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<p><b>New page</b></p><div>[[File:Kisra_maker.jpeg|Kisra maker|thumb]] '''Kisra''' is a traditional type of flatbread commonly consumed in [[Sudan]] and [[South Sudan]]. It is made from fermented [[sorghum]] flour and is a staple food in these regions. Kisra is known for its unique texture and slightly sour taste, which is a result of the fermentation process.<br />
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==Preparation==<br />
The preparation of Kisra involves several steps. First, sorghum flour is mixed with water to form a dough. This dough is then left to ferment for a period ranging from a few hours to overnight. The fermentation process is crucial as it gives Kisra its distinctive sour flavor. After fermentation, the dough is spread thinly on a hot griddle or flat pan and cooked until it forms a soft, pliable flatbread.<br />
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==Cultural Significance==<br />
Kisra holds significant cultural importance in Sudanese and South Sudanese cuisine. It is often served with various stews and soups, such as [[mullah]], a type of meat or vegetable stew. Kisra is not only a daily staple but also an essential part of meals during special occasions and celebrations.<br />
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==Nutritional Value==<br />
Kisra is a nutritious food, providing a good source of carbohydrates and dietary fiber. The fermentation process also enhances the bioavailability of certain nutrients, making it a healthy option for many people in the region.<br />
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==Variations==<br />
While sorghum is the primary grain used in making Kisra, variations exist where other grains like [[millet]] or [[wheat]] are used. These variations can alter the texture and flavor of the bread, but the basic preparation method remains the same.<br />
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==Related Pages==<br />
* [[Sudanese cuisine]]<br />
* [[South Sudanese cuisine]]<br />
* [[Flatbread]]<br />
* [[Sorghum]]<br />
* [[Fermentation]]<br />
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==See Also==<br />
* [[Injera]]<br />
* [[Chapati]]<br />
* [[Naan]]<br />
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[[Category:Sudanese cuisine]]<br />
[[Category:South Sudanese cuisine]]<br />
[[Category:Flatbreads]]<br />
[[Category:Fermented foods]]<br />
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