Dish

Kesra

Kesra is made with semolina flour, water, yeast, and salt. The dough is kneaded until it is smooth and then rolled out into a thin circle. It is then cooked on a hot griddle until it is golden brown. Kesra is a great source of carbohydrates and is low in fat. It is also vegan and can be made gluten-free by using a gluten-free flour.

African cuisine› North African cuisine› Tunisian cuisine

Bread› Flatbread

Origins and history

Kesra originated in Algeria and is a staple food in the country. It is often served with stews and soups and is also eaten on its own as a snack.

Dietary considerations

Vegan, can be made gluten-free

Variations

Msemen is a similar flatbread that is made with a dough that is folded and layered. Baghrir is another Algerian flatbread that is made with a batter that is cooked on a griddle.

Presentation and garnishing

Kesra can be served on a plate or in a basket. It can be garnished with a drizzle of olive oil and a sprinkle of sea salt.

Tips & Tricks

To make Kesra extra crispy, brush the dough with olive oil before cooking. You can also sprinkle the dough with sesame seeds or herbs before cooking for added flavor.