Comparing Om Ali across three restaurants — an honest verdict

I ate Om Ali 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.

koshari is considered the national dish representing the multicultural influence on Egyptian cooking. The best version came from a Nile-side restaurant, 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 Om Ali is larger than you'd think.