Nikkei Cuisine Comes to Sunset Boat

Fine–dining Nikkei-style comes to the Nile in this brand new and already buzzing restaurant Keji at the Sunset Boat on the Giza corniche. The Peruvian take on contemporary Japanese food is a sensation, with mouth-watering combinations of flavours and spices. Chef Carlos Fat Wong, of Chinese parentage, raised in Peru but trained in Japan, has put together a creative menu full of delicious surprises, and fresh spices prepared every morning by his team. This is one for the gourmet-food lovers out there to enjoy.

Type of cuisine: Nikkei (Peruvian/Japanese fusion)

Signature dishes: Salmon Tiradito, Plancha Octopus, Peruvian Ceviche –fresh raw fish cured in citrus juices and infused with spicy flavours such as Aji Amarillo and Japanese Humdashi.

Dishes sampled: Lightly Cured Salmon with a dressing of fried onions, yoghurt, and miso with artisan honey. It was light, beautifully marinated, subtle and delicious. Beetroot Salad with bean sprouts in a spicy sweet and sour dressing. Traditional Sudado Keji: seabass in a spicy soup (see recipe), a perfect winter-warming dish. Lamb a la Parilla: Lamb cutlets coated in spicy teriyaki, served with sautéed bok choi. Keji Tiramisu Roll for dessert: a total surprise but a good one! Crispy hazelnut rolls filled with mascarpone and flavoured with cacao.

Other menu options that appealed: Toshimuchi Steamed Seabass Filet with ginger, sesame, soy and garlic; Teriyaki Lomo: Imported beef tenderloin, ginger, soy and garlic, sautéed Portobello mushroom and spinach.

Beverages: An amazing selection of Keji’s own freshly made and creative concoctions, such as the ‘Spicy Sour’ with pisco acholada infused with red chili peppers, fresh lime juice, homemade forest fruit oleo sacharum and aromatic spices. As well as the dramatic sounding Bloody Tiger with vodka, chili tomato and vegetable mix. There is also a regular wine list.

Décor: The interior is suave and erudite with warm, subdued lighting, a blend of Far Eastern and modern with a black, grey and gold palette, well-spaced tables on two levels and comfortable seating.

Clientele mix: Couples, small groups, corporate entertaining. A trend-setting fashionable crowd at the weekend.

Ambiance:  Sophisticated but chilled. Smooth contemporary sound track, not too loud. On the weekends the volume is turned up for a younger clubbing-style crowd.

Price range: Moderate.

Opening hours: 4pm to 1am

Address: Sunset Boat, Corniche el Giza (behind Four Seasons Hotel)

Phone number:  Reservations: 01093265311

Facebook: Keji Egypt

Instagram: Kejiegypt

Recipe: Sudado Keji

Ingredients:

500gm seabass

40ml fish stock

200gm  tomatoes

15ml sesame oil

1g julienned spring onion

1g julienned red onion

2g minced ginger

3g minced garlic

50g Aji Amarillo paste

Hondashi seasoning

Kion spice

Ground pepper

10ml lemon juice

10ml white wine

2g chiffonade of parsley

2g chiffonade of cilantro

Method:

Heat 15 ml of sesame oil in a frying pan and lightly cook 1g of julienned spring onion, 2g of minced ginger, and 3g of minced garlic and kion spice. Add ground pepper, 10ml lemon juice and wine until alcohol evaporates; add 2g each of chiffonade parsley and cilantro, 50g Aji Amarillo paste, season with Keji flavouring. Incorporate tomatoes, hondashi seasoning and 40ml fish stock, then place the fish fillets on top. Lower the heat, cover the pan and simmer until the fish is tender. Finally add 10g julienne tomatoes and red onion. Serve with a few drops of sesame oil, and a bowl of rice.

Name of Venue: Cumin

Type of Cuisine: Traditional Egyptian street food with a modern fusion twist.

Signature Dishes: Traditional liver dish (grilled, breaded or Alexandrian), sausage (grilled, breaded, Alexandrian, Turkish, Eastern or cheese), the Cumin Special (liver, sausages, kofta or mombar), Sandwich 4×4 (with sausage, liver, kofta and sakalans), Om Ali and a delicious couscous dessert.

Dishes sampled: The menu contained everything you would expect from a classic Egyptian restaurant. There was a wonderful breakfast selection on offer, and we dived right in with the Feteer Meshaltet. There was too much for one person, so this was a sharer. It was prepared to perfection, with plenty of honey, molasses and cream to dip into.

