SomaliNet Forums

Hilib Ari
Ladies and Gents.


Today I am gonna give u guys and geerals top secret advo tips.


Most of you guys had hilib ari or adhi (qaldaan) before I am assuming, and most of u guys ate it without any remorse or any thought, but did u know that not all hilib ari is the same. usually in the digsi when the meat is cooked, people just dig in and get whateva out to complete their pasta or bariis meal. It's ok I am here to educate and help u guys not to become a statistic.

There are three types of hilib ari in the digsi, the big boneless chunk, the small spicy ones stuck to the bottom of the pan, and the ones still attached to the bone with baruur covering both sides, defending it. Well Advo primary recommendations (1) is to go for the hilib clinging on to the bone for a reason, that's the most tastiest and most delicious, but u must first separate the baruur and bone that came with it before devouring it. (2) the bottom of the pan baby, that spicy hilib that absorb all the spices and macaaness is there to help u eat ur food better and will have u comming back for seconds. (3) that boneless huge chunk of retarded meat, honestly it's the least tastiest and takes for ever to chew, it makes ur jaw soar from trying to break it down in little swallow-ble pieces. However the good news is that, it's rich in proteins.


I hope I provided useful info on this broad subject.

No meat policy..

u r so funny and weird

fariid fara xalan dheh. hilibkii baad u fiirsatey huh?!

personally, i like jiirka iyo dhuuxa

chilli,

don't tell me ur a vegetarian

Suga, not strictly but I try. I avoid it as much as somali cn lol

homeboy runtii i didnt read what u wrote, but i had some today in southall and a lil bit got stuck in my gums took me like 3 hours to get it out.
Shit is dangerous baan ku idhi

Why, hilib is good for u bee. Makes u strong

Advo wrote:Hilib Ari
Ladies and Gents.


Today I am gonna give u guys and geerals top secret advo tips.


Most of you guys had hilib ari or adhi (qaldaan) before I am assuming, and most of u guys ate it without any remorse or any thought, but did u know that not all hilib ari is the same. usually in the digsi when the meat is cooked, people just dig in and get whateva out to complete their pasta or bariis meal. It's ok I am here to educate and help u guys not to become a statistic.

There are three types of hilib ari in the digsi, the big boneless chunk, the small spicy ones stuck to the bottom of the pan, and the ones still attached to the bone with baruur covering both sides, defending it. Well Advo primary recommendations (1) is to go for the hilib clinging on to the bone for a reason, that's the most tastiest and most delicious, but u must first separate the baruur and bone that came with it before devouring it. (2) the bottom of the pan baby, that spicy hilib that absorb all the spices and macaaness is there to help u eat ur food better and will have u comming back for seconds. (3) that boneless huge chunk of retarded meat, honestly it's the least tastiest and takes for ever to chew, it makes ur jaw soar from trying to break it down in little swallow-ble pieces. However the good news is that, it's rich in proteins.


I hope I provided useful info on this broad subject.

My favorite is the retarded meat because it's HUGE and makes me full, while 1 and 2 are too small and melt in my mouth!

I thought you were going to tell us, hilib ari holds the secret to eternal life or something.

I don't like hilib, only chicken for me

FAH1223 wrote:I don't like hilib, only chicken for me

typical house nicca, you eat chicken left over by your our master l

Advo jst da smell of helib ari makes me wanna puke ewwww

^^Tried becoming a veggie once, my body retaliated. lol