Kisra
| Kisra | |
|---|---|
flatbread (en)  | |
 | |
| Kayan haɗi | dawa |
| Tarihi | |
| Asali | Sudan, Sudan ta Kudu da Cadi |
Kisra, wanda aka rubuta kissra (apdapd [] i), sanannen gurasa ce mai laushi wacce ake yi a Chadi, Sudan, Sudan ta Kudu, Aljeriya da wasu sassan Uganda da Kenya.[1] apdAna yi shi da durra ko alkama. Akwai nau'o'i biyu daban-daban na kisra: alkama masu laushi, wanda aka sani da kisra rhaheeefa, wanda yayi kama da injera; da kuma shinkafa da aka sani da kisra aseeda ko aceda. Ana yawan haɗa shi da nama da kayan lambu, kamar Mullah. Ya zuwa shekarar 1995, ƙasar Sudan da ba a raba ta ba a lokacin ta ci kimanin tan 20,000 zuwa 30,000 (18,000 zuwa 27,000 na garin sorghum a kowace shekara a cikin kisra.[2]
Sorghum a Kisra
[gyara sashe | gyara masomin]A gargajiyance, a cikin gidajen Sudan, ana amfani da sorghum a matsayin tushe don yin Kisra. Ana sa hatsi na sorghum da samun babban darajar abinci mai gina jiki ta hanyar ma'adanai da bitamin, wanda ke ba da gudummawa ga abubuwan da ke hana kumburi. Nau'o'in sorghum guda biyu na yau da kullun sune feterita da tabat, waɗanda ake amfani da su don niƙa gari mai yisti. Ana amfani da wannan gari a cikin mashaya mai yisti wanda ke ƙunshe da farawa daga ƙwayoyin cuta ko yisti.[3]
Duba kuma
[gyara sashe | gyara masomin]- Jerin burodi
- Abincin Sudan
- Lahoh
Kara karantawa
[gyara sashe | gyara masomin]- Mariod, Abdalbasit (2023-02-17). "Kisra: A Traditional Fermented Flatbread from Sorghum and Millet". Traditional Sudanese Foods: Sources, Preparation, and Nutritional and Therapeutic Aspects (in Turanci). Cambridge Scholars Publishing. ISBN 978-1-5275-9314-5.
- Steinkraus, Keith (2018-05-04). Handbook of Indigenous Fermented Foods, Revised and Expanded (in Turanci). CRC Press. ISBN 978-1-351-44251-0.
- Sulieman, Abdel Moneim Elhadi; Mariod, Abdalbasit Adam (2022-01-31). African Fermented Food Products- New Trends (in Turanci). Springer Nature. ISBN 978-3-030-82902-5.
Manazarta
[gyara sashe | gyara masomin]- ↑ Steinkraus, Keith (1995-11-14). Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded (in Turanci). CRC Press. p. 196. ISBN 978-0-8247-9352-4.
- ↑ Steinkraus, Keith (1995-11-14). Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded (in Turanci). CRC Press. p. 196. ISBN 978-0-8247-9352-4.
- ↑ Mariod, Abdalbasit (2023). Traditional Sudanese Foods: Sources, Preparation, and Nutritional and Therapeutic Aspects. Cambridge Scholars Publishing. pp. 1–3. ISBN 978-1-5275-9313-8.