Breakfast > Middle Eastern Recipes > Kissar >
Kissar
Chadian sourdough crepes or pancakes
2 C water
2 C semolina or rice flour
1-1/4 C plain yogurt
1 pkg. (1/4-ounce or 2-1/4 tsp.) active dry yeast
1/4 C granulated sugar
Vegetable oil (for frying pancakes)
Bring water to a boil in a saucepan; stir in one cup semolina or rice flour and whisk to combine. Continue whisking mixture for about two minutes; remove from heat and set aside to cool. Add remaining flour along with the yogurt; mix well to combine. Add yeast; mix thoroughly. Cover and set aside in a warm place overnight to allow fermentation. Next day, add sugar to mixture. Kissar can be served as a breakfast porridge or dessert, but can also be cooked as crepes or pancakes. To prepare as pancakes, heat a nonstick skillet over medium heat. Add a few drops of vegetable oil. When hot, pour about a half-cup of batter into skillet. Tilt skillet so batter coats surface in a thin layer. Fry for about one minute, or until the base of the pancake is cooked. Flip over and fry other side for about one minute, or until lightly browned. Fold the pancakes in half, and then in half again.
Suggestions: Serve with Gombo et Kissar (Okra Stew with Kissar) or with custard, oatmeal or porridge.
*Kissar image (C) Dezidor (2011). Used under the Creative Commons Attribution 3.0 Unported license.
Similar recipe: Kissra (Sudanese thin pancakes).
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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