An exuberant Egyptian feast to remember

An exuberant Egyptian feast to remember

The land of pharaohs and the pyramids, Egypt is home to several civilizations throughout history, which have shaped Egyptian cuisine. But how much is really known about the cuisine, in addition to being heavily influenced by neighboring regions, Egypt borders the Mediterranean in northeast Africa. The similarities with the cuisines of Greece, Turkey and Israel are reflected in the grills, salads and condiments, but the uniqueness of Egyptian food gives way to the free use of legumes, vegetables, rice, bread and meat of your choice, as evidenced by the Egyptian Food Festival in Syrah at Hyatt Regency Delhi.

The traditional menu, curated by Chef Mohamed Kassem and Chef Abdelkarim Kurdi, is extensive and full of diverse and delicious flavors. We started with the Alexandria soup, sharp and comforting. This tomato-based seafood chowder comes with the goodness of shrimp, squid, red snapper, and lobster. You can spice it up further with Arabic croutons or small, thin flakes of dough and lemon for a wholesome experience.

Then there was an impressive array of salads, beetroot and baladi, the latter made with fresh and crunchy iceberg lettuce, cucumber, tomato and mint, parsley and olive oil topping the former. Then came the meat, starting with Sujuk Iskandrani, the spicy fermented Egyptian sausage mixed with onion, garlic, tomato and chillies. The next dish, Kebda Djaj, consisted of chicken liver tossed in the similar combination of spices, both make for a delicious starter.


We started our mains with Hawashi Lahm, a baked Egyptian savory pastry made with thin pieces of pita stuffed with minced lamb, parsley, nutmeg, tomato and onion. Easily one of the highlights of the day. The filling is perfectly creamy and savory complemented by the freshly baked pita. If your meaty appetite is craving more, you must try Nus Frakh Mashwie. On a sizzling hot plate, half-grilled chicken and lamb skewers create magic.

Next we tried Samak Singary or fried fish fillet, finished with a toss-up of garlic, onion, coriander and paprika. The tender fish goes well with Saiadia rice, seasoned with tomatoes, salt, pepper and cumin. The taste is soothingly familiar and the dish comes highly recommended. Here is the recipe for the same. See if you can make this epic fish rice dish at home.


  • 180 grams sole fish
  • 50 grams of rice
  • 40 grams of butter
  • 10 grams of shrimp
  • 10 grams squid
  • 25 grams onion
  • 50 grams peeled tomatoes
  • 20 grams chopped garlic
  • 10 grams tomato puree
  • 15 grams coriander leaves
  • 20 grams of lemon
  • 5 grams cumin powder
  • 15 grams coriander powder


  • Heat the pan and sear the fish.
  • Place it on a baking tray and fry it with onion, coriander tomato and cumin.
  • Fry the shrimp and calamari, add coriander, cumin and rice.
  • Cover with fish stock and cook over low heat.

For the sauce:

  • Heat the pan and fry the garlic until golden brown.
  • Add coriander powder, white onion.
  • Mix tomato paste and tomato zest and add it to the pan and cook over low heat until tender.

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