Seasons Cafe: A trip through Egypt<\/p>\n
Kurniawan Hari, The Jakarta Post, Jakarta<\/p>\n
At 5 p.m. at the Seasons Cafe, activity increases as the chefs
\nand waiters get busy preparing dishes for the break-the-fast
\ndinner.<\/p>\n
Work is more hectic than usual because the Egyptian restaurant
\nis offering a wide selection of traditional dishes in a food
\nfestival called \"A Touch of Egypt\".<\/p>\n
To give a more Mediterranean atmosphere, makeshift tents are
\nerected in the entrance and inside the restaurant, while music is
\npiped at a low volume.<\/p>\n
The special hot and cold dishes are prepared by chefs Hani
\nMohamed Atia and Mohamed Ahmed El Sherif from the Four Seasons
\nResort Sharm El Sheikh and Four Seasons Hotel Cairo,
\nrespectively.<\/p>\n
After breaking the fast with a choice of dates from eight
\ncountries and a cup of hot tea, customers can choose a selection
\nof mazzah (appetizers).<\/p>\n
The favorite babaghanoush (eggplant, Greek yoghurt, tomato
\nsauce, chopped parsley and tahina paste) is recommended with pita
\nbread.<\/p>\n
If customers like more tasty nibbles, they could try the
\ntabouleh (chopped parsley leaf with bulgur), while those who like
\na hot starter should sample the chicken lesan al asfor (bean-like
\npasta) soup.<\/p>\n
A wide selection of main courses are available to satisfy
\none's appetite, including a mixed grill (beef, chicken, seafood),
\nchicken tagine (roasted chicken), lamb okra (curry), and
\n\"oriental rice\" (fried rice with raisins).<\/p>\n
Idham Mirwan, executive sous chef at Four Seasons Jakarta,
\nsaid that the people in Mediterranean countries, especially
\nEgypt, seldom ate beef.<\/p>\n
\"They often consume lamb, chicken or seafood. We rarely find
\nbeef in the main course,\" said Idham, who had studied a
\nMediterranean menu for one year in Riyadh, Saudi Arabia.<\/p>\n
Idham who had been working as a chef for 12 years added that
\nMediterranean cuisines often used tomato sauces combined with
\ncardamon, cinnamon, ground cumin and other spices to create
\ndifferent tastes.<\/p>\n
Meanwhile, numerous desserts are available to wind up the
\ndining experience. They are om ali (bread pudding) and various
\ncakes like sawabih zeinab, mehalabeya with almonds or kadayef
\nwith nuts.<\/p>\n
For those who like snacks, one should try chicken shawarma
\nwith Arabic bread (chicken wrapped with pita bread) and tahina
\ndressing (paste made of sesame seeds). This small-portion snack
\ntastes like a hamburger.<\/p>\n
Yudith Nurwulan, director of public relations at the Four
\nSeasons Hotel Jakarta, said that the food festival was aimed at
\npromoting the city of Cairo to Jakartans.<\/p>\n
\"We also give local people the opportunity to taste Egyptian
\ndishes,\" she told The Jakarta Post on Wednesday.<\/p>\n
Since the food festival's opening on Oct. 4, the response from
\nthe public had been good, Yudith said. Almost every day,
\nespecially during fast breaking times, the 156-seat restaurant
\nwith a garden view is always full of customers, despite
\ncompetition from the Gran Melia Hotel and the Hilton
\nInternational, which are organizing similar festivals from Oct.
\n10 through Oct. 21 and Oct. 17 to Oct. 22, respectively.<\/p>\n
One attraction to the cafe might be the lucky draw, with a
\nprize of two air tickets from Jakarta to Cairo return and three
\nnights accommodation at the Four Seasons Hotel Cairo on offer to
\none lucky winner.<\/p>\n
A Touch of Egypt at Seasons Cafe<\/p>\n
Four Seasons Hotel, Jl. HR. Rasuna Said, Jakarta<\/p>\n
Phone: (021) 252 3456<\/p>\n
From Oct.4 through Nov.4, 2005<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/seasons-cafe-a-trip-through-egypt-1447893297", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }