Walter Ponce
Al Dayaa (also written Al-Dayaa) is a well-established Lebanese restaurant in Cairo, and we visited its branch on Marashly Street in Zamalek, the leafy district on Gezira Island in the Nile. It serves classic Levantine food: mezze like hummus and mottabal, grilled halloumi, fatteh and grills. The chain started in Sheikh Zayed and also has a branch in the Degla area of Maadi.
With Lebanese cuisine becoming more and more popular in Cairo, the question is always how a restaurant balances authenticity with local taste. Al Dayaa’s reputation for genuine Levantine flavours and a cozy atmosphere is what brought us to Zamalek.
The atmosphere
The décor is a tribute to Levantine culture: dark wood against rustic stone, with bursts of colour from the chairs, bread baskets and hanging lights. Traditional Lebanese music in the background completes the feeling of being somewhere in Lebanon.
The staff was friendly, welcoming and eager to make every part of our meal memorable, and that warm hospitality added an extra layer of comfort.
Al Dayaa menu: what we ordered
Prices below are what we paid at the time of our visit. Prices in Egypt have changed a lot since, so check the current menu.
Hummus (50 EGP): an exquisite blend of creamy chickpeas, tahini, lemon and garlic. The smooth texture and authentic taste showed the kitchen’s commitment to genuine Lebanese cooking.
Mottabal (50 EGP): smoky and rich, a perfect companion to the hummus. Made with roasted eggplant and tahini, it was bursting with flavour, and the pita bread on the side was the ideal way to scoop it up.
Haloumi cheese (80 EGP): grilled with a satisfyingly crispy outside and a creamy, salty centre. Simply irresistible for cheese lovers.
Fattah with beef (110 EGP): the star of our meal. Tender beef layered over crispy pita bread and rice, all covered in a flavourful tomato sauce. The mix of textures made it an instant favourite.
What is mottabal?
Mottabal, also spelled mutabal or moutabal, is a Levantine dip made from eggplant (aubergine) that is roasted or charred over a flame until soft and smoky, then mashed with tahini, lemon juice and garlic. It is usually finished with olive oil and sometimes pomegranate seeds or parsley, and eaten with flatbread as part of a mezze spread.
It is often confused with baba ghanoush. In Lebanon, the name usually means the creamy version with tahini, while baba ghanoush usually refers to a chunkier mix of eggplant with chopped vegetables such as tomato, onion and peppers. Outside the Levant, many menus use the two names interchangeably.
Is Al Dayaa worth it?
In a city full of Middle Eastern restaurants, Al Dayaa stands out for its authenticity, warm hospitality and excellent flavours. If you are in Zamalek and craving a taste of Lebanon, it should be on your list: a charming room, a welcoming team and dishes that honour the flavours of the Levant.
A quick guide to Lebanese mezze
A Lebanese meal usually starts with a spread of small dishes called mezze, shared by everyone at the table.
- Hummus: a smooth dip of chickpeas, tahini, lemon and garlic
- Tabbouleh: a fresh salad of parsley, tomato, mint and bulgur
- Fattoush: a salad with crispy toasted bread and sumac
- Halloumi: a firm, salty cheese that keeps its shape when grilled
- Kibbeh: balls of bulgur and minced meat, fried or baked
- Fatteh: layers of toasted bread with chickpeas, yogurt, meat or rice, popular in both Levantine and Egyptian cooking
Order several mezze for the table, then share one or two main dishes.
Where is Al Dayaa? Zamalek and Maadi branches
Address (Zamalek): ١٨ ب, شارع المرعشلي (18B Marashly Street), Zamalek, Cairo, Egypt
Zamalek is an upscale district on the northern part of Gezira Island, known for embassies, galleries and cafés. Marashly and Shagaret El Dor are among its busiest streets for restaurants. It is easy to reach by taxi or ride-hailing apps such as Uber and Careem, but leave extra time for evening traffic.
Al Dayaa also has a branch in Maadi, in the quiet Degla area, which is handy if you are staying in the south of the city. Check a maps app for the current list of branches before you go.
Nearby in Zamalek you can visit the Cairo Tower, the Cairo Opera House and the Museum of Modern Egyptian Art, or take a felucca ride on the Nile at sunset. If you are planning a Cairo trip, see my guide to the Egyptian Museum in Cairo.
Tips for dining in Cairo
- Book for weekend evenings. Thursday and Friday nights are the busiest, as the Egyptian weekend falls on Friday and Saturday.
- Dinner is late. Restaurants can be quiet early and busy later.
- Check for service charge. Many restaurants add service and taxes to the bill. My Egypt tipping guide explains what is normal.
- During Ramadan, opening hours change and restaurants get very busy at iftar.
FAQ
What is mottabal? A smoky Levantine dip of roasted eggplant mashed with tahini, lemon and garlic, also spelled mutabal or moutabal. At Al Dayaa it is served with pita bread.
Is mutabal the same as baba ghanoush? Not quite. Mutabal is the creamy version with tahini, while baba ghanoush usually mixes eggplant with chopped vegetables. Many menus use the names interchangeably.
Where is Al-Dayaa in Zamalek? On Marashly Street (18B), in Zamalek on Gezira Island in central Cairo.
Is there an Al Dayaa in Maadi? Yes, Al Dayaa has a branch in the Degla area of Maadi. Check a maps app for the current address and hours.
What kind of food does Al Dayaa restaurant serve? Lebanese food: hummus, eggplant dips, grilled halloumi, fatteh, salads and grills.
What should I order on a first visit? A few mezze to share, such as hummus, mutabal and halloumi, followed by the beef fatteh.
