Anjero W Maraq Recipe
Make Anjero W Maraq Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Anjero (Spongy Flatbread)
Maraq (Somali Beef Tomato Stew)
Method
Anjero (Spongy Flatbread)
- 1
Make the batter
In a large mixing bowl combine 2 cups all-purpose flour and 1/2 cup semolina. Sprinkle 1 tsp active dry yeast and 1 tbsp sugar over the dry mix. Stir together. Add 2 1/4 cups warm water (about 100–110°F / 37–43°C) gradually while whisking to create a smooth, thin pancake-batter-like consistency (should be pourable and slightly thinner than pancake batter). Stir in 1/2 tsp salt. Cover the bowl loosely with plastic wrap or a towel and let rest in a warm spot for 45–60 minutes until bubbly and slightly risen. If you prefer a tangier, fermented anjero, ferment longer at room temperature up to 6–8 hours or refrigerate and ferment overnight.
- 2
Cook the anjero
Lightly brush a nonstick or well-seasoned cast-iron skillet with a little vegetable oil and heat over medium heat until shimmering. Stir the batter gently (do not deflate too much) and, using a ladle, pour about 1/3 cup of batter into the center of the pan, spiraling outward if needed to create an 8-inch round. Cover the pan with a lid for 1–2 minutes to trap steam and help set the top; steam holes (bubbles) should form and the surface should appear dry. Remove the lid and continue to cook 30–60 seconds more until the bottom is lightly golden and the top is cooked through. Do not flip the anjero — it cooks only on one side traditionally. Transfer to a plate and repeat with remaining batter, wiping the pan if residue builds up and re-oiling lightly as needed. Keep anjero warm covered with a towel. Makes about 8–10 pancakes depending on size and thickness.
Maraq (Somali Beef Tomato Stew)
- 3
Prepare and brown the beef
Pat 1 lb beef cubes dry with paper towels and season lightly with 1/2 tsp salt and a pinch of black pepper. Heat 2 tbsp vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. When hot, add the beef in a single layer (work in batches if necessary) and brown on all sides, about 5–7 minutes per batch. Remove browned beef to a plate and set aside.
- 4
Sauté aromatics
Reduce heat to medium and add the chopped onion (about 1 cup) to the same pot. If pan looks dry, add a little more oil (up to 1 tbsp). Sauté until translucent and beginning to brown, about 6–8 minutes. Add 3 minced garlic cloves and 1 tbsp grated ginger and cook 1–2 minutes until fragrant, stirring to avoid burning.
- 5
Build the stew base
Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Add 14 oz crushed tomatoes and 2 cups beef stock (or water). Scrape up any browned bits from the bottom of the pot. Return the browned beef into the pot and add 1 cinnamon stick, 4 lightly crushed cardamom pods, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground black pepper, 1 tsp salt, and 1 tsp berbere if using. Bring to a gentle simmer.
- 6
Simmer and add vegetables
Cover the pot partially and let the stew simmer gently for 45–60 minutes, or until the beef is tender. If using, add 2 small peeled and cubed potatoes and 2 sliced carrots about 20–25 minutes before the end of cooking so they become tender but not mushy. Taste and adjust salt and spices as needed. If the sauce reduces too much, add up to 1/2 cup additional water or stock.
- 7
- 8
Serve
Spoon hot maraq into a shallow bowl or communal dish. Serve warm with freshly made anjero stacked beside or used like a scoop. Anjero can be torn and used to pick up the stew; you can also fold or roll the anjero with stew inside for eating.