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Amanah Girls Group:

Taste the World Young Chefs Cooking for Good

Contents Taste the World and Serve the Community............ 4

Baasto.....................................................................................36

Taste the World and Serve the Community............ 6

Hasna's Shaax......................................................................38

Amanah Girls Group Portraits................................. 8

Mango Lassi..........................................................................39

Amanah Girls Photographs.................................... 16

Chicken Suqaar....................................................................40

Meet Samia Egeh..................................................... 18

Beef Samosas........................................................................ 41

Meet Samira Hashi ................................................. 19

Lemon Mint Mojito.............................................................. 42

Creative Writing Workshops................................. 20

Slow Roasted Lamb............................................................. 43

Taste of the World Workshops............................... 24

Vegetable Couscous............................................................. 44

Taste the World Recipes......................................... 28

Chicken Pie............................................................................ 45

Lentil Soup.............................................................................29

Potato Wedges......................................................................46

Beef Tacos..............................................................................30

Smash Burger....................................................................... 47

Creamy Chicken Alfredo..................................................... 31

Tiramisu.................................................................................48

Rayana's Qurac.................................................................... 32

Spinach & Cheese Pastry....................................................49

Teriyaki Fried Chicken........................................................ 34

Visit to Somaliland.................................................. 50

Najma's Bariis...................................................................... 35

Partners & Sponsors This book was created in partnership with Wales REACH, a creative arts project exploring history, heritage, and community across Wales. Thank you to the staff and participants from Taff Housing Association and the Open University in Wales REACH project. Wales REACH is supported by the National Lottery Heritage Fund, thanks to National Lottery players. Special thanks to the Amanah Girls Group for embracing this project and helping bring the vision to life.

Credits Photo Portraits and workshop photos © Rhys Webber [www.webber-photo.com] unless otherwise stated. Book design by Rhys Webber [www.webber-design.com]. Printed on FSC (Forestry Stewardship Council) Certified Paper Stock.

Taste the World and Serve the Community Community has always been at the heart of everything I do. Growing up, food was never simply about eating. It was about gathering, sharing stories, showing care and keeping our culture alive. Some of my strongest memories are of busy kitchens filled with conversation, laughter and comforting smells, where everyone had a role and every meal brought people closer together. That spirit is what inspired Taste the World. What began as an eight week cooking project quickly became something much deeper. Through the Amanah Girls Group, we created a space where young women could come together to learn new skills, express themselves creatively and feel proud of who they are and where they come from. Week by week, I watched the girls grow in confidence, support one another and become more independent — not only in the kitchen, but in themselves.

One of the most rewarding parts of the journey was seeing how the project continued beyond the sessions themselves. The girls began cooking at home for their families, trying recipes independently, sharing ideas with one another and building a real sense of community around food. Many of them discovered talents and confidence they did not realise they had. The kitchen became a place of leadership, teamwork and creativity, where friendships were strengthened and new memories were made. This project would not have been possible without Wales REACH, whose support created an incredible opportunity for the girls and the wider community to come together through creativity, heritage and shared experiences. Special thanks go to the Open University in Wales and Amgueddfa Cymru for their partnership

and support throughout the project, and to The National Lottery Heritage Fund, whose funding made this work possible thanks to National Lottery players. Together, their support helped create a project that celebrated culture, community and creativity in a way that felt welcoming, empowering and deeply meaningful for everyone involved. Taff Housing also played a huge role in making this project feel special. Their space at Red Sea House grew into a welcoming community hub filled with energy, learning and opportunity. Over the course of the project, it became a place where relationships developed naturally across the community, where people felt comfortable gathering, and where the girls felt ownership over what they were creating together. For me, the most inspiring part was seeing the strength that already existed

within the group begin to shine more brightly each week. The girls brought humour, kindness, leadership and creativity into every session. They encouraged one another, worked as a team and created an environment that felt safe, uplifting and full of possibility. This cookbook is more than just a collection of recipes. It captures the spirit of the project, the conversations shared while cooking, the confidence built over time, the pride in culture and heritage, and the sense of belonging created around the table. It also includes photography created by the girls themselves. Every recipe carries a story, and every page reflects the care, creativity and community that made this project so meaningful. Enjoy your meal – Ha kuu macaanaato!

