Food recipes
Bishbosa
Bishbosa Ingredients: semolina, unenriched sugars, powdered yogurt, greek, plain, nonfat shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) butter, without salt leavening agents, baking...
Bishbosa
Ingredients:
semolina, unenriched
sugars, powdered
yogurt, greek, plain, nonfat
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
lemon juice, raw
Directions:
Cream together semolina and margarine.
Mix in yoghurt, 1 cup sugar, coconut, and baking soda.
Pour mix into deep baking tray.
Cook for 20 minutes at 180 degrees celcius.
When cool dissolve 1/2 cup caster sugar in two cups boiling water and lemon juice.
Boil until slightly thickened.
Pour over cooled cake.
Allow to cool.
Ingredients:
semolina, unenriched
sugars, powdered
yogurt, greek, plain, nonfat
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
lemon juice, raw
Directions:
Cream together semolina and margarine.
Mix in yoghurt, 1 cup sugar, coconut, and baking soda.
Pour mix into deep baking tray.
Cook for 20 minutes at 180 degrees celcius.
When cool dissolve 1/2 cup caster sugar in two cups boiling water and lemon juice.
Boil until slightly thickened.
Pour over cooled cake.
Allow to cool.