{"schema":"https://ver.cy/schemas/card/1.0.0","id":"vr.tr.kesra","code":"thing-q3195568","url":"https://ver.cy/models/thing/q3195568/","name":"Kesra","alternateNames":[],"kind":"thing","status":"published","version":"0.1.0-research.1","language":"en","classifiers":{"family":"Thing Registry","category":"Physical world and living systems","entryKind":"thing","plane":"PHY","domain":["PHY.MAT"],"industry":[],"navPath":"","tags":[],"facets":{}},"whatItIs":"Kesra is a traditional Algerian bread, commonly made as a round semolina flatbread with water, salt and oil and cooked on a griddle or earthenware cooking plate.","purpose":"Enable an agent to recognise Kesra as a prepared bread, record its recipe-specific condition and determine appropriate preparation, storage and serving actions.","scope":{"in":["Identification as Kesra with an attributed regional or household variant","Cereal ingredients, semolina grade, added fat and leavening status","Bread geometry, surface condition and internal texture","Preparation history relevant to the resulting bread","Freshness, storage history and intended serving use"],"out":["Kesra as a place name or another non-food referent","Raw semolina, flour and oil as independently modelled materials","Cooking plates, pans and bread tajines as equipment","Recipe instructions as independent information objects","Meals, accompaniments and food businesses containing or supplying Kesra"],"boundaries":[]},"distinguishingFeatures":["Require culinary context identifying an Algerian bread; the name alone does not settle the registry referent.","Look for a semolina-based flatbread formulation rather than treating PHY.MAT as evidence of a pure chemical substance.","Record cooking on a heated plate or bread tajine as supporting evidence, alongside composition and local naming.","Use leavening, thickness and crumb structure together when distinguishing Kesra from neighbouring breads; do not assume every regional use of the name excludes yeast.","Check for filling, layering or sweet enrichment before equating the item with a plain Kesra; shared semolina ingredients do not establish identical culinary identity."],"structure":{"bundles":[{"id":"kesra-identity","name":"Kesra identity and variant boundaries","description":"Anchor the working interpretation in Algerian semolina bread while retaining uncertainty about the unqualified registry name. Reference: [Kesra bread overview](https://en.wikipedia.org/wiki/Kesra_%28bread%29).","layers":[{"id":"registry-referent","name":"Registry referent","description":"Establish which use of Kesra the registry intends.","findings":[{"id":"bread-referent-evidence","name":"Evidence for the bread referent","description":"Treat Algerian bread as the working interpretation until registry provenance confirms it.","questions":[{"text":"Does the originating registry record identify Kesra as bread rather than a place or another referent?","id":"bread-referent-evidence-q01","kind":"provenance"},{"text":"What ingredient, image or culinary description supports matching this item to that referent?","id":"bread-referent-evidence-q02","kind":"definition"}]}]},{"id":"local-variant-boundaries","name":"Local variant boundaries","description":"Preserve local distinctions without creating unsupported registry subdivisions.","findings":[{"id":"variant-attribution","name":"Attributed variant","description":"Record regional or household naming and its recipe evidence instead of assuming adjacent bread names are exact synonyms.","questions":[{"text":"Which community, producer or recipe supplies the item's variant name?","id":"variant-attribution-q01","kind":"provenance"},{"text":"Does that source distinguish this Kesra from matlouh, harcha or other semolina breads, and on what grounds?","id":"variant-attribution-q02","kind":"boundary"}]}]}]},{"id":"semolina-formulation","name":"Semolina and dough formulation","description":"Describe the ingredient choices that make this batch recognisable and explain its texture.","layers":[{"id":"cereal-base","name":"Cereal base","description":"Identify the cereal material and its milling form.","findings":[{"id":"semolina-specification","name":"Semolina specification","description":"Keep cereal species, semolina grade and flour additions explicit.","questions":[{"text":"Which cereals and semolina grades were used, and was flour blended into them?","id":"semolina-specification-q01","kind":"provenance"},{"text":"What mass fraction does each cereal ingredient contribute to the cereal base?","id":"semolina-specification-q02","kind":"measurement"}]}]},{"id":"hydration-fat-leavening","name":"Hydration, fat and leavening","description":"Record formulation choices that influence cohesion, tenderness and rise.","findings":[{"id":"recipe-dependent-enrichment","name":"Recipe-dependent additions","description":"Leavening must remain a recorded variable: a published community Kesra recipe includes yeast and optional milk powder. Reference: [Groundwork Algerian cooking collection](https://www.groundwork.org.uk/wp-content/uploads/2020/09/Creating-Communities-E-Book.pdf).","questions":[{"text":"What