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Dokki, Cairo, Egypt.
Kasr El Shouk: Egyptian Restaurant in Dokki Combining New & Old
Many of us can become nostalgic for traditional Egyptian food, especially considering the amount of foreign cuisine that has engulfed Cairo. Classical Egyptian has been in danger of disappearing from the market but Kasr El Shouk in Dokki, continues to fly the flag with a menu that includes favourites such as fatta, mesa’aa, molokheya, stuffed pigeon, and tagen-cooked meat and vegetables.
From the outside, the building that hosts the restaurant looks like a traditional two-storey Egyptian house. Once you enter through the beautiful wooden door, you’ll be amazed at how this place balances modernity and authenticity. Not only does it look Egyptian, but also carries the qualities of generosity and hospitality.
The Om Kalthoum songs that play in background help in creating a soothing, welcoming atmosphere. The lighting was neither too dim nor too bright; which further added to the pleasant ambiance.
The service was almost at hotel standard; we were escorted to the second floor, and then led by our waiter to our table. A short time after we sat, they served us complimentary hibiscus as a welcome drink. A few minutes after we ordered, the waiter brought us warm towels and waited until we were finished to take them away.
We ordered a raheb salad (9LE), tomato and cream soup served with croutons (12LE), and a mixed platter of mahshi (9LE) – which was composed of stuffed vine leaves, stuffed zucchinis, stuffed green peppers and stuffed cabbage, served with yoghurt and freshly baked bread. They all tasted like homemade mahshi.
Before serving our main course, the waiter brought several metal holders with a candle under each, these were used to put under the plates in order to keep our food warm.
We had ordered a tagen she’reya (39LE), veal tagen (55LE),and some fresh kishk (35LE). The first dish had rice mixed with she’reya, and the second was also mainly rice, but with meat added. Both items tasted good but the tagen she’rya had a bit too much salt. As for the kishk; its normal consistency is usually milkier than the one served to us, but it was nonetheless very tasty with its accompanying sauce adding to the flavor. Ultimately
Finally, for dessert, we opted for the nouga Kasr El Shouk (18LE), made up of mixed dry fruits and nuts in fresh ice cream, with a slice of white cake and juice. By all standards, this was the perfect oriental dessert to have after a wholesome Egyptian meal. For the third time we were served sweet potato and again, it was on the house.
Kasr El Shouk is highly recommended because you have the chance to try something you rarely find in other places around town.
After rushing around the mall, shopping like a maniac and going from shop to shop, you ultimately find yourself in the food court yearning for a quick bite to replenish all the energy you spent on finding the biggest bargains. Wanting, however, to still fit into our newly bought clothes, we opted for healthier, grilled options from Shakra to Go.
Located in Cairo Festival City Mall’s considerably large food court, one can easily spot the place as it boasts Abou Shakra’s classic logo. It is, in essence, a small-scale Abou Shakra restaurant offering many of the original chain’s wholesome, grilled delicacies.
We grabbed one of the menus laid out by the cashier and began scanning them, not letting the sizeable queue in front of it shake us one bit. The place offers all kinds of meat and chicken sandwiches, including shawerma, kofta and pane options, as well as full-on meals that consist of a meat option and two sides of French fries, rice or sautéed vegetables, or dips such as tehina and tomeya (garlic dip). We also spotted some classic appetisers such as samboosak, kobeiba, stuffed vine leaves and even some pasta.
Upon ordering and paying at the cashier, we were told that our food would take about fifteen minutes to be ready, though it took a little more than that.
Efficiently packaged and well-organised, our order looked promising. Our Mix Grill meal (50LE) was, quite surprisingly, small with only a couple of tiny pieces each of shish tawook, kebab and kofta to speak of. The rice, however, was plentiful and the side of sautéed vegetables was efficient. Our second meal was the Shish Tawook meal (30LE) and looked pretty much similar to the first one in overall size and presentation.
Our food lacked the freshness one always expects from Abou Shakra. Sure, the taste was alright and the food was not at all inedible, yet it was sadly stale and just did not taste like it was fresh off the grill. The rice was filled with chicken liver and raisins, which we were not quite huge fans of either and the sautéed vegetables were a tad too oily.
All in all, for its quite lower prices and smaller venue, the lower quality of the food in comparison to the original Abou Shakra restaurants was quite expected. Shakra to Go does, however, offer more diversity to the food court which is laden with unhealthy fast-food options relying on deep-fried food.