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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.
There’s nothing quite like the warmth of an authentic Egyptian dinner brewing in a kitchen. It’s a complex, almost ethereal, equation that many Cairo restaurants have tried to replicate and the latest to do so is La Fandi in Maadi.
The small venue is located in the dining complex, the Courtyard, houses a total of ten tables and has found its home in a cosy corner, where it’s managed to cultivate an even cosier atmosphere, drawing on 1960s Egypt for inspiration. Small touches like an old-timey radio, mason jars of pickled vegetables and old-school wooden chairs, tables and chairs hit the spot.
Like all cafes and restaurants at the Courtyard, La Fandi has outdoor and indoor seating arrangements, separated by the restaurant’s glass front.
At the time of our visit, two staff members were holding the fort, both of whom were more than welcoming. The menu is a little more intricate than one might assume, offering breakfast (till 11AM), a rather enticing selections of appetisers – referred to as na2na2a, or ‘snacking’ – as well as traditional Egyptian sandwiches and some creative hawawshi variations.
From the appetisers, we ordered some potato wedges with a special ‘Egyptian seasoning’ (10LE), an Alexandrian liver sandwich in saj bread (33LE), a roasted eggplant, tomato and arugula sandwich (15LE) and, most interestingly of all, hawawshi with pickled lemon (30LE).
The food took no less than 30 minutes to arrive, which is a little on get than you’d expect when considering the straightforward build of the each item; however, the staff assured us that the long waiting time is down to the fact that everything is made from scratch – including the bread.
Everything arrived wrapped nicely – fast-food style – and labelled. We dived into the potato wedges first, which were crispy and golden on the outside, soft and smooth on the inside, the special seasoning was more of a dressing, made up of tehina and sesame seeds, which all came together perfectly.
The hawawshi was next on our radar and it too was a little different to the traditional hawawshi you get elsewhere. The meat was noticeably fresh, lean and with next-to-no-fat, leaving the pickled lemon to still the proverbial show. The Alexandrian liver sandwich was just as successful, meanwhile; the liver was noticeably fresh and, unlike many similar sandwiches that see the peppers and the seasoning dominate the overall flavour, it was full of flavour. Not everything was perfect, though; the roasted eggplant was rather off. The eggplant itself was devoid of any flavour – to the extent that we opened up to sandwich to make sure – to find one slice of it, with the addition of mozzarella cheese. Though we welcome all and any creativity in food, the tomatoes clashed with the rest of the ingredients and, overall, it was really under-seasoned.
The modern spin on classic Egyptian food has been done many times over the last few years to mixed success; La Fandi follows suit to a certain extent, but largely plays within the box of the country’s traditional foods. This is both its greatest strength and its biggest weakness, but overall, we’d have no qualms in returning for a quick na2na2a, so to speak.