place until ready to use, up to 6 months.
  4. Make the suugo suqaar: Heat the olive oil in a large, high-walled skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the garlic, bell pepper, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Add the beef, salt, and 3 tablespoons of the Xawaash spice mixture, and cook, stirring occasionally to break up the beef, until the meat is browned, about 15 minutes.
  5. Add the tomato paste and diced tomatoes. Fill the tomato can halfway with water and add to the pan. Stir well to combine, being sure to scrape up any browned bits stuck to the bottom of the pan. Increase the heat to high and bring the sauce to a boil, then decrease the heat to low, cover, and simmer, stirring occasionally, for about 30 minutes, until the sauce is thickened and the beef is tender. Season with more salt to taste.
  6. Serve the sauce hot over spaghetti, garnished with cilantro. Serve with fresh banana. Any leftover sauce will keep in an airtight container in the refrigerator for up to 4 days. Rewarm in a heavy pot over low heat.
  7. Enjoy!

Ingredients

for 6 servings

Xawaash Spice Mix

  • 1 whole cinnamon stick
  • ½ cup whole cumin seeds (55 g)
  • ½ cup whole coriander seeds (40 g)
  • 2 tablespoons whole black peppercorn
  • 6 whole cardamom pods
  • 1 teaspoon whole clove
  • 2 teaspoons ground turmeric

Suugo Suqaar

  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small green bell pepper, seeded and finely diced
  • 1 small red onion, finely diced
  • 1 lb ground beef (425 g), 80/20
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons tomato paste
  • 1 can tomato, diced

For Serving

  • 1 lb spaghetti (425 g), cooked according to package instructions
  • fresh cilantro leaf, minced
  • banana

Nutrition Info

  • Calories 633
  • Fat 24g
  • Carbs 72g
  • Fiber 8g
  • Sugar 4g
  • Protein 33g

Estimated values based on one serving size.

Preparation

  1. Make the xawaash spice mix: Place the cinnamon stick in a small zip-top bag. Seal the bag and use a heavy skillet or rolling pin to smash the cinnamon stick into smaller pieces.
  2. Transfer the cinnamon to a medium heavy-bottomed skillet and add the cumin, coriander, peppercorns, cardamom, cloves, and turmeric. Cook over medium heat, stirring constantly, until the spices are lightly toasted and very aromatic, about 2 minutes. Remove the pan from the heat and set aside to cool.
  3. Once cooled, transfer the toasted spices to a clean spice grinder or mortar and pestle and grind into a fine powder. Sift the ground spices through a fine-mesh sieve into a medium airtight container. Grind any large pieces left behind in the sieve, then sift into the container. Cover and store in a cool, dark place until ready to use, up to 6 months.
  4. Make the suugo suqaar: Heat the olive oil in a large, high-walled skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the garlic, bell pepper, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Add the beef, salt, and 3 tablespoons of the Xawaash spice mixture, and cook, stirring occasionally to break up the beef, until the meat is browned, about 15 minutes.
  5. Add the tomato paste and diced tomatoes. Fill the tomato can halfway with water and add to the pan. Stir well to combine, being sure to scrape up any browned bits stuck to the bottom of the pan. Increase the heat to high and bring the sauce to a boil, then decrease the heat to low, cover, and simmer, stirring occasionally, for about 30 minutes, until the sauce is thickened and the beef is tender. Season with more salt to taste.
  6. Serve the sauce hot over spaghetti, garnished with cilantro. Serve with fresh banana. Any leftover sauce will keep in an airtight container in the refrigerator for up to 4 days. Rewarm in a heavy pot over low heat.
  7. Enjoy!

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