Egyptian Dips: Hummus, Moutabel and Besara
Aziza’s version of this classic chickpea dip has a creamy texture and rich flavour. Moutabel is a flavourful mix of grilled eggplant, roasted bell pepper, pomegranate and spices. And Besara is a refreshing mix of broad beans, garlic, coriander, onion and leeks. These three signature cold dips are served with freshly made pita bread on the side.

Aziza Falafel
This hot mezze is a popular comfort food in Egypt and it is no surprise that it has become a global staple. Fresh broad beans are cooked, mashed with mixed herbs and shaped into discs that are then deep fried in hot oil until deliciously crisp. Tahini-flavoured sauce adds a contrasting touch of refreshing acidity to the dish.

Mooza Danny Lamb Shank
A large cut of lamb shank is perfectly seasoned with Aziza's blend of spices and braised until tender. A herb-rich lamb gravy adds further depth to the rich lamb aroma and flavour. This meaty dish is served with roasted potatoes for a hearty and substantial feast.

Okra Tagine with Lamb
Aziza’s version of tagine – named for the earthenware dish used across the region – is a sizzling stew made of traditional Egyptian tomato base with vegetables and fresh meat. Superfood okra is cut into small pieces and cooked in the stew along with pieces of braised leg of lamb. This popular and tasty tagine is delicious with either Aziza’s homemade couscous or traditional cinnamon rice.

Chef’s Profile
Born into a family of cooks, Mohsen Gaber Ibrahim acquired his cooking skills from his uncle, who was a well-known Egyptian chef, and later accumulated professional experience working in the luxury Oberoi Hotel and the British Embassy.
He then joined his brother in Hong Kong to run Habibi Holdings Group, a well-established chain of Middle Eastern restaurants, before opening his own restaurant, Bazaar, in 2007. Recognizing that the market was still hungry for more authentic dishes from the region, Chef Mohsen opened Aziza with his family to offer Hong Kong diners homemade Egyptian fare.