Speaking to one half of Tirzah’s husband-wife duo, SceneEats uncovers the parallels between Egyptian and Mexican cuisines.

The Salted Hazelnut Latte has returned by popular demand.

Some breakfasts are made for home. Eggs Benedict is made for leaving the house.

One bar, both cravings handled, no back and forth.

The new Swan Lake spot reworks Lexie’s into a more flexible Italian dining format.

At Giza Palace Hotel & Spa in Sheikh Zayed, Beit El Ezz brings a contemporary twist to Ottoman-inspired dining.

Missed Don Eatery’s spicy shrimp noodles? Yeah, they're back.

Who knew ice could be engineered?

After winning Million Pound Menu Egypt, DUX is betting big on duck, reworking a classic home staple into gourmet sandwiches and Ramadan platters.

Churrito, known for its Spanish churros in Egypt, is quietly hinting at a new branch.

Nadine Farrag wanted a casual Indian meal in Cairo. So she decided to create one.

Could getting a wagyu onigiri from a truck be in the cards for us?