Jalaloh Falafel Égyptien

Crispy fried patties made from ground fava beans or chickpeas with herbs and spices. Served hot, often in bread with tahini sauce.

A variation of the classic burger where the meat is replaced by a crispy falafel patty. Served with fresh toppings and sauces.

A traditional Egyptian dish of slowly simmered fava beans, seasoned with oil, lemon, and spices. Creamy texture and savory taste.

Veal liver prepared Alexandrian style, usually sautéed with spices, garlic, and chili. Rich and spicy flavor.

Sandwich filled with foul (fava beans) with additions like eggs and basterma (spicy cured meat). A hearty and flavorful meal.

Sandwich based on marinated or stuffed eggplants, often seasoned with garlic and vinegar. Melting texture and tangy taste.

Sandwich filled with fried cauliflower, crispy on the outside and tender on the inside. Served with fresh salads.

Sandwich version of Egyptian moussaka, consisting of eggplants cooked in a rich tomato sauce with garlic and onions.

Comforting sandwich with potato puree seasoned with cumin and garlic. Creamy texture and fragrant taste.

Spicy cured beef (basterma) sandwich cooked with eggs. A savory and protein-rich combination.

Traditional Egyptian cheese sandwich (often a salty white or aged cheese) served with fresh tomatoes.

Thin slices of marinated beef grilled on a vertical spit. Served with sesame sauce (tahini) and vegetables.

Thin slices of marinated and grilled chicken, served with a creamy garlic sauce (toum) and raw vegetables.

Marinated chicken skewers with lemon, yogurt, and spices, then grilled. Tender and juicy, served with garlic cream.

Spicy minced meat skewers, grilled over fire. Smoky flavor and tender texture.

Oval-shaped croquettes made of a bulgur and meat shell, stuffed with minced meat and spices, then fried.

Sautéed or grilled poultry livers, often seasoned with garlic, lemon, and pomegranate molasses. Tender texture and rich taste.

Plate of crispy falafels accompanied by hummus, various salads, and tahini sauce.

Assortment of vegetarian specialties including hummus, eggplant caviar, spinach pastries, and falafels.

Generous plate of chicken shawarma served with accompaniments like hummus, moutabal, and potatoes.

Plate of beef shawarma accompanied by hummus, moutabal, bulgur, and sesame sauce.

The best of both worlds: a mix of chicken and beef shawarma with a complete assortment of sides and sauces.

The Egyptian national dish: a comforting mix of rice, lentils, macaroni, and chickpeas, topped with a spicy tomato sauce and fried onions.

An enriched version of Koshari served with liver, adding a rich, meaty flavor to the basic vegetarian dish.

Koshari served with spicy sausages (soujouk) Alexandrian style. A blend of textures and spices.

Tripe sausages stuffed with a mixture of rice and herbs, boiled then fried to be crispy on the outside.

Baladi bread (Egyptian flatbread) stuffed with spicy minced meat, then baked until crispy.

Fried eggplant dish cooked in tomato sauce with peppers and sometimes minced meat.

A combo dish including stuffed vegetables (Mahshi) and a choice of meat or chicken, offering a complete traditional meal.

Viscous green soup made from jute leaves, garlic, and coriander. Traditionally served with rice and meat.

Small stuffed pastries, which can contain cheese, spinach, or meat.

Plate of cooked poultry livers, usually served with a flavorful sauce.

Pasta gratin (often penne) with a layer of minced meat in the middle, topped with a creamy béchamel sauce.

Eggplants, often marinated (mekhalel), stuffed with a mixture of garlic, chili, and vinegar. Served as a side dish.

Stewed fava bean dish, a staple of Egyptian breakfast.

Spicy oriental sausages, sautéed or grilled. Sojouk is spicier and garlicky, makanek is milder and fragrant.

Stuffed pigeon (or quail) served with stuffed vegetables. A popular festive dish in Egypt.

Okra stew (bamia) cooked in tomato sauce with meat, served with rice.

A complete and varied Egyptian breakfast, ideal for discovering several specialties in one meal.

Quick meal including a shawarma sandwich and a sweet side or a drink.

Lunch menu focused on Koshari, accompanied by a milk dessert (Mehalabia) and a hot drink.

Pastry made of crispy angel hair, filled with cream or cheese and soaked in sweet syrup.

Nut or pistachio pastry, crispy and sweetened with syrup or honey.

Milk pudding flavored with rose water or orange blossom water, soft and creamy texture.

Classic Italian dessert with coffee and mascarpone.

Thin crepe that can be served with various sweet toppings.

Still or sparkling mineral water.

Refreshing carbonated soft drinks.

Creamy drink made from blended milk and ice.

Espresso or long coffee.

Hot tea, likely served with mint or black.