Sheya (grilled lamb)
Lamb on the bone grilled dry over charcoal with only salt, sold by weight and eaten with the hands.
History and culture
The social heart of the Sudanese grill house — meat chosen at the counter, weighed, grilled, and served on brown paper with salata aswad and bread.
Ingredients
- 1 kg lamb on the bone, small cuts
- Coarse salt
- Charcoal fire
How it is made
- Salt lightly; bring to room temperature.
- Grill over hot charcoal, turning, until crisp and juicy.
- Rest briefly; serve on paper with salata aswad, bread and lime.