Xaniid

Xaniid is a Somali term for grilled or quickly seared beef steak cooked directly over fire, on hot metal, or in a traditional pan. The word corresponds to terms in other languages such as 'beefsteak' (English), 'bistecca' (Italian), and 'biftek' (Turkish).

The basic preparation involves cutting the meat into thick pieces and cooking them rapidly over high heat. The high heat creates a brown crust on the surface while the interior remains tender. The degree of cooking is determined by time and temperature, which affects whether the meat is rare, medium, or fully cooked.

Types of meat and cutting

The cuts used vary in tenderness and fat content. Meat from the back and mid-section is generally more tender than cuts from the legs and shoulder, as the muscles used in those areas are tougher. For this reason, tougher cuts are typically pre-tenderized—through pounding, marinating in oil and lemon, or grinding—before cooking.

Cooking method

The most common method is cooking over an open fire (grill) or on a hot metal pan. Both rely on a chemical reaction that occurs when the meat's surface reaches high temperature, producing distinctive color and flavor. After cooking, the meat is typically rested for a few minutes to allow the juices to distribute throughout.

Table service

Xaniid is eaten with rice, bread, or salad. It may also be served in a stew or sauce. The seasonings used depend on local custom: some use only salt and black pepper, while others use a blend of onion, garlic, and cumin.