Sudanese cuisine

Shawarma (; ) is a Middle Eastern dish that originated during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef, falafel or veal. The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served. Shawarma is a popular street food throughout the Arab world, Israel and the Greater Middle East.

Syrian salad of fava beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt)

Lokma is a dessert made of leavened and deep-fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (), "judge's morsels".

drink made from sepals of Hibiscus sabdariffa

Asida (, or Maghrebi ġsydë, ), a common dish in the Arab world, is a lump of dough made by stirring wheat flour into boiling water, sometimes with added butter or honey. Similar in texture to fufu, it is eaten mainly in Middle East and African countries. It is considered one of the best-known desserts and traditional dishes in many Arab countries.

thumb|right|Traditional jebena from central Ethiopia, distinguished from Sudanese , northern Ethiopian and southern Eritrean pots by its spout Jebena (, ) is a traditional Ethiopian and Eritrean flask made of pottery and used to brew coffee. It is also popular in some parts of Egypt.

culinary traditions of Sudan

Kisra, also spelled kissra (), is a Sudanese popular thin fermented bread made in Sudan, Chad, South Sudan, Algeria and some parts of Uganda and Kenya. It is made from durra or wheat.

Suya, also known as Tsire, is a traditional Hausa (Nigerian) smoke-grilled spiced meat on skewer. Suya is generally made with thin-sliced spiced beef, lamb, goat, ram, or chicken arranged on wooden skewers. Organ meats such as kidney, liver and tripe as well as other types of meats and seafood (shrimp) are also sometimes used. Suya is most popular as evening street food or snack, restaurant appetizer, and as accompaniment with drinks at bars and night spots.

Puff-puff is a traditional snack made of fried dough and eaten across Africa, especially in the west of the continent. The name "puff-puff" is from Nigeria; as listed below, many other names and varieties of the pastry exist.

Domiati cheese (), also referred to as "white cheese" (, ), is a soft white salty cheese made primarily in Egypt, but also in Sudan and other Middle Eastern countries. Typically made from buffalo milk, cow milk, or a mixture, it can also be made from other milks, such as sheep, goat or camel milk. It is the most common Egyptian cheese. Unlike feta and other white cheeses, salt is added directly to the milk, before rennet is added. It is named after the seaport city of Damietta ().

dish in Sudan, Somaila, Ethiopia and Horn of Africa

Merisa, merissa or marissa () is a traditional fermented beverage popular in South Sudan.