Al-Mashfa’s Campaign to “Stop Shaming Mental Illness”

30 years ago Dr. Abdel Nasser Omar, CEO of Al-Mashfa Hospital, was just beginning his medical career in psychiatry and believed that hospitals in Egypt had the potential to reach a much higher standard in mental health care. Upon visiting many facilities abroad, he dreamed of opening a medical facility here in Egypt that could operate on that level and deliver proper, respectable, high quality care to those suffering from mental illness. In 2005, Dr. Abdel Nasser teamed up with some partners and the dream became a reality in 2011. Last month, Al-Mashfa launched a nationwide campaign to combat the stigmatization of mental illness in Egypt under the name “Stop Shaming Mental Illness”. Cairo West Magazine sat down to get the full scope of the campaign and how people can get involved.

CWM: What prompted Al-Mashfa to launch this much-needed campaign? 

DR A.N: Al-Mashfa Academy is part of Al-Mashfa’s operations, and this is an institution that is responsible for psycho-education in schools, universities, and with families of patients. The aim is to provide a better understanding of mental illnesses. We’ve been doing this since Al-Mashfa was founded, but we thought it was time for a bigger nationwide campaign to raise awareness of the general public and to shed light on how much of a burden psychiatric illness is on the patient and their family. This burden of stigma and its consequences really affects patients adversely. We are currently targeting and spreading news of the campaign primarily through social media, but we have also appeared on TV shows and news programs and in newspapers, with plans for more exposure.

How are Egypt’s views on mental illness evolving and changing at the moment?

To be honest, I do believe Egyptians are becoming more accepting now of the mentally ill or those suffering from psychiatric illness – but we are still quite behind considering the real perception. I recently asked a question to a large audience, “Would any of you agree for your daughter or son to marry someone suffering from mental illness?” and nobody answered. So although we have become more accepting of mental illness, we still don’t have the guts to really accept them as a part of our life and our family.

In your line of work, what are the biggest stigmas that face people suffering from mental illness on a regular basis?

The idea of being mentally ill is a stigma in itself, even if it is a minor diagnosis like anxiety or panic attacks. Even those minor diagnoses carry a heavily negative perception in society. Another obstacle they face is therapy itself, which carries a taboo and stigma. Everyone is attacking, from the pharmacist to the parents – “Don’t take this medicine, it will make you an addict,” or “It will destroy your brain and kill your brain cells!” These false statements and ideas really burden the patient and the doctor, thus increasing the stigma.

What do you think are the most important things people need to know to educate themselves about mental illness?

The patient is suffering from an illness, but the patient is not the illness itself. The patient is not schizophrenic or bipolar. The patient is a person suffering from schizophrenia or bipolar disorder, just like a person suffers from diabetes. A person suffering from schizophrenia or depression, with the new advances in psychiatry, can be treated and they can live normally with the illness. A paranoid schizophrenia diagnosis, which was once a very serious illness, can be treated with one tablet a night. You can live your life; marry, have kids, work, travel, etc. You have to perceive the illness as an illness, not as a shame, not something that will destroy your life – it is a phase that can be treated. It can happen to anyone, 1 in every 4 people will suffer from a mental illness at some point in their life. That is a quarter of the population!

Is it important for those suffering from mental illness to be able to talk about it openly?

Yes, and it is happening more and more. In our events, people come onto the stage and they share their stories about their illnesses. Some are notable figures in the media or society, and some are just your average citizen – could be your neighbor or friend. We’ve had famous people like one of the members of the band Sharmoofers; another was actor Abbas Abul Hassan. So I do encourage people to speak up, because it helps make it a common part of our society and life. Whenever something becomes common, it becomes accepted.

What are some steps we can take to help those suffering from mental illness feel supported and an inclusive part of society?

We have to accept patients as they are, and also recognize and celebrate their success in defeating the illness. By inviting celebrities to share their personal stories and anecdotes, we are able to celebrate and look up to these notable figures and feel like if they can overcome, so can we. We also need to recognize that it can happen to anyone, but it can also be cured and treated easily.

What does the “Stop Mental Illness Shaming” campaign hope to accomplish and how can people get involved?

We would like to reach all corners of Egypt, and more importantly, all social classes – because nobody is immune. This illness is not related to your religious beliefs or a lack of faith, it is not because someone has a weak personality – it is completely biological and genetic. This is the idea I want to convey to as many people as possible.

Frank and Co’s Creamy Cheese Dip

Whip up this easy dip for any social gatherings you may have. Loaded with olives, zaatar, and crushed pistachio, it serves as an innovative alternative to our usual cheese and tomato standby!

