Dar Ward’s Authentic Syrian Cuisine

Dar Ward is a Syrian restaurant with elements of Egyptian cuisine infused into it to make it a truly Middle Eastern dining experience. We visited on a weekend and enjoyed this delicious dining experience along the banks of the Maadi Corniche and we can safely acknowledge its attempt to be one of the best Oriental restaurants in Maadi.

 Signature dishes:

The entire menu is filled with signature home-cooked dishes that use the best and freshest ingredients from the region.

Dishes sampled:

To start, we wanted to take a look at some regional favorites and see how they stacked up, Dar Ward style. The Grilled Halloumi was smoother and less salty than its Lebanese counterpart and while it’s a classic, it was definitely worth it to get our taste buds ready. Of course no Middle Eastern dinner is complete without a hummus dish and to refine our hummus palate, we thought that the Pesto Hummus sounded like the most unique choice. Coming together in a creamy, fresh, thick and mouth-watering dip, it was far better than it sounded. We also sampled the Fattouch Salad, topped with croutons and cheese. Three classic starters taken to the next level with attention to detail and fresh ingredients.

For mains we chose Baba Ghanoush with Syrian flatbread and the Kofta with Cherry Sauce. The latter impressed with its rich flavors and beautiful presentation. The sweet and savory flavor combination was unforgettable and will definitely be ordered again and again. With little room left for dessert, the amazing staff chose two Syrian desserts for us. The Halawet El-Jibn, a traditional cheese-filled pastry drenched in rose-water syrup and topped with decorative pistachios, as well as sweet and crunchy Kataiyef. A regret was not leaving more room for desserts, as the menu had many delicious options.

Other menu options that appealed: Lamb Brain, Mixed Grill, and Kibbeh Sourieh Pomegranate are on the list of menu options that appealed.

Décor: Minimalist, giving all the attention to the beautiful view of the Nile and ambiance of The Platform in Maadi.

Ambience: Cairo casual is definitely how you would describe Dar Ward in Maadi. With candles, mood lighting, and oriental shisha smoking all around you, the ambiance was authentic and inviting.

Beverages available: Soft drinks, flat and sparkling water, fresh juice, seasonal juice cocktails, smoothies, and hot drinks.

Clientele mix: The restaurant was alive with families, couples, friends, and singles all out to grab a bite to eat along the iconic Nile.

Price range: The prices are a little bit higher than other restaurants with similar menus. Considering the amazing location, it’s understandable.

Opening hours: 10:00am – 1:00am

Address: The Platform, Corniche El Maadi

 Tel: 01222202080 (reservations encouraged in the evening)
Facebook: dar.ward.egypt

Tamer Habib: Writing His Name into History

With a growing string of titles under his belt, Tamer Habib has firmly established himself as one of the most talented scriptwriters currently in the scene. His prolific output unerringly hits the mark, ensuring an enthusiastic audience for any film with his name in the credits.

 CWM: Was the song Talat Da’at originally composed for the GFF?

TH: It actually happened by mere coincidence. I was in Gouna, standing on the beach with my friend Abu. He had a tune and asked me to come up with lyrics for it. We both wanted a song about love, without the idea of betrayal, melancholy or separation. We started working on it on the beach and by nighttime, the song was ready.

Is this the first song you have written?

Yes, I had never thought of writing songs before.

Will you consider adding ‘song writer’ to your title?

Not really, if it were left to me I would not initiate it on my own. However, if I am commissioned to write a song. of course I would do it.

Quickfire Round

A song you would have liked to have written?

Any song by Salah Shahin.

Favorite music?

Pop, Jazz, Hip hop.

 

Favorite food?

Pasta.

Alternative career?

If I had a good voice, definitely a singer.

Era you wished you lived in?

I would have loved to be in my 20s and living in the 1950s, that would make be in my 30s in the 1960s. Ideally I would be in my 40s in the 70s.

A bad habit you would like to change?

I tend to goof off. I love play more than work I guess.

A bad habit you have defeated?

I managed to apply more discipline to my schedule and dedicated more time to writing.

Your best quality?

I am a gifted writer. I love my job.

What is your biggest goal?

I would like focus more on cinema and write a musical.

 What impresses you?

When I have a deep conversation with someone I just met. I am impressed with people who open up and connect effortlessly.

What do you fear?

Losing those who are closest to my heart, my mother or my friends.

Phobias?

Rats and mice.

Fame?

