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 aisha (or aish baladi) and kisra (or kasra)—a thin pancake-like bread similar to a crêpe—are eaten with savory stews (mullah), cheese (jibna), fava beans, and falafel (tamiya). There is also gorrassa (or gurasa), a fermented bread similar to Ethiopian injera, but thinner and smaller.