Dish

Kisra

Kisra has a soft and slightly chewy texture, with a slightly sour taste that comes from the fermentation of the dough. It is a good source of carbohydrates and is low in fat and sugar. It is suitable for vegetarians and vegans, and is gluten-free.

African cuisine› North African cuisine› Sudanese cuisine

Bread› Flatbread

Origins and history

Kisra has been a staple food in Sudan for centuries, and is believed to have originated in the western regions of the country. It is often served with traditional Sudanese dishes, such as ful medames, or as a snack on its own.

Dietary considerations

Kisra is a good option for those who are looking for a low-fat, low-sugar bread. It is also suitable for those who are gluten intolerant or have celiac disease. However, it is not recommended for people who are on a low-carbohydrate diet.

Variations

There are many variations of kisra, depending on the region and the ingredients used. Some recipes call for the addition of spices, such as cumin or coriander, while others use different types of flour, such as wheat or millet. Some versions are also flavored with herbs like parsley or cilantro.

Presentation and garnishing

Kisra is typically served plain, but can be garnished with herbs like parsley or cilantro. It is often served warm, straight from the griddle.

Tips & Tricks

To get the best results when making kisra, it is important to use high-quality ingredients and to allow the dough to ferment for at least a few hours. The batter should be thin and pourable, and the bread should be cooked on a hot griddle until it is cooked through.

Side-dishes

Kisra is often served with a variety of dishes, such as stews, curries, or dips like hummus or baba ghanoush. It can also be used as a wrap for sandwiches or as a base for pizza-like dishes.

Drink pairings

Kisra pairs well with a variety of drinks, such as tea, coffee, or Sudanese-style chai. It is also a good accompaniment to traditional Sudanese drinks like aradaib or karkadeh.