Egypt has one of the most ancient civilization on earth.
We were really glad we visited Egypt, and was able to see the inside and outside of the pyramid, the sphinx, and went to the Great Sand Sea before the current unrest in the Middle East.
One thing I did regret from that trip was food.
Granted, in this rare occasion that my trip was not about food, we were being placed in hotels that were very far away from town, and made it difficult to walk to anywhere for food.
I did recall having the best shawerma with the softest wrap and most delicious, tender, and well-flavored meat; and I also fell in love with ful, a fava bean stew.
When my Egyptian friend told me about King Tut in Lynnwood serving authentic Egyptian food, I was delighted!
Dear friend gave me a list of must try food, one of them being stuffed pigeon.
I did recall seeing pigeons in restaurant display in Egypt, we had to try it.
The stuffed pigeon is not on King Tut’s menu, and I was told to call ahead for them.
Being Chinese, I ignorantly assumed the pigeons were the small size that I am used to at Chinese pigeon specialty restaurant, and I ordered four of them, one for each person in my party.
Little did I know that these pigeons were big!
On top of it, came with rice and herb stuffed filling, and the bird sat on top of more fluffy and delicious rice.
I should have just ordered two, so that we could try other dishes, such as their mahshy (grape leaf, cabbage stuffed rice) and koshary (rice with lentil and garlic sauce), and of course, their kofta as well.
There are also other common Egyptian food that was non-traditional, such as pastrami with eggs and macaroni béchamel.
Since our pigeons were so huge, we only managed to enjoy a lentil soup and a molokhya soup.
The lentil soup was very good, creamy with roasted garlic flavor, very addictive.
I believe the molohya soup was a little challenging for some of our dining members.
It was made of a jute-like plant, and the resulting soup was slippery — similar experience as eating okra.
Since Chinese has slippery green vegetables as well, it was not a big leap for me to enjoy the soup; but 2 others in our dining party could not get used to the mouthfeel.
Even though we were stuffed, and had to pack the tasty rice to go, we wanted to try their desserts.
My friend wanted baklava, and I really wanted to try their konafa.
I used to be able to get these top notch konafa from Egypt whenever my friend returned from home.
Konofa are these most delicate dessert that I called bird’s nest.
The ones from Egypt were round, just about a dollar coin size, with these intricate strands on the outside, looking like a bird nest, and with pistachio or chopped nuts inside the nest, finished with lots of sugar syrup or honey.
Since then, I had learnt they came with different shapes and sizes; but most important element was the shredded pastry dough that were so thin that looked like noodles.
Traditionally konafa came with cream/cheese filling, then soaked in sugar syrup.
King Tut’s version is similar to the traditional one, cream/cheese filling was rolled inside the shredded dough, and sprinkled with chopped pistachio on top.
Unfortunate to say I was spoiled by the ones from Egypt, because of the bird nest construction, the shredded dough remained crispy, whereas King Tut’s version was soggier.
I will be returning to King Tut to try other dishes to expand my eating horizon!