Delicious little mouthfuls of savory rice, herbs, and greens, served with tzatziki

Grape Leaves

Cake of The Day "Kikano"

Dubai Chocolate Cake

Mango Pudding

Crème Brûlée

Egyptian Rice Pudding

Pistachio Baklava

Creamy Baklava

Oreo Nutella Pancakes (2 pcs)

Your choice of any of our Egyptian spreads shown above. Served with pita

Three Pyramids

Parsley, avocado, onions, tomatoes, jalapeños, lemon juice and garlic

Guacamole

A delicious combination of roasted beets, garlic, olive oil, red vinegar and red onions

Patzaria

Egyptian fava bean with olive oil, tahini and lemon juice

Fouul

A creamy spread made of garlic, potato, olive oil & greens

Batates Mahrousa

Tangy cucumber garlic dip made with Greek yogurt & greens

Tzatziki

Marinated feta cheese flavored with spices, garlic, crushed peppers and roasted peppers

Spicy Feta

Grilled eggplant spread with garlic, parsley, olive oil, herbs, tahini sauce & pomegranate seeds

Babaganoush

Blended chickpeas, lemon sauce, house seasoning and garlic

Hummus

Roasted eggplant & green peppers in garlic tomato sauce

Mesakaa

Hummus with Gyro Meat

Fresh parsley with tomatoes, mint, bulgur and scallions seasoned with olive oil and lemon juice

Tabbouli

Sweet chili shrimp fried and seasoned to perfection

Bangbang Shrimp

Charcoal grilled octopus, topped with onions, roasted red peppers & olive oil

Octopus

Calamari - Subit

If using jarred grape leaves, drain and rinse under cold water to remove brine. If using fresh leaves, blanch in boiling water for 1–2 minutes until pliable, then transfer to an ice bath. Pat leaves dry and remove any tough stems. Lay leaves out with vein side up.

Prepare leaves

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the finely diced onion and a pinch of salt, and cook, stirring, until translucent and soft, about 6–8 minutes. Do not brown—just soften.

Sauté aromatics

Add the rinsed, drained rice to the skillet with the softened onion and stir for 1 minute to coat. Pour in 1/2 cup lemon juice, 1/4 cup olive oil (for filling), 1/2 cup chopped dill, 1 cup chopped parsley, 1/4 cup chopped mint, 2 teaspoons salt, 1/2 teaspoon black pepper, and 1/4 teaspoon allspice if using. Stir to combine, then remove from heat. The rice will finish cooking inside the leaves.

Combine filling

Place one grape leaf vein-side up on a work surface. Trim any thick stem. Spoon about 1 tablespoon (adjust slightly depending on leaf size) of the rice mixture near the stem end of the leaf—enough for a small, tight bundle (you should get roughly 36 little rolls).

Trim and portion leaves

Fold the bottom edge over the filling, fold in the sides snugly, then roll up tightly toward the tip, forming a cigar-shaped parcel. Repeat with remaining leaves and filling, arranging the rolled grape leaves seam-side down in a snug single layer in a medium saucepan (use concentric circles or rows).

Roll

Once the pot is lined with the rolled leaves, drizzle 2 tablespoons olive oil over them and tuck 4 lemon slices evenly on top. If you have extra leaves, place a few unfilled leaves or a small heatproof plate on top to keep the rolls from unravelling during cooking.

Layer and weigh down

Pour 2 cups vegetable or chicken stock over the rolls (add up to 1/2 cup water if liquid doesn't just cover them). Place a lid on the pot and bring to a gentle simmer over medium heat, then reduce to low and simmer gently, partially covered, for 35–45 minutes until rice is tender and filling is cooked through. Check once at 25 minutes to ensure liquid remains; add a little water if needed. Remove from heat and let sit, covered, for 10 minutes.

Add cooking liquid & simmer

Grate the cucumber, then squeeze out excess moisture thoroughly using a clean kitchen towel or fine sieve. This keeps the tzatziki thick.

Prepare cucumber

In a bowl, combine 1 cup Greek yogurt, 1/2 cup drained grated cucumber, 1 teaspoon minced garlic, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped fresh dill (if using). Stir until smooth and refrigerate until ready to serve.

Mix tzatziki

Transfer grape leaves to a serving platter. Drizzle with a little extra lemon juice if desired and serve warm or at room temperature with tzatziki on the side for dipping. Garnish with extra chopped parsley or lemon wedges if desired.

Serve

fresh grape leaves (or jarred, rinsed)

long-grain white rice

onion, finely diced

fresh parsley, finely chopped

fresh dill, finely chopped

fresh mint, finely chopped

lemon juice

olive oil (for filling)

salt

black pepper

ground allspice (optional)

vegetable or chicken stock

olive oil (for pot)

lemon slices

water (if needed)

plain Greek yogurt

cucumber, grated and drained

garlic, minced

olive oil

fresh dill, chopped (optional)

Preheat the oven to 350°F (175°C). Grease one 9-inch round cake pan and line the bottom with parchment paper, or grease and flour the pan.

