Kisra Tamiya

Kisra Tamiya is a traditional dish that hails from Sudan, a country rich in culture and culinary delights. The dish consists of thin crepes made from fermented sorghum flour called Kisra, typically served with Tamiya, a form of falafel made with broad beans. This combination is a staple in Sudanese cuisine, offering a glimpse into the region's history and the use of native grains. Sorghum, the central ingredient in Kisra, has been cultivated in Africa for thousands of years, serving as a dietary staple due to its resilience and nutritional content. Enjoyed across generations, Kisra Tamiya reflects the deep-seated traditions of Sudanese life.

Ingredients for Kisra

• Sorghum flour - 2 cups
• Water - 3 cups
• Salt - a pinch
• Yeast - 1 teaspoon (optional for quicker fermentation)

Preparation for Kisra

To make Kisra, start by mixing the sorghum flour with water in a large bowl. Stir until you have a smooth batter, and add a pinch of salt. For quicker results, include yeast to promote fermentation. Let the mixture sit for at least 24 hours to ferment naturally. This fermentation is crucial for authentic flavor and texture.

Ingredients for Tamiya

• Broad beans (Fava beans) - 1 cup, soaked overnight
• Onions - 1, finely chopped
• Garlic - 3 cloves, minced
• Parsley - 1/2 cup, chopped
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Baking powder - 1 teaspoon
• Flour - 2 tablespoons
• Oil - for frying

Preparation for Tamiya

After soaking the broad beans overnight, drain and rinse them thoroughly. Combine the beans with onions, garlic, and parsley in a food processor. Blitz until you achieve a coarse paste. Transfer to a mixing bowl and add cumin, coriander, salt, black pepper, baking powder, and flour. Mix everything until well combined.

Cooking Process for Kisra

Heat a non-stick skillet over medium-high heat. Traditionally, Kisra is cooked on a taboon or a special clay pan, but a regular pan works as well. Pour a ladleful of the fermented batter onto the heated surface, quickly spreading it thin. Cook for about two minutes until the edges start lifting, this indicates it is done. Use a spatula to lift and flip if necessary, though it often cooks through without flipping.

Cooking Process for Tamiya

Heat ample oil in a deep pan to about 350°F (consider using a cooking timer for precision), which ensures consistent frying of the tamiya. Form the bean mixture into small balls or patties, each about the size of a golf ball, and gently slide them into the hot oil. Fry each side until golden brown, taking about 3-4 minutes per side.

Enjoying Kisra Tamiya

Traditionally, Kisra is served fresh alongside the crispy and fragrant Tamiya. Lay the Kisra flat and place several pieces of Tamiya on top. You can roll it up like a wrap or enjoy it flat with the Tamiya on top. To further enhance the dish, serve with a side of tahini sauce, fresh vegetables like tomatoes and cucumbers, or a spicy chili sauce. Kisra Tamiya is perfect for both casual everyday dining and serving at gatherings; it's a meal that truly embodies the spirit of togetherness.