You must try Somali Food @sabiibuk
This was filmed in November 2024 in this episode we explored the flavours of Somalia and the origins of how one of the most popular Somali restaurants in London.
I want to say thank you to all those that tuned in because this video got 500k views on YouTube.
#somalifood #somali #africanfood
Beef Suqaar is one of those dishes that sits at the heart of Somali dining, simple in appearance but full of meaning. The word “suqaar” comes from the act of cutting into small pieces, and that is exactly how this dish begins. Tender cubes of beef are sautéed with onions, peppers and a blend of warming spices that bring out a deep, comforting flavour. It is the kind of dish you will find across Somali homes, cooked daily, shared generously and always made with care.
It is a dish that moves effortlessly through the day. A hearty breakfast, a satisfying lunch, or a relaxed evening meal. There is no strict rule, only the rhythm of appetite and company. Traditionally it is served either with fragrant Somali rice or alongside our freshly made flatbreads like Sabayaad or Anjeero, giving you the choice to enjoy it in your own way.
Some will scoop it up with bread, using their hands as part of the experience, connecting directly with the food as it has been done for generations. Others will reach for a spoon, especially when paired with rice. However you choose to eat it, the essence remains the same. It is about comfort, warmth and sharing.
At Sabiib, Beef Suqaar is more than a dish on the menu. It is a reflection of everyday Somali life, where food is not just prepared but lived, bringing people together around the table with ease and familiarity. #somali #foodie #londonfood
📍 Sabiib 🇸🇴✨
We visited Sabiib in Harringey Green Lanes and it’s such a hidden gem for Somali food. The space is beautiful, super clean, and the service was warm and attentive from start to finish 🤍
We ordered 🍽️:
-Vegetable samosas & Somali flatbread
-Beef suqaar platter for 2 with Somali rice, pasta salad, topped with haniid (slow-cooked lamb shoulder)
-Nafaqo – mashed sweet potato, mixed veg & spinach
Desserts:
-Timir date cake
-Tiramisu
-Shaah (Somali spiced chai)
Every dish was packed with flavour — we genuinely finished everything and left so full. Somali food is seriously underrated, and this is a great spot to experience it. The cakes were light but still full of flavour, the perfect ending to an amazing meal ✨
#LondonEats #HalalFoodLondon #SomaliFood #HiddenGemsLondon #FoodieFinds
A lot of people see this and ask, do people really eat kidneys for breakfast. In Somali culture, the answer is yes, and it has been for generations.
Somali kidneys are a delicacy, not something rushed, but something understood. They are cleaned and prepared carefully, then cooked gently with light spices to enhance their natural richness rather than mask it. The result is tender, deeply flavourful and surprisingly balanced, with a texture that is soft yet structured.
For many, this is a nostalgic dish, something that reminds people of home, early mornings and family tables. For others discovering it for the first time, it is an introduction to a different side of breakfast, one that is savoury, bold and rooted in tradition.
It is typically enjoyed with freshly made breads, used to scoop, fold and bring everything together. Simple, honest and full of character.
This is Somali breakfast beyond the familiar, and for those willing to try it, it is often the dish that leaves the biggest impression. #somali #worldfood #londonfood
A lot of people ask us, what is Somali breakfast? It is not just one dish, it is a table, a rhythm, a way of starting the day slowly and properly.
Fuul sits at the heart of it. Slow cooked fava beans, gently stewed until soft and rich, seasoned simply to bring out their natural depth. It is comforting, nourishing and deeply rooted in East African and Somali breakfast culture, a dish that is both humble and essential.
Alongside it, our Somali Style Eggs are softly spiced and cooked to perfection, designed to be enjoyed together with the fuul, creating a balance of warmth and flavour that feels complete.
Then there is Anjeero & Oodkac. Light, soft anjeero acts as the perfect base, layered with oodkac, our finely minced, spiced beef, similar to a beef jerky style. It melts into the bread, creating something intensely flavourful, slightly smoky and completely unique to Somali cuisine.
For those who know, kidneys are a delicacy. Cooked simply but with precision, they are tender, rich and full of depth, elevated with subtle spices that bring out their natural character without overpowering it.
And of course, everything is enjoyed with our breads, made fresh throughout the day by our team. This is Somali breakfast, not rushed, not complicated, just honest food, full of flavour and made with care. #somalifood #londonfoodie #worldfood
In the heart of Mogadishu, there was a time when places like Café Nazionale defined what it meant to gather, to connect, to live.
More than just a café, it stood as a cultural landmark. A meeting point for thinkers, artists, and everyday people, where conversation flowed as easily as the coffee. This was during the golden era of Mogadishu, a city alive with energy, creativity, and confidence.
Architecturally, Café Nazionale captured that moment. Elegant arches, intricate detailing, and a fusion of influences that reflected a city open to the world yet deeply rooted in its own identity. It wasn’t just a building, it was a statement.
