F E AT U R E
“We wanted people to
appreciate the culinary potential of Egyptian Street food.
”
Do you think people locally, internationally, are ready for this type of food? CK: Everyone in Egypt has a nostalgic connection to this type of food, as it is seen in the street. Our aim with Zooba is for people to appreciate and enjoy the culinary and creative potential that we believe this type of food has. Traveling around outside Egypt, it always struck me how various cuisines such as Lebanese, Moroccan, Turkish or Persian are well known and widespread globally, whereas Egyptian food still has a long way to go as it is almost nonexistent. Koshari figures highly in the menus of both eateries. What do you include as Egyptian Street food and how is it different at Zooba Homegrown? CK: Given how cuisines have evolved and how cultures are intertwined, it makes no sense to be a purist about the exact definition of ‘Egyptian Street food’, as there are many versions
Zooba Homegrown
of similar foods throughout the Middle East. We chose foods that are embedded in the Egyptian culture today. Foods such as koshari, hawawshi or felafel, for example, all have typical Egyptian recipes and versions; the list is endless.
Interview with: CK: Chris Khalifa, Managing Partner; ME: Moustafa Elrefaey, Partner & Executive Chef
ME: Proper hygiene is a top priority at Zooba. We hired the best chefs we could possibly find, some are graduates from the Culinary
How did the idea for Zooba Homegrown evolve? CK: I am a foodie and have always been intrigued by the street
Training Center Egypt, and some are Culinary Ambassadors of Egypt who compete for Egypt at international competitions.
food culture and the way it’s been re-introduced with a new vigor globally. Street food is usually prepared to be very affordable.
Homegrown refers to the ingredients and to the recipes as well.
Practical and quick, it’s meant to be eaten on the run. But we
It is endless what you can come up with in recipes inspired by local
wanted people to appreciate the culinary potential of Egyptian
street food. There is definitely a local, Egyptian version of Koshari
Street food and to present these foods that people have grown
that has become recognizable to all who consume it and distinct
up loving, in a more gourmet, creative and hygienic fashion.
from any other Koshari world-wide. Some of the local produce on offer at Zooba is produce that you could only buy from street carts,
The fast-food aspect has been kept in the sense of practicality (easy to serve and to take away), but without compromising
like “teen shoki” and “malana” for example; many people would not try these for fear of unhygienic conditions.
on quality. There is a focus on freshness of local produce and seasonality, as attested to in the title “Zooba Homegrown”;
Is this the right time to launch this project or concept, given the
Homegrown produce, recipes and ideas. You can have your meal
economy? And will the competition of Cairo Kitchen help or hurt?
on the go, but people can also sit together and share a moment
CK: I don’t think there is a good or bad time. If you have a
around a good meal. There is an easy sense of taking your time to
sound concept and put the time to develop it, I believe it has
enjoy quality, even without spending too much time or money.
every chance to succeed. As for competition, it never hurts!
16 C H E F ' S C O R N E R
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QUARTER 2012