Name: Kisra with Mullah Tagalia
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Sudan, North Africa
Ingredients: 2 cups sorghum flour; 2 cups water, warm; Â¼ tsp yeast, or use natural fermentation; 250 g dried beef (sharmout), pounded and shredded; 4 large onions, thinly sliced; 3 tbsp peanut butter, natural, unsweetened; 3 tbsp vegetable oil; 2 medium tomatoes, chopped; 1 tsp ground coriander

Kisra with Mullah Tagalia

Thin, fermented sorghum crepes (kisra) served with Sudan's aromatic dried meat and onion stew â€” the daily meal of millions.

Country

Sudan

Region

North Africa

Time

75 min

Serves

Level

medium

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Kisra is to Sudan what injera is to Ethiopia â€” the essential bread that defines the cuisine. Made from fermented sorghum batter, it is cooked paper-thin on a wide, hot plate. Mullah tagalia is a robust stew built on dried meat (sharmout), caramelised onions, and peanut butter, creating layers of smoky, nutty, and savoury flavours. Together, they form the foundational meal of Sudanese home cooking.

What the dish tastes like

Thin, fermented sorghum crepes (kisra) served with Sudan's aromatic dried meat and onion stew â€” the daily meal of millions.

When to cook it

Best for Daily family lunch or dinner, with a medium cooking level and about 75 minutes total.

What to serve alongside it

Salata aswad (peanut and tomato salad)

Prepare kisra batter

Mix sorghum flour with warm water and a pinch of yeast to form a thin, pourable batter (thinner than crepe batter). Cover and let ferment at room temperature for 12-24 hours until slightly sour.

Traditional fermentation uses no yeast â€” just time. The natural bacteria create the sour tang.

Cook the kisra

Heat a large flat pan or griddle (doka). Pour a thin layer of batter and quickly spread it in a circular motion using a palette or the back of a spoon. Cook until set and edges lift, about 1 minute. Do not flip â€” kisra is cooked on one side only.

Sudanese women are expert at spreading kisra paper-thin with a special gourd tool called a mafrash.

Build the mullah

Heat oil in a deep pot. Fry the onions over medium heat, stirring often, until deeply caramelised and dark brown, about 20 minutes. Add the dried meat, tomatoes, coriander, and 2 cups of water. Simmer for 20 minutes.

The dark onions are the soul of tagalia â€” don't rush this step.

Caramelise onions 20:00

Add peanut butter

Stir in the peanut butter until fully dissolved. Simmer for another 10 minutes until the stew is thick and rich. Season with salt.

The peanut butter thickens the stew and adds a nutty depth.

Finish stew 10:00

Serve

Lay kisra on a large platter or individual plates. Ladle the mullah over the top. Eat by tearing pieces of kisra and scooping the stew.

In Sudanese tradition, everyone eats from one large shared platter.

Kisra with Mullah Tagalia

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Step-by-step instructions

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