Kisra with Mullah

Kisra with mullah pairs thin Sudanese sorghum bread with stew. The Sudanese Kitchen’s recipe uses sorghum flour, water and yoghurt to make a fermented batter. It is spread in a thin layer on a lightly greased saaj, a hot cooking plate, using a gargariba utensil. The sheets cook on one side and are stacked. Their mild sourness accompanies the stew.^[1]

Mullah can take different forms. The same project’s mullah ahmar, or tagalia, uses minced beef, cooked red-onion paste and tomato. Ground coriander seasons the mixture. After it simmers, ground okra thickens the sauce and crushed garlic is stirred in. Kisra is among the suggested accompaniments.^[2]