Kesra

Kesra is a flat semolina bread typical of Algeria, traditionally cooked over high heat on a flat tajine. It is a daily staple of the country's table, and its name refers to a simple habit: it is broken by hand rather than cut with a knife.

History

Kesra is a bread of Berber origin, whose presence in North Africa goes back to antiquity. Tradition holds that it was already described by Appian in Roman times, in his account of Scipio Aemilianus's campaign against the Numidian king Masinissa, although the details of that mention should be read with caution.

The basic recipe is very simple: semolina, a fat (olive oil or melted butter), salt and tepid water. Depending on the region or the baker, yeast or a flavouring such as cumin, nigella seeds or orange blossom water may be added. Names vary from place to place: khobz el ftir in Algiers, aɣrum n tajin in Kabylia, and arekhsas or arekhsis in the Aurès.

Culture

Kesra is eaten hot or cold, on its own, spread, stuffed or dipped in oil, and it accompanies tajines and many other dishes. It is common at breakfast and in the afternoon snack, often with leben, a fermented milk, or raib, a curdled milk, and with different cheeses. Its versatility links it to other flat breads of the Arab world, such as pita, though its firm texture and semolina flavour give it a distinct identity.

Home and neighbourhood bakeries keep its preparation alive, and each region preserves its own nuances in both recipe and name. It remains an everyday symbol of Algerian cooking.

Trivia