Kissra Recipe


3 cups rye flour (dura)
1 cup wheat flour

At least one day before mix rye flour with water, adding water until thick paste and cover.  If you want sour kissra, add little wheat flour, for less sour kissra, add more wheat - about 1:3 ratio with rye flour.  Stir in water until thin.

Put a drip of oil on sarge (flat surface for frying, i.e. frying pan) and put small blob of mixture.  Spread thinly with credit card, library card or mobile phone top up card.  Fry for a short time until edges start to lift.  Peal off and stack for later consumption.




Alternatively, if this seems like too much of a chore, go and visit your local kissra lady to meet your needs. 

After learning to cook Sudanese-style, Mark left Khartoum and paddled 3,000 miles down the River Nile through much of Sudan. Click here to find out about his Nile adventure and read extracts from his book based in The Sudan.



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