The Definitive Guide to Living in the Capital , Cairo , Egypt

Mexican cuisine is a unique blend of Spanish and indigenous Mexican dishes; It’s loaded with distinctive ingredients, unlike any other food you’ll find worldwide. One of the central factors that make Mexican food so irresistible is that it is a blend of different cultures. Its distinct blend of spices, seasonings and vibrant colours creates harmonious flavourful culinary artistry. The Egyptian-born Gracais has embodied the soul of this beautiful cuisine enabling it to take in the Egyptian culture for the holy month of Ramadan with a unique and intriguing 7awari El Mekseek menu. 

We went to Capital Business Park in Sheikh Zayed to try out their Suhoor menu and get a taste of their exciting creations. The weather was rather cold around midnight, but luckily they had a few heaters scattered around to keep customers warm while enjoying their Suhoor. The cosy outdoor festive nook had a few occupied tables, but we managed to get one beside a heater. We browsed through the enticing menu and decided to start our meal with one yoghurt cucumber salad (EGP 20) and one watermelon, feta, mint and fried onion salad (EGP 44) that was recommended to us by the owner herself. Both salads were absolutely delicious; the yoghurt salad was perfectly seasoned, and the watermelon salad had quite an interesting bite – especially if you like the watermelon and cheese pairing. 

Shortly after, we got Ta3meya with Lamoon me3asfar plate (EGP 22) and one Omelette Ezz plate (EGP 38) –with feta, olives, and tomatoes. The falafel were tasty and crunchy, if you don’t mind eating fried food for suhoor. The herbed-omelette paired beautifully with the other dish we had ordered; the House spiced fries with tahini and sesame (EGP 28).

The spiced tahini sauce had a distinctive exotic taste that was just heavenly with the omelette. Since we were sharing everything, we decided to try one more savoury dish; the Fuul with pico de gallo plate (EGP 27). Pico de Gallo is traditionally made from chopped tomato, onion, and serrano peppers, with salt, lime juice, and cilantro. The fava dish was creamy, seasoned, and tasted rather lovely with a bread basket filled with flour tortillas and baladi bread.

Last but not least, we couldn’t leave without trying the Caramel Molasses Tahini Almond Churros (EGP 54) from the dessert section. This mix of cultures is definitely a winner; the Mexican churros with the Middle Eastern tahini and sweet molasses were an absolute delight! The crunchiness of the almonds and the sweetness of the caramel and molasses made for the perfect ending to a very satisfying, wallet-friendly meal.