Somalian Bizbaz Sauce
Prep time: min
Cook time:
Total time:
Yield: Makes about 1-1/2 cups, and doubles easily.
The sauce keeps in the refrigerator several days. Use it for grilled and roasted meats, poultry and fish, and for vegetables (corn on the cob would be superb), or over rice. Jamal Hashi uses the sauce on his camel burger. Missing the camel, its pretty fine on beef or veggie burgers and even as salad dressing.
This cool, pale green sauce is improvised from tasting Somali chef Jamal Hashi’s Bizbaz. Jamal has the award winning Safari Express food stand at Minneapolis’ Midtown Global Marketplace. He explained in Somalia backyard lime trees, and a few chile and coriander plants are common. And Bizbaz is a staple.
I hope I have not offended him, but I was definitely inspired to write this Bizbaz recipe after our meeting in his kitchen.
Ingredients
- 1 large garlic clove, crushed
- juice of 1/2 a large lime
- 1/2 to 2 whole fresh Serrano chile (depending on your taste)
- 1/2 to 2/3 tight-packed cupfresh coriander leaves
- 1 to 2 teaspoons sugar, or to taste
- 1/2 cup low fat plain Greek yogurt
- Salt and fresh ground black pepper to taste
- More lime juice if needed
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Instructions
- Put the garlic clove in coffee cup squeeze the lime juice over it. Let stand 20 minutes while you gather the other ingredients. Turn everything into a food processor and puree. Start with the smallest quantities, adding more of what you think is needed. Refrigerate Bizbaz an hour or so to mellow and then use cool as a table sauce, dressing or dip.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
