Sudanese
Gurasa bil Dama
A soft, fermented Sudanese wheat pancake served torn under a rich onion-tomato meat sauce. The gurasa soaks up the dama gravy, making each bite tender, savory, and deeply comforting.
Watch it madeThe Sweet Cooking Tank · 5:34
Ingredients
- All-purpose flour1 1/2 cups
- Instant yeast1/2 tsp
- Sugar1/2 tsp
- Salt1 tsp, divided
- Warm water1 1/4 cups, plus more as needed
- Neutral oil3 tbsp, divided
- Beef or lamb, cut into small cubes250g
- Large onion, finely chopped1
- Garlic cloves, crushed2
- Fresh tomato, grated or finely chopped1 large
- Tomato paste1 1/2 tbsp
- Ground cumin1/2 tsp
- Ground coriander1/2 tsp
- Black pepper1/4 tsp
- Ground cinnamon1 pinch
- Green chili, slit1
- Water or light meat stock2 cups
- Lime wedges2, to serve
Method
- Make the gurasa batter by whisking the flour, yeast, sugar, 1/2 tsp salt, and warm water into a thick pourable batter, similar to heavy cream.
- Cover the batter and let it ferment in a warm place for about 1 hour, until bubbly and slightly risen.
- Heat a wide flat pan or griddle over medium heat and wipe it lightly with oil.
- Pour in half the batter and spread it into a thick round pancake, about 20 cm wide.
- Cook the gurasa until the surface is set, full of small holes, and the underside is golden; flip briefly only if the top needs drying, then remove and repeat with the remaining batter.
- For the dama, heat 2 tbsp oil in a pot over medium heat and fry the chopped onion slowly until deep golden and sweet.
- Add the beef or lamb and stir until the meat loses its raw color and begins to brown at the edges.
- Add the garlic, tomato, tomato paste, cumin, coriander, black pepper, cinnamon, remaining 1/2 tsp salt, and green chili, then cook until the tomato thickens and the oil starts to separate.
- Pour in the water or stock, bring to a boil, then cover and simmer gently for 45 to 55 minutes, until the meat is tender and the sauce is glossy and moderately thick.
- Taste the dama and adjust the salt; add a splash of water if the sauce has become too thick, as it should be spoonable over the bread.
- Place the gurasa on serving plates or tear it into large pieces, ladle the hot dama generously over the top, and serve with lime wedges.
Common questions
Can I substitute the beef or lamb in gurasa bil dama with another protein?
Yes. Ground beef, diced chicken, or even lentils can work, but the flavor changes. If using chicken, cook it more gently and shorten simmering time. For a vegetarian version, use mushrooms or lentils plus extra tomato paste and spices.
How long does it take to make gurasa bil dama from start to finish?
Plan for about 1.5 to 2 hours total. The batter needs about 1 hour to ferment, while the dama usually takes 30 to 45 minutes to cook and thicken. If chopping slowly or browning deeply, allow a little more.
What are the most common mistakes when making the gurasa batter?
The biggest mistakes are making the batter too thick, using water that is too hot, or not fermenting long enough. The batter should pour like heavy cream and become bubbly. If too thick, add a little warm water gradually.
How should I store leftover gurasa bil dama, and how long does it keep?
Store the gurasa and dama separately if possible. Refrigerate both in airtight containers for up to 3 days. Reheat the dama gently with a splash of water, and warm the gurasa in a dry pan or covered skillet so it stays soft.
What is the best way to serve gurasa bil dama?
Serve the gurasa warm, topped or filled with the dama, so the bread soaks up the sauce. It pairs well with extra onion, a fresh tomato salad, or a squeeze of lemon. Eat it soon after cooking for the best texture.