A robust stew made with sun-dried and smoked beef, rehydrated and slow-cooked in a spiced tomato sauce. This Sudanese preservation technique produces intensely flavored meat for year-round enjoyment.
Nutrition & Info
Equipment Needed
Instructions
-
1
Soak dried beef strips in hot water for thirty minutes to begin rehydrating. Drain and reserve the soaking liquid for added flavor.
-
2
Heat oil in a heavy pot. Deeply caramelize onions for twelve minutes until dark brown, creating the classic Sudanese stew base.
-
3
Add garlic, coriander, and cumin, cooking for one minute. Stir in tomato paste and cook for two minutes until darkened.
-
4
Add pureed tomatoes and the rehydrated beef. Pour in the reserved soaking liquid and additional water as needed.
-
5
Add dried lime, bring to a boil, then simmer covered for one hour until the dried meat is fully tender and the sauce is rich.
-
6
Season with salt, garnish with cilantro, and serve over asida or kisra.
Did You Know?
Sharmout making is an annual family event in Sudan where large quantities of meat are dried and smoked to last through the entire year.
Chef's Notes
Equipment Tips
- heavy pot
- mixing bowl
- wooden spoon
The Story Behind Mullah Sharmout
Mullah Sharmout represents the ingenious Sudanese tradition of meat preservation through sun-drying and smoking, developed long before refrigeration. Nomadic and semi-nomadic communities relied on this technique to ensure protein availability during long journeys and lean seasons. The drying process concentrates the beef flavor dramatically.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!