Quick Recipe Version (TL;DR)
Quick Ingredients
- Kisra: 2 cups (260 g) sorghum flour; 1/2 cup (60 g) all-purpose or rice flour; 3 cups (710 ml) warm water; 1/4 tsp instant yeast (optional); 1/2 tsp salt; 2 tbsp oil for the pan; extra 1/2–3/4 cup water to thin; 1/8 tsp baking soda (optional)
- Spiced Meat Base: 1 lb (450 g) beef or lamb, 1 large onion, 4 cloves garlic, 1 tbsp grated ginger, 2 tbsp oil or ghee, 1 tsp each cumin, coriander, turmeric; 1/2 tsp each cardamom, cinnamon, black pepper; 1/2 tsp chili flakes; 1 1/4 tsp salt; 2 cups (480 ml) stock or water
- Tomato–Peanut Mulah (choose this or okra): 1/2 cup (130 g) natural peanut butter, 2 tbsp (30 g) tomato paste, 1 cup (240 g) crushed tomatoes, 1–1 1/2 cups (240–360 ml) reserved stock, 1/2 tsp sugar, 1 tsp lemon juice, 1 tbsp ghee or oil
- Okra Mulah (alternative): 12 oz (340 g) okra, 1 small onion, 1 cup (240 g) crushed tomatoes, 2 cups (480 ml) reserved stock, 1 tbsp oil, 1/2 tsp each cumin, coriander, turmeric; 1/4 tsp chili flakes; 3/4 tsp salt, 1 tsp lemon juice
- Finish: 1 medium onion (thinly sliced), 2 green chilies (sliced), lemon wedges, chopped cilantro, 2 tbsp roasted peanuts (for peanut mulah)
Do This
- 1. Whisk sorghum, flour, warm water, and optional yeast; ferment 12–18 hours at room temp.
- 2. Season and brown meat with onions, garlic, ginger, and spices; add stock and simmer 35–40 minutes.
- 3. For tomato–peanut mulah: whisk peanut butter with hot stock, add tomato paste and tomatoes, simmer 10–12 minutes; fold in meat.
- 4. For okra mulah: sauté okra and onion, add tomatoes, spices, and stock; simmer 12–15 minutes; fold in meat.
- 5. Finish kisra batter with salt and enough water to thin to heavy-cream consistency; cook thin crêpes 45–60 seconds per side.
- 6. Serve kisra rolled around warm mulah and meat; top with fresh onion and green chilies, cilantro, and lemon.
Why You’ll Love This Recipe
- Authentic Sudanese comfort: tangy, paper-thin sorghum crêpes paired with a silky mulah.
- Two sauce paths: creamy tomato–peanut or bright okra gravy—both deeply spiced.
- Approachable for home cooks with clear measurements, timing, and pan cues.
- Make-ahead friendly: ferment batter overnight; sauces reheat beautifully.
Grocery List
- Produce: Onions, garlic, fresh ginger, okra, green chilies (serrano or jalapeño), lemons, cilantro
- Dairy: None
- Pantry: Sorghum flour, all-purpose or rice flour, natural peanut butter, tomato paste, crushed tomatoes, beef or lamb, beef/chicken stock, neutral oil or ghee, ground cumin, coriander, turmeric, cardamom, cinnamon, black pepper, chili flakes, salt, sugar, instant yeast (optional), baking soda (optional), roasted peanuts
Full Ingredients
Kisra (Sorghum Crêpes)
- 2 cups (260 g) sorghum flour
- 1/2 cup (60 g) all-purpose flour (or rice flour for gluten-free)
- 3 cups (710 ml) warm water at 95°F/35°C, plus 1/2–3/4 cup (120–180 ml) more to thin
- 1/4 tsp instant yeast (optional, speeds fermentation)
- 1/2 tsp fine salt
- 2 tbsp neutral oil (for the pan)
- 1/8 tsp baking soda (optional, to soften tang at the end)
Spiced Meat Base
- 1 lb (450 g) beef stew meat or lamb shoulder, cut into 1/2-inch (1.3 cm) cubes
- 1 large onion (about 250 g), finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp neutral oil or ghee
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
- 1/2 tsp chili flakes (optional, to taste)
- 1 1/4 tsp fine salt (about 7 g), plus more to taste
- 2 cups (480 ml) low-sodium stock or water
Tomato–Peanut Mulah (Choose this or the Okra Mulah)
- 1/2 cup (130 g) natural unsweetened peanut butter
- 2 tbsp (30 g) tomato paste
- 1 cup (240 g) crushed tomatoes or passata
- 1–1 1/2 cups (240–360 ml) reserved hot stock from the meat base
- 1/2 tsp sugar
- 1 tsp fresh lemon juice
- 1 tbsp ghee or neutral oil
Okra Mulah (Bamia) — Alternative
- 12 oz (340 g) fresh okra, trimmed and sliced 1/2-inch (or 2 cups frozen sliced okra)
- 1 small onion (about 100 g), diced
- 1 cup (240 g) crushed tomatoes
- 2 cups (480 ml) reserved stock from the meat base
- 1 tbsp neutral oil
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp chili flakes (optional)
- 3/4 tsp fine salt, plus more to taste
- 1 tsp fresh lemon juice
Finishing & Serving
- 1 medium onion (about 150 g), very thinly sliced into rings
- 2 green chilies (serrano or jalapeño), thinly sliced
- 2 tbsp roasted peanuts, chopped (for the peanut mulah)
- 1/4 cup chopped cilantro (optional)
- Lemon wedges
Step-by-Step Instructions
Step 1: Start the tangy kisra batter
In a large bowl, whisk together 2 cups sorghum flour, 1/2 cup flour (all-purpose or rice), and 3 cups warm water (95°F/35°C) until completely smooth. Whisk in the optional 1/4 tsp instant yeast. Cover loosely and ferment at room temperature for 12–18 hours, until the surface is bubbly and the batter smells pleasantly tangy. Cooler kitchens may need the full 18 hours.