Amanah

Khadija

Naemah

Hayat

Medina

Amira

Najma

Munirah

Layla

Rayhana

Aisha

Ayan

Hasna

Hafsah

Salma

Munirah

Khadija

Aminah

Khadra

Hannah

Tasneem

Maryam

The plan for this session was just for photographer Rhys Webber to shoot portraits of the girls… but they had other ideas! Curious, they wanted to learn how to shoot photos with a DSLR camera and the studio lights. The fantastic black and white images over the next pages are what they captured.

Meet Samia

build confidence, develop new skills and feel more connected to their culture, identity and community.

Meet Samira

Her work is rooted in the belief that strong communities are built through care, creativity and shared experiences. Whether through mentoring, wellbeing projects, arts activities or community events, Samia is passionate about creating spaces where people feel welcomed, supported and empowered. Much of her work focuses on helping young women recognise their potential and giving them the confidence to lead, express themselves and shape their futures.

kitchen skills but also helped her develop a deep appreciation for the role that food plays in bringing people together. She became fascinated by the variety of ingredients, flavours, and techniques involved in creating meals for family and friends. Her enthusiasm for cooking continued to grow when she enrolled in a Year 10 cooking class. The course provided her with the opportunity to expand her knowledge and develop a wider range of practical cooking skills. She learned essential techniques such as food preparation, knife skills, baking, presentation, and meal planning, all of which helped build her confidence in the kitchen. The class also introduced her to cuisines from around the world, allowing her to experiment with new ingredients and discover flavours beyond those she was familiar with. Through this experience, she gained a greater understanding of different cultures and traditions, while finding many new dishes that she genuinely enjoyed and shared with others

A strong influence throughout Samia’s work is the importance of culture and heritage. She believes food, storytelling and creativity can bring people together in powerful ways, helping communities celebrate their identities while creating connection and belonging. She has seen first-hand how community projects can help young people grow in confidence, gain independence and build lasting friendships and support networks. At the heart of everything Samia does is a commitment to uplifting others and creating spaces filled with warmth, dignity and opportunity for people to come together, feel proud of who they are and support one another to thrive. Samia Egeh is a Cardiff based community organiser, youth mentor and advocate who has dedicated her work to supporting young people, families and underrepresented communities. Through Wales REACH she has created opportunities for young people to

Samira Hashi’s passion for cooking began at the age of twelve when she first started helping her mother prepare meals at home. Through these experiences, she learned how to make traditional family dishes that had been passed down through generations. Cooking alongside her mother not only taught her valuable

For Samira, cooking has become more than just a hobby. It is a creative outlet and a way to connect with others. She enjoys sharing meals, learning new recipes, and continually expanding her culinary knowledge. Working on this cookbook with the students has been a rewarding experience that allowed her to combine her love of food with collaboration and creativity. She thoroughly enjoyed contributing to the project and hopes that her involvement has inspired others to explore cooking, appreciate diverse cuisines, and develop their own passion for food.

Creative Writing

Alongside the cooking sessions, the project also created space for creativity, reflection and storytelling through a series of creative writing workshops. These sessions encouraged the young people to explore ideas of identity, heritage, belonging and place and to think about the stories, memories and experiences that shape who they are and where they come from. The workshops were inspired in part by a group visit to London to attend Untold Stories, a film screening and discussion event centred on voices, experiences and histories that are often overlooked or under-represented. Focussing on the importance of sharing lived experience, these workshops created space for communities to tell their own stories in their own way. For many of the young people, this became a powerful moment of reflection. It opened up conversations about identity, culture, migration, and what it means to grow up in Wales with diverse heritage and experiences.

