Difference between revisions of "Kissra"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Sudanese ([^cC])(.*)\]\]" to "Category:Sudanese cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 cup [[wheat flour]] | * 1 cup [[wheat flour]] | ||
| − | == | + | == Procedures == |
# At least one day before mix [[rye flour]] with [[water]], adding [[water]] until thick paste and cover. | # 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]]. | # If you want sour kissra, add little [[wheat flour]], for less sour kissra, add more [[Wheat]] - about 1:3 ratio with [[rye flour]]. | ||
Latest revision as of 13:57, 15 July 2012
Description
Ingredients
- 3 cups rye flour (dura)
- 1 cup wheat flour
Procedures
- 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.
