davidanugraha/M4-RAG huggingface dataset:
Guingamp

Guingamp (French: [ɡɛ̃ɡɑ̃] ; Breton: Gwengamp [ˈɡwɛ̃ŋɡãmp]) is a commune in the Côtes-d'Armor department in Brittany in northwestern France. With a population of 7,115 as of 2020, Guingamp is one of the smallest towns in Europe to have a top-tier professional football team: En Avant Guingamp, which played in Ligue 1 from 2013 until 2019. Guingamp station is served by high speed trains to Brest, Rennes and Paris, and regional trains to Brest, Lannion, Carhaix, Paimpol and Rennes.
The town has the remains of three successive castles, the last of which was razed to the ground by the order of Cardinal Richelieu in the early 17th century. They were reduced to three towers.
Vincent de Bourbon, great-grandson of Louis XIV, was Count of Guingamp from 1750 to his death in 1752.
Guingamp is an urban commune part of the urban unit of Guingamp with 5 others cities of the department representing 22,049 inhabitants.
The commune is also part of the Guingamp functional area. This area, which includes 15 communes, is categorized as an area of less than 50,000 inhabitants in 2020.
The city is well-known for its professional football team, En Avant de Guingamp, which won the Coupe de France against Rennes in the 2008–09 season while it was still part of Ligue 2. The team returned to Ligue 1 for the 2013–14 season for the first time in 9 years. Guingamp again won the French Cup against Rennes in 2013–14 and qualified for the 2014–15 UEFA Europa League.
With 18,120 seats, the Stade de Roudourou which is the club's stadium has a capacity greater than the total population of Guingamp (7,115 inhabitants).
The Saint Loup festival, a national competition of Breton dances and international festival, takes place every in around mid August. It culminates in a traditional dance called la Dérobée de Guingamp. The festival features Celtic musicians from Asturias, Ireland, Galicia, Scotland, Wales, and elsewhere. Breton dance features in other cultural manifestations and the local cultural office organizes a contemporary creative dance week.
The municipality launched a plan for the Breton language through Ya d'ar brezhoneg on 8 July 2008. In 2008, 15.89% of primary school children attended bilingual schools.
The annual 'pardon' brings pilgrims to pay homage to the 'Black Virgin' in the Basilica of Notre Dame de Bon Secours.
Guingamp is twinned with:
Японска кухня

Японската кухня обхваща регионалните и традиционните храни на Япония, които се развиват през вековете на социални и икономически промени. Традиционната кухня на Япония (和 食) се основава на ориз с мисо супа и други ястия; има акцент върху сезонните съставки. Ястията често се състоят от риба, кисели краставички и зеленчуци, приготвени в бульон. Морските храни са често срещани, обикновено на скара, но също така сервират сурово като сашими или суши. Морските храни и зеленчуците са пържени в масло, като темпурата. Освен ориз, включват юфка, като soba и udon. Япония също има много ситни ястия като рибни продукти в бульон, наречен Oden, или говеждо месо в sukiyaki и nikujaga.
Ястия, вдъхновени от чужда храна – по-специално китайска храна като рамен, пържени кнедли и гьоза, както и храни като спагети, къри и хамбургери, са приети във варианти за японски вкусове и съставки. Исторически, японците избягват месото, но с модернизацията на Япония през 1880 г., месни ястия като тонкасу и якинику са станали често срещани. Японската кухня, особено суши, е станала популярна в целия свят.
Разсолник

Разсолник (на руски: рассольник) е супа, традиционна за руската кухня и заема второ място по значимост след супата „Шчи“. Това ястие е с леко кисел вкус и пикантен растителен аромат, отличаващо се с разнообразие от съставки. Разсолникът е популярен в повечето страни от Постсъветското пространство.
В зависимост от вида на бульона (месен, костен, пилешки, рибен, гъбен) разсолниците биват вегетариански и месни.
Главната съставка на разсолника са настърганите с ренде или дребно нарязани кисели краставички и тяхната саламура (разсол). В разсолника се използват само краставици, подложени на дива ферментация. Краставичките, мариновани с оцет, не се използват. Вместо краставички разсолникът може да се приготвя с гъби и зелени домати, подложени на дива ферментация.
Друг задължителен продукт е нарязаните на кубчета или ивици картофи, които се слагат в бульона първи, но могат да бъдат заменени с корен от кервиз, магданоз, пащърнак и ряпа.
Разсолникът може да съдържа: месо – говеждо, свинско или пилешко; вътрешности – главно говежди бъбреци; риба; зърнено-житни култури – ориз, перлен ечемик, елда; киселец; праз лук; морско зеле (мариновани водорасли) – главно в Далечния изток на Русия.
Рецептите за разсолника са много, но две от тях са най-разпространени:
Разсолникът на месен бульон се сервира с ватрушки, а на рибен бульон – с разстегай.
Снежанка (салата)

