kisra

Kisra is a traditional dish originating from Sudan, though variations can be found in other parts of Northeast Africa. It is a hearty and flavorful meal, often considered a celebratory dish or a staple during important gatherings. The core components of Kisra are a thin, crepe-like bread made from sorghum flour and a rich, savory stew.

The bread, also called Kisra, is prepared by fermenting sorghum flour with water and then cooking thin layers on a hot, flat griddle. The fermentation process gives the bread a distinctive tangy flavor and a slightly chewy texture. It is typically served in large, circular pieces.

The stew that accompanies Kisra is usually made with meat, such as lamb or beef, and a variety of vegetables. Onions, tomatoes, and spices like cumin and coriander are common ingredients. The stew is often thickened with a paste made from ground sorghum, which complements the flavor of the bread. Sometimes, a spicy sauce known as "Salata" is served alongside, adding an extra layer of heat and flavor to the meal.

Kisra is meant to be eaten communally, with diners tearing pieces of the bread to scoop up the stew. The preparation and sharing of Kisra are integral to Sudanese hospitality and social customs.