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A piece of lamb slow-cooked with potatoes, carrots and onions in a white dish.

Cairo · Boulaq, Imbaba, Sayeda Zeinab

Upper Egyptian cooking in Cairo

Clay tagines, oven meat and sorghum bread, brought from Upper Egypt.

€ Budget

Internal migration brought Upper Egyptian cooking to Cairo: meat slow-cooked in clay tagines, okra stews, valley rice pudding. The addresses cluster in the receiving districts and pass by word of mouth.

The extra bit

The clay tagine is ordered in the morning for the evening: it simmers for hours.

Know before you go

These places have neither signs nor fixed hours: ask in the district and you will be pointed there.

Directions

Boulaq, Imbaba and Sayeda Zeinab, Cairo

Directions

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