Kisra with Mullah (Sudanese Sorghum Flatbread and Stew)
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The Tale of Kisra with Mullah (Sudanese Sorghum Flatbread and Stew)
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Kisra, a thin, fermented sorghum flatbread, is a staple of Sudanese cooking that reflects sorghum's long history as a Nile Valley and Sahelian grain, predating the spread of wheat and maize in the region. Paired with mullah, a rich meat or vegetable stew, it forms the backbone of everyday Sudanese meals.
Ingredients
Scale:· 6 servings
- 2 cups sorghum flour
- 3 cups water, plus more for batter
- 1 lb lamb or beef, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp oil
- 1 cup okra, sliced
- Salt to taste
Instructions
- 1Whisk sorghum flour with water into a thin, smooth batter and let ferment at room temperature for a few hours.
- 2Cook the batter in thin layers on a hot, lightly oiled griddle, similar to a crepe, until set; set the kisra flatbreads aside.
- 3Heat oil in a pot and brown the meat, then add onion and cook until softened.
- 4Add tomatoes and cook until they break down into a sauce.
- 5Add a splash of water and the sliced okra, cover, and simmer 25-30 minutes until the meat is tender and the stew (mullah) has thickened.
- 6Season with salt and serve the mullah with the kisra flatbread.
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