Following the trip, the writing sessions offered a space to build on those reflections. Through poetry, guided discussion and creative exercises, participants were encouraged to express themselves freely and explore themes that felt personal and meaningful to them. The sessions created a supportive environment where young people could find their voice, develop confidence in self-expression and connect their own experiences to wider ideas of community and belonging. At its heart, this strand of the project profoundly reflected the ethos of REACH by valuing lived experience, celebrating diversity, and creating space for people to explore and shape their own narratives.

Taste

of the World

Ingredients Lentils Onions Potatoes Celery Garlic Carrots Coriander leaves Oil Seasoning: Salt Paprika Turmeric Cumin

st a T

e h t of R

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Lentil Soup Method

1. Wash, peel, and chop all the vegetables. 2. Heat 4 tablespoons of oil in a pot. 3. Add the garlic and onions and sauté until lightly browned. 4. Add all the vegetables and mix well. Cook for 5 minutes.

5. Add the lentils and enough water to cover the ingredients. 6. Bring to a boil and cook until the vegetables and lentils are tender. 7. Stir in the coriander leaves before serving.

Beef Tacos Ingredients

Method

Oil Garlic cloves, minced Onion, finely chopped Ground beef (mince) Tomato paste Water Seasoning: Garlic powder Onion powder Cumin powder Paprika Cayenne pepper Salt Black pepper Toppings Shredded cheese Shredded iceberg lettuce Chopped tomatoes Chopped red or white onion Sour cream

1. Heat oil in a large skillet over high heat. Add garlic and onion and cook for 2 minutes until golden.

2. Add the beef and cook for about 2 minutes, breaking it up as it cooks, until it turns light brown. 3. Add the taco seasoning and cook for another 2 minutes until the beef is fully cooked.

Creamy Chicken Alfredo 4. Stir in the tomato paste and water. Cook for 1 minute until the mixture is juicy but not watery. 5. Place taco shells on a baking tray, fill with the beef mixture, and top with cheese. 6. Bake for 5–7 minutes, or until the cheese has melted. 7. Serve with your desired toppings.

Ingredients

Method

Pasta Green and red bell peppers Mushrooms Onions Double cream

1. Chop the onions, mushrooms, and green and red bell peppers into small pieces.

6. Let the sauce simmer gently for 2–3 minutes until slightly thick.

2. Heat a pan over medium heat with a little oil or butter.

7. In a separate pot, cook the pasta in boiling salted water according to package instructions.

3. Sauté the onions first until soft, then add mushrooms and bell peppers. Cook until softened.

8. Drain the pasta and add it to the Alfredo sauce.

Seasoning: Salt (to taste) Black pepper Garlic powder or fresh 4. Add the double cream to the pan and stir well. garlic (optional) Dried oregano or 5. Season with salt, black pepper, garlic powder, mixed herbs (optional) and oregano or mixed herbs. Chilli flakes (optional)

9. Mix well until the pasta is fully coated with the creamy sauce. 10. Taste and adjust seasoning if needed, then serve hot.

Rayhana's Qurac Ingredients

Method

2.5 cups of plain flour 2 teaspoons of yeast 3 tablespoons of sugar 1 teaspoon of cardamom 1 teaspoon of cinnamon ½ teaspoon of salt 1 and ¼ cup of warm milk Oil used for deep frying

1. In a large bowl, mix the flour, sugar, salt, spices and yeast. 2. Once mixed, gradually add the warm milk until a smooth, thick, sticky batter is made.

5. Heat oil in a deep pan and cook squares in batches until they inflate and become golden brown.

Qurac

6. Remove once cooked and drain on kitchen paper.

3. Cover the bowl and leave for at least an hour or until the size of the batter had doubled.

Optional: Drizzle either honey, condensed milk or powder red sugar on top.

4. Once doubled, roll out and cut into squares

2. Mix all ingredients in a bowl and enjoy.

Yeast, flour sugar mixed tight Made with care, fried just right It waits for maghrib when the sun has set Ramadan nights, the dates its met At weddings it circles in silver trays Between qosol, ciyaar and ululation’s praise On Eid days stacked up high Consumed and eaten as the day goes by Or with simple shaah in the afternoon Spiced tea awaiting sheeko to start soon

Story Qurac is a popular Somali fried-like doughnut. It’s usually enjoyed during Ramadan or as an afternoon snack.

