Kisra is a thin fermented sorghum flatbread commonly served with Sudanese stews such as a tomato-rich beef mullah with okra.
The batter rests until lightly tangy, while the beef stew simmers slowly so the meat becomes tender and the okra thickens the sauce naturally.
Keep the kisra batter thin enough to spread quickly in the pan and cook the flatbreads one at a time over medium heat.
Serving Suggestions
Fold the kisra beside the beef stew and use pieces of flatbread to scoop up the sauce.
Recipe Notes
The stew can be made a day ahead. Ferment the kisra batter overnight for a deeper tang, or use the shorter rest for a milder flavor.
Sudanese Kisra with Beef Mullah (Sorghum Flatbread and Stew)
Thin fermented sorghum kisra served with a tender beef, tomato, onion, and okra mullah stew.
Ingredients
Equipment
Method
Rest the kisra batter:
- Whisk the sorghum flour, rice flour, warm water, and salt until smooth. Cover and rest for at least 30 minutes, or refrigerate overnight for a more fermented flavor. Thin with a little water until it pours easily.
Start the stew:
- Heat the oil in a Dutch oven and brown the beef in batches. Add the onion and garlic and cook for 5 minutes. Stir in the coriander, cumin, and turmeric.
Simmer the mullah:
- Add the tomatoes, stock, okra, and salt. Bring to a simmer, cover, and cook for 70 to 80 minutes until the beef is tender and the stew is thick.
Cook the kisra:
- Heat a nonstick skillet over medium heat. Pour in a thin ladleful of batter and spread it quickly into a thin round. Cook uncovered until the surface is dry and the edges lift, about 1 minute. Transfer to a plate and repeat.
Serve:
- Fold the kisra and serve it alongside the hot beef mullah for scooping.
Nutrition
Notes
- Sorghum and rice flours make this version gluten-free as written; check packaged stock and spices if strict gluten avoidance is required.
- Stack cooked kisra under a clean towel so the flatbreads stay flexible.