Ingredients:

60g feta cheese
60g labneh
16g olive oil
4g dried zaatar
30g sliced Kalamata olives
8g peeled and crushed pistachio nuts

Method:

Place feta cheese and labneh into mixing bowl and mix with a fork. Mix olive oil and dried zaatar in a separate bowl. Add sliced Kalamata olives to the cheese and mix well. Place cheese mix into serving bowl and drizzle two tablespoons of zaatar oil over the cheese mix. Decorate with crushed pistachio nuts and serve with bread of your choice.

Lucca Steakhouse’s Stuffed Lamb Leg

When we asked Lucca Steakhouse to share one of their amazing recipes with us, they decided to go one step further and provide us with a recipe from the brilliant mind of their chef! This one isn’t on their menu, but it sounds extra special… just like every other meaty dish Lucca’s creates! 

Ingredients:

1 lamb leg on bone (average weight 2.25- 2.75kg)
2-3 cloves garlic
2 zucchinis
2 carrots
200 g green beans
2 beetroots
1 large white onion
1 large red onion
1/2 head of broccoli
Rosemary, thyme, cilantro, parsley
Olive oil
Salt and pepper to taste

Method:

Preheat oven to 135°C

Take the bone out of the lamb leg carefully using a sharp knife. You can remove a couple of stitches from both sides and open for easy stuffing.

Melt some butter in a pan then add diced garlic and gently sauté for a couple of minutes until soft, then add shredded zucchini, carrots, broccoli, green beans, beetroots, red and white onions. Season with salt and pepper to taste and gently stuff the inside of the de-boned leg. Stitch the lamb to ensure filling does not spill out.

Dice rosemary, thyme, cilantro and parsley; add them to olive oil with a pinch of salt, then generously coat the lamb leg all over.

Wrap the leg carefully in foil and place in a tray surrounded by water or vegetable stock as desired.

Slow cook in oven for 4 to 6 hours depending on preferred state of cooking. i.e. pink, medium or well done.

Remove stitches and serve.

Sass’s Mushroom Soup

A tried and tested staple in many restaurants and homes, mushroom soup may seem a plain choice, but the version we sampled at Sass was quite simply one of the best soups we’ve ever tasted anywhere! What was the magic ingredient? Must be in the preparation! This recipes serves 4.

 

Ingredients:

30 g dried porcini mushrooms (soaked for an hour)
250 g fresh button mushrooms
50 g onion
20 g leeks
1.5 L vegetable stock
Fresh cream
Truffle oil

Method:

Sauté the onions with the leeks, add the mushrooms until soft, add the vegetable stock and mix in a blender. Just before serving stir in the cream and add a few drops of truffle oil. Garnish with a teaspoon of chopped fresh mushrooms.

Spaghi’s Lemon Garlic Shrimp Pasta

When Spaghi offered to share with us this simple and delicious dish, we jumped at the opportunity. Lemony garlicy goodness in a bowl! Try it out today, it could just become a new family favorite. Recipe serves 4-5 portions.

Ingredients:

1 pack linguine or spaghetti pasta (500g)
2 tablespoons olive oil
6 tablespoons butter
4 cloves garlic (chopped)
1 teaspoon pepper flakes (optional)
500 g peeled shrimp (medium size)
1 tablespoon chopped parsley
1 tablespoon lemon Juice
1/4 cup grated Parmesan
Salt and pepper to taste

Preparation:

Cook the pasta in a large pot of salted boiling water according to package directions. Drain and set aside, and reserve 1/4 cup of pasta water. Heat olive oil and two tablespoons of butter in a frying pan. Add the garlic and red pepper flakes and cook gently until fragrant.

Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink.

Add the pasta water and linguine pasta to the pan, with the remaining butter, Parmesan, and parsley. Stir until mixed and butter is melted. Add the lemon juice before serving and serve while hot. Garnish with more fresh parsley and lemon wedges.

BRIX in Cairo Festival City

It is always a pleasure to find and support local Egyptian ingenuity and entrepreneurship, and BRIX for international food in New Cairo is not another international franchise or borrowed idea – it is 100% Egyptian. Lots of hard work has been poured into selecting an international menu, creating attractive presentation, and training pleasant staff. We visited for a weekday evening dinner and left charmed.

Type of cuisine: International dishes with a BRIX twist, an extensive menu with items to please a variety of tastes.

Signature dishes: Sweet Peas Guacamole, Salmon Tartine Sandwich, and the Lamb Shoulder.