„Снежанка“ (сух таратор) е българска традиционна салата. Тя възниква и еволюира като изделие на българското държавно обединение „Балкантурист“ в края на 1970-те години.
Сродна е с гръцката салата дзадзики, с турската джаджък и на подобни в сръбската, македонска и др. балкански кухни. Подобна салата, но приготвяна със сметана, е полската мизерия.
За приготвянето на салата „Снежанка“ са необходими следните продукти:
Приготвя се, като към ситно нарязаните или настъргани краставички се добави изцедено кисело мляко. Добавя се ситно нарязан или счукан чесън (на вкус), ситно нарязан копър, малко сол и олио, и сместа се разбърква добре. Може да се добавят и смлени орехи. Украсява се със стръкче пресен копър.
Кюфте

Кюфтето е ястие от смляно на кайма месо, с лук и подправки. Може да бъде във форма на топче или плоско. Приготвя се чрез пържене, печене на скара или в тава на фурна, по-рядко чрез варене.
Съществуват и кюфтета не от месо, а от зеленчукова смес, например картофени кюфтета, спаначени кюфтета, кюфтета от тиквички, нахут и др., както и рибени кюфтета. Кюфтетата са само българска храна.
В България кайма за кюфтета се прави (мели се с мелачка) от тлъсто свинско и телешко месо в пропорция 60 към 40. Възможни са варианти с биволско, овче, магарешко, конско и дивечово месо. Освен тлъсто свинско, може да се използва свинска сланина. За българския вкус кюфтета без свинска мазнина са сухи. Мюсюлманите мелят телешко или агнешко.
Към мляното месо най-често се добавя намокрена среда от хляб, сол, зрял или зелен лук и яйце, след което каймата се омесва добре, за да не се разпада кюфтето при готвенето. В зависимост от региона се добавят и различни подправки като магданоз, черен пипер, чубрица и/или кимион. В зависимост от рецептата, в каймата може да се добави и ориз, настъргани картофи или кашкавал. При пържене кюфтета предварително се овалват в брашно.
Кюфтета, подправени с много лют, кълцан червен пипер, какъвто се продава под името „чили“, се наричат „нервозни кюфтета“.
„Татарските“ кюфтета са по-големи и съдържат разтопен кашкавал и люта чушка, а понякога и гъби, кисели краставички, бахар и бира.
В България кюфтетата са много популярна храна. Консумират се предимно като основно ястие със зелена салата, лютеница, пържени картофи, туршия или друга гарнитура, а също така могат да се сервират готвени със сос като яхния или фрикасе, в умален топчест вариант, наричани „цариградски кюфтенца“ или в супа с ориз, фиде или картофи, наричана супа топчета.
Кюфтета в сос е традиционно ястие от българската, шведската, италианската и други кухни по света, приготвено от кюфтета, подправки и зеленчуци с различни видове сосове (доматен, фрикасе, пикантен и др.).
Кюфтетата са познати по целия свят в различни варианти и названия. Българската дума кюфте идва от персийската дума kūfta (کوفتن), която означава „смилам“, от там и турската köfte и гръцката κεφτές. Особено много варианти има в турската кухня: Soslu köfte, İcli köfte, Mercimek köfte, Kuru köfte, Kadınbudu köfte, Terbiyeli köfte, Salcalı köfte, Sebzeli köfte, Izgara köfte, Tava köfte, Patatesli köfte, İzmir köfte, Tekirdağ köfte, Inegöl köfte, köfte yoghuri и др.
На руски кюфтето се нарича „тефтели“; на френски е bulette (от френската дума boule – топка), на немски е Frikadelle (на италиански: frittatela – пържена) или Fleischpflanzerl, но на Световното изложение в Сент Луис през 1904 немски изложители са продавали кюфтета под името хамбургер. Оттам произхожда американското burger, american burger. На английски език кюфтето се нарича patty (пърженка) или meatball (месна топка).
Пиле с ориз

Пиле с ориз е ястие от традиционната българска кухня, популярно в цяла България. Едно от най-вкусните и предпочитани основни ястия.
Приготвя се от нарязано пилешко месо, ориз, лук, сол, олио, бульон, подправки. Месото се сварява и се смесва с измития ориз и запържения лук. Долива се пилешки или зеленчуков бульон, след което се запича във фурна, докато оризът поеме водата.
Главен готвач

