Entree: Sudan – قُرَصَة ➤ Gurasa (Sudanese round leavened flatbread cooked on a griddle and traditionally served with stews)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr

Additional 1 hr 30 min

Total 2 hrs 15 min

Ingredients

- For the gurasa dough:
  - 3 1/2 cups (440 g) all-purpose flour
  - 1 cup (240 ml) warm water plus up to 1/4 cup (60 ml) more as needed
  - 1 tsp (4 g) instant yeast
  - 1 tsp (5 g) sugar
  - 1 tsp (6 g) salt
  - 2 tbsp (30 ml) vegetable oil, plus more for cooking
- For the ful (fava bean stew) accompaniment:
  - 2 cups (400 g) dried fava beans, soaked overnight and drained
  - 6 cups (1.4 L) water or stock for simmering
  - 1/4 cup (60 ml) olive oil
  - 1 medium onion, finely chopped (about 6 oz / 170 g)
  - 2 cloves garlic, minced
  - 1 tsp (2 g) ground cumin
  - 1 tsp (5 g) ground coriander (optional)
  - 1 medium tomato, finely chopped (about 5 oz / 140 g)
  - 2 tbsp (30 ml) fresh lemon juice
  - Salt and freshly ground black pepper to taste
  - 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
  - 1 small fresh chili, sliced (optional)

Instructions

1. Make the gurasa dough: In a large bowl combine flour, instant yeast, and sugar. Gradually add 1 cup (240 ml) warm water and 2 tbsp (30 ml) oil, mixing until a soft, slightly sticky dough forms; add up to 1/4 cup (60 ml) more water if needed. Knead for 6–8 minutes until smooth.
2. Cover the dough and let rise in a warm place until doubled, about 1 to 1 1/2 hours. Punch down and divide into 8 equal pieces; shape each into a smooth ball and rest 15 minutes.
3. While dough rests, prepare the ful: Rinse soaked fava beans. In a large pot, combine beans and 6 cups (1.4 L) water or stock, bring to a boil, then simmer gently until beans are tender, about 45–60 minutes. Skim foam as needed.
4. In a skillet, heat 1/4 cup (60 ml) olive oil over medium heat. Sauté onion until soft, about 6–8 minutes. Add garlic, cumin, and coriander and cook 1 minute until fragrant. Add chopped tomato and cook until softened, about 4 minutes.
5. Add the cooked beans (reserve some cooking liquid), and gently mash some of the beans to thicken. Stir in lemon juice, salt, and pepper. If too thick, loosen with a few tablespoons of reserved cooking liquid. Simmer 5–10 minutes to blend flavors.
6. Shape each rested dough ball into a round about 7–8 inches (18–20 cm) across by gently pressing and stretching with your fingers on a lightly floured surface; keep center slightly thinner than edges.
7. Heat a heavy skillet or cast-iron griddle over medium-high heat and brush lightly with oil. Cook each gurasa 2–3 minutes per side until puffed and golden with brown spots. Cook in batches, keeping finished breads covered with a clean cloth to stay warm.
8. To serve, place warm gurasa on a platter and spoon the ful into the center or serve alongside for tearing and scooping. Garnish with chopped cilantro or parsley and sliced chili if desired.