Kisra (also spelled
kissra) is a popular thin
fermented bread made in
Sudan and
South Sudan. It is made from
durra or
wheat. There are two different forms of
kisra: thin baked sheets, known as
kisra rhaheeefa, which is similar to
injera; and a porridge known as
kisra aseeda or
aceda. The latter is usually paired with a meat and vegetable stew, such as
mullah. As of 1995, the then-undivided country of Sudan ate an estimated of
sorghum flour annually in
kisra.