Главен готвач е ръководител на екип, приготвящ храни в заведения за обществено хранене, военни поделения, кораби, нефтени платформи и др.
Отговаря за технологичната обработка на хранителните продукти на всички ястия, които се издават от кухненския блок, съблюдава за годността, прави органолептичен анализ на ястията и т.н. Той изготвя менюто и предоставя на персонала всички рецепти, които се ползват в кухнята.
Главният готвач прави организацията и разпределя задълженията между персонала. Той е материално отговорно лице пред ревизори и носи отговорност за хигиената при производство и съхранение на хранителната продукция пред ХЕИ.
Каша

Ка̀ша в кулинарията може да бъде:
Кашата е една от най-полезните и важни храни в диетата на детето през първата година от живота му.
Смлените зърнени храни се храносмилат по-бързо и съдържат само леки въглехидрати, което бързо води до чувство на глад и приемане на допълнителни калории. В детската възраст това е оправдано, но при възрасните може да доведе до напълняване.
Характерна каша за българската кухня е качамака.
Горчив ориз

„Горчив ориз“ (на италиански: Riso Amaro) е италианска драма от 1949 година на режисьора Джузепе Де Сантис с участието на Виторио Гасман, Дорис Даулинг и Силвана Мангано.
Франческа и Уолтър са престъпници от Северна Италия. За да не бъде арестувана, Франческа се присъединява към група селяни, събиращи реколтата от ориз. Уолтър я следва из оризовите полета и скоро въвлича селяните, както и Силвана, производителка на ориз в сложен заговор, включващ обир, любов и дори убийство.
Японски ориз

Японският ориз (Oryza sativa var. japonica) е дребнозърнеста вариация на ориза, която е характеризирана с уникалното си качество. Има и подвид, наречен mochigome (залепящ се ориз), който се използва за правене на mochi. По начало оризът е кафяв, който по-късно може да бъде полиран от машина, в който случай се продава като готов бял ориз hamukai. Кълнещият кафяв ориз също така и се продава в по-малки количества. Той има по-мека повърхност от кафявия ориз и приятно ухание, както и запазва здравословните предимства на кафявия ориз. Повечето супермаркети в Япония продават готов ориз по 10 кг, 5 кг, и по-малки опаковки. Кафявият ориз обикновено се продава по 30 кг.
Места, оборудвани с полираща машина, наречено seimaijo, за полиране на кафяв ориз, са често срещана гледка в селските краища на Япония.
Ориз се култивира из цяла Япония. В Хокайдо, най-северния остров на Япония, се отглеждат по-тежки видове. В Хоншу се отглеждат видове като koshihikari. Култивацията е високо машинизирана и почти цялото сеене и жътва се прави от машини.
Оризовите зърна първо се топят във вода, после се засяват под покривка, а след това навън, след като са достатъчно големи.
Оризови полета покриват много от хълмовете в Япония. Фермите са ограничени, защото голяма част от страната е планинска.
Японците ядат ориз по няколко начина – обикновен ориз, готвен ориз, или често с добавки. Често се използва и за суши.
Оризът също се използва за направа на алкохолни питиета (като саке, оцет от ориз) или различни видове леки закуски.
Повечето японци използват машини за готвене на ориз, в които се поставя точно определено количество измит ориз и вода. Оризът първо се измива, за да се премахнат излишните боклуци. После, преди да бъде сготвен, обикновено се накисва във вода за половин-един час през лятото или два часа през зимата. После оризът се сварява, а след това седи на пара, докато центърът на ориза не стане мек. Не се добавя сол.
Традиционно, оризът е добавка към всяко едно ядене в Япония; повечето модерни машини за готвене на ориз имат таймер, за да може оризът да е готов за сутрешно ядене. Машината може да поддържа ориза топъл за няколко часа за да не се налага да се приготвя по няколко пъти на ден. Готовият ориз се поднася в специални купички chawan. След готвенето оризът може да бъде държан и в дървена кутия, наречена ohitsu.
Marinara sauce

Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. Variations include capers, olives, spices, and a dash of wine. Widely used in Italian-American cuisine, it is known as alla marinara ('sailor's style') in its native Italy, where it is typically made with tomatoes, basil, olive oil, garlic, and oregano, but also sometimes with olives, capers, and salted anchovies. It is used for spaghetti and vermicelli, but also with meat or fish.
The terms should not be confused with spaghetti marinara, a popular dish in Australia, New Zealand, Spain, and South Africa, in which a tomato-based sauce is mixed with fresh seafood. In Italy, a pasta sauce including seafood is more commonly called alla pescatora.
Several folk theories exist as to the origin of this sauce. One version states that cooks aboard Neapolitan ships returning from the Americas invented marinara sauce in the mid-16th century after Spaniards introduced the tomato to Europe. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from the sea.
Historically, however, the first Italian cookbook to include tomato sauce, Lo Scalco alla Moderna (The Modern Steward), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples. This early tomato sauce was more like a modern tomato salsa.
A sauce similar to Italian-American marinara sauce is known in some areas of central Italy as sugo finto (lit. 'fake sauce').
Media related to Marinara sauce at Wikimedia Commons
Neapolitan sauce

