Guests were treated to a versatile Mediterranean spread believed by the Ancient Egypt civilization to be the “Food of the Gods” complete with belly dancing entertainment. For Starters, Moutabal (Grilled eggplant, sesame seeds paste, tahini, lemon and olive oil), Batata Harra (potatoes, red peppers, coriander, chili, and garlic fried in olive oil),Warah Inab (rice mixed with vegetables, rolled, wrapped in vine leaves boiled in water, salt, spices, lemon and olive oil), Moussakkah (fried eggplant with chickpeas), Sawdet Dajaj (fried chicken liver with pomegranate or lemon sauce in garlic olive oil) and Musakhan Chicken (Mixture of minced chicken meat, in tomato sauce, and béchamel sauce). For main course, guests were served with Ouzi Dajaj (Baked chicken, basmati rice, pine nuts, Mediterranean spices) and Fish Trabulsiye (Grilled fish, Mediterranean spices).