We followed up with salads and the main course, starting with a generous helping of a delicious Egyptian standard: Baba Ghanoug and a Chicken Caesar Salad, along with a mouth-watering helping of Plain Hawawshi cooked on the grill. The Hawawshi was amazing and definitely something you should try. We also sampled the king of all Egyptian classics: Koshary. It was cooked to perfection, and the chick-peas had just the right slightly nutty texture, something to get your teeth into. The sauces were delicious! To complement this, we had a helping of Pickled Potatoes.  Boiled and then fried and doused in parsley and spices, they were truly delicious!

We were already feeling quite full at this point, but who can resist Om Ali, the mother of desserts? It’s rich textures and flavors were a delight. The Mahalabeya was also irresistible and ended a wonderful meal.

Other menu options that appealed: If I had to pick out something from the extensive breakfast menu, it would have to be the Cumin Combo 2, which consists of foul, falafel, fries, two boiled eggs, cheese with tomato, fresh juice and tea or coffee. The Stuffed Tomatoes from the salads and the Breaded Chicken or Cumin Special (meat) from the mains, also looked too good to not try. From the desserts, the Couscous and the Sweet Potato with Nutella stood out.

Beverage Options: There is an extensive range of hot and cold drinks, including Tamr Hindi (tamarind) and Sugarcane, a good selection of juices, canned drinks and shakes available.

Décor: Street-style fusion, including an open kitchen area, with classic Egyptian motifs. The furniture is all handmade and decorated to the restaurant’s specifications by Earth Gallery. High up on the walls, mock windows with washing hanging, mimics the streets of Old Cairo, clean and presentable for the 21^st Century.

Ambience: The combination of the décor and the background music of Hisham Kharma’s modern fusion take on the classic Egyptian sound, creates a feeling of modernity and tradition. Street style and airiness combine in this relaxed environment. Complementing that is the soon-to-come Egyptian movie nights.

Clientele: Families and an upper social class, mainly in the 18-30 age group. Also great for those who just want a quiet coffee and a shisha.

Home Delivery: Yes

Price Range: Moderate

Opening Hours: 10am to 1.30am

Good to Know: A percentage of the profits goes to the Mashro3e Kheir NGO for the benefit of disadvantaged children.

Address: Twin Towers Mall (Rivulet Plaza), Sheikh Zayed, 6^th October.

Tel: 0100 573 0033

Facebook: www.facebook.com/cumin.egy

Instagram: cumin.egy

Recipe:

Alexandria Style Liver

Ingredients:

250gms of liver

50gms green pepper, finely chopped

25gms yellow and red pepper, finely chopped

2 teaspoons of crushed garlic

Oil

Salt and pepper

Lemon

Spices

Put the oil in the frying pan and turn on to a low heat.

Cut the liver into thin slices and place into the oil and cook for about 4 minutes.

Put the chopped green, red and yellow peppers into the pan, along with the garlic, spices and salt and pepper.

Stir together and cook for 6-7 minutes.

Serve with bread and tahini.

Dahab’s Culinary Secrets

Exploring Egypt and all it’s layers upon layers of culture and tradition is a pastime for us here at Flavor Republic. Beyond the “touristy” surface of places and things, is a world of wonders… the more you dig, the more amazed you are.

This fall, our wanderlust took us to South Sinai, where beyond the glistening azure waters of the Red Sea, past the rich biodiversity of marine life, and under the warm shimmering sand, is a town rich in culinary marvels: Dahab.

The images conjured when one thinks of Dahab are those of a laid-back town of temporal visitors; all looking for a “bohemian” break from their fast-paced, tech-infused city lives. A place to “chill”, to reconnect with nature, and to work on their tans: undisturbed by all the frills that come with typical beach vacations. And while all of that may be true, there is more to Dahab than meets the eye.

Resident Flavor Republic photographer Sherif Tamim takes us on a culinary tour of his favorite eateries in Dahab, starting with Eldorado Lodge & Restaurant, “Eldorado is a favorite spot,” says Tamim, “it’s one of the best Italian restaurants in Egypt.” Specializing in their own homemade pasta, and slow cooked sauces, Eldorado offers signature dishes like tortellini walnut sauce, and spaghetti Bolognese. Owned by Italian couple Alex and Rosanna, Eldorado is their ode to the deep-rooted and intricate heritage of the Bedouin culture of South Sinai.