Not just food Is gathering It’s waiting Love cut into shape Fried until golden And shared.

Photo © Arwin Neil Baichoo

Teriyaki Fried Chicken Ingredients

Method

Chicken (cut into bite-sized pieces) Green and red bell peppers Onions Eggs Flour Cooking oil

1. Chop the green and red bell peppers and onions into small pieces.

5. Dip the seasoned chicken into the beaten eggs, then coat evenly with flour.

2. Heat a little oil in a pan and sauté the chopped vegetables until partially cooked. Remove from the pan and set aside.

6. Heat oil in a frying pan over medium heat.

Seasoning Salt (to taste) Black pepper Garlic powder (optional) Paprika or chilli powder (optional) Sauce Teriyaki sauce Ketchup

3. In a bowl, beat the eggs. 4. Season the chicken with salt, black pepper, garlic powder, and paprika.

7. Fry the chicken pieces until golden brown and fully cooked. Remove excess oil. 8. In the same pan, add the fried chicken, sautéed vegetables, teriyaki sauce, and ketchup.

Najma's Bariis Story

Method

I wanted to share something very special to me and to Somali culture— bariis, a famous Somali rice dish often made with fragrant spices and sweet raisins. Bariis is more than just food; it represents family, celebration, and togetherness. In Somali homes, it is often served at weddings, Eid celebrations, and family gatherings. When bariis is cooking, the entire house fills with the warm aroma of spices like cumin, cardamom, cinnamon, cloves, and sometimes a hint of saffron. The smell alone brings comfort and memories of sitting together with loved ones, sharing stories and laughter.

One of the most beautiful parts of bariis is the balance of flavours. The savoury, perfectly seasoned rice blends with the sweetness of raisins, creating a taste that is both rich and comforting. Sometimes it’s served with tender meat like goat or chicken, and often paired with fresh bananas on the side—a unique and delicious Somali tradition. The combination of sweet, savoury, and slightly spiced flavour makes it unforgettable. The recipe itself begins with sautéing onions in oil until golden brown. Then garlic and spices such as cumin, cardamom, cinnamon sticks, and cloves are added to release their fragrance. Tomatoes or tomato paste may be mixed in for colour and depth. After that, the rice is added along with water or broth and cooked until fluffy. Toward the end, raisins are sprinkled in, allowing them to soften and add their natural sweetness. Some families even add a little sugar for extra sweetness, depending on preference. For Somali people, bariis is a symbol of hospitality and pride. Serving bariis to guests is a way of showing respect and generosity. It connects us to our heritage and reminds us of where we come from. For me personally, it represents warmth, comfort, and the strong sense of community that defines Somali culture. Thank you for letting me share something so meaningful to me. I hope one day you’ll have the chance to taste bariis and experience its incredible flavours for yourself. This is a beautiful plate of Somali bariis, filled with warm spices and sweet raisins - a dish that brings comfort, culture and family together in every bite .

Baasto Ingredients

Method

300–400g lamb, cut 1. Rinse the basmati rice under cold water into small cubes until the water runs clear. Soak for 10 minutes, 2 tbsp vegetable oil then drain. 1 large onion, chopped 2 cloves garlic, minced 2. Heat the oil or ghee in a medium pot over 1–2 carrots, diced medium heat. Add the chopped onion and cook 1 red/yellow pepper for 5–6 minutes until soft and lightly golden. 2 med potatoes, diced 2 tomatoes, chopped 3. Stir in the garlic, cinnamon stick, cardamom 2 tbsp tomato paste pods, cloves, cumin, and turmeric. Cook for about 1 tsp vegetable stock 30 seconds until fragrant. powder or 1 stock cube 1–2 cups water 4. Stir in the tomato paste and cook for 1–2 Handful of fresh minutes, mixing well with the onions and spices. coriander, chopped Salt & pepper to taste 250g pasta (any) 2 cups basmati rice 3 tbsp veg oil or ghee 1 med onion, chopped 2 cloves garlic, minced 1 small cinnamon stick 3 green cardamom pods 3 whole cloves 1 tsp ground cumin 1 teaspoon turmeric 1 tbsp tomato paste 3½ cups water or chicken broth ½ cup raisins 1 tsp salt (or to taste)

5. Pour in the water or broth and add the salt and raisins. Bring the mixture to a boil. 6. Add the drained rice and stir gently. Once it returns to a boil, reduce the heat to low, cover the pot, and cook for 15–20 minutes until the rice is tender and the liquid is absorbed.

