Exploring Egypt s Diverse Street Food in Cairo And Ultimate Food Factory.

Welcome to Cairo, a fiercely competitive metropolis of 23 million people. Today we explore the vivid past and present of Egypt through its diverse culinary world. And our journey starts right here. Now we are at the most famous ultimate Egyptian breakfast place in Cairo. Let's check it out. Since early morning, this place is buzzing with the energy of frying up tamaya. Egypt's most beloved fava bean fritters. He's practically a human machine. Every single piece that leaves his hands is identical in size, weight and shape. I'm pretty sure he's hiding a built-in scale. Inside the giant mortar, the batter continues to take shape. Fresh cilantro, parsley and fava beans are continuously crushed together to create the foundation for this classic fritter. Even from the outside, you can easily see just how crispy it is. Is this tamaya? Yes, this is tamaya. Ouch, it's hot! It's hot, it's hot! It's hot! Tamaya with cheese? Yes, tamaya with cheese. Baba Ghanouj! It's called Baba. Wow! Baba! Baba Ghanouj? Yes, Baba Ghanouj. What's this? Cheese. Cheese? Yes, cheese. Is this local cheese? Yes, it's from Sinjar. Ah, Sinjar! Ah, this is foul? This is foul, slow-cooked fava beans. Blending tahini, salt, cumin, olive oil and a generous splash of lemon juice. And boom! You've got the ultimate Egyptian breakfast, full Moudamas. Finished. Tahina? Tahina. Salad. Egyptian breakfast. Egyptian breakfast? Pizza? Gambari? Huh? Fattous Gambari. Fattous Gambari? Gambari. Falafel? Tamaya? Tamaya. Ayka? What's this? Ayka. Oh, let me try the foul with olive oil and tahini first. Funky aroma of the fava beans is hitting me hard. I'm gonna try it with Egyptian bread. It's super rich, creamy and so hearty. Tamaya with boiled egg. Tamaya with something inside. Let me try. Wow, so spicy. I think it's tamaya with harissa. Egyptian spicy, look at this. The outside is so crunch because of sesame seeds. Look at this, it's so interesting. While falafel is made from chickpeas, Egyptian tamaya uses fava beans. This gives it a bright green inside and a much softer fluffier texture. And look at this, it looks like Indian pakori. With some vegetables inside. Tastes a bit like Pakistan vegetable fried pakori. But it's more mild. And this is potato Gambari. What is Gambari? Gambari in Morocco is prawn. Potato prawn? Oh, it's just pure potato. And this is Egyptian cheese salad. It's just like Moroccan cottage cheese with a lot of different vegetables. Falafel. A little bit of eggplant. Onion. Eggplant baba ghanoush. Now we are at the Bon Shawarma place. I've been this place about 4 years ago. And I couldn't forget the taste. Peace be upon you. How are you? What is this? It's goat meat. The chef rotis the meat, spots the perfectly cooked sections, shapes the surface into thin slices. Then he attacks the tomatoes piled next to the meat. He's cutting way more tomatoes than I expected. Baba ghanoush or tahina? Tahina. Freshly chopped parsley, mint and their ultimate secret weapon baba ghanoush. Once it's all mixed in, a simple shawarma is instantly elevated to a gourmet masterpiece. He takes a huge scoop of that beautiful shawarma and hands it off to the next guy. After another quick mix, they stuff it deep into a tiny pile of soft bun. Returning after 4 years, I see various new shawarma options that weren't here before. But today, I'm keeping it classic and going with the original Bon Shawarma. This is a shawarma bun. I was waiting 4 years to try this again. This tiny shawarma bun with beef, tahini. and tomato. This is a little monster. Beyond your imagination. The aroma of cardamom and cloves is amazing. This is one of the reasons that I come back to Egypt. And this mango juice is the best friend of shawarma bun. Wow! This is not your average mango juice. It has a big chunk of mango. I think it's 100% mango. Now my mission is complete. Clearly, our stomachs have no limits. We made our way here to try Fethiye. Egyptian style pastry pizza. He spreads an egg over the dough and blankets it with a massive handful of cheese. Next comes the bell peppers, chicken and another sprinkle of cheese before he folds it into a perfect square. Pushing the air out. After a light drizzle of oil on the grill, he just uses a cooking fethiye to spread it around and down goes the fresh one. The chef personally recommended the fethiye he's making right now. If the master recommends it, you don't ask question. The whole process and the endless ingredient combos are so fascinating. I'm just standing here staring like a zombie. Watching every single variety of fethiye being born right in front of me. Here's the fethiye I ordered but it doesn't look fully baked yet. As expected from a chef's