Shaya (Charbroiled Lamb): Tender bite-size cubes of all natural Lamb charbroiled to perfection, on our traditional Sudanese Saajh. What makes this Sudanese-style charbroiled Lamb so unique and flavorful is that the Lamb is only seasoned during the final minutes of grilling with our secret recipe of natural spices and herbs.

Salaat (Lamb on the Rocks): Filleted of prime cuts of Lamb grilled on the Rocks. This style grilling is like nothing you have ever seen or tasted. What makes this purely Sudanese-style BBQing unique and pure is that the Basalt Rocks create all the grilling flavor, and the Himalayan Rock Salt provide all the seasoning. It’s the epitome of clean food; only meat, rocks and heat, that’s it!

Kofta Kebab (Charbroiled Skewered Ground Lamb): Finely minced all-natural lamb seasoned with our unique herbs blend, formed into skewers and charbroiled on open flames. When done our way, 100% Lamb and no other fillers, this Lamb kofta kebob Kofta Kebabstands in a category by itself!

Shayarma (Our take on shawarma): Layers of all-natural Lamb marinated with our secret recipe of aromatic herbs and spices, grilled to perfection. There’s something to be said about shawarma that’s 100% Lamb and no other fillers; Shayrama is that “something”!

Taamiya (aka Falafel): In the beginning there was Taamiya, then everyone started calling it falafel. To set it apart from the falafel balls others are pushing, we still use the same old recipe to sculpt this light, crispy golden chickpea and fava beans concoction of deliciousness, and we still call it Taamiya!

Shaya Rice: We start with the delicate flavor of basmati rice and add the nutty texture, flavor, and nutritional value of lentils. This rice is a great way to enhance your selection and can be standalone meal!

With its mild and neutral flavor, long grain white rice is heartier rice that pairs well with and takes the flavor of any meat and salad selection.

Fasolia (Navy Beans): Our version of baked beans. It is seasoned with a mixture of spices and cooked slow over low heat allowing the onions, garlic, herbs and spices to slowly marinate the beans and broth. It’s difficult to stop eating this dish once you start.

Fuul (Fava Beans or Broad Beans): A main staple in many parts of the world, fuul is a fava bean stew also known as fuul medammas. We use cumin and sesame oil to set our fuul apart from other fools.

Roasted eggplant, peanut butter, and garlic.

Roasted eggplant, yogurt and garlic

Grated cucumber, yogurt and garlic.

Yogurt, hot chili peppers and black cumin (Nigella sativa)

Ground Chickpeas garlic

Dukwah: This sauce is a balanced blend of peanut butter, lime juice and spices, and it, really, is like no other.

The moment you taste this sauce, you will have renewed appreciation for the “Peanut” and understand why we kept its royal name “Dukwah” while everyone else calls theirs, the nondescript, “peanut sauce”.

Fun fact: The only translation for the word “Peanuts” in Arabic is ‘Sudanese Nuts”!

Tahini Lime

Creamy Garlic