Sudanese
Mullah Rob
Mullah rob is a Sudanese sour-yogurt sauce, traditionally cooked with sharmout and thickened lightly with weika. It is served warm with kisra or asida so the tangy, savory sauce can be scooped up by hand.
Watch it mademimi gandor · 15:52
Ingredients
- Sudanese rob or full-fat plain yogurt, sour if possible3/4 cup
- Pounded sharmout, or finely minced lamb or beef150g
- Small onion, finely chopped1
- Peanut oil2 tbsp
- Smooth peanut butter or dakwa1 tbsp
- Dried okra powder, weika1 tsp
- Garlic clove, crushed1
- Ground coriander1/2 tsp
- Ground cumin1/4 tsp
- Black pepper1/4 tsp
- Ground cinnamon or Sudanese mixed spice1 pinch
- Saltto taste
- Water3/4 cup
- Kisra or asida, to serve2 portions
Method
- Whisk the rob, peanut butter, dried okra powder, and 1/4 cup of the water in a bowl until smooth.
- Heat the peanut oil in a small pot over medium heat and fry the onion until deep golden and sweet, about 8 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the pounded sharmout or minced meat and stir well, breaking it up and frying until it darkens and smells savory.
- Stir in the coriander, cumin, black pepper, cinnamon, and a little salt.
- Pour in the remaining 1/2 cup water, scrape the bottom of the pot, and simmer for 12 to 15 minutes until the meat is tender and the liquid is reduced.
- Lower the heat to the gentlest simmer and stir in the rob mixture slowly so it blends without splitting.
- Cook for 5 to 7 minutes, stirring often, until the mullah is smooth, lightly thickened, and glossy; do not let it boil hard.
- Taste and adjust the salt, adding a splash of hot water if the sauce becomes too thick.
- Serve warm in a shallow bowl with kisra or asida for scooping.
Common questions
Can I substitute regular yogurt if I can’t find Sudanese rob or sour yogurt?
Yes. Use full-fat plain yogurt, and choose the tangiest one you can find. If it tastes mild, add a small squeeze of lemon after cooking rather than before, so the sauce doesn’t split.
What can I use instead of pounded sharmout in Mullah Rob?
Finely minced lamb or beef works well and is the easiest substitute. Brown it thoroughly with the onions so it develops a deep savory flavor. You can also use very finely chopped dried meat if available.
How do I keep the yogurt sauce from curdling or splitting?
Keep the heat very low when adding the rob mixture, and stir it in slowly. Do not let the pot boil hard after the yogurt goes in. If needed, loosen with a splash of hot water and stir gently.
How long does Mullah Rob take to cook, and when is the meat done?
Plan on about 25–30 minutes total after prep. The meat or sharmout should simmer 12–15 minutes until tender and the liquid reduces, then the yogurt sauce needs another 5–7 minutes on low heat.
How should I store and serve leftovers, and what goes well with it?
Store leftovers refrigerated in a sealed container for up to 3 days. Reheat very gently with a splash of water. Serve with kisra or asida, and spoon extra sauce over the bread or porridge.