The word Ᾱbre' refers to a traditional beverage composed of thin baked flakes made of white sorghum flour and macerated in water until they are sufficiently soft. Sugar is then added, and the mixture is taken whole. The quality of Ᾱbre' depends on how smooth the wet flakes become. Good Ᾱbre' almost passes down the throat unfelt. This vital quality measure is of concern to Ᾱbre' makers. They have a famous motto that says, "This is the drink that has embarrassed the guest."
The word's precise origin is unknown, but there used to be a kind of bread in the Egyptian Nuba with the name "Ᾱbri-Jirjīda". It was taken like a refreshing drink after soaking it in water. It went by the name "Ibrīq" in the same area at Wādi al' Arab (the Arab's Valley). The item has probably travelled from Nuba to the inside of Sudan at some point. Like Ḥulu Mur, Ᾱbre' is made from cereals and is intimately connected to the month of Ramadan; however, it is not so highly demanded as the former in the evening breakfast meal of the holy month. Only a few families in villages prepare Ᾱbre' and the overall consumption of the flakes for the whole fasting month is considerably lower than that of Ḥulu Mur. Other items on the table may compensate its nutritional contribution to the meal.
NCCH (National Council for Culture Heritage and the Promotion of National Language