Buuxo Posted September 13, 2008 Hey All. Anyone know how to make bur-shishiil, you know the one that is as runny as canjeero that you drop into boiling saliid. I know how to make mandaasi or kackac but I can't seem to get this one right,it absorbs too much oil and turns out demented.What's the recipe or anyone know the trick? Much appreciated. Quote Share this post Link to post Share on other sites
Malika Posted September 13, 2008 ^Hey there. The trick is not to make it too runny,and the oil to be in the right temperature,not too hot nor too cold. The mixture shouldn't be like canjeero or laxoox, but slightly heavier and also it has to have been well risen[xamirtee].Make sure the oil is at the right temperature,leave the pan on a medium gas mark for a few minutes it will be hot but not too hot as if you would have had the gas at a maximum mark. ps..To add extra flavor, a drop of vanilla essence usually gives the bur a lovely smell..yummy! or you could have the bur in sugary syrup[couple of cups of water,add brown sugar and let it boil until syrupy, when the bur and syrup is cooled down you pour the syrup on the bur to give it extra taste.. Hope I have helped.. Quote Share this post Link to post Share on other sites
Jacaylbaro Posted September 14, 2008 You can't make the easiest one while you can do the more difficult stuff ??? ,,, Quote Share this post Link to post Share on other sites
Urban Posted September 14, 2008 Is burshishiil the same thing as 'luqmat al qaadi' and buubuufloo? Quote Share this post Link to post Share on other sites
Jacaylbaro Posted September 14, 2008 looooooooooooooool@'luqmat al qaadi' and buubuufloo Quote Share this post Link to post Share on other sites
Som@li Posted September 14, 2008 luqmat Al Qaadi becomes hard , Burshiil is soft. Cabdiyo, When will I get my afur? Quote Share this post Link to post Share on other sites
Che -Guevara Posted September 14, 2008 ^When you start paying her bills Quote Share this post Link to post Share on other sites
The Zack Posted September 14, 2008 For some reasons, My eyes were reading Bull$h!t all the time looool. Waan yaabanaa. Ileen you guys are talking about Burshiil aka Bursaliiid. Haddaan gartay. Quote Share this post Link to post Share on other sites
Libaax-Sankataabte Posted September 14, 2008 Isn't it Bursaliid? Quote Share this post Link to post Share on other sites
nuune Posted September 14, 2008 ^^ Aniguba Bursaliid ayaan u aqaanaa, marka ma aqaano shiil-shiilkaan meesha ay ka keeneen, maybe the sound of it oo shiilmanaayo waaye or shugu-guc ka yeereeso ay ugu magac dareen. Burshuguguc waa jiraa asna, that is if we are playing with the sound of cookin PS: It is very easy to cook this dish, bursaliid or burshiilshiil, as it was explained earlier Quote Share this post Link to post Share on other sites
Malika Posted September 15, 2008 It's refreshing to see the expertise of bursaliid is coming from the guys..ah! the signs of time! ,we finally got you guys well secured in the kitchens I see..bless! Quote Share this post Link to post Share on other sites
Aaliyyah Posted September 15, 2008 Libaax we call it burshiil.... Malika thanks for the instructions. I will give it a shot. I usually make samosa and thats all. That takes most of my time anyways lol... wa salaaam... Quote Share this post Link to post Share on other sites
True2truth Posted September 15, 2008 Originally posted by Malika: It's refreshing to see the expertise of bursaliid is coming from the guys..ah! the signs of time! ,we finally got you guys well secured in the kitchens I see..bless! Now u scared them away we didn’t even get to read about how they clean and unsii-yowing the house Quote Share this post Link to post Share on other sites
True2truth Posted September 15, 2008 ^Why take the comment back? U said that u can cook shaax, correct? Quote Share this post Link to post Share on other sites
