Abareya Bread

Abareya bread has been produced in Nubia (Aswan) for more than 200 years. It is dried and crumbly, it is baked on Doka, a kind of oven, and it is not eaten as such, rather soaked into water to make the Abareya drink.

The knowledge to making abareya bread is transmitted from one generation to another, and it is limited to the Nubian village inhabitants. Abareya is associated with the Holy Month of Ramadan as Nubian people drink it during Iftar because it lowers blood pressure and relieves thirst. The production of Abreya bread is home-based.