World Flavors Cookbook

Kisra with Molah

Paper-thin sorghum kisra flatbreads served alongside a fragrant meat or vegetable molah stew — the classic Sudanese everyday meal.

Cuisine: Sudan

Ingredients

• 2 cups sorghum flour
• 500g lamb or beef, cubed
• 2 onions, chopped
• 2 tomatoes, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 2 tbsp oil
• Salt and pepper to taste

Instructions

1. For kisra: mix sorghum flour with water and a fermentation starter, let rest 24 hours.
2. Spread very thin on a hot griddle and cook one side until it lifts easily.
3. For molah: sauté onions in oil, add garlic and tomatoes, then meat.
4. Add water and cumin, simmer 25 minutes until tender.
5. Serve kisra rolled alongside the stew.