 

Dishes sampled: We were pleased to learn that bakery (and desserts!) are baked fresh on-premises, so we indulged in the delicious bread basket while we perused the menu. After savoring a Peach Iced Tea (with sugar syrup on the side to sweeten as you wish, always appreciated), we opted for the BRIX Bites Platter, which included Curry Fried Potatoes, Chicken Liver Pâté, Sweet Peas Guacamole, Grilled Eggplant Tartine and Rice Arancini. A very generous portion to feed 2-3 persons with different tastes to savor – the paté was especially creamy and flavorful with a light tang of pomegranate seeds, and the eggplant tartine was absolutely delicious – whipped herby feta spread on freshly baked slices of bread and eggplant slices. Definite must try. The arancini balls and fried potatoes were served resting on a bowl of dipping sauce, and would be have been nicer with the sauce on the side, but the flavors were still well-balanced and the stuffing in the arancini was creamy. We sampled the fried calamari next, presented with gribiche dipping sauce, a mayonnaise-based sauce with capers and gherkins. The panko coating was crispy and golden, but unfortunately we found several of the calamari sticks to be too rubbery for our liking.

For mains, we chose the Salmon Papillotte, oven roasted salmon fillet marinated in herbs and served with organic Egyptian rice and the Grilled Beef Tenderloin, served with potato gratin and pepper sauce. The steak arrived perfectly cooked to order and the pepper sauce was just right. The potato gratin could have benefited from more cream and cheese in between the layers, but overall, a filling and generous main dish. The salmon was delicious, with an assortment of julienne sliced vegetables and moist brown rice on the side. Our side of creamed spinach was delicious, but more of a dip or soup consistency rather than hearty spinach to accompany the salmon fillet. The side of Patatas Bravas consisted of baked potato cubes served with chili mayonnaise and was well-flavored and crispy.

Without much room to spare, we opted for the BRIX Wild Berries Cheesecake, a fluffy oven-baked New York style cheese-cake topped with berry compote which was big enough for two easily. Delicious and fresh, it was accompanied with one of the best cappuccinos and espressos we have had in a while. We will definitely be back to sample the breakfast menu!

Other menu options that appealed: Where to begin? The Parmesan Crusted Chicken Breast, Pan Seared Fish Fillet, and pretty much all the pasta and sandwiches items looked appealing. They even have Vietnamese inspired options. Where else do you find that?! The salad bar also looks very inviting.

Beverage options: Soft drinks, fresh juices, iced teas, smoothies, as well as hot drinks.

Décor: A lot of thought and careful planning has been poured into the interior to create a calm and welcoming modern-styled dining establishment. Wooden tables and chairs with comfortable and attractive designs and colors, it gives you a fresh clean-cut feeling of an international bistro. There is also outdoor patio seating for smokers that overlooked a relatively quiet side of the mall plaza.

Ambience: BRIX has a good location in a mall that is usually pretty busy. The service is impeccable and the presentation of each dish is pleasing. It serves as a good restaurant for any occasion, a meal with friends and family or a nice date night.

Top Tip: An extensive breakfast menu is offered from 9 am to 1 pm, so head there for breakfast or brunch and enjoy an afternoon of shopping after.

Clientele mix: Couples, groups of friends in their 30s, and families are all happily enjoying meals.

Price range: Reasonable and affordable.

Opening hours: 9 am to midnight.

Address: The Village – Cairo Festival City, New Cairo.

Tel: 0122 400 8980

Facebook/Instagram: brix.egypt

Mistiqa in Point 90 Mall

We have the full details on this “Fresh Off the Grill” restaurant dishing up Egyptian comfort food in New Cairo. In need of some yummy grilled chicken and delicious sides? Read on for the best grilled meats in New Cairo.

Type of cuisine:  Egyptian grill restaurant.

Signature dishes: Their grills, with a special mention to Boneless Chicken.

Menu overview: Simple and straightforward. Authentic Egyptian breakfast, soups, cold and hot mezzeh, main grills, side dishes and dessert.

Dishes sampled: Mistiqa has built its reputation on its delicious and succulent grilled meats through their Ein Bay Sokhna and North Coast branches. Now it has landed in New Cairo, so we don’t have to wait for our next long weekend trip to get a taste. Offering traditional Egyptian cuisine that is pure comfort to the soul, Mistiqa’s best-kept secrets are in its grilling. We opted for a few starters, followed by two main grilled dishes. Our appetizers selection consisted of few cold salads, like the Baba Ghanoush, Beetroot, Tomyia and Herring (fish), along with the Chicken Liver served with French fries. Accompanying the salads is a basket of steaming hot freshly-baked baladi bread.

