"Egypt's street-food classics, refined and additive-free — a MENA 50 Best table built for a fast, flavour-packed solo lunch."
Zooba started in 2012 when restaurateur Chris Khalifa teamed up with chef Moustafa El Refaey to put Egyptian street food in a fresh, modern frame. The original Zamalek branch on 26th of July Street launched a movement that has since reached New York, Saudi Arabia and Bahrain, but the home kitchen on Gezira island remains the reference point.
It is one of the most reliable casual stops in Cairo — fast, affordable and confident in what it is.
Chef Moustafa El Refaey, who trained in the United States before returning home, favours the fava bean over the chickpea for the taameya: split open, the falafel burst a lively green, made to order and stuffed into baladi bread with harissa, pickled lemon or roumy cheese. The koshari — rice and short pasta with brown lentils in spiced tomato sauce, finished with dukkah and fried onions — is the other plate to order.
Most dishes land around EGP 70–250, and the kitchen has run plastic-free at its Cairo sites since 2019.
The Zamalek original is a small, busy, counter-led space rather than a sit-down dining room — bright, informal and designed to move people through quickly. Expect to queue at lunch and after work. Takeaway is packed in paper bags as part of the no-plastic policy.
For a fuller sit-down Egyptian meal nearby, Abou El Sid is the classic alternative.
Zooba is purpose-built for eating well, fast and alone — order taameya and a koshari at the counter and you are done in minutes. It also works for a relaxed team lunch or a low-pressure casual first date over street food.
Not for a leisurely dinner, white-tablecloth service, or anyone who wants to be waited on — this is fast, counter-led street food, often packed.
Modern Egyptian street food — especially fava-bean taameya stuffed into baladi bread, and koshari topped with dukkah and fried onions. It has appeared on the MENA's 50 Best Restaurants list for several years.
Chef Moustafa El Refaey, who trained in the United States, co-founded Zooba in 2012 with restaurateur Chris Khalifa.
On 26th of July Street in Zamalek, on Cairo's Gezira island. The brand has since expanded to other cities and overseas.
It is affordable: most dishes fall around EGP 70–250, with taameya and koshari among the cheapest options.
No. It is a walk-in, counter-service spot, busiest at lunch and after work. Takeaway is available in paper bags.
Walk-in only — no reservations. Order at the counter; busiest at lunch and after work.
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What makes a casual spot worth seeking out? Zooba's made-to-order taameya and plastic-free kitchen are a useful case study.
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