The distinction at Pharaohs Palace: They are not the typical small triangles, rather a trio of behemoth rolls.ĭesserts at Pharaohs Palace include baklava (left) and kanafeh, which is made to order. Here, you can get them filled with cheese (my order), vegetables, chicken or seafood. Samboska are savory pockets of fried phyllo dough. The latter, at least the way they are made here, are perhaps best described as Egyptian-style egg rolls. The former transported me to Italy, as it holds baked ziti, studded with ground beef, smothered in creamy bechamel and a top layer of melted mozzarella. The Macaroni Béchamel and samboska are not the healthiest items on the menu, but they are worth the indulgence. The restaurant excels in its vegetarian offerings, from tightly wrapped, tender grape leaves stuffed with rice to the Egyptian Salad of tomatoes, cucumbers, onions and green peppers dressed with a nice ratio of acid (vinegar, lemon) to oil.
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The Pharaoh’s Whiskey Cocktail (left) and an off-menu tamarind and vodka cocktail (right) are among the alcoholic beverages at Pharaohs Palace, which has a full bar. The restaurant is proud of its Alexandria Sausage: thin sausages the size of tater tots, made entirely from beef without any filler and hand-stuffed, also served with sauteed onions, peppers and … broccoli? The meats were suitably cooked, but neither entree transported me to Egypt. It was a filling portion of kofta (think: meatballs shaped as a kebab, then grilled), as well as kebabs (choose between chicken and beef), lamb chops and sauteed strips of onion and red and green peppers in tomato sauce. The Pharaohs Palace Mix Grill is a not-so-subtle assembly of meat. The reason, which you’ll notice upon tasting, is the subtle addition of cardamom, ginger and cinnamon. The fragrance of this fluffy short-grain rice is divine.
The rice was studded with little bits of broken vermicelli, golden brown from first having been cooked in oil. My eyes widened to the side serving of pyramid-shaped mounds of rice that accompanied meat entrees like the Pharaohs Palace Mix Grill and the Alexandria Sausage. This tangy combination of vinegar, lemon, garlic and finely ground cumin is key to this filling, working man’s dish.
A bit of advice: Be sure that the server brings you the ramekin filled with a vinaigrette. A carb-heavy combination of rice, macaroni and lentils, topped with a fragrant tomato sauce and garnish of chickpeas and crispy fried onions, this vegetarian dish (vegan, if cooked with a plant-based oil as it is at Pharaohs Palace) is a culinary mashup, incorporating Italian, Indian and Middle Eastern culinary components. The national dish of Egypt originated there in the mid-19th century. At the restaurant, they use a 50-50 combination of chickpeas and fava beans, and shape the cooked, ground beans into flat disks that are not overly dense and offer a moist interior, accented by a plethora of seasonings. Ta’ameya, as it is called, is traditionally made from fava beans, which give the fried rounds a distinctive green tinge. Scoop up all three spreads with pita.Įgyptian falafel is unique, Sam will tell you, because it’s not made from a base of chickpeas. Their version of this chickpea dip is super smooth, laced with garlic and the tang of lemon juice, topped with a puddle of olive oil and scattering of fresh parsley. Besides the moussaka and zaalouk, the hummus is a fine choice. The staff might not tell you that you can choose three from among the first five dishes listed on the affordable mezza menu (items are between $8 and $13) and turn them into a $10 small-portion sampler. A mezza platter with hummus, moussaka and zaalouk (left) and cheese samboska (right) at Pharaohs Palace.
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