Dateline: Cairo

As I've probably mentioned before, my idea of a perfect meal is a few bites of a lot of different dishes. That preference means Egyptian dining is ideal for me, though the abundance of choices -- and the delightful seasonings that guarantee I'll want more than a few bites of each -- mean a light meal is almost impossible.

The lunch we enjoyed at Andrea, which we visited on the way to Sakkara, is an outstanding example. We started with multiple "salads": baba ganoush, hummus, tahini, beets, bean salad, cabbage with a tangy mustardy dressing, and baskets of hot pita fresh from the clay oven. Next, french fries and a couple of meatballs -- crunchy on the outside with juicy centers, followed closely by grilled chicken, rice and veg.

The chicken was remarkable. We had seen and smelled dozens of them spinning slowly on rotisseries as we entered the courtyard. The scene would delight the heart of any ace barbecuer. Since I try to be somewhat health conscious, I'm usually a skin chucker. But this skin was sublime: crunchy, seasoned with lots of salt, pepper, garlic and fresh oregano. The meat directly under the skin was crisped to an almost jerky-like consistency -- smoky, chewy and delicious. The spices penetrated the meat down to the bone.

Somehow I had room for sweet green-fleshed melon to end the meal. Or maybe I just wanted to linger a little longer in the beautiful courtyard, surrounded by adobe style buildings. Reed matting overhead shaded us from the sun, as we relaxed amidst the fragrant flowers. Another magical meal in Misr.