An “amazing culinary destination,” as Tamim puts it, there is lots to discover in Dahab in the way of food. Lakhbatita Ramez & Paola Restaurant serves authentic Italian cuisine right on the beach, Namaste Tandoori Oven specializes in bona fide sumptuous Indian food with all its complex layers of flavor, Red Cat Restaurant owned by Marianna Yakutova serves exotic Russian dishes, Churchill’s Bar grills “the best burger in Egypt,” according to Tamim, Ali Baba Hotel has perfected seafood cuisine, and dai pescatori Dahab is another authentic Italian food destination. “A traditional must in Dahab is breakfast at Ralph’s German Bakery,” says Tamim, the bakery is owned by German chef Ralph Stocker and has become a longstanding staple of the Dahab alimentary scene.

Another must-do in Dahab is The Dahab Community Friday Market. It is a “street” food market held weekly at Sheikh Salem House and it features local products and produce from the surrounding Bedouin community, as well as food stalls selling culinary delicacies and mouthwatering eats.

“I find real peace there,” says Tamim of Dahab, “I find people there who have left the city behind, made an downgrade to their life style, and an upgrade to their mental wellbeing.” 

Turkey Time at Castle Zaman

A tradition that started eight years ago among friends has today evolved into a full-blown competition with winners, losers, an audience, and a whole lot of succulent turkey to go around.

Hani Roshdi is the owner and architect behind Castle Zaman, a ruin-like castle sitting atop a cliff, overlooking the shores of Nuweiba. Anyone who’s been to Sinai knows or has heard of this architectural marvel, and it’s famous slow-cooked, large-portion, high-dinning meals. Eight years ago, Roshdi and his pal Hussein El Sheikh shared a friendly rivalry over who can cook the best Thanksgiving turkey. Eight years later, the duo along with El Sheikh’s wife Hedi are on the same team, competing against 5 other teams for the bragging rights over the best turkey.

“We competed with two turkeys,” says Roshdi, “one we attempted to deep fry, and the other we smoked.” The deep-frying idea came from an American tradition of cooking turkey, “we couldn’t get the temperature high enough to create a consistent exterior,” explains Roshdi, “it ended up tasting great, but looking awful.” Their smoked entry however was a different case, “The smoked turkey is a recipe I’ve been doing for the past 3 years, mainly because the turkey is smoked far away from the kitchen, leaving room for the other competitors. And the smoked meat makes great leftovers!” claims Roshdi.

Quite content with a fourth place win, Roshdi is looking ahead to next year’s turkey meet, “Next year we want to have a bigger event, we will think of ways to make next year bigger.”

First place winner and self-professed amateur chef, media producer Abbas Fahmy entered the competition with a Castle Zaman first: turkey under a salt crust. With 15 kg of salt in hand, along with the standard 8 kg turkey, Abbas got to work.

The competition rules stipulated that all turkeys are sourced from the same farm and must weigh more or less the same. Castle Zaman provided the turkey, which each team paid for, while each team brought along its’ own tools and ingredients. The multi-turkey feast at the end was free for all invited guests. For the third year running, Kamel Gabr, owner of Camel Dive in Sharm El Sheikh headed the judging panel, and voting was based on a set of criteria that included timeliness, presentation, carving, and taste.

“It was my first time cooking an entire turkey under a salt crust,” admits Fahmy, “I had done veal leg and fish before but never a turkey. The advantage of cooking under a salt crust is that it accelerates the cooking process because no heat or moisture escape,” he explains. Cooking something under a salt crust imparts a flavor, salt is hardened in the oven, and a hammer is literally needed to remove the crust after the turkey is cooked.

Each team is required to create a side dish to compliment the turkey. “My side was fereek with very small diced vegetables so that in one spoonful you carried all the ingredients: zucchini, carrots, potatoes, and sweet potatoes,” says Fahmy. “My winning side was cooked with rendered fat and cooking cream in a crockpot in a baladi oven, everything was pan fried before being put in the crockpot, with the addition of finely diced sausage and spices. I also made crispy oven-baked sweet potato and potato cubes with finely chopped rosemary, mint, garlic and olive oil, tossed together and crisped in the oven.” Fahmy goes on to explain, “Instead of making a gravy, I made an Argentinian inspired chimichurri made with celery leaves, parsley, fresh thyme and fresh rosemary with garlic-infused olive oil.”

Among this year’s highlights were the vegetarian turkey made by Valentina Verbenko, “Her turkey looked perfectly cooked and succulent,” says Roshdi, “but the minute you cut through it, you realize it’s a cake! It was wonderful.”