Baasto

7. Remove from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.

Not too long ago, the smell of baasto filled our house. Without anyone calling us, we all ended up at the table. Hooyo served the food, Abo talked, and everyone ate together. It wasn’t just dinner. It reminded me of being Somali of family, tradition, and never eating alone. For a moment, everything felt calm and familiar. That’s what baasto means to me. Home, shared.

Photo © Leke POV

Hasna's Shaax

Mango Lassi

Story

Ingredients

Story

In Somali culture, the time after Asr prayer is an important part of the day when families come together to share a light meal and spend time with one another. This moment is about rest, connection and showing hospitality, which is a strong value in Somali communities. The snacks usually include shaax, sambusa, gurac and sweet treats as simple as dates which are seen as blessed and are eaten for energy, along with sweet pastries often filled with nuts and covered in syrup. These foods are easy to share and are commonly served to both family members and guests. Shaax is always an important part of the after Asr snack. It is poured into small glasses and offered repeatedly as a sign of generosity and respect. The decorated trays and traditional tea pots show pride in culture and tradition. Overall, the after Asr snack is not just about eating but about strengthening family bonds, welcoming visitors, and keeping Somali traditions alive through everyday routines.

1 cup of fresh or canned mango. 1 cup of plain yoghurt. Half a cup of cold milk 2-3 teaspoons sugar(optional) Ice cubes(optional)

Mango lassi is a drink that reminds me of home, guests and celebrations. It holds a lot of meaning for me.it is often made when guests come over or during on Eid day even sometimes Ramadan nights. Mango lassi is refreshing after a long day. The sweetness of the mangoes mixed with the yoghurt brings back memories from when in was young and I used to ask my mum to make it for me every day. Also, it reminds me when we had guests over and the kitchen is busy how excited I always was when I see someone making the mango lassi. Mango lassi is a drink that I believe everyone makes when visitors come over.

Method 1. If using fresh mango, peel and chop into small pieces. 2. Add the mango, yoghurt, milk, sugar and the ice cubes to a blender. 3. Blend until smooth and creamy.

Chicken Suqaar Ingredients

Method

2 kg chicken breast, cut into bite-size pieces 3 bell peppers, sliced 6 onions, finely chopped 7 garlic cloves, minced 6 fresh tomatoes, chopped Juice of 1 lemon Salt and seasoning to taste (e.g., black pepper, cumin, or Somali spice mix) Cooking oil

1. Heat oil in a large frying pan over medium heat. 2. Add the onions and garlic and sauté until soft and lightly browned. 3. Stir in the chopped tomatoes and lemon juice. Cook until the tomatoes break down and form a sauce.

4. Season to taste, then add the chopped chicken. 5. Cook until the chicken is partially cooked. 6. Add the bell peppers and continue cooking until the chicken is fully cooked and the peppers are tender but still slightly crisp. 7. Serve hot with rice or flatbread.

Beef Samosas Ingredients

Method

Filling 2 lb ground beef or lamb 4 tbsp vegetable oil 7 medium onions, finely chopped 6 garlic cloves, minced 2 tsp ground coriander 2 tsp ground cumin 2 tsp ground cardamom 1 tsp salt 1 tsp black pepper Small handful fresh cilantro, finely chopped

1. Heat 2 tablespoons of oil in a skillet over medium heat. Add the onions and cook until softened and lightly browned. Add the garlic and cook for about 30 seconds until fragrant.

