kisra
Sign in to saveKisra, also spelled kissra (), is a Sudanese popular thin fermented bread made in Sudan, Chad, South Sudan, Algeria and some parts of Uganda and Kenya. It is made from durra or wheat.
Key facts
- Food.name
- Kisra
- Food.image
- Kisra maker.jpeg
- Food.caption
- A woman making kisra
- Food.type
- Flatbread
- Food.place_of_origin
- Sudan
- Food.main_ingredient
- Sorghum flour
- Food.similar_dish
- Injera
via Wikipedia infobox
Article
8 sectionsContents
- Sorghum in kisra
- Preparation
- Grinding sorghum
- Fermentation
- Baking
- See also
- Further reading
- References
Kisra, also spelled kissra (), is a Sudanese popular thin fermented bread made in Sudan, Chad, South Sudan, Algeria and some parts of Uganda and Kenya. It is made from durra or wheat.
There are two different forms of kisra: thin baked sheets, known as kisra rhaheefa, which is similar to injera; and a porridge known as kisra aseeda or aceda. The latter is usually paired with a meat and vegetable stew, such as mullah.