"Taste of Egypt"

# Taste of Egypt

With Chef Gary W. Irvin II Date: Tuesday, August 17, 2025
Guarantee your seat at: "Taste of Egypt" | Wednesdays Angels

Please remember it's BYOB for adult beverages. Below are some wine suggestions if you wish to bring a wine to enjoy with dinner.

## The Menu

### Course 1: Appetizer

• Dish: Miniature Hawawshi Bites
• Small, flavorful pockets of spiced minced beef baked inside dough, a beloved Egyptian street food.
• Wine Pairing Suggestion: Crisp Dry Rosé (e.g., a Grenache or Cinsault-based rosé)
• Why: Its freshness and red fruit notes will cut through the richness of the meat and complement the spices without overpowering.
• Garnish: A delicate sprig of fresh parsley and a tiny dollop of tzatziki sauce.

### Course 2: Soup

• Dish: Molokhia Soup with "Taleya Sizzle"
• A rich, earthy green soup made from jute mallow leaves, often cooked with chicken broth, and served with a vibrant garlic and coriander "ta'leya" sizzle.
• Wine Pairing Suggestion: Light-Bodied, Aromatic White (e.g., Sauvignon Blanc or a dry Chenin Blanc)
• Why: The herbaceous notes of the wine will echo the molokhia, and its acidity will balance the soup's texture.
• Garnish: A swirl of extra virgin olive oil, a sprinkle of toasted pine nuts, and a small wedge of lemon.

### Course 3: Salad

• Dish: Salatet Fattoush with Sumac-Marinated Halloumi
• A vibrant mixed green salad with tomatoes, cucumbers, bell peppers, radishes, and toasted pita bread pieces, dressed with a zesty sumac-lemon vinaigrette, elevated with grilled halloumi cheese.
• Wine Pairing Suggestion: Dry Riesling or Grüner Veltliner
• Why: Their bright acidity and mineral notes will complement the tangy dressing and the freshness of the vegetables, while standing up to the salty halloumi.
• Garnish: Fresh mint leaves, pomegranate arils (if in season), and a dusting of sumac.

### Course 4: Main Course

• Dish: Koshary with Duqqa Spice Blend and Shatta Chili Sauce & Chef's surprise Amuse Bouche
• Egypt's national dish: a hearty and satisfying combination of rice, macaroni, and lentils, topped with a zesty tomato sauce, chickpeas, and crispy fried onions. Served with a side of pungent garlic vinegar and spicy shatta.
• Wine Pairing Suggestion: Medium-Bodied Red with Soft Tannins (e.g., a light Zinfandel or a supple Merlot)
• Why: The fruitiness and gentle spice of these reds will complement the robust flavors of the koshary and the slight heat of the shatta without clashing.
• Garnish: A generous scattering of crispy fried onions, a drizzle of the tomato sauce, and a small bowl of fresh duqqa spice for guests to sprinkle themselves.

### Course 5: Dessert

• Dish: Om Ali (Egyptian Bread Pudding) with Pistachios and Coconut
• A warm, comforting Egyptian bread pudding made with puff pastry, milk, sugar, nuts (raisins, pistachios, coconut flakes), and cream, baked until golden.
• Wine Pairing Suggestion: Sweet Dessert Wine (e.g., a Moscato d'Asti or a light, late-harvest Riesling)
• Why: The sweet, often effervescent, notes of these wines will harmonize beautifully with the creamy, sweet richness of the Om Ali.
• Garnish: A sprinkle of crushed pistachios, a dusting of powdered sugar, and a single candied orange peel curl.

**Secure Your Seat for an Unforgettable Culinary Experience!**Join Wednesdays Angels & Chef Gary W. Irvin II for An Evening Celebrating Egyptian Cuisine—a night of exquisite flavors, masterfully paired wines, and warm hospitality.

Ticket Options:

• Prepay & Save: Secure your ticket in advance for $39.95 per person.
• Dinner Night Ticket: If paying the night of the event, tickets are $49.95 per person.
• RSVP Option: Prefer to hold your spot? You can RSVP to reserve your seat.

We look forward to hosting you for an incredible evening of fine dining and great company! 🍷✨