Asida bil Mulah for Ramadan Iftar

Name: Asida bil Mulah for Ramadan Iftar
Yield: 6
Cuisine: Sudan
Ingredients: Wheat flour (for aseeda) — 250 g (2 cups); Water (for aseeda) — 750 ml (3 cups); Salt (for aseeda) — 1/2 tsp; Beef, cubed (for mulah) — 600 g (1.3 lb); Large onions, sliced (for mulah) — 3; Garlic cloves, minced — 4; Tomato paste — 2 tbsp; Ground coriander — 1 tsp; Vegetable oil — 60 ml (1/4 cup); Water or stock (for mulah) — 700 ml (3 cups); Salt (for mulah) — 1.5 tsp

The Quirky Foodster Team

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Servings

Ingredients

Wheat flour (for aseeda) — 250 g (2 cups)
Water (for aseeda) — 750 ml (3 cups)
Salt (for aseeda) — 1/2 tsp
Beef, cubed (for mulah) — 600 g (1.3 lb)
Large onions, sliced (for mulah) — 3
Garlic cloves, minced — 4
Tomato paste — 2 tbsp
Ground coriander — 1 tsp
Vegetable oil — 60 ml (1/4 cup)
Water or stock (for mulah) — 700 ml (3 cups)
Salt (for mulah) — 1.5 tsp

Method

For the mulah: heat oil in a pot over medium heat. Fry sliced onions slowly for 20 minutes until deep golden. Add garlic and beef; brown for 8 minutes.
Stir in tomato paste and coriander; cook 2 minutes. Add water or stock and salt. Cover and simmer 45 minutes until the beef is tender and the sauce has thickened.
For the aseeda, prepare near the end of the mulah's cooking time: bring 500 ml (2 cups) water to a boil with salt. Mix flour with remaining 250 ml (1 cup) cold water to a smooth slurry.
Whisk the slurry into the boiling water and stir continuously over low heat for 10-12 minutes until thick and smooth.
Shape aseeda into a mound on a large serving plate. Pour the hot mulah over or alongside it and serve immediately to break the fast.

Introduction: This festive pairing of smooth wheat aseeda with a rich, slow-cooked meat mullah is a centrepiece of many Sudanese Ramadan iftar tables, offering a satisfying and traditional way to break the fast.

Cultural Background: This festive pairing of smooth wheat aseeda with a rich, slow-cooked meat mullah is a centrepiece of many Sudanese Ramadan iftar tables, offering a satisfying and traditional way to break the fast.

Tips: Time the two components so both finish together, since aseeda is best served immediately while smooth and warm.

Variations: Lamb can replace beef in the mulah for a richer, more traditional festive flavour. Replace beef with mushrooms and chickpeas in the mulah, using vegetable stock, for a vegetarian iftar option.

Storage: Refrigerate mulah separately up to 3 days; aseeda is best made fresh.

Reheating: Reheat mulah gently on the stovetop; prepare aseeda fresh when ready to serve.

Nutrition: Approx. 430 kcal, 30 g protein, 20 g fat, 34 g carbohydrate per serving.

FAQs:

Q: Can I prepare the mulah in advance for iftar?

A: Yes — the mulah reheats well, so it can be made earlier in the day and gently warmed before iftar.