Comparing Hawawshi across three restaurants — an honest verdict

I ate Hawawshi at three different restaurants in the same week to compare. The results were illuminating. The use of molokhia leaves varied significantly — only one got it right. The subtly herbal profile should be consistent but interpretation differs widely.

Egyptian cuisine is one of the oldest recorded food cultures, with accounts dating to pharaonic times. The best version came from a Cairo street stall at lunchtime, which felt authentic. karkadeh hibiscus tea was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Hawawshi is larger than you'd think.