Like Balba’ that started in the east then opened a branch in a more centralized area, Bunduq started in Miami sixteen years ago. In an incredibly short time, it had opened another branch also in the east, in Maamoura, and two in the direction of the west, in Smouha and in Green Plaza, which are now probably the most congested areas in Alexandria. Bunduq started with koshary, that cheap and filling Egyptian dish, and that is probably the secret of its success. It makes its own spicy chili sauce, made of tomatoes, garlic, spices, cumin, black pepper and dried coriander. Here the Bunduq koshary recipe:

600 g macaroni
300 g rice
50 g lentils
50 g chickpeas
3 tbsp oil
1 onion, chopped
300 g tomato concassé
3 garlic cloves, chopped
1 tbsp vinegar
Salt and pepper to taste
Chili powder to taste
3 onions, sliced
Oil for frying sliced onions

- Cook macaroni, rice, lentils and chickpeas separately then combine.
- Measure oil in a saucepan over medium heat and add onions and stir until translucent then add garlic. - Add tomatoes and continue cooking for about 10 minutes then add vinegar, salt, pepper and chili powder to taste.
- In very hot oil, fry onions until browned and crispy.
- Serve koshary garnished with onions and with sauce on the side.

Next, Bunduq added pizza to its menu (not a strange combination today, when the emphasis is not on fine eating but on filling meals) as well as feteer, and now the Maamoura and Miami branches serve macaroni, burgers and sausages. While Qadura scored a victory by opening a branch in Cairo, Hosni scored two by opening one in Kuwait, and totaling five branches in all. However, Bunduq, selling its humble koshary, has done even better. In addition to the four branches in Alexandria, there is now one in New York as well! In the Alexandria branches, most of the clients prefer take-away (around 60%), while 20% is delivery, and only 20% is eat in. During the Coptic fasting there is a boom in the business (since this dish is seyami, or possible during the Coptic fasting) while in Ramadan there is a drop in the business. Nevertheless, no drop will really affect Bunduq, whose meteoric success perhaps signals all the changes of the 21st century in Alexandria: the heyday of the city center, and Greek patisseries, is over. Today, the food is simple, fast, spicy, take-away. It starts in the congested areas of Sidi Bishr and Miami, and spreads to other congested areas such as Smouha. Leisurely dining, followed by coffee and dessert, beautifully laid tables and center pieces, and the four-course meals of the Zoghebs, are almost a thing of the past.