Wrappers Filo pastry Flour-and-water paste (for sealing: mix 3 tbsp flour with enough water to form a thick, smooth paste)

2. Cook the meat and spices: Add the ground meat, breaking it up as it cooks. Once browned and the moisture has evaporated, stir in the coriander, cumin, cardamom, salt, and black pepper.

Cook for 2–3 minutes to allow the flavours to blend. 3. Finish and cool: Remove from heat and stir in the chopped cilantro. Allow the filling to cool completely before assembling the samosas.

Lemon Mint Mojito

Slow Roasted Lamb

Ingredients

Method

Ingredients

Method

5 lemon, cut into wedges Fresh mint leaves 7 tbsp sugar 2 bottles soda water (sprite) Ice cubes Optional: lemon slices and mint sprigs for garnish

1. In a glass or jug, add the lemon wedges, mint leaves, and sugar.

2 lamb shoulders 2 carrots, roughly chopped 2 courgettes, chopped 2 onions, roughly chopped 3–4 potatoes, chopped 1 lemon 1 teaspoon tomato purée 1 teaspoon chicken stock powder (or 1 cube, crumbled) 3–4 cloves garlic, crushed 2 tablespoons salted butter, softened Seasoning 1 teaspoon cumin powder 1 teaspoon coriander powder ½ teaspoon black pepper ½ teaspoon chilli powder (adjust to taste) 1 teaspoon paprika Salt, to taste

1. Preheat the oven to 180°C (350°F).

2. Gently muddle (crush) to release the lemon juice and mint flavour— do not over-crush the mint. 3. Fill the glass with ice cubes. 4. Pour in the soda water and stir well. 5. Taste and adjust sweetness if needed. 6. Garnish with lemon slices and mint leaves. Serve immediately.

2. In a bowl, mix the butter with all the spices, garlic, salt, and the juice of half the lemon. 3. Pat the lamb shoulders dry and rub the butter mixture all over the meat. 4. Place the carrots and onions in a roasting dish and sit the lamb on top. 5. Mix the tomato purée and chicken stock with 1 cup of water, then pour over the lamb.

6. Cover the dish tightly with foil and roast for 1 hour. 7. After 1 hour, add the courgettes and potatoes to the dish. 8. Re-cover and return to the oven for another 1 hour, allowing the vegetables to steam and the lamb to become tender. 9. Remove foil for the last 10–15 minutes if you want a browned top. Rest before serving.

Vegetable Couscous Ingredients

Method

1 onion, finely chopped 1–2 carrots, finely chopped 1 courgette, finely chopped 7 cups couscous 7 cups hot chicken stock

1. Preheat the oven to 180°C (350°F).

4. Fluff the couscous with a fork.

2. Spread the onion, carrots, and courgette on a baking tray, drizzle with olive oil, and roast for 30 minutes until soft and lightly caramelised.

5. In a small bowl, mix olive oil, salt, black pepper, and mixed herbs.

Seasoning Olive oil Salt, to taste Black pepper, to taste Mixed herbs (or fresh herbs, if available)

3. Place the couscous in a large bowl and pour over the hot chicken stock. Cover and let sit for 10 minutes.

6. Add the roasted vegetables to the couscous, drizzle over the dressing, and mix well. 7. Taste and adjust seasoning before serving.

Chicken Pie Ingredients

Method

2 packets puff pastry (1 for the base, 1 for the lid) Chicken breast, cubed Mushrooms, sliced 1–2 onions, finely chopped 2–3 garlic cloves, minced 300 ml double cream 2 tbsp butter Vegeta spice mix, to taste 1 tsp paprika (adjust to taste) ½ tsp brown sugar ( just a pinch)

1. Prepare the base. Preheat oven to 180°C (fan). Line a pie dish with one sheet of puff pastry. Trim excess pastry and chill in the fridge while preparing the filling. 2. Cook the chicken. Melt butter in a large pan over medium heat.