quantities of water, fat and salt were added relative to the cereal mass?","id":"recipe-dependent-enrichment-q01","kind":"measurement"},{"text":"Were yeast, milk, seeds or other additions used, and what ingredient declarations follow from the actual recipe?","id":"recipe-dependent-enrichment-q02","kind":"provenance"}]}]}]},{"id":"flatbread-formation","name":"Flatbread formation and cooking outcome","description":"Connect dough shaping and contact cooking to the resulting Kesra.","layers":[{"id":"shape-and-contact","name":"Shape and cooking contact","description":"Record the flatbread's geometry and the surface used to cook it.","findings":[{"id":"formed-galette","name":"Formed galette","description":"Capture dimensions, docking and turning where used, without prescribing one technique for every variant.","questions":[{"text":"What were the shaped bread's thickness and diameter, and was its surface pricked?","id":"formed-galette-q01","kind":"measurement"},{"text":"Which cooking surface and turning sequence produced the observed pattern on each face?","id":"formed-galette-q02","kind":"provenance"}]}]},{"id":"surface-and-interior","name":"Surface and interior","description":"Assess browning and crumb together against the selected recipe.","findings":[{"id":"variant-specific-doneness","name":"Variant-specific cooking endpoint","description":"Distinguish intended firm or crumbly texture from a poorly set interior or excessive scorching.","questions":[{"text":"How do the cut interior and both cooked faces compare with the recipe's stated endpoint?","id":"variant-specific-doneness-q01","kind":"measurement"},{"text":"Does the observed interior require further cooking, and can that occur without excessively scorching the faces?","id":"variant-specific-doneness-q02","kind":"action"}]}]}]},{"id":"kesra-use-condition","name":"Freshness, storage and serving condition","description":"Track whether the bread's present condition suits its intended use.","layers":[{"id":"post-cooking-history","name":"Post-cooking history","description":"Link cooling and storage to changes in the bread.","findings":[{"id":"freshness-evidence","name":"Freshness evidence","description":"Separate elapsed time and observed texture changes from unsupported shelf-life claims.","questions":[{"text":"When was this Kesra cooked, and how was it cooled, wrapped and stored?","id":"freshness-evidence-q01","kind":"provenance"},{"text":"What drying, condensation, odour changes or visible deterioration have been observed?","id":"freshness-evidence-q02","kind":"measurement"}]}]},{"id":"portioning-and-serving","name":"Portioning and serving","description":"Match handling to the bread's actual structure and meal role.","findings":[{"id":"serving-fitness","name":"Fitness for intended serving","description":"Record whether the bread should hold together in pieces, crumble readily or tolerate reheating for the proposed use.","questions":[{"text":"Does this batch's thickness and cohesion suit the intended cutting, breaking or accompaniment use?","id":"serving-fitness-q01","kind":"action"},{"text":"What reheating method, if any, has been established for this recipe and storage state?","id":"serving-fitness-q02","kind":"action"}]}]}]},{"id":"evidence-and-external-alignment","name":"Evidence and external alignment","description":"What the world already says about this thing, gathered so the model can be checked against it.","layers":[{"id":"reported-evidence","name":"Reported evidence","description":"Findings from the breadth pass, kept separate from the structural claims.","findings":[{"id":"evidence-confidence-notes","name":"Check these first","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these check these first hold for the sense of Kesra this model covers, and on what evidence?","id":"evidence-confidence-notes-q01","kind":"provenance"}]},{"id":"evidence-real-world-use","name":"Real-world use","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these real-world use hold for the sense of Kesra this model covers, and on what evidence?","id":"evidence-real-world-use-q01","kind":"provenance"}]},{"id":"evidence-failure-modes-and-hazards","name":"Failure modes and hazards","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these failure modes and hazards hold for the sense of Kesra this model covers, and on what evidence?","id":"evidence-failure-modes-and-hazards-q01","kind":"provenance"}]},{"id":"evidence-regional-variation","name":"Regional variation","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these regional variation hold for the sense of Kesra this model covers, and on what evidence?","id":"evidence-regional-variation-q01","kind":"provenance"}]},{"id":"evidence-neighbours","name":"Neighbouring kinds and how to tell them apart","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these neighbouring kinds and how to tell them apart hold for the sense of Kesra this model covers, and on what evidence?","id":"evidence-neighbours-q01","kind":"provenance"}]}]}]}]},"agentConduct":{"may":["Describe kesra, its ingredients and its place in Algerian home cooking.","Share recipes and variants with care for their regional origins.","List gluten content for diners on request."],"mustNot":["Describe kesra as gluten-free when it is made with semolina.","Misattribute the bread to another national cuisine or erase its Algerian and Amazigh heritage.","Advise cooking on unglazed or old earthenware without care for its safety."],"requiresHuman":["Changing food served to diners with coeliac disease."]