This was the Mogadishu of movement and culture. Streets filled with life, cafés alive with music and ideas, spaces where people came together and memories were made. Café Nazionale became one of those places, woven into the rhythm of the city.
At Sabiib, this is what inspires us. Not just the food, but the feeling. The atmosphere. The idea that a space can carry culture, history, and emotion all at once.
We look back to places like this not with nostalgia, but with purpose. To take that same spirit of Somali culture, elevate it, and bring it into today’s London.
Because Somali culture has always been rich, expressive, and timeless.
We’re just continuing the story. #somali #somaliculture #londonfood
Some desserts are made to impress. This one is made to stay with you.
Our Timir ‘Love’ Cake is one of those dishes our guests come back for again and again. Built around dates at its core, it’s a dessert that carries depth, warmth, and a quiet richness that doesn’t try too hard. The kind of flavour that lingers, not because it’s overly sweet, but because it’s balanced.
We bake it fresh in small batches throughout the day, so what reaches your table is always just right. Soft, delicate sponge with the natural sweetness of dates coming through in every bite. Then it’s finished with our in house caramel and butter sauce, poured warm, soaking gently into the cake, and served with a scoop of vanilla ice cream to bring everything together.
It’s not overpowering. It’s not heavy. Just enough sweetness to enjoy slowly, especially alongside a cup of traditional Somali Shaah.
This is how we think about dessert. Made with care, made with intention, made from the heart. That’s why we put a heart on it. #somali #londonfood #dessertlovers
Our day starts early. Long before the doors open, before the first guests arrive, our kitchen is already alive.
This is where it all begins. Chefs stepping in early, setting up every station, preparing for a full day of service. Not shortcuts. Not pre-made. Just time, care and consistency.
Everything you see on your table has been made in house. Every flatbread rolled and cooked fresh throughout the day. Every dish built from the ground up. Every dessert prepared by our team, from start to finish.
It is a process that takes hours. From slow preparation in the morning to continuous cooking right through service. It never really stops.
This is the standard we hold ourselves to. Fresh, every day. Always.
Somali food with love. #somali #londonfood #londonstyle
Morning at Sabiib is never rushed. It is prepared with intention.
A Somali breakfast is not just something you eat, it is something you experience. Slow, warm and deeply rooted in tradition, brought to life with the level of care we are known for.
Our fuul, made from fava beans, is simmered gently until soft and rich, building depth of flavour in every spoonful. Served with eggs, it becomes a hearty and comforting dish that sets the tone for the day.
Alongside it, our breads are made fresh in house every single day.
Malawax is soft, delicate and lightly sweet, cooked to a perfect golden finish.
Sabayaad is layered and flaky with a crisp exterior, made to be torn, dipped and shared around the table.
Everything you see is prepared from scratch, from the dough to the final plate. No shortcuts, no compromise, just the time and attention these dishes deserve.
This is breakfast, the Sabiib way.
North London… you’re in for an experience.
Voted London’s Best East African Restaurant by Time Out — now on Green Lanes.
This is how you do it:
Start with the platters.
Add the Haniid.
Don’t skip the vegan options.
Finish with the Timir date cake and Shaah (Somali Tea)
Simple.
Somali food done properly. No shortcuts.
If you know, you know.
If you don’t… this is your sign.
Green Lanes.
Walk in or book via the link in bio.
Not all Somali meals begin with rice.
Sometimes, it begins with bread.
From top to bottom, three staples that sit at the heart of Somali dining, each with its own texture, purpose, and story.
Sabayaad Soft, layered, and lightly crisped on the outside. Cooked on a flat pan until golden, with delicate folds that give it both structure and softness. It’s the bread of versatility, used to scoop, wrap, and carry flavour. Whether paired with Suqaar or enjoyed on its own, it delivers comfort in every bite. At Sabiib, we’ve taken it a step further, served with clotted cream and honey. A combination we introduced, and one that’s now firmly on our menu.
Anjeero Light, airy, and unmistakable. Recognisable by its delicate bubbles and soft texture. This is where tradition speaks loudest. It absorbs flavour beautifully, soaking up stews, oils, and spices, making every bite layered and complete.
Malawax Richer, softer, and slightly sweet. Often enjoyed at breakfast, but never limited to it. Cooked with a smooth, almost buttery finish, it pairs effortlessly with honey, sugar, or Shaah. A gentler, more indulgent side of Somali cuisine.
While Bariis (Somali Rice) is often the centre of the table, these breads are what complete the experience.
Because Somali food isn’t just about what’s on the plate. It’s about how it’s eaten. #somali #londonfoodie #foodblogger #somalifood
@sabiibuk 10/10 🇸🇴
• Price: ££
• Food: 10/10
• Atmosphere & service 10/10: big up Ehtesham and Samiha for the lovely service!
#londonrestaurant #halalfoodlondon #toplondoneats #londonfoodguide #somalifoodlondon
