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EXPLORE SENTIDO HOTELS IN EGYPT

Marvel at the beauty of the Red Sea resorts of Hurghada and Sharm El-Sheikh – on the beach and below the waves. Step back in time to the days of the pharaohs on a tour of the Valley of the Kings and the Great Pyramids. Or simply learn about the roots of the Egyptian people during a Bedouin tour.

Read on to discover SENTIDO Hotels & Resorts in Egypt:

View of SENTIDO Mamlouk Palace Resort in Egypt

SENTIDO Mamlouk Palace Resort, Hurghada

Drop in on the Pharaohs. Surrounded by palm trees and Egyptian style architecture, the SENTIDO Mamlouk Palace Resort will give you and your family the royal treatment. Experience Egyptian hospitality at its finest. Exuding oriental flair with its palace-like design, this beachfront hotel features a gigantic pool area and its own private fine sandy beach on the crystal clear waters of the Red Sea. This generous family-friendly hotel offers entertainment and relaxation in abundance for both adults and children.

SENTIDO Palm Royale, Hurghada

There are days when we realize that we have to leave the grind of everyday life behind and escape to a place of tranquillity and peace. This is one of those places. Time slows down in this picturesque oasis, and all you have to do is relax – poolside or at our spa. Or simply step outside: Nature reigns supreme in our beautifully landscaped gardens or head out to our long sandy beach where you can walk for hours on end and marvel at the magnificent view of a crystal-clear Red Sea. And if you feel like broadening your horizon, join an excursion and discover the rich culture and history of a place that dreams are made of.

 

View of SENTIDO Palm Royale in Hurghada, Egypt
View of SENTIDO Oriental Dream Resort in Marsa Alam, Egypt

SENTIDO Oriental Dream Resort, Marsa Alam

In this lush green oasis you can follow the footsteps of the ancient Nubians. Discover a snorkeling paradise only a few metres from the shore. The hotel’s own reef is teeming with colourful fish just like in an aquarium. Replenish your soul in this land of ancient tradition, where the balance of physical or mental activity and rest comes naturally. Choose from a range of wellness treatments. The beach at your fingertips, the palm trees’ gentle swaying and the myriad of possible activities for youngsters and adults allow you to choose your individual recipe for vacation bliss. And like the sun god‘Ra’ you will feel reborn every morning.

SENTIDO Reef Oasis Senses Resort, Sham El Sheik

Sharm el Sheikh is a place where tradition meets modernity, where a small Bedouin fishing village has been transformed into a dazzling example of prosperity and style. The elegant ambience of our hotel, stunningly located between the sea and the Sinai Mountains, is the perfect place to have a nice talk over an exotic dinner while the setting sun paints the sky in hues of red. Feeling adventurous? Just dive into the crystal clear waters of the Red Sea and explore its magnificent reefs. And end your day at our charming ‘Reef’ beach bar with a nightcap or a snack, look at the stars and realize paradise has not been lost.

View of SENTIDO Reef Oasis Senses Resort in Sharm el Sheikh, Egypt

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A DECKSIDE CHAIR THROUGH HISTORY – BREAKING BREAD

GETTING A TASTE FOR EGYPTIAN BREAKFAST STAPLES

Bread comes in all shapes and forms, but Egyptians prefer it as simple as possible: the traditional, soft and rich ‘Aish Baladi’ is a variant of pita bread, baked on a hot stone or in a modern pizza oven, and devoured over breakfast (and lunch and dinner, too.) Hanan Abdel Salam, the baker at El Tannour, SENTIDO Palm Royale’s oriental à la carte restaurant, teaches us how the bread is prepared, why its round, flat shape is related to the hot climate, and what Egyptians like to scoop up with it for breakfast.

HOW DOES THE ‘AISH’ DIFFER FROM THE TYPICAL MIDDLE EASTERN PITA, THE ‘CHUBSE?’

There are actually three different kinds of bread to consider, and they all vary slightly: there’s the flatbread of the Bedouins, which is made only of water and flour and does not have the typical bread pocket; the Middle Eastern pita, made from refined wheat and a thicker dough, which gives it a slightly softer texture; and the Egyptian bread, which is somewhere in-between. Like Syrian and Lebanese bread, it is made with the addition of yeast and salt, but we use wholegrain buckwheat flour, which gives it a much nuttier, fuller taste. In the end, all variants are put on a hot stone or in an oven to bake. The most important thing is to time it well, as the bread turns rock hard if you leave it in the fire for too long.

HOW COME THE FLAT AND ROUND SHAPE OF THE ‘AISH’ HAS COME TO PREVAIL OVER TYPICALLY WESTERN LOAVES?

Although the ingredients might seem similar, Western bread loaves differ in one critical way: they are prepared to last in a cool environment. You can cut from the bread for two or three days if you store it well, but in the hot climate of the desert, the trapped moisture would spoil easily. Aish was born out of necessity, as it’s easily made on a daily basis: simply knead the dough, let it rest for five minutes in small batches, and throw it on the stone. In ancient Egypt, it was the most important staple of the people, as rice, maize and potatoes hadn’t yet been introduced into the local agriculture. This essential role in the Egyptian cuisine gave Aish its name: life.

WHICH EGYPTIAN FOOD GOES BEST WITH ‘AISH’?

Well, there is nothing that doesn’t go well with our bread. We’ll have it at any time of day, for every meal. But like in many other cultures, we especially love bread for breakfast. Together with mixed pickles made of carrots and radish, the classic Egyptian tahini sauce – like Hummus, but without the chickpeas – ‘Ful Medames’ and ‘Tamiya.’ ‘Ful Medames’ is the most popular breakfast dish of the country and beyond: cooked fava beans which are either served as a mash or a salad, and served with olive oil, cumin, chopped onions, lemon juice, tomatoes and other vegetables. Tamiya are small, fried balls of fava bean or chickpea mash with herbs and seasoning, very similar to Levantine falafel. Some people like to make sandwiches out of the separate ingredients or simply dip their Aish in every plate, but usually, everything is simply scooped up – no cutlery necessary!

 

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