Edible Toronto

From Cairo to Toronto

• Photo by Sarah Wiggins

  Writer Diane Eros ordered the Cairo classic, shown above, served with hard-boiled egg, a falafel, a dollop of creamy tomato feta, charred baladi bread and salata baladi, a salad of mixed seasonal vegetables.

• Monika Wahba, top, co-owner and chef at Maha’s, prepares foole — an Egyptian breakfast staple made of slow-cooked fava beans and spices — which comes with its own menu of 11 different flavour combinations.

• Maha Barsoom, above, was in charge of her children's school cafeteria in Cairo. After moving to Toronto in 2000, she became an in-demand caterer before her children pushed her to open a restaurant featuring traditional Egyptian dishes.

• One of the restaurant’s most popular dishes is an herby Egyptian falafel wrapped around a soft-boiled egg.

• The restaurant itself is decorated with Egyptian mementos the owners brought from Egypt.