Difference between revisions of "Kissra"
RealRecipes (talk | contribs) m (Text replace - "Category:Sudanese Recipes" to "Category:Sudanese cuisine") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Sudanese ([^cC])(.*)\]\]" to "Category:Sudanese cuisine Category:$1$2 Recipes") |
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[[Category:Sudanese cuisine]] | [[Category:Sudanese cuisine]] | ||
| − | [[Category:Sudanese Vegetarian]] | + | [[Category:Sudanese cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Rye flour Recipes]] | [[Category:Rye flour Recipes]] | ||
[[Category:Wheat Recipes]] | [[Category:Wheat Recipes]] | ||
Revision as of 17:38, 8 May 2012
Description
Ingredients
- 3 cups rye flour (dura)
- 1 cup wheat flour
Directions
- At least one day before mix rye flour with water, adding water until thick paste and cover.
- If you want sour kissra, add little wheat flour, for less sour kissra, add more Wheat - about 1:3 ratio with rye flour.
- Stir in water until thin.
- Put a drip of oil on sarge (flat surface for frying, i.e. frying pan) and put small blob of mixture.
- Spread thinly with credit card, library card or mobile phone top up card.
- Fry for a short time until edges start to lift.
- Peal off and stack for later consumption.
