Mullah Sharmout — Print Recipe

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.

Ingredients

400g dried beef (sharmout), torn into strips
2 large onions, diced
4 ripe tomatoes, pureed
3 tbsp tomato paste
3 tbsp vegetable oil
3 cloves garlic, minced
2 tsp ground coriander
1 tsp cumin
1 dried lime
1 tsp salt
3 cups hot water
Fresh cilantro for garnish

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.