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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.
While many restaurants in Cairo open to great fanfare and hype, it's the test of time that often sends the unsuccessful off to restaurant heaven - being inconsistent is the Cairo's most consistent trait.
Powered by Amer Group, Studio Masr has built quite a reputation over the years and has expanded to over fifteen branches, even including a couple abroad.
But there’s one location in particular that remains somewhat special. The Nile City Boat branch located in Zamalek boasts both a great view and a special mixture of kitsch and Oriental memorabilia.
While most of the Nile-side boat venues are pretty crowded on weekends, we decided to have a midweek lunch, opting to sit in their open air terrace-like area, especially in between seasons when there’s just the right amount of sun and breeze.
The menu hasn’t changed much over the years, offering standard Oriental cuisine and grills including kebab, kofta, veal, lamb and chicken, as well as tagens and appetisers.
Feeling particularly hungry we decided we would order a couple of mezzas, Hummus with Meat and Pine Nuts (32LE) and Chicken Liver with Garlic and Lemon Sauce (32LE), as well as the Studio Masr Grill Shawaya for two (160LE).
This kind of cuisine isn’t generally served very fast, so it was no surprise it took upwards of thirty minutes to arrive.
The appetizess arrived first accompanied by fresh bread baskets. The Hummus was smooth and freshly made rather than canned. The meat was hot off the skillet and the pine nuts were roasted with the meat..
Similarly, the Chicken Liver was nice and zesty and, along with the fresh warm bread, left us eager for more food.
The Studio Masr Grill (160LE), featuring Kebab, Kofta, Veal Cutlets or Lamb Chops, Chicken Breasts and Shish Tawook, was a very decent in portion for two. While the seasoning was delicious all around, the kebab, veal cutlets and chicken breasts were slightly overcooked.
The all-around experience was pretty good, if unspectacular. With a pleasant atmosphere in both this and most of its branches, plus food that needs no market education and that Egyptians love, it’s no surprise a restaurant like Studio Masr has flourished so well over the last few years.