The winner of our appetizers was definitely the Chicken Liver: simple and quick with minimum ingredients. Full-on-flavor, this garlic pan fried chicken liver deserved a second round. We were then served our choices of main dishes – Boneless Chicken and Shish Tawouk. A whole boneless, skinless, butterfly shape chicken was served with a dollop of herbal butter on the top. The meat was tender, juicy and intense in flavor. It was simply mouth watering. Like the Boneless Chicken, the Shish Tawouk was just as super moist. The Cairo branch Mistiqa chef has certainly mastered the signature Mistiqa secrets of marinating. There was flavor in every bite. Your chicken meals will never be the same.

Other menu options that appealed:  We would like to come back and try their breakfast options, especially the feteer.

Beverages: Hot and cold drinks.

Décor: Mistiqa occupies a very spacious area at Point 90 Mall. The venue is divided into three main areas. There are a few tables outside in the open air plus an outdoor covered area where TVs display matches and where you can have your sheesha, in addition to an indoor area with long tables to accommodate bigger groups. A washroom is available at the end of the corridor. Mistiqa’s interior is neat and clean. Beautiful mosaic tiles accent the counter at the far end of the restaurant, and the green pistachio wall adds charm and color to the ambience.

Clientele mix: Groups of friends, and families over the weekend.

Price range: Reasonably priced.

Working Hours: Daily from 10 am to 1 am. Delivery is available.

Address: Point 90 Mall – New Cairo

Tel: 0114 066 6660 / 0114 000 0044

Facebook and Instagram: @mistiqaeg

Frank & Co in Maadi

Frank & Co presents a menu that is built around the concept of a tapas bar in Maadi, with a selection of fried, grilled and baked bites perfect for sharing between friends. It is a much needed alternative to all the pubs popping up around town, and offers a grown up answer for those searching for a spot of fine dining and a chill out atmosphere to wash away a busy day. We visited on a weekday evening to enjoy an after work bite.

Signature drinks and dishes: Roasted Pepper Dip with Fresh Baked Crispy Bread Bites, Baked Camembert with Honey, Rosemary, Garlic and Nuts, and Fried Olives stuffed with herb cheese.

Dishes and drinks sampled: Upon arrival, we treated ourselves to a Piña Colada and Sex on the Beach from the cocktails menu. Fruity and refreshing, our appetites were whetted and ready for a selection of dips, bites and salad to follow.

We started off with the soup of the day, a creamy and thick mushroom soup that was warm, filling, and delicious. This was followed by a selection of dips and items from the fried, grilled, and baked bites menu. The creamy cheese dip is infused with olives and zataar and topped with a generous serving of chopped pistachios giving it a nutty and a crunchy bite. The roasted pepper dip had the tiniest bit of a kick with some chili coming through, and was also topped with pistachio for that balanced palette. But what really makes the dips a lovely treat is the accompanying freshly baked bread bites that taste like the yummiest pizza crust you have ever had! You can easily run through three bowls of the bites without regretting it.

The Tikka Chicken Kale salad was an absolute winner. The tang of Granny Smith apples was perfect, along with generous helping of dark green kale and succulent chicken slices coated with tart balsamic vinaigrette dressing. Highly recommended. The Stuffed Herb Cheese Calamari was tender and juicy, with a pleasant presentation on the plate – it’s not easy to get calamari just right, but seafood lovers will enjoy this modern take on a favorite. The Bacon & Cheese Stuffed Baby Potatoes offer a light accompaniment of carbs for those in need, while the Teriyaki Glazed Chicken bites were tender and tangy. The real winners in terms of both taste and novelty were the Fried Stuffed Olives with Herby Cheese, which are a dream come true for anyone looking for a salty snack to accompany their drinks. The Shrimp Balls with Tamarind-Chili Sauce were fantastic – not too oily, with a wonderful sweet and sour sauce that could be eaten on its own – it’s that good!

We capped the evening with a cappuccino and were pleased to learn you can choose the type of coffee bean you prefer – Colombian, Kenyan, or Brazilian. The only thing missing was a touch of sweet to polish off the dining experience; we will be waiting for Frank to create an equally delicious sweet bites menu!

Other menu options that appealed: The pressed sandwiches menu all looked delicious and worth another visit to explore, in addition to the wide selection of salads, also the Indonesian Satay Chicken, the Tandoori Chicken Tenders, and the Tagliata di Manzo – Sliced Beef Rib-Eye. Frank & Co also intends to launch a breakfast menu, which is highly anticipated.

Beverage options: Full array of both alcohol and non-alcoholic cocktails, local beer and wine, imported liquors, as well as fresh juices, soft drinks and hot beverages.