recommendation, he adds that delicate extra touch right in the middle of cooking. Now it all makes sense. Time flies when you're watching a master at work. And look at that, it's finished. I can already taste the incredible flavor just by looking at it. This is fethiye with mushrooms. Egyptian pizza. Look at this Egyptian pizza fethiye. Still very hot. It's heavy. This is so rich. If you taste this, you can't go back to pizza. A lot of custard. There's a dessert version packed with rich custard. So I just couldn't resist ordering one. They literally drenched this dessert fethiye in a heavy snow of icing sugar and a warm splash of milk. It is the ultimate sneak attack on my remaining dessert stomach. I never stood a chance. This is fethiye sweet version with custard, icing sugar and milk. Wow, a lot of people now. We are in the kitchen of Pagoda. At that very moment, I couldn't even begin to fathom the true size of this gigantic food factory. Our first stop. Stuffed grape leaves topped with red juicy bone marrow. How is it? Wow, this is amazing. This is hummum? Hummum. Sausage. Wow, amazing. Here the rich aroma of butter is vibrating through the air. What is this? This is custard. This is 100% my style. I love you. In Egypt, liver is thinly sliced and stir-fried on a griddle with spices and vinegar. The deep aroma of the liver combined with the vinegar creates an exquisite scent that greatly stimulates the appetite. I'm feeling completely overwhelmed by this endless parade of massive Egyptian dishes. This is fantastic Egyptian meat party. Look at this. Egyptian Mumbar. Mumbar Baladi. Stuffed lamb intestine. I love this dill flavor. Stuffed pepper. Just like Turkish Dolma. This is Hummuma. Full of rice and spices. Mama, Egyptian pigeon. There's almost no meat. Only skin. But I can still taste the pigeon. It's like Moroccan Sahara dish. Inside is full of rice and pigeon meat. Just like this. Look how tender it is. Just like this. The outside is crispy and inside is juicy and super tender. Potato and onion. This is Rosemary. Inside we have rice and Egyptian clotted cream. Ashta. We can just melt Ashta just like this. Let me see inside first. It's like sticky rice. Although it looks like a sweet dessert at a glance. It was actually a very heavy sticky butter rice. It's super creamy and super buttery. So rich. And look at this Molokhia. Full of fried garlic and very slimy. Meat Molokhia. It is made from finely minced jute leaves. Cooked in a rich broth with garlic and coriander. I love this slimy texture. It's super garlicky flavor. Let me try with Molokhia with Rosemary Ammar. Garlicky Molokhia with super creamy buttery Rosemary Ammar. Egyptian whiskey. Halal whiskey. Water salad. Don't mix it too much because it's going to be very spicy. Just like this. For your own safety, please avoid drinking too much of this at one time. It cleansed everything. So refreshing. Look at this. Lamb shank. We have to do it by hand. Look at this lamb shank. With vegetables just like this. The sauce is amazing. Just like Kaymak. Yes, I love Kaymak. It's a little bit like Hawash but much more flaky outside. It tastes like Bastila. Egyptian meat pie. With clotted cream. So rich. Look at this sausage. Egyptian sausage. Maybe we can meet one day. Egyptian chili. It's so spicy. Actually the meaning of Aish is life. The bread is life. And some Molokhia. And some rocket. Tomato. And you must put tahini. To make it Egyptian. With some caramelized onions. Just like this. Looks so yummy. Looks like birthday cake. It's good. Full of flavor. Don't forget to subscribe Bohemian Kitchen. And hit the like button. I just followed the smell. Amazing smell. Peace be upon you. Is this fish? Yes. Grilled fish? This is prawn. What's its name? Nagel. You pick up your fish, weigh it and pay. Once that's done, you get instantly fast track to the next department. They season each fish with tailor-made herbs and spices. Then utilize both griddles and ovens to cook them in every delicious way possible. Hot? No hot. Tomato? Thank you. It's a huge grilled mullet. First a little bit of lemon. I love this lemon that resembles a lime. Where to start? It's good. The meat itself is slightly sweet. And it goes perfect with tomato sauce. They have special recipe for grilled fish. Let me try with tahini sauce. This nutty lemony tahini sauce is perfect with fish. Almost every restaurant in Egypt, they provide free tahini as a side dish. But this one is extra lemony. I think it's special for fish. Just like this. With rice, it's almost like Korean food. And look at the other side of fish. Buttery mullet skin with meat. Lemony tahini. The skin is so smoky. I'm gonna make a small sandwich. Just like this. Some salad. Tahini. Just like this. Cairo is the capital of meat lovers. But if you craving some fish, this is the place. Is this a call center? Call center? There is a real call center. This is interesting. Peace be upon you. How are you? Is this a call center? Yes, it is. So busy. How many deliveries do you have a day? Between 100 orders. 