Hilib Ari

Hilib ari is Somali goat meat, cut into chunks, marinated in spices and then grilled or fried.

Hilib ari is a Somali meat dish served at celebrations. Its flavour comes from the marinade rather than from a sauce, so the goat meat is seasoned well before it meets the heat.

What it really is

Goat meat is cut into bite-sized chunks and left to take on a marinade of cumin, garlic, onion, chilli and salt. The pieces are then grilled over direct heat or fried in a pan, which browns the outside and leaves the inside tender. Goat is a lean meat, so the marinade and a short, hot cook keep it from drying out. The dish is seasoned rather than saucy: the taste comes from the spices, the onion and the charred edges of the meat.

How it's served

• Hot, straight from the grill or pan, cut into pieces and set out on a shared platter.
• At celebrations, usually as one part of a larger meal.
• Often eaten with rice or flatbread, which are separate items and not part of the dish.

How to write it on the menu

• Name the meat as goat, and state the portion weight if you sell by size.
• Say whether the goat is grilled or fried, since the method changes the texture.
• State the heat level, because chilli is in the marinade. Guests who avoid heat will ask.
• The dish itself has no declared allergens. Flag wheat in any flatbread served with it, and milk or egg in any yoghurt or sauce.