mezze, version ii

We enjoyed a few dinners at a little restaurant in Dahab that served small dishes:


fuul (or foul) with a bit of tahini and a spicy relish on top


potatoes, both of the fried and mashed varieties

‘cheese’ and veggies, which I think may be feta cheese mixed with water to create a coating for the vegetables

mosakaa, with eggplants and potatoes and a tomato sauce


and shakshoka, which we also had at breakfast. It’s basically scrambled eggs, onions, and tomatoes, but as you can see, sometimes it seems very little like eggs. There are also spices, cumin and coriander and pepper, that make it taste like so much more. Like extra dimensional eggs. One of my favourite surprises in Egypt.

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