El Akaber
Selected dishes from the El Akaber menu.
6 items
Boneless leg soup
225 EGP
Ingredients: Knuckles, onion, garlic, vinegar, carrots, celery, spices (bay leaves, cardamom, salt, pepper). Method: Clean the Knuckles and boil for 10 minutes. Drain and wash the Knuckles again, then return them to the water with the onion, carrots, celery, garlic, and spices. Leave the Knuckles on low heat until cooked for about two hours. Serve the soup with the Knuckles.
150 EGP
——
60 EGP
——
50 EGP
Pigeon soup containing half a boiled pigeon and grits
90 EGP
Orzo soup
45 EGP