I built my fame based on the type of work I do. People identify with the stories I write. All the time I meet people who tell me they feel I am their friend, telling their story.

 

Favorite novelist?

I am a huge fan of Ihsan Abdel Quodous.

Favorite book?

The Unbearable Lightness of Being by Milan Kundera.

What are you working on now?

I am currently working with Tarek El Erian on Amr Diab’s upcoming movie. It is a very exciting project.

Giannini’s at Sheraton Cairo

For years, Sheraton Cairo was the place to head to when any craving for pasta, risotto and other Italian favorites kicked in. La Mamma, which was considered one of the best Italian restaurants in Cairo, was sorely missed when the hotel closed for refurbishment. Now, celebrating the traditions of regional Italian cuisine lovingly preserved by “la mammas” as they set out to establish new lives in America, Giannini’s brings us dishes that have stood the test of time. With a New York influence, may we add!

Type of cuisine:

Italian, with an interesting selection of dishes. Many have evolved to reflect the influence that New York’s big city life has had on the traditional recipes treasured by the immigrant Italian community. Everything is impeccably prepared to the highest culinary standards by Chef Antonio Carrano.

Signature dishes:        

Arancini with Mozzarella and Mushroom, Tuna Filetto and the Saturday Tavolata Lunch, with a tasting selection that encompasses all menu items.

Dishes sampled and ingredients:

After managing to tear our attention away from the amazing Nile view we got down to the serious business at hand. With a tempting basket holding a variety of freshly baked bread accompanied by two tasty olive-based dips to whet our appetites further, we were kept busy until our starters arrived. The ciabatta, focaccia, grissini and brown baguette were oven-fresh and irresistible, dieters be warned!

Sticking to the best Italian tradition, we kicked off with the Tavolata antipasti platter. Creamy white mounds of mozzarella, bresaola, finely sliced beef carpaccio, lightly seared tuna, dainty cherry tomatoes, and lightly grilled herbed shrimp. The addition of shaved Parmesan added a sharp, nutty intensity to it all. The seasoning on each item delivered layers of flavor but never overwhelmed the main ingredient.

Chef Antonio surprised us with a delicious Seafood Gnocchi, having picked up on our comment that we are big gnocchi fans. Rich with tender rounds of squid, succulent shrimp and morsels of white fish, the feather-light gnocchi was bathed in a light, freshly made tomato salsa. Memories of holidays alongside the Italian coast came flooding back in a flash.

Also being dedicated pasta aficionados, we didn’t waste time delving into the Ravioli Genovese that arrived next. A soft mousse created from slow-braised veal shank was encased in freshly made pasta, simmered till al dente, and then coated in a rich caramelized onion sauce. The subtle flavor of the ravioli met with the hearty sweetness of the onion, in harmony.

Paying tribute to New York, our main course was a Rib Eye steak, presented neatly sliced and resting on a bed of polenta. Perfectly sautéed baby vegetables sat like jewels alongside, everything tasted as good as it looked.

Dessert should have been far from our minds at this stage, but who could say no to the Semi-Fredo Tiramisu? Not us!

A visual treat, it came with a caramel mousse and small dollops of intense syrup, and a white china bowl laden with the best dark, light and white chocolate truffles we have ever tried. A great wind up to a very special dining experience.

As sprawling out on a chaise longue to admire the view until sunrise was not an option we finally headed, ever so reluctantly, for home…

Other menu options that appealed: Just bring it on!
CHECK NEW MENU HERE

Beverage options: From an iconic martini and aperitif trolley to a good wine list, a full bar and plenty of soft options.

Décor: Echoing the signature autumn tones of the hotel, the interior is comfortable with plenty of privacy. Elegance meets contemporary with the feature wall of black and white posters of New York celebrities with an Italian heritage. Small touches, such as the addition of fresh herb pots add to the mood.

Ambience: Relaxed and cosmopolitan.

Clientele mix: Business diners, groups of friends, couples who appreciate good food.

Price range: Moderate to splurge level for some items. But excellent value for what you pay.

Opening hours: 6:30 pm – 11:30 pm (last food order), with last beverage order one hour later.

