Burjiko

The burjiko is circular in shape, with a deep hole running through its center where charcoal is placed. This hole is covered with different types of dishes, depending on what one wants to cook. For example, when making canjeero (Somali flatbread), one uses a flat surfaced dish. A deep dish, however, is preferable when cooking sauce.

Besides canjeero and sauce, burjikos are also often used to prepare pasta and meat dishes such as leg of lamb.^[1]

• Somali cuisine

• Ali, Barlin (2007). Somali Cuisine. AuthorHouse. ISBN 1-4259-7706-5.^{[permanent dead link‍]}