Perhaps the highlight for everyone at the event, chefs and audience members alike, was the comradery and jovial atmosphere that sprung up among all attendees, a true meeting of spirits hungry for turkey and generous with their friendships. Abbas is eager to maintain his position as title-holder, but he is perhaps most looking forward to, “making more friends next year.”

A Modern Take on Traditional Egyptian Cuisine restaurant in the Heart of Heliopolis. Battaw Restaurant is fusion at its best, taking the best flavors from the region and combining them to make old recipes new again. Battaw is your grandmother’s food, but with your older sister’s style. Its flavors are nostalgic, but its ingredients are lighter and healthier.

Dishes sampled:

Upon entering the beautiful Battaw restaurant we were treated like royalty; served warm sesame seed topped baladi bread and greeted by everyone with a smile. The staff were well dressed and on point with greeting, hosting, and serving. The menu was extensive, printed on crisp white paper with no pictures and placed on a wooden clip-board; giving it a hip and modern edge. We were excited to try everything as the menu was packed with Middle Eastern classics and family favorites.

The lentil soup was a great start, topped with toasted baladi bread and herb butter giving it a crunch and a kick. It was a huge portion and could have been a meal in itself. After the soup, we sampled the Battaw Tray which is a colorful tray filled with six of Battaw’s signature dips. The baladi bread and the dips were a perfect start to the dinner and could have fed upwards of six people. The dips were all classics but with an artistic twist; the hummus had whole chickpeas on top with a sprinkling of paprika and the lebna was flavorful and light and was mixed with toasted nuts.

For our main course, we couldn’t pick one dish so we picked four. Dish after dish was brought to the table with perfect presentation and made fresh and hot to order. The bamia was cooked with cubed veal giving it a more filling and flavorful edge. The mumbar was brilliant and came feeling lighter than usual and the sujouk was spicy and packed a punch.

Impossibly full, but not willing to give up, we ventured even further down the menu and picked two dessert items, the konafa and sweet potato tart. Just like all the dishes before them, they were almost too good to be true. I would confidently say that each dish was the “best version” of itself that I have had. We cannot wait to go back and try the rest of the menu.

Other menu options that appealed:

The problem is all the menu items are appealing. The menu is full of Egyptian and Lebanese classics, all with a modern and healthy twist.

Décor

The décor at Battaw Restaurant is Middle Eastern chic, combining the best of old and new worlds. The large white chairs, the wood tables, the blue and white tiles, the turquoise doors, the crisp white accents, and the soft Mediterranean colors bring everything together. The décor is inviting and comfortable yet modern and sophisticated with large indoor and outdoor areas for guests to enjoy.

Ambience:

The ambience is ultra-modern with a family restaurant vibe. The tables are far enough apart to allow diners privacy. The décor is comfortable yet boasts a high-end sophistication, and the service makes everyone feel like a VIP guest.

Beverages available: Juices, smoothies and other soft options.

Clientele mix:

The clientele ranges from business professionals to families dining together. The restaurant is great for date nights, birthdays, or a quick bite with a friend.

Price range:

While Battaw restaurant is more expensive than typical Egyptian street food, it is for good reason. Each dish is created perfectly, designed with attention to detail, and presented artistically.

Top Tip:

You must visit Battaw with an empty stomach! The portions are large. If you are going to be visiting with more than four people, make a reservation so you can request the perfect indoor or outdoor spot.

BONUS

Valet Parking

Shisha

Address:

120 El Merghany Street, Heliopolis

Cairo, Egypt

Opening hours:

Monday – Saturday 2pm-1am

Sunday- 9am-1am

Tel:  0100 066 0810

Facebook page: BattawEG

Instagram: @BattawEG

Sujouk Recipe

Ingredients:     

150gm sujouk (dry-cured beef sausage)

10gm vegetable oil

50gm red onion (cut into wedges)

50gm green pepper (diced into medium pieces)

50gm cherry tomato (cut in half)2gm table salt

5gm garlic (minced)

15gm butter

5gm pine nuts (roasted)

Preparation Method

In a sauté pan place the vegetable oil on medium/high heat

Sauté the onion and garlic for two minutes

Add sujouk mix, green peppers, and cherry tomatoes and mix well for five minutes

Before taking pan off the heat add the salt and mix all ingredients well for forty-five seconds

Place the mix on its serving plate

Garnish with butter and pine nuts

Serve

Enjoy!