Address: Sheraton Cairo Hotel & Casino Galaa Square, Dokki

Tel: 333 69800

Website: www.sheratoncairo.com

Facebook page: sheratoncairo

Instagram: sheratoncairohotel

Men’s Fitness At Any Age with Hassan Gabr

Hassan Gabr went from being overweight to a CrossFit fanatic, and in 2016 he earned the title of Egypt’s Fittest Man 35+. A verifiable powerhouse, his story is a truly inspirational one. A business owner by day and fitness guru by night, Gabr awakens a love of fitness through his work as a CrossFit coach, motivating students of all ages and walks of life to reach their goals and beyond. Cairo West Magazine spoke to Gabr about his incredible journey, and how others can transform their lives with fitness and healthy nutrition, just as he did.

CWM: Tell us a bit about your background in the field of health and fitness, how did the journey begin?

HG: I was always into sports, but never really into ‘fitness’ as we know it today – my real journey started in my 30s, when I became overweight. At 105 kilos, it was a wakeup call to change my life and I did; I turned into a gym rat, transformed my body, and then discovered CrossFit. I trained hard for 3 years and from there became Egypt’s Fittest Man 35+. Now, I’m a coach at BeFit, and I also host an online fitness show, AtoFit.

What is your daily fitness regimen?

I work out 5 days a week and take 2 days off. On workout days, it’s an intense combination of weightlifting, strength and conditioning, with one of the 5 days dedicated to cardio. I vary my workouts a lot so I don’t fall into the comfort-zone rut. The variations help me become physically and mentally prepared to take on anything in life, whether at a physical or personal level.

Generally, I start working out by 6:30 am, and have breakfast at 8:30 am, then head to my factory by 9:30 am. The rest of my day after the day job is spent coaching my students, ending the day by 10pm.And as with any fitness routine, nutrition plays a major part. I have 5 meals a day, starting with a champion’s breakfast by 8:30 am, a snack around midday, lunch by 3 pm, followed by another snack around 5 pm, and dinner by 8 pm.

 

What was your proudest fitness achievement?

When I won the title as Fittest Man in Egypt 35+. It wasn’t just because I won a title of that magnitude, but because I earned it after years of hard practice and determination, despite the odds I was facing at the time.

In your experience, what are some fitness challenges men in Egypt face, and how can they overcome them?

One of the biggest challenges is lack of information. Back in the day, you could only find regular gyms in Egypt, and they were surrounded by stigma and many misconceptions. The great thing is that the fitness scene in Egypt has changed a great deal in the past few years, where information is now readily available and many gyms now provide more personalized training experiences for their members. Beyond the gym, I believe the biggest challenge men face in Egypt today is finding a proper balance in their lives between fitness, family life, and work. When the going gets tough, it’s far easier for them to ditch the fitness part.

The key is to overcome, and stay on track. It’s not easy of course, but to maintain balance, they need to really set their priorities straight and understand that their health is just as important as other integral parts of their lives. They can overcome the challenge of balance by setting a time every day for a workout and sticking to it – there will be no excuse to skip it if you set it in stone. Secondly, stay persistent – no one can help you except yourself. I struggled with this balance until I understood that everything depended on this one crucial hour in the day. I took the decision and made it a priority. It’s the only way.

 What are some specific tips for addressing the kersh – belly fat?

The kersh is endemic in Egypt! It’s because our diet is high in carbohydrates and processed foods. In my opinion, the best way to get rid of it is by learning how to eat properly, and limit carbs in a way for the body to start using fat reserves stored around the belly area.

Basically, your breakfasts and dinners should be made of proteins and healthy fats, with no carbs whatsoever. So go ahead and indulge in eggs and sausages at breakfast, and steak, fish or chicken at dinnertime with lots of veggies on the side. The only carbs you should be consuming is around lunchtime, making sure those carbs are healthy, gluten-free, and unprocessed. Your ideal lunch should consist of protein, veggies if you want, and one healthy carb; rice, potatoes, sweet potatoes, or lentils. That’s it – no pasta, no bread, no gluten-laden food.

The key is to not stress over controlling portions – control the carbs! Take away the pasta and bread, and you’ll see miracles in the kersh! Beating the belly also requires drinking a lot of water. If you add a ‘fasted’ cardio routine to your day in the morning – meaning working out with no food in your system for 30 minutes first thing in the morning –  you’ll likely see more miracles.

 

What fitness advice would you would give men in different age milestones?

The 20s and early 30s are the years where you really get to lay the foundation for your overall health. Make the most of it, because your body recovers quicker after training at that age. If you put the work in during these years, you’ll get maximum lasting results.

