Kesra (bread) facts for kids

Kesra is a yummy, traditional bread from Algeria. It's also known by other names like Aghrum aquran in Kabylia or Arekhsas in the Aures region. This flatbread is usually made from semolina, which is a type of flour from wheat or sometimes barley.

People usually cook Kesra on a special flat pan called a tajine over high heat. You can enjoy this bread in many ways! It's great hot or cold. You can eat it plain, or spread it with butter, jam, or honey. Some people stuff it with fillings or dip it in olive oil. It's also a perfect side dish for stews or other meals. Often, it's served with fermented milk (called leben) or curdled milk (called raib).

How is Kesra Made?

Making Kesra is quite simple! The main ingredients are semolina, oil (or melted butter), salt, and lukewarm water. Depending on where it's made in Algeria, people might add other things. These can include baker's yeast to make it rise a little, nigella seeds for flavor, or even orange blossom water for a sweet smell.

Kesra is popular all over Algeria. In the capital city, Algiers, it's often called khobz el ftir. In the Kabylia region, it's known as aɣrum n tajin. And in the Aurès area, you'll hear it called arekhsas or arekhsis.

Where Does Kesra Come From?

Kesra is a very old type of flatbread, with many similar versions found across North Africa. There's even a historical mention of it! A Roman general named Scipio Emilian wrote about Masinissa, a king from ancient North Africa, eating this kind of bread after a battle against the Carthaginians.

The name "Kesra" comes from an Arabic word that means "to break." This is probably because this firm bread is traditionally broken into pieces by hand, instead of being cut with a knife.

See also

In Spanish: Kesra para niños