Sudanese cuisine
Sudanese cuisine is greatly affected by the historical cross-cultural influences of Arab, Nubian, Egyptian, Turkish, and Levantine cuisine in Sudan. Many Sudanese foods have been around for thousands of years. The most common meats eaten are lamb and chicken, in accordance with the Muslim halal laws. Most meals are communal and often shared with family, neighbors, and guests, as part of Sudanese hospitality. Breads such as (or ) and (or )—a thin pancake-like bread similar to a crêpe—are eaten with savory stews (), cheese (), fava beans, and falafel (). There is also (or ), a fermented bread similar to Ethiopian injera, but thinner and smaller. Influences Egyptian cuisine has greatly influenced Sudanese cuisine. Both share dishes such as falafel (), which is made with chickpeas in Sudan instead of fava beans as in Egypt; , the national dish of both Sudan and Egypt; , a thick soup made from boiled leaves; , a meat liver stew eaten in Sudan, Egypt and Tunisia; and desserts such as and . , a soft white cheese, is also eaten. Turkish cuisine has also influenced Sudanese cuisine, giving it a distinct flavor. Turkish foods found in Sudanese cuisine include kebabs, kofta, and shawarma,