},"ethics":{"considerations":["Bread like kesra carries the daily life and heritage of Algerian families."],"affectedParties":["Diners","People with coeliac disease","Algerian communities"]},"owners":{"steward":"The household or baker who makes it.","roles":[],"masterSystems":[]},"relations":[{"target":"Q2095","type":"parent","note":"registry parent class"}],"interaction":{"identity":{"applicability":"required","items":["Vercy registry: vr.tr.kesra","Wikidata: Q3195568 (https://www.wikidata.org/wiki/Q3195568)"]},"properties":{"applicability":"required","items":["Attributed culinary variant: Locally supplied name, region or household attribution; unresolved","Cereal composition: Declared cereals, semolina or flour form, and proportions when known","Semolina grade: Supplier grade or measured particle-size distribution","Added water ratio: g added water per 100 g cereal ingredients","Fat formulation: Fat ingredient identity and g per 100 g cereal ingredients","Leavening status: None declared; yeast; starter; chemical leavener; unknown","Bread dimensions: Thickness and diameter in mm; mass in g","Surface and crumb condition: Recorded browning, scorching, cracking, graininess, crumbliness and internal set","Storage exposure: Linked cooling, packaging and storage events with timestamps and temperatures where available"]},"recognition":{"applicability":"required","items":["A round, flat, golden semolina bread with a slightly cracked surface.","Cut into wedges and served with stews or tea."]},"capabilities":{"applicability":"required","items":["Match a bread to an attributed Kesra variant using ingredients, form and preparation evidence.","Compare batches against the same recipe's intended thickness and texture.","Identify ingredient substitutions that require revised dietary information or variant attribution.","Decide whether to continue cooking using recipe-specific evidence of internal set and surface condition.","Portion, serve or reheat the bread according to its recorded texture and intended use.","Flag missing storage evidence or observed deterioration before making a suitability decision."]},"hazards":{"applicability":"required","items":["Contains gluten from semolina.","Hot griddles and clay plates can cause burns."]},"interfaces":{"applicability":"required","items":["The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, provide hygiene guidance applicable to its commercial preparation and handling."]},"context":{"applicability":"required","items":["This Algerian semolina flatbread is prepared in homes and food businesses for everyday meals and shared hospitality.","It is served alongside soups, stews or other accompaniments, with recipe and cooking method influencing its texture."]}},"sources":[{"title":"Wikidata item Q3195568: Kesra","url":"https://www.wikidata.org/wiki/Q3195568","note":"identity and sense of the item"},{"title":"Wikipedia: Kesra (bread)","url":"https://en.wikipedia.org/wiki/Kesra_%28bread%29","note":"general description of the item"}],"openQuestions":["Does the registry's originating identifier definitively refer to Algerian Kesra bread?","Which regional uses treat Kesra as a broad bread category, and which reserve it for a narrower preparation?","How do authoritative local sources distinguish Kesra from matlouh, harcha, mbesses and related names without imposing false synonymy?","Which thickness, hydration and texture ranges are documented for the variants represented in this registry?","What validated storage and reheating guidance applies to each formulation and packaging condition?"],"resources":{"spec":"/models/things/publications/thing-q3195568/spec.json"},"provenance":{"origin":"thing registry research (pass 2)","builtFrom":["models/things/publications/thing-q3195568/spec.json"],"providers":["Codex"],"researchStatus":"unreviewed","generatedAt":"2026-09-12T10:45:10Z","builder":"tools/build_cards.py@1.0.0"},"completeness":{"sections":{"classifiers":"filled","whatItIs":"filled","purpose":"filled","distinguishingFeatures":"filled","structure":"filled","agentConduct":"filled","ethics":"filled","owners":"filled","relations":"filled","interaction.identity":"filled","interaction.properties":"filled","interaction.recognition":"filled","interaction.capabilities":"filled","interaction.hazards":"filled","interaction.interfaces":"filled","interaction.context":"filled","sources":"filled"},"notes":{"_gate":"Published through the thing publication gate 1.0 on 2026-10-07T10:10:30+00:00: completeness 1.00; sense: Wikidata description; 2 live sources; review by codex: pass"},"score":1.0}}