KHEOPS

Egyptian national dish composed of a mixture of rice, pasta, and brown lentils. It is topped with a spicy tomato sauce and garnished with chickpeas and crispy fried onions. · Rich and textured flavor with a mix of starches and a flavorful sauce.

Cabbage leaves stuffed with a mixture of rice, fresh herbs (dill, coriander, parsley), and tomatoes. A flavorful and tender stewed dish. · Served hot, often accompanied by meat.

Stuffed pigeons, an Egyptian delicacy. The stuffing is usually made of spiced rice or freekeh (cracked green wheat). · The meat is tender and the skin is crispy after being roasted or fried. Served with tahina and salad.

A large platter of mixed grills including lamb, chicken, kefta, and stuffed sausage (mombar). · Ideal for sharing and tasting different meats prepared in the Egyptian style. Served with sauces and salad.

Stuffed pigeon dish served with rice and soup (chorba). A complete and festive traditional meal.

Iconic Egyptian vegetarian dish mixing rice, pasta, lentils, spicy tomato sauce, and fried onions.

Classic Koshari served with sautéed beef liver (Kebda) Alexandrian style (garlic, chili, spices).

Classic Koshari accompanied by skewers of spicy grilled minced meat (Kefta).

Classic Koshari served with half a roasted or grilled chicken.

Assortment of stuffed vegetables (often cabbage, vine leaves, zucchini or eggplant) with a mixture of rice and herbs.

Stuffed vegetables served with sautéed liver with spices.

Stuffed vegetables served with grilled minced meat skewers.

Stuffed vegetables served with half a chicken.

Egyptian sausage made of casings stuffed with a mixture of rice, tomatoes, and spices, then fried. Crispy on the outside and tender on the inside.

Fried patties made from fava beans (typical in Egypt) or chickpeas, mixed with fresh herbs. Crispy and flavorful.

Slow-cooked fava beans, seasoned with lemon, oil, cumin, and garlic. A very popular traditional dish, often eaten for breakfast.

Assortment of charcoal-grilled meats. Served with a side dish.

Three pieces of grilled lamb chops, tender and juicy.

Breaded cutlet stuffed with cheese and ham. Melty and crispy.

Whole fresh fish (Sea Bream or Bass), prepared grilled or baked (often with oil and lemon or 'Singari' style).

Thin slice of breaded and fried meat, golden and crispy.

Baked pasta dish (often penne) with a layer of seasoned minced meat in the middle, topped with a creamy béchamel sauce and baked.

Plate of sautéed beef liver with garlic, green peppers, and spices. An Alexandrian specialty.

Four skewers of spicy grilled minced meat.

Half roasted or grilled chicken.

Traditional green soup made from chopped jute leaves, cooked in broth with fried garlic and coriander. Slightly viscous unique texture.

Stew or soup of okra pods simmered in a spicy tomato sauce.

Traditional soup, often made with orzo pasta or lentils.