Meet the Egyptian ‘Lord of the Renga’ - Hidden Gems Shaabi Ep. 1

When one thinks of macarona bechamel, the undisputed crown jewel of every Egyptian ‘ozoomah, we cannot deny its creamy merits. It’s carb-heavy, filled with a mother’s (or grandmother’s) love, and acts as a hug to our insides when we need it. But there’s always this one question, this pressing concern weighing in on our bechamel enjoyment - where’s the renga?

Mombar, hawawshi, crepe, burgers and, of course, macarona bechamel; this is the array of dishes the self-proclaimed ‘Malek El Renga’ serves - with renga. ‘Am Magdy, the king in question and owner of the first-ever herring cart in Egypt, believes that all good things in life come loaded with renga. Although we’re a bit concerned about his health, we might slowly be joining this new disciple. 

Not only should renga be in everything, it should also be eaten at any time - not just in Easter and Eid. In fact, he believes this tradition should not be limited to Egyptian people, but exported to the whole world. So far, he’s begun by having two branches in Cairo: in El Darb El Ahmar and Mokattam.