I had this jar of peeled, roasted chestnuts, that I bought to make cake. But this morning I changed my mind and decided to have them for lunch, as a side dish for the oven grilled salmon fillets. Here's the recipe (for 2):

Drizzle some sesame oil , soy sauce , lemon peel and chopped chives on salmon fillets. Grill in super hot oven until done.
In the meantime, saute 1 cup sliced celery and coarsely chopped chestnuts in a little butter. Add salt, pepper, 1/2 cup chicken stock and simmer until chestnuts are soft. Puree in food processor. Season with cinammon and cumin.
Serve with salmon fillets and a tomato chilli salad.

My friend Veridiana is visiting -- all the way from Brazil.
I took her to Saededdin, near Exhibition Rd, to try their Baklava. We brought home a tray of assorted sweets and almost overdosed on so much sugar and butter and nuts.

As far as I know, there are only two places one can eat at the Khan El Khalili without cursing the cooks' mother or getting food poisoning. One of them is the one pictured above. They make Fathira and only fathira there, but I guarantee you it is super yummy. Fathira is like a super thin layered bread, and between each soft, paper-thin sheet of dough there are sinful amounts of butter. You eat it hot and drizzled with a choice of honey, date syrup, frosting sugar or cottage cheese. There are savoury options too, but I'd stick with the sweet.
The second place is hidden in the middle of the souq and I would probably need to get lost to find it. It;s a small, indoor cafe named after Egyptian author Naguib Mahfouz. This tiny and super clean, air conditioned cafe has a clean washroom and good shisha. It also has air conditioning and super nice waiters.
Here in Bahrain, Cairo Bakery in Adlyia makes fathira and sells it packaged and ready to eat at the supermarkets. We heat them in the oven and drizzle them with a little olive oil and date syrup. Or honey. or maple syrup.
No wonder I am gaining weight...