For those in their late 30s to 40s, it’s about training smarter. For example, a bit of caution should be taken when training because your body may not recover as well from possible injuries as it did before. Otherwise, there are no barriers for you; don’t believe it when people tell you that you’re done because you crossed the 30 mark! I started my transformation at 35. Just focus on your body and self, and remember: train hard, but train smart.

In your 50s, training is necessary, but also, use caution. Watch your training volume. For men 50 and older, it’s about maximizing the quality of your workouts and getting the best out of your efforts in training.

My advice to men of all ages when it comes to maintaining fitness is to pay attention to their diets, which makes up 75% of the fitness formula.

Any final words of encouragement for our male readers?

DO NOT fall into society’s view and misconceptions about fitness. Fitness is different for everyone, because everyone is different.

For me, my personal definition of fitness is being able to do CrossFit, and vary my workouts between weightlifting and cardio. For my mother, her definition of fitness is to be able to climb up and down stairs without losing her breath. It’s different for everyone, but still valid. Find what your definition of fitness is, whether it’s simply to look good in a suit, lose weight, or run a thousand miles, and start from there.

A Retreat into Another World at Bawabat

If you are searching for a simple day out surrounded by peaceful nature, this 17 feddan sprawling expanse of land is located a mere 20 minutes from our bustling city at the kilo 58 mark on Cairo-Alexandria desert road.

Founded by Madiha Mansour and Seifallah Fahmy, this space serves as a gateway for visitors to embark on well-being journeys, from the moment they enter the main gate (Bawaba) till they leave. This family-run agri-tourism retreat offers a full-range of wellness & health education workshops for guests and families such as meditation, yoga, music, corporate team building, agriculture teaching, and much more. Members of the local healing community have the ability to host their own workshops and events with their own clients and followers.

Upon arrival, guests will find several venues on-site for the sessions on offer. The feel and architecture of Bawabat reflects well-being, with a design that translates into peaceful light colors, natural and comfortable spaces, with elements of beauty like Arabic calligraphy. The 7th Soul venue is a large dome room for sessions like dance, meditation and arts education, and any team building sessions. The Salarium Salt Room is a space inspired by Dr. Munir Nematalla, and its name, combining the words “salary” and “health”, is derived from the time when salt was valued more than gold or any currency. Guests are invited to sit in this room and enhance their health simply by being surrounded by the healing properties of salt.

Bawabat also boasts 3 outdoor ovens, underground for slow cooking, and serves home cooked, healthy, organic food prepared by their resident Sufi chef. Dishes include delicious dishes such as Pomegranate Quinoa Salad, Slow Cooked Lamb Chops with seasonal vegetables, and Egyptian Beram Rice.

There are currently two independent mud brick houses on site for accommodation, with future plans to construct a fully-operational to accommodate up to 20 guests in, and future plans to expand the premises to include more spaces for reading, arts and crafts, and wellness services.

Contact:

Address: Cairo Alex Desert Road 58km

Tel: 0100 213 8668

Facebook: Bawabat

Email: welcome@bawabat.org

Website: http://www.bawabat.org

Capturing Form, Spirit and Color with Hossam Dirar

Every bit as charismatic and captivating as his widely appreciated works of art, Egyptian-born, Barcelona-based artist Hossam Dirar exudes an energy and intensity that keeps you riveted. Expressive in recounting his artistic journey, Dirar quickly held the Cairo West Magazine team in his thrall when we recently met up.

CWM: Hossam, how old were you when your artistic talent surfaced?

HD: I don’t remember exactly, but from a very early age the walls of my grandparents’ house were full of my drawings. My grandfather had to repaint everything every couple of years. Anything I could draw on, my schoolbooks, papers, all met the same fate. My friends learned quickly and refused to lend me their books.

By the age of ten I was actually more interested in music, so I started playing guitar. It was another way of discovering and expressing variations of tone in an artistic way.

What formal art studies have you undertaken?

I attended the Faculty of Applied Arts of Helwan University, studying art, design and graphics. My interest then lay in the newly developing trends in TV advertising and graphic design. It hadn’t crossed my mind that I could make it as an artist; I just wanted to be a good designer.

Over the years I have gone on to study under several important artists, and now I have embarked on my Master’s in Fine Art in Barcelona. Along the way, I earned two diplomas from the Salzburg Academy of Art, one for Abstract Painting and one for Short Experimental Filmmaking. I am currently exploring the world of natural sounds as a conceptual art form, and making a film using the iconic Al Hambra Palace in Andalucía as my ‘studio’. I have never cried in my life the way I cried when I first experienced the beauty and history of Al Hambra. I have obtained a special license that permits me to be alone while creating my new work there.

