Stews go perfectly with a lovely Sabaayad flatbread which is noteable for its crispy exterior and flaky inside. Call it the East African flat croissant!
It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose a savory and a sweet dish from the country and the members pick one dish to make. This month we are going back to Djibouti and we willmake a Sabaayad flatbread common in Djibouti and Somialia.