Add chicken cubes, season with Vegeta and paprika. Cook until lightly golden. Remove chicken from the pan and set aside. 3. Cook the vegetables. In the same pan, add a little more butter if needed. Sauté onions until soft and lightly golden. Add garlic and mushrooms. Cook until mushrooms release their moisture and shrink down. 4. Make it creamy. Return chicken to the pan. Pour in double cream and add the brown sugar. Simmer gently for 5–7 minutes until thick and creamy. Taste and adjust seasoning if needed. 5. Assemble the pie. Spoon the filling into the pastry-lined dish. Cover with the second sheet of puff pastry. Seal edges well, trim excess, and crimp if desired. Cut a small hole in the centre to allow steam to escape. 6. Bake. Bake for 30–35 minutes, or until puffed and deep golden.

Potato Wedges Ingredients

Method

Potatoes Oil Salt Paprika Flour

1. Preheat oven to 200°C (400°F). 2. Wash and cut potatoes into wedges. 3. Boil wedges for 5–7 minutes, then drain. 4. Toss potatoes with oil, salt, paprika, and a light dusting of flour. 5. Spread on a baking tray.

6. Bake for 35–40 minutes, flipping halfway, until golden and crispy. 7. Serve hot.

Smash Burger Ingredients

Method

Beef mince Burger buns Lettuce Pickles Cheese slices Mayonnaise Ketchup Salt & black pepper Oil or butter (for frying)

1. Heat a heavy pan or skillet on high heat.

6. Cook for 2–3 minutes until crispy, then flip.

2. Divide the beef mince into loose balls (don’t overwork the meat).

7. Add cheese on top and cook for another 1–2 minutes.

3. Lightly oil the pan and place a beef ball in the pan.

8. Toast the burger buns lightly.

4. Smash it down firmly using a spatula.

9. Assemble the burger: bun, mayo, lettuce, burger, pickles, ketchup, top bun.

5. Season with salt and pepper.

10. Serve hot.

Tiramisu

Spinach & Cheese Pastry

Ingredients

Method

Ladyfingers biscuits Coffee (cooled) Double cream Cream cheese Sugar

1. Brew coffee and let it cool.

6. Layer dipped biscuits in a dish.

2. Whip the double cream until thick.

7. Spread cream mixture on top.

3. In another bowl, mix cream cheese and sugar until smooth.

8. Repeat layers.

4. Fold whipped cream into the cream cheese mixture. 5. Dip ladyfingers quickly into the coffee.

9. Chill in the fridge for at least 4 hours (overnight is best). 10. Optional: dust with cocoa powder before serving.

Ingredients

Method

Puff pastry Cheddar cheese Cream cheese Spinach Salt

1. Preheat oven to 180°C (350°F).

5. Spoon filling onto pastry.

2. Cook spinach until wilted, then drain excess water.

6. Fold and seal edges with a fork.

3. Mix spinach with cream cheese, grated cheddar, and salt. 4. Roll out puff pastry and cut into squares or rectangles.

7. Place on a baking tray. 8. Bake for 20–25 minutes until golden and puffed. 9. Serve warm.

Visit to Somaliland Home isn't just where the rook keeps dry, It's where the wind sings as it passes by, Where goats roam free on rocky land, And tea is poured by a mother's hand,

You taught us how to build from dust, To lead with peace, to live with trust. You gave us strength without a crown, To stand, though others put us down.

It's the call to prayer at break of day, The children laughing as they play. The smell of lahooh in the pan, The stories told by an old man.

Home is the hills, the sun, the sky, The camels walking slowly by. It's not in maps or flags unfurled But in our hearts, you are the world.

Somaliland, you're more than sand, You're the touch of an ayeeyos hand. The prayer whispered through a tear, The stubborn hope we hold so dear.

So wherever you go, near or far, We carry you in who we are. Oh, Somaliland – soft and strong, To you, our hearts will always belong.

In Hargeisa's streets, the market hums, To rhythms of old Somali drums, In every smile, in every face, There's a pride that time cannot erase.

Hasna Farah

Through the Amanah Girls Group, we created a space where young women could come together to learn new skills, express themselves creatively and feel proud of who they are and where they come from… The kitchen became a place of leadership, teamwork and creativity, where friendships were strengthened and new memories were made.