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Sorghum kisra flatbreads served with Sudanese beef and okra stew.

Sudanese Kisra with Beef Mullah (Sorghum Flatbread and Stew)

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Thin fermented sorghum kisra served with a tender beef, tomato, onion, and okra mullah stew.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Sudanese
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Kisra batter
  • 2 cups sorghum flour
  • 1/2 cup rice flour
  • 2 1/2 cups warm water plus more to thin
  • 1/2 teaspoon fine salt
Beef mullah
  • 1 1/2 pounds beef chuck cut into 1-inch cubes
  • 2 tablespoons neutral oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 can diced tomatoes 14.5 ounces
  • 3 cups beef stock gluten-free
  • 8 ounces okra cut into pieces
  • 1 teaspoon fine salt or to taste

Equipment

  • Blender
  • Large mixing bowl
  • Nonstick skillet
  • Heavy Dutch oven
  • Ladle

Method
 

Rest the kisra batter:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. Fold the kisra and serve it alongside the hot beef mullah for scooping.

Nutrition

Calories: 570kcalCarbohydrates: 63gProtein: 38gFat: 19gSaturated Fat: 6gCholesterol: 90mgSodium: 930mgFiber: 8gSugar: 8g

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.