Glad you liked it sis. Hope I goes well for you. The pan I’m using is perfect for mashmash but if you don’t have it then just pour the batter into the oil gently.
Yes I’m subscribing to this channel almost Ramadan s hitting us so I gotta be prepared for it thank you for the information can you as well teach us how to make the perfect sambosi with Tonno or chicken of course make it with bisbas to spice things up ❤❤
hello, i lived 11 years in Libya at the region of Marsa el Brega. A friend of mine gave me a recipe for shorba, there was mint in it. I would say i do not want to miss this special taste of mint in the shorba. Actually all around Brega and even in Benghazi the shorba was served with mint in it.
Greetings from Ethiopia🇪🇹 to our brothers and sisters in Somalia🇸🇴. It is my first time seeing Canjeero and it reminded me of our staple food, Injera. The texture looks very similar and even the words look related, possibly pointing to our shared heritages in the horn.
Very scrumptious masha Allah 😋 I tried it today and It takes longer to make prep a tea than preparing this mix. No fuss, no mess and no 100 dishes to wash afterwards. Absolutely genius idea, quality and taste is not comprised. Allahumma barik!
