Sign in using your account with
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.
When it comes to dining in Cairo, Zamalek is the go to hub of restaurants. With so many of the newer restaurants aiming to bring something new to the market, good local cuisine is becoming harder to find. However, unswayed by the contemporary shift, the long-standing El Dessouki continues to serve Egyptian food as it has done for the past 70years.
Tucked away in a quiet alleyway behind Sufi, the outdoor seating area is strangely cosy, with basic plastic chairs and table-clothed tables.
Shortly after being seated, we were approached by a waiter with a profuse sense of typical Egyptian humour. When asked for a menu, he jokingly insisted that he was so well versed in the restaurants dishes that there was no need. He then proceeded to list everything they offer in quick succession.
Traditional Egyptian dishes are available including rice akawy with kidneys, molokheya (7LE), torley (7LE) – a vegetable mix with salsa – pan fried chicken (48LE), beef (30LE), black eyed peas (7LE), pasta béchamel (7LE), spaghetti (6LE), penne (5LE) and mooza (30LE) – tender, fatty thigh meat – amongst many more choices. Balady salad, baba ghnaoug and tehina are also on offer (2LE each).
We ordered one dish of rice, black-eyed beans, salad and dips along with pasta béchamel, half a pan fried chicken (24LE) and a plate of kabab hala (30LE), or pan cooked meat. Everything is pre-prepared and in no time we were enjoying Egyptian cuisine at its best. The pasta béchamel was a generous portion of penne pasta, prepared with a thick layer of cream and topped with flavourful salsa. The rice and black-eyed peas were a delicious combination, especially with the thick salsa sauce covering the beans. The salads were delectable, fresh and crunchy; the balady salad consisted of tomatoes, cucumbers, lettuce and, much to our delight, plenty of onions. While the tehina was smooth and topped with a decent shot of vinegar, the baba ghnaough had a strong eggplant flavour and was surprisingly spicy.
Unfortunately, Dessouki don’t offer grilled chicken – strictly fried. None the less, the juicy chicken was served hot, and peeling its crunchy skin made it all the more palatable. Slightly bland in comparison to the chicken, the beef was served in soft chunks, topped with a light gravy. Aside from the salads, everything served here is both greasy and a little too salty.
Grease aside, Dessouki offers a great, no-frills, traditional dining experience at moderately low prices, in arguably the most expensive neighbourhood in the city.