My study of art came not only though formal learning. It has been an absorption process. From 2008 through 2011 I travelled extensively and devoured both great and small galleries around Europe. It triggered something inside me, so I immersed myself in what I saw and found inspiration, as well as a deeper understanding through studying the work of great painters.

Your style seems to be continuously evolving, how would you describe the process?

From the years 2000 through 2006 I was committed to commercial design and was purely a designer. The transition to painting came without any conscious decision. I worked gradually on visualizing my ideas and finding ways to apply them. My travels in Europe were part of this evolutionary journey. With the impact of the events in Egypt of 2011, I took the decision to make major changes in my life. I closed my successful advertising agency and stopped doing any commercial work.

I dedicated my time at home to reading about art, and nourishing the seeds of a concept for my first pieces. During the revolution of 2011, I had taken a lot of photos. I created three collages with these and when I stumbled by chance across Safarkhan Gallery, I showed them my work. They liked what they saw, so I proceeded to create a total of 12 collages. That became my first exhibition and it boosted my confidence in becoming an artist.

My time in Europe led me to take a more experimental approach than is normally found in Egypt. I developed my own techniques using oil paints. I played with brushes, canvas and other materials until I reached my ‘style’. Nature resonates strongly with me; I love painting outdoors, in parks and open spaces.

What was the inspiration behind your ‘Women’ series of portraits?

This came from a very personal level. Raised in Egypt in a conservative society, I had little interaction with women in my early years and until the age of around 30 I was actually quite shy. It wasn’t until I travelled and entered a more liberal milieu in Europe that I developed closer relationships and had the chance to understand and observe my female friends more intimately. These paintings are my perception of the essence of each woman’s unique persona, spirit, and beauty.

How did your work become so well known internationally?

It came about through Saatchi online gallery (see Address Book at end of issue for details). I submitted some pieces, and they became the first gallery to show my ‘Women’ collection. They liked my work and I was selected as one of their best young artists. That acted as a springboard and I started to receive a lot of interest from Europe and the Middle East. It really opened a lot of doors for me.

Where are your paintings now?

Many are in private collections, one is in the Copelouzos family owned museum/gallery in Greece, and one is in the Egyptian Embassy in Vienna. There is a special piece, an abstract painting that is very personal and close to my heart that has never been, and may never be, exhibited. Possibly only in a museum. I created it in one night, using a lot of materials. It was a watershed moment; I felt I had actually gained the status of ‘artist’.

What role do you see art playing in our lives?

For me, art does two things. It is a way of seeing things from a different perspective, and it’s where you can share your vision and interpretation. It can guide people to see things differently; it opens up their perception of life. They can become aware of the diversity of life and grow beyond their closed ideas. In societies like the Middle East, you need art more than water or food. For most problems the Middle East is suffering from now, the solution is art.

Where did you hold you most recent exhibition?

It was in Los Angeles. They approached me about being part of a six-artist group exhibition. It was a new market for me, and I must admit it shattered my misconceptions. I had considered it to be a very commercial market where people did not really understand art. This was not the case. It was such a positive experience; I have planned a solo exhibition for next year.

And your next exhibition?

Here in Cairo in November at Art Talks Gallery. I am excited, as it will focus on a new direction in my work. I have evolved into a more abstract style, something that has been brewing since 2014 and 2015. It has been a while in the works.

Quickfire Round

Last book read?
The Meccan Revelations Volume 1 by Ibn Arabi

Habit that annoys you in other people?
Closed-mindedness.

Habit you would like to correct in yourself?
I want to start to get up early … to have more time with friends.

Best holiday ever?
When I visited Spain for the first time.

Favorite natural aroma?
Everything natural is a favorite for me.

Early bird or late riser?
I am a late riser, but I hope I can change that these days … I miss being an early bird.

Coffee or tea?
Coffee, coffee, coffee – without sugar, without milk.

Favorite period in history?
The time of Andalucía.

Dream guest list for a cozy lunch party?
I do not care much about particular guests; I am more interested in a positive energy flow with new faces and old friends.