100? We're stepping into Islamic Cairo. The historic heart of the city. Where ancient fairytale architecture meets bustling modern life. Walking through these lively streets surrounded by stunning minarets. Feels like traveling back in time. This is the Kailan complex. Which is one of the most magnificent Islamic architecture in Cairo. There are a lot of alleys. Extending from Khan Al-Khalili market. This street is the most famous avenue in Cairo. Offering a vivid glimpse into both the past and present of Egypt. Those are for the top of Masjid. Yeah, crescent. This is a mirror shop. Mirror. How much for one? 1.20 Peace be upon you. Are you a teacher? Yes, I am. What is this? Fakir? No, it's honey. This is original tobacco. Original? Yes. Thank you. You're welcome. Wow, look at this! This is Egyptian pita bread. Endless! And this looks dried bread. Peace be upon you. How are you? I'm good. Thank you. Is this a bakery? Yes. Peace be upon you. What is this? Fakir. Fakir? Yes, Fakir. Lagina? Yes, Fakir. Lagina is a bread? Yes, Fakir. Put it on top. Are you a teacher? The bread is ready in just a few minutes as the dough travels through the conveyor oven. It bakes completely evenly without ever needing to be flipped over. Wow, it's good! Very good! Is this a local bread? Yes. It's hot! Look at this! It's crazy hot! It's so fresh! Once fully packed, these beautiful loaves sit cozy on bamboo racks ready and waiting for hungry customers. Peace be upon you. What is this? Tawagim. What is this? Pasta. Pasta? Yes, Pasta. Pasta? Macarona? Yes, Macarona. Egyptian Macarona? Yes. As customers gather, they are relentlessly serving a pasta from scorching hot metal pots fresh out of the oven. Oh, this is Macarona. Yes, Macarona. Do you want this or not? Spice. Spice? Yes, Spice. A bit spicy? Yes, a bit. Is this lemon or vinegar? Lemon. Lemon? Yes, lemon. What is this? Ghost egg. Let me try the legendary Macarona of Cairo. They opened this restaurant in 1950. Macarona with cow? No, chicken. Chicken? Yes. Chicken. And that's of Europe. Ah, chicken. Chicken. Black or white? Black. In the name of God. Wow! Delicious! A bit spicy. No, it's good. It's good. Look at this Macarona. They cook it al dente. Spice. Hot. Spicy. Peace be upon you. This is Kebab. Kebab. And this is Kofta. This is Kofta. And this is Rayash. This is Rayash? Yes. You are a teacher? Yes, I am. Teacher of Kebab? Yes. How are you? Good? Good. Thank God. And this is Mombara? Mombara. You don't know? This is Mombara. Everything is meat? Everything is meat. This is Kofta. Kofta? Yes. Most of the staff here are distinguished veterans who have worked at this restaurant throughout its long history. This is Mombara? Yes. Mombara. This is Kofta. This is red meat. The best red meat in Egypt. Best red meat in Egypt? All lamb. Lamb? All lamb. All lamb? Yes. From the sheep. Okay. Thank you. Let me try so-called best red meat in Egypt. The lamb Kebab. Look at this. I'm genuinely shocked. It looks just like a regular cut of solid meat but it's shockingly tender. Indeed. This is one of the best lamb. And this is Kefta. They call it Kofta. This is so good. This is crazy. One of the best Kefta I've ever tried. It's a bit chewy, at the same time tender, juicy and smoky. Look at this Egyptian Mombara. Oh man, it's bursting with juices. Let me try Kofta with tahini. They grilled this beautifully to achieve such a wonderfully chewy texture. Egyptian pizza bread. A little bit of Sugo Mombara. Kefta. A little bit of salad. Baba Ghanoush. Egyptian eggplant paste. This is not an average Baba Ghanoush. It has parsley and cucumber inside. So it's so nutty and refreshing at the same time. And occasionally you have to drink Egyptian whiskey. Spicy water salad. So spicy! Peace be upon you. How are you? Thank God. What is this? Arksous? Give me one Arksous. Ah Arksous. Teacher! This is Egyptian licorice juice. This is lemon. Thank you. This is Mombara? Yes. In the name of God. It's bitter and sweet at the same time. I'm confused. I think this is the healthiest juice in Cairo. The first hit is bitter and it became sweet. What is this? Sobia. This is sobia. Sweet coconut with milk. They call it Dom and I don't know what it is. And this is juice from Dom. Dom juice. This is a traditional Egyptian drink made from the fruit of the Dom palm. And yes, even the pharaohs used to drink it. 90% sweet, 10% bitterness. Don't forget to subscribe to Bohemian Kitchen. And hit the like button. Yes.