Step 2: Adjust the batter and preheat your pan
After fermentation, whisk in 1/2 tsp salt. Thin the batter with 1/2–3/4 cup water until it flows like heavy cream. If you prefer a milder tang, whisk in 1/8 tsp baking soda. Preheat a well-seasoned 10–12 inch nonstick or cast-iron skillet over medium to medium-high heat for 3 minutes (or set an electric griddle to 375°F/190°C). Lightly oil the surface with a few drops of neutral oil.
Step 3: Cook the kisra crêpes
Pour about 1/3 cup batter into the hot pan and immediately tilt and swirl to form a thin round, 8–9 inches wide. Cook until the edges lift and the surface looks set and matte, 45–60 seconds. Flip with a thin spatula and cook 10–15 seconds on the second side. Transfer to a towel-lined plate and cover to keep warm. Wipe or oil the pan lightly as needed and continue, adjusting batter with a splash of water if it thickens. You should get about 12 crêpes.
Step 4: Build the spiced meat base
While the batter ferments or while kisra cooks, make the meat. Heat 2 tbsp oil or ghee in a medium pot over medium-high heat. Add the chopped onion and cook until lightly golden, 5–6 minutes. Stir in garlic and ginger; cook 45 seconds. Add beef or lamb, cumin, coriander, turmeric, cardamom, cinnamon, black pepper, chili flakes, and 1 1/4 tsp salt. Brown the meat, stirring, 5–7 minutes.
Pour in 2 cups stock. Bring to a boil, then reduce to a gentle simmer (aim for small lazy bubbles, about 190–200°F/88–93°C). Cover and cook until the meat is tender, 35–40 minutes. Reserve the flavorful stock for your mulah.
Step 5: Make the tomato–peanut mulah (silky and rich)
In a bowl, whisk peanut butter with 1 cup hot reserved stock until smooth and glossy. Stir in tomato paste and crushed tomatoes. Return the meat pot to medium heat and pour in the peanut-tomato mixture. Add sugar and simmer, stirring often, until the sauce is satiny and coats a spoon, 10–12 minutes. Adjust thickness with up to 1/2 cup more stock if needed. Finish with lemon juice and 1 tbsp ghee or oil. Taste and adjust salt and heat.
Step 6: Make the okra mulah (bright and earthy) — alternative
In a clean saucepan, heat 1 tbsp oil over medium heat. Sauté the diced small onion 2–3 minutes. Add sliced okra and cook, stirring, 4–5 minutes to reduce stickiness. Stir in crushed tomatoes, cumin, coriander, turmeric, chili flakes, and 3/4 tsp salt. Pour in 2 cups reserved stock and bring to a lively simmer. Add the cooked meat and any juices; simmer 12–15 minutes until the sauce is glossy and lightly thickened. Finish with lemon juice; adjust salt and heat to taste.
Step 7: Serve, roll, and garnish
Lay a warm kisra on a plate, spoon on tomato–peanut mulah or okra mulah with pieces of spiced meat, and roll or fold like a crêpe. Top generously with thin onion rings and green chili slices. Add chopped cilantro and roasted peanuts if using. Serve with lemon wedges and extra kisra for scooping.
Pro Tips
- Fermentation control: warmer kitchens shorten fermentation; if it races, refrigerate after 10–12 hours to hold until cooking.
- Perfect thinness: batter should flow like heavy cream. If holes don’t form at the edges, add 1–2 tbsp water; if tearing, the batter is too thin.
- Pan cues: a drop of batter should sizzle immediately. If it browns too fast, lower the heat slightly.
- Peanut silkiness: whisk peanut butter with hot stock before adding to the pot to avoid splitting.
- Okra gloss, not glue: sautéing first, then simmering with acid (lemon) at the end, keeps a pleasant, velvety texture.
Variations
- Vegetarian: swap meat for 2 cups cooked chickpeas or firm tofu; use vegetable stock.
- All-sorghum: replace the 1/2 cup wheat with rice flour; flip gently and cook slightly smaller crêpes for easier handling.
- Spicier: stir Sudanese shata or extra chili flakes into the mulah and add more fresh green chilies on top.
Storage & Make-Ahead
Kisra keeps 4 days refrigerated or 1 month frozen. Stack with parchment, wrap airtight, and reheat covered in a dry skillet over medium heat 30–45 seconds per side. Fermented batter can be refrigerated up to 3 days; thin with water before cooking. Tomato–peanut or okra mulah keeps 4 days refrigerated or 2 months frozen. Reheat gently over medium-low, loosening with a splash of water or stock. The spiced meat base can be cooked a day ahead; chill in its broth to keep it juicy.
Nutrition (per serving)
Approximate values for 1 serving (2 kisra + gravy with beef): Tomato–peanut mulah ~680 kcal; Okra mulah ~560 kcal. Protein ~30–35 g, Carbs ~55–65 g, Fat ~22–32 g, Fiber ~7–9 g, Sodium ~800–950 mg. Actual values vary with ingredient brands and salt level.
