- At this point, I should actually start doing lessons.
- Okay. - I mean, I really thought
I had competition, but.
(upbeat music)
Hello there, my name's Khadra,
and today I'm going to be tasting
other Somali moms' sabaayad.
- Sabaayad is similar to I would say to paratha,
which is from the Bangladeshi community.
It's similar to a bread, I guess.
And I grew off knowing it as kimis.
- We typically wouldn't have it for lunch,
but mainly it's like a dinner dish and we would have it
with lot with lots of friends and family.
- So sabaayad is literally flour, water, and a bit of salt.
- Just roll, try and make a nice square.
A lot of muscle work. (laughs)
- I'm not gonna have a big head,
but my sabaayad is pretty good.
- I struggle to make it, but yeah. (laughs)
- I'll be honest with you guys.
This is my first time actually making sabaayad
(record scratch) to be honest.
That's the truth, guys.
It's gonna be bad.
(upbeat music)
- I'm ready.
Yeah, bring it on
- With my sabaayad I really use hot water.
A lot of women are like,
"Don't use hot water when you're doing the dough!"
I put hot water in there.
And then when you're eating, it's gotta have layers.
Like you literally tear and you can see,
oh my mouth is watering now.
(Producer laughs) (Safia laughs)
(plate clattering)
- Okay, so this is a cute little one.
Oh, it's so cute.
I feel like she's used brown dough
which is interesting and healthy.
I like that.
- This looks, this actually looks really good.
I love the fact that like it's puffy
and I like the fact that it's like crispy and flaky.
So I'm really happy with this one.
Like maybe just a bit greasy, but I guess that's the trick
but she did a really great job in the flake.
(ceramic clinking)
- Oh okay, it's not the same as the top bit.
Okay. Let's taste it.
(sabaayad tearing)
- This is actually really good, I'm not lie guys.
It's actually crispy and it's soft as well.
(sabaayad crunching)
- It's a bit tough, a bit hard to chew.
- This is good.
This should really, really good.
(approving mumble)
- So you're chewing and you're chewing and you're chewing.
- It's soft, it's flaky,
even though it smells a little bit oily
but that's just sabaayad, but it's really tasty.
So good job, yeah.
- I would probably give this, I'm sorry,
if this was my restaurant,
If I was in a restaurant, I'd probably give this a four.
Solid four.
- I would give this 9 out of 10.
(upbeat music)
- My gran used to make it all the time.
It was one of our favorite dishes.
This is gonna be my day.
It was really nice.
Have you seen it?
It's amazing.
(plate clattering)
- Oh.
Aha.
It's definitely thick.
- I think it's a bit undercooked.
(sabaayad tearing)
- This is not a sabaayad that I would choose straight away.
And, and it's too thick.
- [Producer] You wanna give it a taste?
- I can.
(sabaayad crunching)
- It's doughy.
It's your traditional sabaayad, so it's honestly not bad.
- Oh, this is chewy,
Bit chewy, I'm still chewing it.
- It's a bit undercooked in the sense where
that it should be a little bit more,
we should be seeing a lot more dark brown spots.
- Well, it's meant to be a bit more easy to tear.
- It's still great and it's still flakey
and like the layers are there
which is like really, really good.
So yeah, good job.
- So out of 10,
I will go with three because from the onset
if you put it on a plate like that, it doesn't look too bad.
- 7 out of 10.
- [Producer] Yeah? - That's the truth, yeah.
7 out 10, because under cooked, yeah.
(upbeat music crescendos)
(tense music)
- With my sabaayad with all, traditionally my mom's
she puts it with one egg, sugar, salt, and then our milk
and then our water and olive oil.
Too much oil, you have a dense greasy, like sabaayad.
Too less, It's dry.
(plate clattering)
- Oh, okay.
So this is different.
- This is interesting.
This looks totally different.
- (laughs) Okay.
It's got a different smell to the other one.
The other one reminds me more of home cooked food.
So I'm not saying that this is not home cooked food.
I don't know where it's been, but let's see.
- That's quite not cooked.
She's done round circle.
Some people do round instead of square.
Oh gosh.
This one's definitely raw.
Let's play, Play-Doh.
(laughs)
- Oh God.
Oh, okay.
It's really thick.
Definitely thick.
- Definitely too thick by the way.
(chewing sabaayad)
- Mmm.
What she did, she put sugar in there.
Not the proper way of doing it.
- Oh my God.
That's actually quite nice and soft
but I feel like it's really thick
but it's actually really, it had potential.
It really had potential
- You know, some people that add sugar, they put egg in it
and maybe I can sense egg that's what I'm sensing,
the sponginess, the element to it.
So not ideal.
- Good try.
I mean, I dunno who cooked this and I really,
really don't want to be horrible to this person
but it's not cooked.
It's just not cooked.
- So if the other one's better in terms of presentation
and definitely the other one was more cooked.
It won't be more than the other one.
Definitely.
In terms of rating.
- Oh, it's a tough one.
Cause the other one was really tough
and it had visually looked like a sabaayad
but then this one visually doesn't look
like a sabaayad, not fully cooked and it's really thick.
- Sugar's definitely not something to add on there.
So I would probably say 2.
- If I'm being honest, 2.
(high energy music)
(electronic fanfare)
- I know that the key ingredients was love and passion
and making sure that it's cooked with not too much oil.
So I'm so happy that I've won.
Yeah!
- To the girls well done.
I am inspired and hopefully
like message me teach me, cause that's the truth.
Yeah, I've got a lot to learn.
(record scratch) - I just don't see
how I could have lost.
Are you sure?
What did they, what happened, how?
(upbeat music)