Mohinga depend on their availability. However, the standard dish comes from southern Myanmar, where fresh fish is more readily available. The main ingredients of mohinga are chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stems, ginger, fish paste, fish sauce, and catfish in a rich broth cooked and kept on the boil in a cauldron. It is served with rice vermicelli, dressed and garnished with fish sauce, a squeeze of lime, crisp fried onions, coriander, spring onions, crushed dried chillis, and, as optional extras, crisp fried fritters such as split chickpeas (') (), urad dal (') () or
Falafel and food), thus meaning "a little piece of food" or "small tasty thing". Nevertheless, in Alexandria, it is called "falafel". The word "falafel" can refer to the fritters themselves or to sandwiches filled with them. The origin of falafel is controversial. A widely held theory is that the dish was invented in Egypt about 1000 years ago by Coptic Christians, who ate it as a replacement for meat during Lent. As Alexandria is a port city, it was possible to export the dish and name to other areas in the Middle East. The dish later migrated northwards to the Levant,