Shajarat Al Durr brings back to the world the ancestral ingenuity, the traditional know-how, the quality of products, and the meaning behind each recipe.

As we offer a different vision and an atmosphere that revives ancient stories and legends, our goal is to contribute in restoring the global image and reputation of the Egyptian terroir through the rediscovery of its true nature and taste.

The interior designs chosen for our branches aim at being representative illustrations of Egypt’s long architectural history. Each restaurant is designed to reflect the different civilizations Egypt has seen. Through our different places we wish to recreate an authentic environment rich in history and heritage, while serving authentic dishes.

The mind behind the project

Challenging mainstream and conformist thinking is the essence of my methodology. Paraphrasing the scientist Marie Curie, one should always persevere seeking improvement.

Believing in this philosophy to the core, I have been determined to change the understanding of Egyptian food, researching ways to keep pace with the latest international standards and exceed the expectations in restaurants’ management. In my view, food is beyond a dish. It is an evidence of a population’s evolution, its folklore, its roots and beliefs. Food is deeper than the fact of eating; it is a science where history and anthropology intertwine.

This ideal developed into establishing a new concept loyal to authentic recipes and to an ancestral know-how. With rigor and perseverance we represent the nobility and authenticity of the Egyptian table characterized by more than five thousand years of history. Moreover, the system of operation being efficient and competent, opens this new project to a global spread.

“Quality is never an accident, it is always the result of high intentions, sincere effort, intelligent direction and skillful execution”.

Hisham Anas

A voyage in time through timeless tastes

A Voyage in time through timeless tastes

Ancient Egypt starts with the early dynastic period and ends with the Roman conquest. However, the history of food and agriculture goes further. Bread making for instance has now been evolving for almost six thousand years. Food and beverages from predynastic and ancient Egypt are still fundamental components of the Egyptian table. 

The Fatimid caliphate is an Ismaili Shia caliphate of Berber origin that ruled Egypt for two centuries and built the new capital of Egypt, Cairo. Studying the trajectory of food and dishes has revealed fascinating stories about power struggles, religious beliefs and social values. History of food is the history of a society’s evolution. 

The Mamluk era is considered the apogee of the Islamic Golden Age -in Egypt and the Levant, as art, culture and science where flourishing. Tracing the history of food shows evidence of the travels and networks that were developed around the world during the Middle Age. Food also holds strong symbolic meanings that are often overlooked. 

Um Ali depicts a dark episode of regicides in Egypt’s history. This dessert was distributed to the people to celebrate Shajar Al Durr’s assassination, one of the most influential women in Egypt’s history. 

The Ottoman Empire is known as the biggest and most powerful Empire that ruled Southeastern Europe, Western Asia, and Northern Africa for six centuries. Egypt started to fight for its independence with the rise of Muhammad Ali Pasha and was granted an autonomous status -Khedivate, in 1867. This period of Egypt’s history was marked not only by the Ottoman culture but also by the influence and occupation of the French and the British.

Dulma – mahshi, is one of the famous Ottoman dishes that we find today in the Balkans and in the Middle East. Each country has developed its own specificity, using different spices, with or without meat. 

The Kingdom of Egypt was established under Muhammad Ali dynasty following the British occupation. In a context of world wars, this period is marked by the rise of nationalism and political turmoil, which resulted in a coup d’état in 1952. 

Hamam mahshi, stuffed pigeon, the preferred meal of the last monarch of Egypt, King Farouk, rapidly became a popular dish among the people.