Cheristo

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One of the best Seafood places in Sheikh Zayed.

Type of cuisine: Every type of seafood imaginable

Mantra: Fresh Fish Every Day

Signature dishes: A mainstay of the Cairo dining scene since the 1930’s, Cheristo has founded an excellent reputation for turning out reliably delectable fish and seafood-based dishes. Regulars throng in for huge grilled shrimp, segani grilled fish and a delicate pâté made from various types of seafood and shrimp. The creamy seafood chowder is a winner as well. All go down well with freshly baked baladi bread, straight from the traditional oven near the entrance.

Dishes sampled:

What is a traditional meal in Egypt without a table loaded with favorite mezze items? The tehina, babaghanough, renga salad, and hummus were all beautifully prepared and fresh as could be. The Cheristo salad of crab, corn and grated carrot in a tasty mayonnaise was fresh and enjoyable, a great combination. We followed with seafood pâté, a symphony of subtle colors and flavors on a savory coulis of various condiments. The seafood chowder, loaded with white fish, crab, shrimp and calamari was a must-try, and that alone will be sufficient justification for our becoming regular customers. Don’t miss it!

Plate after plate kept arriving on our already groaning table; a platter of grilled crabs, which were then neatly returned back to us with all the hard work done, just mouthfuls of ever-so-sweet white flesh to wolf down, along with a deep dish of steaming hot clams, cooked with peppers, onion and a waft of garlic. Huge grilled shrimps, fresh and succulent, were next, to be followed by yet another Cheristos specialty, a whole sea bass grilled segani-style, with sliced potatoes, peppers and tomatoes. Our side of seafood rice was almost a meal in itself, and again, cooked superbly. A point to note, the food was never oily or greasy, and the natural freshness and flavors of the fish and seafood always shone through.

Dessert really wasn’t uppermost in our mind by this stage, we were more than happy to sit back and slurp the remaining fresh lemon with mint from our quirky little carafes. However, Chef Osama had other plans, and in a few minutes a freshly baked konafa bil ishta landed in front of us. Could we say no?

Other menu options that appealed: Based on the quality of what we had tried, absolutely everything.

Décor: Tones of grey and ivory with splashes of turquoise painted wood, accented by walls of traditional ceramic tiles. Contemporary, with a personal touch added by the collection of maritime memorabilia displayed here and there.

 

Ambiance: Friendly and relaxed, with professional service from a team who seem to love their work. Chef Osama has been creating these dishes for over 32 years, an art perfected.

Beverages available: Great juices and soft options. No alcohol served.

Take-away and home-delivery are available.

Clientele mix: A cross-section of the community. Families, couples and groups of friends, all united by a love of fresh seafood.

Price range: Moderate

Top Tip: Don’t plan on a quick eat-and-run experience; this is a place for long leisurely lunches or dinners. It calls for good company, an empty stomach and a happy heart.

Address: The Curve Mall – Sheikh Zayed

Opening hours: 11am to 12am – daily

Tel:  011 222 20264 / 011 222 20265

Facebook page: Cheristo Seafood

 

Recipe:

Seafood Fettucine

Ingredients:

1 pack of fettucine pasta

800 gm shrimp in shell

800 gm calamari

250 gm crab meat ( crab sticks can be used)

1kg clams (in shells)

I onion, sliced

2 cloves of garlic

1/2 kg cooking cream

200gm butter

Salt and pepper to taste

Method:

De-vein the shrimp, retaining the shells and heads, clean and finely slice the calamari. Steam the clams until the shells open, taking care to discard any that remain closed. Sauté the chopped onion and garlic lightly in butter until translucent and golden, then add the calamari, shrimp and crab in that order. Then toss in the clams, and pour in the cream. Reduce gently over a low heat until the sauce is thick enough to coat the back of a wooden spoon.

The fettuccine should be cooked in salted boiling water and drained, allowing sufficient time for it to be ready for serving with the sauce.

Garnish with a sprinkle of parsley and slices of lemon

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