The Definitive Guide to Living in the Capital , Cairo , Egypt

Authentic Turkish cuisine in Egypt is hard to find but there has been one venue that has always been on top of our list. Osmanly at Kempinski Nile hotel has always been a stand out when it came to finding that special something that’s missing in other Turkish restaurants; it has a level of elegance and sophistication mixed in with authenticity and ambiance fit for a Sultan.

However the highlight of any restaurant will always be the food and Osmanly prides itself on serving up authentic Turkish food prepared by their very own Turkish Chef De Cuisine, Huseyin Girgin, who gave us a little peak into his career as a chef, the intricacies of Turkish delicacies and what he thinks makes the Kempinski Nile’s crown jewel so special.

Have you always wanted to become a chef? When did it all start?

Yes, I had this kind of dream since childhood to become a chef, and I developed interest for Osmanly cuisine particularly and I wanted to investigate more into the history of it and develop interesting pieces and dishes.

You’ve worked at several kitchens at different hotels over the years; how does Kempinski’s Osmanly compare?

The main difference between other restaurants where I’ve worked at and Kempinski is specifically the people, because it’s a completely different atmosphere as it’s unique in terms of the environment and the ambiance as well as the guests who are coming to explore Osmanly cuisine.

What goes into creating a menu for the Egyptian guest? Are there any certain dishes that have to be on that menu?

The first and foremost idea is to introduce Turkish, and specifically Osmanly cuisine, to our guests, but when you’re working you have to take into consideration the environment and culture you’re in. That’s why when we’re developing a menu, there are certain parts which have been blended with Egyptian cuisine, without compromising the elements of the initial ancient Osmanly intact.

What’s your favorite dish to prepare?

Mu’tangana – it’s a special and festive dish which was prepared back in the Osmanly Empire. It’s made with a delicious portion of lamb, marinated in honey with nuts, especially almonds.

What’s your favorite dish to eat?

The Sultan’s Favourite, aka the Hünkar Beğendi. It’s a special dish that can be served with either lamb or veal, but the main thing is the presentation as it’s really nicely presented with eggplants and aubergine puree, on top of which you put the meat.

Does your mood influence your dish? Or is that something that doesn’t really go into your process?

During my career, I’ve passed through a lot of training and improved how I perform on a daily basis; so currently I can say it’s obligatory that day to day mood fluctuations should never and doesn’t influence how I prepare the food because it’s sometimes the only chance to present to the guest.

When you prepare something for yourself or guests at home, do you still prepare something from the Turkish cuisine or do you prepare something else?

We have a tradition in Turkey on how we serve a guest and usually it’s a traditional barbeque with kebab with every one gathered around the barbeque while we’re preparing, having a short chitchat and starting with some traditional Turkish mezzas as well which are served.

Osmanly offers a open buffet every Monday and Thursday with a live music. For more information and reservations check out Kempinski Nile Hotel on Facebook.