LogoKisra
Hands tearing flatbread over a pool of rich peanut stew in a clay bowl

kisra & sharmout

Whole dried hibiscus flowers mid-pour into a glass pitcher of karkade tea

karkadé pour

A massive round communal tray crowded with bowls of lamb and vegetable stews

the communal tray

A handwritten recipe card in Arabic script with oil stains on the edges

umm hassan's recipe

Close-up of slow-braised lamb shoulder glistening with spiced oil and herbs

slow-braised lamb

Sudanese Catering · Washington D.C.

Bring Khartoum
to your table

Slow-braised lamb, simmered peanut stews, and hand-spread kisra bread — served in clay vessels that turn any gathering into a family feast.

Download Menu
scroll
Kisra Bread✦Lamb Stew✦Karkadé✦Peanut Mulah✦Fasolia✦Aseeda✦Tamiya✦Shaiyah✦Shorba✦Halawa✦Kisra Bread✦Lamb Stew✦Karkadé✦Peanut Mulah✦Fasolia✦Aseeda✦Tamiya✦Shaiyah✦Shorba✦Halawa✦
الأرض

— From the Earth

Ingredients with
memory and place

We source as close to origin as possible. When we can't, we find the closest diaspora market and ask the oldest person there.

Whole dried deep red hibiscus flowers scattered on a natural linen cloth

Dried Hibiscus

Kassala, Eastern Sudan

Harvested after the rains. Steeped cold for 12 hours to pull the tartness without bitterness.

Small golden-brown fenugreek seeds piled on a rough clay surface with warm afternoon light

Fenugreek Seed

Northern State, Sudan

Toasted until golden before grinding. The bitterness disappears, leaving warm caramel and maple.

Fine reddish-brown sorghum flour in a woven basket with a wooden scoop resting inside

Sorghum Flour

Gezira State, Sudan

Fermented for three days before spreading on the griddle. The sourness is the point.

Whole tamarind pods broken open to reveal sticky brown pulp on a weathered wooden board

Tamarind Pod

Kordofan, Sudan

Soaked overnight and pressed through a sieve. Adds the sour depth that makes sharmout sing.

Whole fresh green okra pods arranged on a dark clay surface with visible texture and seeds

Whole Okra

White Nile State, Sudan

Dried in the sun, then rehydrated slowly. Never cut — the whole pod thickens the stew naturally.

Dark brown dried limes in a small clay bowl with a cracked surface showing the hollow interior

Dried Lime

Imported via Omdurman market

Pierced and dropped whole into the broth. The hollow interior releases slow citrus over hours.

كسرة

— Real Gatherings

Feasts we've had
the honor to make

From 30-person naming ceremonies to 200-guest weddings. We've fed them all from the same kitchen.

Long decorated table set for a Sudanese wedding reception with clay vessels and woven baskets
180 guests
Wedding Reception

"The guests didn't stop talking about the lamb. Three weeks later, people are still asking for the caterer's number."

Hana Osman

Bride, Silver Spring MD

University cultural night event with communal Sudanese food spread on long tables
95 guests
Heritage Night

"Students who had never tasted Sudanese food were going back for thirds."

Tariq Al-Fadl

Howard University Cultural Society

Corporate office team lunch with Sudanese catering spread in clay serving bowls
42 guests
Corporate Lunch

"Finally something that wasn't sandwiches. The team actually lingered at lunch for once."

Marcus Webb

Operations Manager, Bethesda

Naming ceremony celebration with family gathered around a large round tray of Sudanese food
60 guests
Naming Ceremony

"My mother cried when she tasted the shorba. She said it was exactly like back home."

Salma Idris

Khartoum-born, now Arlington VA

— Your Gathering Awaits

The cumin is cracked.
The tray is ready.

Tell us about your gathering and we'll build a feast around it — from a 20-person naming ceremony to a 300-guest wedding reception.

or call (202) 555-0147

400+

Events catered

12k+

Guests fed

6

Years in DC

100%

Halal certified