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Le Kissar
Le Kissar is a traditional Chadian recipe for a classic dish of semolina blended with yoghurt and yeast which is fermented over night, sweetened and which can be served as a porridge or fried to make pancakes. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Le Kissar.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesMilk RecipesChad Recipes
Le Kissar: Classic Chadian recipe for pancakes made from a fermented blend of semolina, yeast and yoghurt that's lightly sweetened before cooking.
Ingredients:
500g semolina (or cream of rice [rice semolina] or rice flour)
100g caster sugar
1 packet of active, dried, yeast
300g natural yoghurt
Method:
Bring 500ml water to a boil in a saucepan. Str in in 200g of the semolina and whisk to combine. Continue whisking the mixture for 2 minutes then take off the heat and set aside to cool.
Add the remaining semolina along with the yoghurt and mix well to combine.
Add the yeast and mix thoroughly. Cover and set aside in a warm place over night to ferment.
The following day, sweeten to taste with sugar. Kissar can be served like this as breakfast porridge or as a dessert. It can also be cooked as pancakes.
To fry, set a non-stick frying pan over medium heat. Add a few drops of vegetable oil (just enough to lubricate the pan). When hot, pour about 120ml of the pancake batter into the pan. Tilt the pan so the batter coats the surface in a thin layer. Fry for about 1 minute, or until the base of the pancake is done, Loosen with a spatula then flip over and fry the other side for about 1 minute, or until lightly browned.
Transfer the pancake to an oven to keep warm then fry the remaining batter until done. Fold the pancakes in half and then in half again. Serve these wedges accompanied by custard, oat meal porridge or ogi.
