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Maadi, Cairo, Egypt.
Koshary El Tahrir: One of Cairo's Biggest Koshary Chains Opens in Maadi
In Egypt, the name Tahrir is synonymous with two things; the revolution and the best known koshary restaurant in Cairo. Right in the centre of the bustling El Nasr Street in Maadi, a new and extremely well-furnished branch of Koshary El Tahrir has opened. This new branch opened in the last days of Ramadan, and since then El Nasr Street has become even more crowded and congested because of people dining at its latest addition.
The Maadi restaurant itself is nothing like the koshary chain’s other modest branches; the restaurant consists of two floors with tens of tables and chairs that are very well-organized and comfortable. A sleekly designed banner and spotlights dispersed throughout the venue give the restaurant a modern and funky image that isn’t normally associated with a koshary restaurant.
The staff at Koshary Tahrir is very helpful and friendly, and the service is quite fast and efficient. The koshary itself is delicious especially after using their amazing da’a (lemon, vinegar and garlic dressing)and salsa (tomato sauce). Spicy food lovers beware; their shatta (spicy chilli sauce) is very strong.
The prices at Koshary El Tahrir are not that different from other leading koshary restaurants: the small size costs 3.50LE, medium size costs 5.50LE, the large size is for 7LE while the king size sells for 8LE, and the mega size (enough for three people) sells for 20LE. This reviewer found the king size portion more than enough for a hungry stomach. Additionally, extra tomato sauce, humus or lentils cost 1LE, and after such a heavy meal, you might want to try their delicious rice pudding or mahalabeya for 3LE to cool down.
As with all good koshary joints, the restaurant caters as quickly to those wanting to take-out as they do to those wanting to dine in, and have a swuft and efficient delivery service.
Soft drinks are available at Koshary El Tahrir, including a large cup of Pepsi for 4.50LE, and a small size for 3.50LE.
Even though legend always speaks of the great koshary of Downtown Cairo, Koshary El Tahrir’s latest branch in Maadi more than holds its own. Yes, it is uncharacteristically sleek and modern, but that hasn’t taken away anything from the authenticity of this staple Egyptian dish.
Abou El Sid has established itself amongst the greats when talking about authentic Egyptian cuisine in Cairo. With branches all over the city and beyond, we were excited to see what special fetar program they had to offer this Ramadan, so we headed on over to the Maadi branch with high hopes and empty stomachs.
We arrived thirty minutes before Fetar, as was required, even though we had placed our orders over the phone earlier that morning. The outdoor area was quiet and quaint in the light of the setting sun, with stern-faced waiters gathered around the door getting ready for what seemed to be a Battle Royale Fetar to end all fetars. But this quiet proved to be the calm before the storm; staff members wearing every colour uniform imaginable were running around in circles trying to get everything ready in the minutes before the call to prayer.
Right before Fetar, we were offered the restaurant’s Ramadan drink selection and opted for karkade (Hibiscus) and amar el din (Apricot) (18LE each). The karkade was tart and refreshing – not too sweet like what many venues tend to offer. The amar el din, meanwhile, is an acquired taste at the best of times and lacked the classic apricot taste and sweetness.
As for the soup and appetisers, they all suffered one fatal flaw: they were cold. In the fetar rush, the show-runners at Abou El Sid neglected that, though setting down the starters a full ten minutes before fetar is time efficient, it isn’t very enjoyable for the guests. The Chicken Orzo soup (22LE) tasted quite nice, but other than its temperature, its lack of chicken was disappointing. For appetisers, we had Lamb kofta (42LE), kobeba (36LE) and stuffed vine leaves (28LE) with baba ghanoug and cucumber yoghurt salad (15LE each). There isn’t much to say about both the kofta and the kobeba – they were both cold, dry and overall unappetising. The Vine Leaves fared better – without being spectacular – especially when paired with the cucumber yoghurt which, like the baba ghanoug, tasted pleasantly homemade.
For our main course, we chose the Veal Chunk Tajin (68LE) and the Circassian Chicken (62LE). The tajin was delectable and perfectly cooked, with the rich and inviting veal served in a bed of equally delicious vermicelli. The Circassian Chicken was a different story, however. The classic walnut sauce was clumpy and hardly enough for the bed of bland rice that lied beneath it. Though the chicken itself was good, the dish as a whole was a letdown.
After we finished eating, we became uncomfortably aware of how loud and chaotic the surroundings were. With waiters shouting orders, big groups of people and electric fans that did more to irritate than to keep us cool, it was only the nostalgic sounds of Om Kalthoum and Abdel Halim Hafez that maintained any trace of atmosphere.
Pondering the idea of dessert, we were a bit confused as to who to ask for the menu – there seemed to be new faces and uniforms every couple of minutes. After asking for the menu three times, we discovered that, to get anything done, we had to ask the, assumed, Head Waiter, and after finally getting a hold of him, he took his sweet time with it.
We’d almost forgotten about dessert when they set down the Om Ali and Mohalabeya (25LE each). The Om Ali, though pleasantly warm, had no milk, which was quite unfortunate, because it actually tasted good. The Mohalabeya on the other hand, was heavenly with delicate vanilla flavours and roasted nuts sprinkled on top.
Overall, we were disappointed and left wishing for a do-over. The evening’s execution had not gone as planned and the food and the overall atmosphere had suffered. From the chaos of service, to the mess-ups with the food, it was a poor reflection of a giant in the dining scene.