Prepare oven and pans

In a medium bowl, whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 2 tsp baking powder, and 1/2 tsp fine salt until evenly mixed.

Combine dry ingredients

In a large bowl, beat 1/2 cup softened unsalted butter and 1/4 cup vegetable oil until smooth. Add 3 large eggs one at a time, mixing after each addition until incorporated. Mix in 2 tsp vanilla extract.

Cream fats and add eggs

Add half of the dry ingredients to the butter-egg mixture and mix on low speed until just combined. Pour in 3/4 cup whole milk, then add the remaining dry ingredients. Mix until a smooth batter forms, scraping the bowl once; do not overmix.

Combine wet and dry

Pour the batter into the prepared 9-inch pan and smooth the top. Bake for 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking for even browning.

Bake

Remove the cake from the oven and let it rest in the pan for 10 minutes. Run a knife around the edge, invert onto a cooling rack, remove the parchment, and cool completely (about 45–60 minutes) before assembling with the filling.

Cool

While the cake bakes or cools, mash 1 cup ripe banana in a bowl, and dice enough apple to yield 1/2 cup. Toss the apple with 1 tablespoon lemon juice to prevent browning.

Prepare fruit

In a small saucepan over medium heat, combine the mashed banana, diced apple, 1/4 cup golden raisins, 1/4 cup chopped walnuts, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons water. Cook, stirring frequently, until the mixture is softened and slightly thickened, about 6–8 minutes. Taste and adjust sweetness; remove from heat and let cool to warm.

Cook compote

In a small saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons water. Heat over low heat until the sugar dissolves, then remove from heat and stir in 1/2 teaspoon vanilla extract. Let cool slightly.

Make syrup

If the cake has domed, level the top with a serrated knife to create a flat surface. Brush the cut surface lightly with the vanilla simple syrup (about half the syrup) to keep the cake moist. Spread the warm (or room-temperature) Kikano filling evenly over the cake surface, leaving a 1/4-inch border at the edge if desired. If you wish, place the cake under a second thin layer of cake (if making a double-layer) or simply leave as a single-layer specialty cake.

Assemble Cake

Dust the top lightly with 2 tablespoons powdered sugar just before serving, or spoon any remaining syrup over the filling for extra shine. Let the assembled cake rest 10–15 minutes so the filling sets slightly, then slice and serve.

Finish

all-purpose flour

granulated sugar

baking powder

fine salt

unsalted butter, softened

vegetable oil

large eggs

whole milk

vanilla extract

ripe banana, mashed

diced apple (peeled, cored)

golden raisins

chopped walnuts

brown sugar

ground cinnamon

water

granulated sugar (for syrup)

water (for syrup)

vanilla extract (for syrup)

powdered sugar (optional dusting)

Preheat the oven to 350°F (180°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper. Lightly flour the sides or spray with baking spray.

Prepare Oven and Pans

In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt until evenly combined and free of lumps.

Mix Dry Ingredients

In a separate medium bowl or large measuring cup, whisk the eggs lightly, then add the buttermilk, neutral oil, and vanilla extract. Whisk until smooth.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients and mix just until incorporated. The batter will be thick. Gradually stir in the hot water or hot coffee in two additions, mixing gently between additions until the batter is smooth and slightly loose. Scrape the bowl to ensure even mixing. Do not overmix.

Make a Smooth Batter

Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to remove large air bubbles. Bake in the preheated oven for 25–32 minutes, rotating pans halfway through if your oven has hot spots. Cakes are done when a cake tester or toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Allow the cakes to cool in the pans for 10–15 minutes, then run a knife around the edges and invert onto a wire rack. Remove parchment and cool completely to room temperature before filling or glazing (at least 1 hour).

Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer and small bubbles form at the edges (do not boil). Remove from heat.

Heat Cream

Pour the hot cream over the chopped chocolate. Let sit undisturbed for 2 minutes to melt the chocolate. Add the butter, corn syrup, and sea salt. Gently stir from the center outward with a spatula until the mixture is smooth and glossy and the butter is fully incorporated. If making a thicker filling, let the ganache cool at room temperature until spreadable (about 30–45 minutes), stirring occasionally. For a pourable glaze, use the ganache while still warm (but not hot).

Make Ganache

If using, brush the cooled cake layers lightly with the simple syrup (see next section) to add moisture. Place the first cake layer on a serving plate or turntable. Spread about half of the ganache evenly over the top to create the filling. Position the second cake layer on top and press gently to level.

Pour the remaining ganache over the top of the assembled cake, starting in the center and letting it flow toward the edges. Use an offset spatula to coax the ganache to cover the sides; allow excess to drip off. For a very smooth finish, work quickly while the ganache is still pourable. Chill the cake in the refrigerator for 15–25 minutes to set the ganache, but not so long that the glaze dulls.

Glaze Cake

Combine the water and granulated sugar in a small saucepan. Heat over medium heat, stirring until sugar dissolves. Remove from heat and stir in the vanilla extract. Let cool to room temperature before brushing onto cake layers with a pastry brush (about 1–2 tablespoons per layer) to add extra moistness.

