This was the highlight of our trip to Egypt! My sister and I traveled to Cairo (then El Gouna on the Red Sea). I wanted a culinary experience; an opportunity to learn some Egyptian specialties (not simple tourist food). Somaya, her sister Cookie, and her wonderful mother welcomed us into their warm home as if we were old friends. We booked the class through Traveling Spoon. Somaya communicated really well even calling an Uber for us to be sure we found her home. After arriving and receiving a refreshing glass of Hybiscus tea and a tour of their home, we went off to the local market to shop for a few ingredients. Somaya and her mother guided us through the preparation of a truly delicious Mahshy (stuffed vegetables). This was a hands on class (as requested), so we prepared the raw eggplant, zucchini, and green pepper, then stuffed them with the aromatic rice mixture. While that cooked on the stove, we prepared a luscious soup dish called Tasha made from a green similar to spinach. We sat at their table and shared this beautiful meal along with a savory rice pudding called Kesha. The meal was served with fresh made baladi bread and finished with sweet rice pudding. The meal was abundant; the instruction was very clear and hands-on (recipes were distributed), and the camaraderie was so warm. We learned new dishes and made new friends. I cannot recommend this class highly enough - you will have an unforgettable experience; we sure did.

As a chef and traveler, I look for experiences that reveal the real character of a place — and this visit to a family farm outside Cairo was easily one of the most rewarding parts of our trip. Leaving the city after seeing the pyramids, we watched the world transform: paved streets gave way to dusty village roads, donkey-drawn carts, and a slower, more grounded rhythm of life. The contrast was stunning. Our guides, Somaya and Solyaya, both archaeology students, were exceptional — knowledgeable, engaging, and full of warmth. They gave us wonderful insight into Egyptian life and traditions without ever making it feel like a tour. On the farm, we were welcomed like family. We tried our hands at making flatbread (mine uneven but edible), joined a reed-weaving session, and even climbed date palms — though my fiancée proved far more graceful at both the weaving and the climbing! The donkey rides through the fields were pure fun and a perfect way to end the afternoon. From the smells of baking bread to the laughter shared with our hosts, everything felt honest, generous, and deeply human. If you want to see Egypt beyond its monuments, this is the experience to book — real people, real food, and real connection. Chef Claus & Jeni