Pharaoh's Revenge: A Cairo Culinary Tale

I’m sitting on our Airbnb patio taking in the sounds of the truck and driver using a megaphone to shout out foreign words that I can’t understand. Birds are chirping and horns are honking. We were supposed to tour the pyramids and see the Sphinx today, but editing our latest YouTube episode delayed us scheduling the tour. Sometimes you have to thank the universe for the things that don’t go your way.

I’m not sure if it was yesterday’s cappuccino with potentially spoiled milk (tasted fine), the lunch on the lovely rooftop of Zaza Cuisine, where I had another creamy milk-based dish called rice muammar with chicken, or the shared few bites of molten lava cake and quenelle of vanilla ice cream. But what I fear it might have been was the lovely dessert plate our Airbnb host brought over in the evening with Kataifi (spun pastry to make fine strands, chopped walnuts, ground clove and cinnamon, and soaked in lemon scented syrup) and various bits of baklava. I couldn’t resist one late-night bite-sized piece. It’s possible that the desserts were covered on a plate and spoiled if they were left in the sun, since that’s the only thing I ate that Kevin skipped. Whatever the culprit, Pharoah’s revenge is no joke.

‘Nuff said.