Now that Egyptian restaurant Alexandria’s Pearl has had a few weeks to warm up after opening at 1535 N. Stone Ave., the Tucson Foodie team swung by to find out the stand-out dishes.
The menu offers a range of traditional Egyptian dishes that you probably haven’t tried along with popular dishes—such as hummus or kebabs—that you’ve probably had at a Mediterranean restaurant.
We plowed through as much of the menu as we could fit in our bellies, but the menu is far more expansive than what you see below. Here are our notes.
The Bast Hummus ($6.50) doesn’t differ much from other Mediterranean versions, but it is executed well with its silky smooth texture and ample tahini.
The same goes for the Baba Ganoosh ($6.99); not too different, but solid. This particular version is on the smokier side.
The Yogurt & Cucumber ($4.99) is perfect for cooling off on a warm day. It also pairs well with the spicier dishes.
The Falafel ($6.49) is packed with fresh herbs in each crunchy, aromatic bite.
Liver enthusiasts will appreciate the Alexandrian Beef Liver ($9.99). Tender and not overcooked (a common issue with liver), it is seasoned with garlic, onions, and bell pepper.
Enjoy slowly cooked fava beans with hummus, olive oil, and chopped vegetables in the classic Fool ($6.49).
Hawawshi ($11.99) is a house-made bread stuffed with warmly spiced (think along the lines of allspice and cinnamon) minced beef with onions and peppers. The bread’s texture is somewhere between pita and focaccia, soft and spongy.
Bamya Okra ($10.99, add meat for $2 extra) features a medley of vegetables with okra in a tomato stew.
Molokhiya ($10.99, $12.99 with meat) is a vegetable dish with a soupy consistency that resembles pureed spinach and okra with its earthiness and slightly slimy texture. More of an acquired taste, enjoy it over white rice.
The Kebab Sampler ($14.99) lets you pick three menu kebabs for your own custom creation.
Traditional Fatta ($14.99) features a bed of crunchy pita chips, white rice, stewed lean beef, and Egyptian tomato salsa. Eat this one fast, because the pita will get soggy fairly quickly.
The Beef Kabsa ($13.99) features cubes of lean beef on basmati rice simmered with a spiced onion and tomato broth. Think of it as an Egyptian biryani. Slivered almonds add a pleasant crunch.
With Italian and Indian influence, the Koshari ($12.99) features chopped noodles, rice, lentils, chickpeas, and crispy caramelized onions with vinegary garlic and tomato sauces. This was one of our favorite dishes.
Make sure to save room for a house-made dessert Sampler Plate ($11.99) and some Karak Tea and Turkish Coffee.
We’ll be back on a weekend to try out the Turkish-style breakfast, Kahvalti ($13.49).
Operating hours are 10 a.m. – 9 p.m. Sunday, noon – 9 p.m. Monday – Wednesday, noon – midnight Thursday, and 10 a.m. – 1 a.m. Friday – Saturday.
For more information about the restaurant, read our December 2019 article Egyptian restaurant Alexandria’s Pearl to open on North Stone Avenue.
Alexandria’s Pearl is located at 1535 N. Stone Ave. Keep up with Alexandria’s Pearl on Facebook. For more information, visit alexandriaspearl.com.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