Décor: Comfortable and modern at the same time, the space is large and airy. Furnishing is comfy; leather seating and wooden low and high tables. The bare brick walls offer a nice earthy touch, and the lighting fixtures are conversation starters, very unique! There is bar seating for couples and solo diners, and a large outdoor seating area open until 10pm for those wanting to enjoy fresh air.

Ambience: Classy and chill. The music is just right for chitchat and not intrusive, the lights are dimmed in the evening to create a cozy atmosphere.

Clientele mix: Maadi locals, both young and older, and expats searching for an adult watering hole.

Price range:  Very affordable considering the quality.

Opening hours: 10 am to 1 am

Address: 11, Road 18, Maadi – next to Residence Hotel

Instagram: frankandco.eg

Lucca Steakhouse in Guezira Plaza

If you are a carnivorous individual seeking a haven filled to the brim with every cut of beef known to man, this place is a slice of heaven. T-Bones, rib-eyes, tomahawks, striploins, short ribs, back ribs – this place specializes in Black Angus cuts and dry aged beef, a process they showcase upon entry in their eye-catching dry aging climate-control chamber. We visited on a weekday evening for a quiet dinner and left without a centimeter of stomach space to spare. Lucca Steakhouse might just be the best restaurant that offers steak in Sheikh Zayed.

Type of cuisine: Beef, beef, and more beef. There are other options like chicken, salmon, pasta, salad and soups … But why visit if you can’t enjoy the main attraction?

Signature dishes: Meatballs stuffed with cheese, anything from the dry aged section of the menu, and the Lucca Special – slices of beef fillet seared in a live cooking demo at the table and served on slices of fresh baguette with rocket leaves.

Dishes sampled: Upon arrival, we were escorted to a display counter where a knowledgeable butcher explained each cut of beef available and helped us narrow down which choice would best suit our taste. Back at the table, it was very difficult to make a selection as everything sounded amazing but we started with the meatballs stuffed with cheese and the steak tartar as appetizers. Both did not disappoint, the meatballs were juicy, perfectly seasoned and packed with gooey melted cheese while the steak tartar was prepared right in front of us at the table – raw lean steak mince mixed with chili, mustard, fresh onion, egg yolk, Worchester sauce and fresh sliced bread. This isn’t an appetizer for everyone, but tartar lovers will be pleased to know that Lucca’s version is a winner.

For mains, we ordered the striploin steak and the Lucca Special with side dishes; mac and cheese, a baked potato, fried potato slices, and grilled mushrooms with herbs. The steak needs only to be described in one word: tender. It is always a relief to have meat cooked perfectly to order, and for the steak to be at the level of quality for which you don’t need a marinade or sauce is a delight. The Lucca Special was cooked at the table in an awe-inspiring flame ball of a show, which looked a little hazardous, but the staff is well-trained and seemed unfazed by the job. Generous heaps of rocket leaves were served with the fillet slices, and a touch of lemon was added on top for zest. The sides were equally good – the mac and cheese was loaded with four different types of melted cheese and topped with crunchy Japanese tempura breadcrumbs, the herby mushrooms were juicy and well-seasoned, the perfectly crisped potato slices were yummy, and the baked potato would have benefitted with some herby butter or sour cream and chives, but we can’t really complain. Simplicity can be appreciated when the starring role is the meat.

We capped the meal with a simple dessert of ice cream topped with caramel sauce and traditional Turkish ghazle, angel hair wisps of halva, which was a nice sweet note after such a filling meal. All in all, a highly recommended dining experience for an innovative date night (make sure your special someone loves steak!) or an impressive meal with friends and family. You will not be disappointed!

Other menu options that appealed: Having tried the Black Angus cuts, a return visit to sample the dry aged beef and ribs is a must. The smoked beef and cheese platter also sounded amazing.

Beverage options: Soft drinks, fresh juices, and local beer and wine is available, as well as hot drinks.

Décor: Wooden interiors, murals and indoor wall vines create a rustic and masculine feel. This is a place that makes you feel hungry and rugged, and how can you not with hanging cow carcasses on display? It is a memorable and novel dining experience.

Ambience: Intimate, low-lit, good spot for conversation and great service. Impeccable and polite staff, attentive without being intrusive. You will want to come back again and again.

Clientele mix: Couples, business colleagues, groups of friends in their 30s.

Price range: Splurge, but well worth it.

Opening hours: 12pm – Midnight.

Address: Guezira Plaza, main level.

Tel: 0110 200 5599

Web: www.luccasteak.house

Facebook/Instagram: LuccaSteakhouseEgypt