Jon JensenMay 24, 2010 07:13Updated May 30, 2010 13:34
CAIRO, Egypt — At El Rifai, tucked away in a narrow corner of one of Cairo’s poorest neighborhoods, the only thing on the menu is meat.
For more than 40 years, this alleyway restaurant has been a carnivore’s dream, dishing up nightly over 200 pounds of fire-grilled kabob, seasoned lamb chops and tarb, a sausage-like stick of minced beef wrapped inside a layer of moist fat.
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