Arabesque Egyptian & Indian Restaurant & Cafe (Halal) Sukhumvit Soi 2

A staple Egyptian breakfast of creamy, slow-cooked fava beans. Seasoned with olive oil and tahini for a rich, earthy flavor. Traditionally scooped up with warm bread.

Deep-fried patties made from ground chickpeas and fresh herbs. Crispy on the outside with a fluffy, herbaceous interior. savory and aromatic with cumin and coriander.

A dish of eggs poached or fried in a sauce of tomatoes, chili peppers, and onions. Savory and tangy. Best eaten with bread to dip in the sauce.

Classic beaten eggs cooked until set. Simple, fluffy, and savory.

Eggs cooked with slices of Bastarma, a seasoned, air-dried cured beef. The meat adds a strong, salty, and garlic flavor to the eggs.

A mixed platter of fried vegetables including eggplant and peppers. Served with falafel and fries. Savory and crispy.

Crispy pastry pockets filled with spiced minced lamb. Savory and aromatic. Served as an appetizer.

Egypt's national dish mixing rice, pasta, chickpeas, and lentils. Topped with a spicy tomato sauce and crispy fried onions. A hearty carb-heavy meal with diverse textures.

Classic pasta strands served with a tomato-based sauce. Tangy and savory.

Pasta dish featuring sausage. Likely baked or tossed in sauce.

Baked pasta casserole with chicken, mushrooms, and olives in a rich white cream sauce. Topped with melted cheese. Creamy and comforting.

Classic Egyptian baked pasta dish. Penne pasta mixed with meat or chicken and covered in a thick layer of creamy béchamel sauce, then baked until golden.

Stuffed vine leaves served with tender lamb leg. The description on the menu also suggests elements of 'Fattah' (rice and fried bread with vinegar/garlic). Savory and aromatic.

Deep-fried chicken breast roll stuffed with cheese and smoked meat. Resembles Cordon Bleu. Crispy outside, melting cheese inside.

A hearty dish featuring cow trotter/shank and Molokhia (Jute leaf soup). Served with rice and a garlic drizzle. The soup is viscous and savory, often eaten with rice.

A clay pot (tagine) dish of stuffed vine leaves baked with oxtail. The meat juices flavor the vine leaves as they cook. Rich and tender.

Traditional Egyptian sausage (Mombar) made from sheep intestines stuffed with a spiced rice and herb mixture, then fried. Crispy skin with a soft, flavorful filling.

Oven-baked minced meat patties (kofta) cooked with bell peppers, onions, and potatoes. A savory tray bake dish.

Lamb liver breaded with bran (radda) and fried. Served with spices. A popular Egyptian street food style dish, crispy and rich in iron.

A baked dish featuring orzo pasta (Lisan Asfour) and liver, cooked with vegetables and cheese. Savory and hearty.

Minced lamb kofta wrapped in caul fat (lamb membrane) and grilled. The fat melts into the meat, making it exceptionally juicy and flavorful.