After the ganache has set slightly, decorate the top edge or center with small pieces of edible gold leaf or a light dusting of gold dust for a Dubai-inspired luxurious look. Scatter toasted chopped pistachios around the edge or in the center for color and texture. Return to the refrigerator for 5–10 minutes to settle, then bring to room temperature for 20–30 minutes before serving for the best texture and flavor.

unsweetened cocoa powder (Dutch-processed if available)

baking soda

eggs

buttermilk

neutral oil (vegetable or canola)

hot water or freshly brewed hot coffee

dark chocolate (60–70% cacao), finely chopped

heavy cream

unsalted butter (room temperature), cubed

light corn syrup or glucose syrup

sea salt

edible gold leaf or gold dust

toasted chopped pistachios

Peel and dice ripe mangoes until you have about 2 cups of flesh. Reserve a few tablespoons of diced mango for garnish if desired.

Prepare mangoes

Place the diced mango and 2 tablespoons granulated sugar and 1 teaspoon lemon juice in a blender or food processor. Puree until completely smooth, about 30–45 seconds. Taste and adjust sweetness with up to 1 more tablespoon sugar if needed. Pass the puree through a fine mesh sieve into a bowl for an extra-smooth texture (optional). Set aside.

Make puree

Sprinkle 1 tablespoon gelatin evenly over 3 tablespoons cold water in a small bowl. Let sit 5–7 minutes to bloom until the gelatin swells and becomes spongy.

Bloom gelatin

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, and a pinch of salt. Warm gently over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 5–7 minutes). Remove from heat just before it reaches a simmer.

Heat dairy

Add the bloomed gelatin to the hot milk/cream mixture and stir until completely dissolved, about 1–2 minutes. If needed, return to very low heat briefly—do not boil—just until gelatin fully dissolves.

Dissolve gelatin

Stir in 1 teaspoon vanilla extract. Let the dairy mixture cool for 5 minutes so it is warm but not hot when combined with the mango puree.

Combine with vanilla

Whisk 1/2 cup of the mango puree into the warm dairy mixture to temper it, then fold in the remaining mango puree until homogeneous and smooth. Taste and adjust sweetness if necessary.

Combine puree and base

For an ultra-silky pudding, pass the combined mixture through a fine mesh sieve into a pouring jug to remove any fibers or lumps.

Strain (optional)

Divide the mixture evenly among 4 to 6 serving dishes or ramekins. Cover loosely with plastic wrap and refrigerate until set, at least 3 hours and up to 24 hours. The texture should be soft-set and spoonable.

Chill to set

When the puddings are set, top each with a dollop of whipped cream, a few reserved mango cubes, and a mint leaf. Serve chilled. If you prefer a firmer set, chill an additional hour.

Finish and serve

ripe mangoes (peeled, diced)

fresh lemon juice

fine sea salt

unflavored gelatin powder

cold water (for blooming gelatin)

whipped cream

small mango cubes

fresh mint leaves

Preheat the oven to 325°F (160°C). Place six 4-6 oz ramekins in a deep roasting pan so they fit without touching.

Preheat and prepare

Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream, then add the pod. Warm the mixture over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse vanilla flavor.

Infuse cream

While the cream steeps, whisk the egg yolks, 1/2 cup granulated sugar (for custard), and the salt in a medium bowl until the mixture is pale and slightly thickened, about 1-2 minutes.

Whisk yolks and sugar

Remove the vanilla pod from the cream and discard it. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Continue with another 1/3 until combined, then pour the tempered yolk mixture back into the remaining cream in the saucepan, whisking to combine thoroughly.

Temper and combine

Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits or remaining vanilla pod pieces. This yields a silky smooth custard.

Strain

Divide the strained custard evenly among the six ramekins.

Fill ramekins

Place the roasting pan with the filled ramekins in the oven, then carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins (about 1-inch of water). Bake at 325°F (160°C) for 35-40 minutes, or until the custards are set at the edges but still slightly jiggly in the center when gently shaken.

Bain-marie and bake

Carefully remove the ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then refrigerate uncovered for at least 4 hours or up to 3 days to fully set.

When ready to serve, sprinkle about 1 to 1 1/2 tablespoons of granulated sugar evenly over the surface of each chilled custard. Gently shake and tap the ramekin to level the sugar into an even layer.

Prepare topping

Using a kitchen blowtorch, hold the torch about 2-3 inches from the sugar and move it in a slow circular motion until the sugar melts, bubbles, and turns a deep amber color, forming a hard crack caramel. If you don't have a torch, preheat the oven's broiler and place the ramekins on a baking sheet under the broiler 3-4 inches from the heat source; watch very closely and rotate as needed until the sugar caramelizes (this method can be less even).

Caramelize sugar

Allow the caramel to cool and harden for 1-2 minutes. Serve immediately so the contrast between the crisp caramel and the creamy custard is at its best.