Exploring Sabteya for Hidden Treasures

Busy lifestyles often mean pared back interior design in homes, where everything has a place and a function. But where is the soul… the character, the personally selected gem that gives insight into the owner’s personality and taste? For anyone looking for that special touch, a leisurely stroll around the downtown district of Sabteya can reveal a veritable treasure trove of reclaimed doors, window frames, shutters, and ornamental features. Made at a time when craftsmanship was prized, each carved and embellished piece tells its own story and would add instant visual appeal to an uninspired space. Most items found there are made from wood, but the sharp-eyed can also hunt down quirky doorknockers and other unique statement pieces.

Widely recognized as the ‘go-to’ man for the most eclectic and charming items in the area, Hajj Fathy Othman shares the secrets of his collection with Cairo West Magazine.

Dating back over 100 years, to his grandfather’s time, this thriving family business is now presided over by Hajj Fathy himself. He knows every nook and cranny of the Sabteya area and can ferret out hidden treasures at the drop of a hat.

With an increase in demand for unique decorative pieces from days gone by, Hajj Fathy has no shortage of local clients from all walks of life throughout Egypt. His fame has grown to the point that he also exports quite a few items to meet requests from overseas buyers who appreciate the character and history behind the distinctive pieces he has gathered.

Each and every piece has its own story, often buried by age and years. By seeking out, restoring and preserving these treasures of Egypt’s heritage, he is doing his best to ensure these stories and the pieces that embrace them are not lost to future generations.

Feteera in Sheikh Zayed

Name a food that sums up Egypt in one mouthful. OK, so there may be a few, but way up there with them you have feteer. If it was good enough to offer to the gods in Pharaonic times, it’s good enough for us. Melt-in-the-mouth pastry with a crunchy outer layer, feteer, arguably one of the best Feteer restaurants in Cairo, comes in savory or sweet versions, all guaranteed to deliver maximum flavor and tummy-filling deliciousness at an affordable price.

Signature dishes: The red feteer items. It’s not just the color that blows you away; there is a healthy dose of hot chili pepper there as well. You can choose from chicken, meat or sausage, all packing a punch. If the thought of chili scares you off, why not munch into a Frêpe, or Feteera Crêpe, with hot dog, chicken or beef.

Dishes sampled: The menu is so comprehensive it was a challenge to know what to go for. Even though Fizza (Feteera pizza) was tempting, we decided to try the Smoked Turkey Roll, the Chicken BBQ, a Frêpe Hot Dog and the Red Meat Feteer, which was every bit as spicy as we had imagined.

They were freshly made, filling and more than enough to feed twice as many people. Admittedly, we might pass on the spicier items on our next visit, but the other dishes were spot-on.

Other menu options that appealed: The sweet items on the dessert menu have us drooling. Top of our list? The Nutella and Peanut Butter Feteer.

Beverage options: Soft drinks, tea.

Décor: Touches of Arabesque, comfortable couches, and a display of quirky dolls.  A cozy Bedouin-style corner with cushion seating.

Ambience: Spacious and well laid out for events, Feteera is relaxed and casual.

Clientele mix: Families, couples, a young crowd of under 30s.

Price range: Very affordable.

Opening hours:
Saturday to Wednesday: 9 am – 2 am
Thursday and Friday: 9 am – 3 am

Address: Legenda Mall, Sheikh Zayed

Tel: 16287

Facebook/Instagram: Feteera

Building up Brawn the Big Ramy Way

Born on September the 16th, 1984 in the seaside city of Alexandria, Mamdouh ‘Big Ramy’ Elssbiay is an IFBB professional bodybuilder who has astounded professional bodybuilders with his rapid rise to fame – becoming a pro with fewer than three years of training. Weighing in at between 133.8kg – 140.6kg and standing at 175cm, every inch of him is gleaming and toned to the nth degree.

Growing up in a poorer area of Egypt, Elssbiay started out as a fisherman. While working in this field in Kuwait, he passed by the Oxygen Gym purely on a whim. He signed up and found he had a natural bent for bodybuilding. With regular attendance, his physique improved rapidly, so with the encouragement of his friends he started to take part in competitions.

He entered the 2012 Amateur Olympia in Kuwait City and won easily. This title gave him his Pro Card, and from that point he was on the road to greater achievements.

In 2014, Elssbiay made his IFBB Pro debut at the New York Pro and won. Following this, he won several major competitions and came 2nd at Mr. Olympia 2017. In addition to this, he scooped top place in the Arnold Classic Europe Body Building Competition held recently in Barcelona.

Hard workout must make for a healthy appetite, so ‘Big Ramy’ shared his diet secret with us. The answer? Simple: beef and cheese burgers!

1...216217218...338Page 217 of 338
©