Neapolitan sauce is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta.
In Naples, Neapolitan sauce is simply referred to as salsa, which literally translates to 'sauce'. Basil, bay leaf, thyme, oregano, peppercorns, cloves, olives, and mushrooms may be included depending on taste preferences. Some variants include carrots and celery. Outside Italy, the basic sauce is vegetarian, although meat such as minced beef or sausage can be added. By contrast, in Italy, the sauce dish carrying Naples in its name is a sauce called Neapolitan ragù.
Historically, the first Italian cookbook to include a tomato based sauce, Lo Scalco alla Moderna (The Modern Steward), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples.
Mignonette sauce

Mignonette sauce is a condiment made with minced shallots, cracked pepper, and vinegar traditionally served with raw oysters.
The French term mignonnette originally referred to a sachet of peppercorns, cloves, and spices used to flavor liquids, but now means cracked pepper.
While mignonette sauces may differ based on the type of vinegar, all contain pepper and shallots.
Plum sauce

Plum sauce is a viscous, light-brown sweet and sour condiment. It is used in Cantonese cuisine as a dip for deep-fried dishes, such as spring rolls, noodles, deep-fried chicken balls and roast duck. It is made from sweet plums or other fruit such as peach, pineapple or apricot, along with sugar, vinegar, salt, ginger and chili peppers.
Detroit-style plum sauce is a variation of Chinese-American plum sauce found in most Chinese restaurants in the southeastern Michigan area. It is a watery, sweet, vinegar-based sauce that offers a much weaker flavor compared to traditionally prepared plum sauce.
Carbohydrate loading

Carbohydrate loading, commonly referred to as carb-loading, or carbo-loading, is a strategy used by endurance athletes, such as marathoners and triathletes, to reduce fatigue during an endurance event by maximizing the storage of glycogen (or energy) in the muscles and liver. Carbohydrate consumption is increased in the days before an endurance event.
Carbohydrate loading is generally recommended for endurance events lasting longer than 90 minutes. Foods with low glycemic indices are generally preferred for carbo-loading due to their minimal effect on serum glucose levels. Low glycemic foods commonly include vegetables, whole wheat pasta, and grains. Many endurance athletes have large pasta dinners the night before an event. Since muscles also use amino acids extensively when functioning within aerobic limits, meals should also include adequate protein. Large portions before a race can, however, decrease race-day performance if the digestive system has not had the time to process the food regimen.
Research in the 1980s led to a modified carbo-loading regimen that eliminates the depletion phase, instead calling for increased carbohydrate intake (to about 70% of total calories) and decreased training for three days before the event.
A new carbo-loading regimen developed by scientists at the University of Western Australia calls for a normal diet with light training until the day before the race. On the day before the race, the athlete performs a very short, extremely high-intensity workout (such as a few minutes of sprinting) then consumes 12 g of carbohydrate per kilogram of lean mass over the next 24 hours. The regimen resulted in a 90% increase in glycogen storage when compared to before the carbo-load, which is comparable to or higher than the results achieved with other 2 day – 6 day carbo-loading regimes.
Carbohydrate ingestion within 2 hours before aerobic exercise triggers elevated levels of insulin in the blood which may dramatically decrease serum glucose levels. This can limit aerobic performance, especially in events lasting longer than 60 minutes. This is known as transient or reactive hypoglycemia, and can be a limiting factor in elite athletes. Individuals susceptible to hypoglycemia are especially at risk for elevated insulin responses and thus will likely suffer from performance-limiting transient hypoglycemia if they do not follow the correct regimen.
The composition of carbohydrates in the athlete's diet during carbohydrate loading is as important as their share of the overall caloric regimen.
Most dietary carbohydrates consist of varying proportions of two simple sugars, glucose and fructose. Fructose may be metabolized into liver glycogen, but it is ineffective at raising muscle glycogen levels (which is the objective of carbohydrate loading). Consequently, sources of high-fructose carbohydrates, such as fruit and sugar-based foods, are less than optimal for the task. The classic carb-loading meal is pasta, whose caloric content is primarily due to starch, a polymer of glucose. Other high-starch meals which include bread, rice, and potatoes are also part of the correct regimen.
Mihal Ashminov

Mihal Spasov Ashminov (Bulgarian: Михал Спасов Ашминов; born March 27, 1982) is a Bulgarian celebrity chef working in South Korea. He is master chef of Bulgarian restaurant Zelen in Yongin, and was one of the chefs participating in the variety show Please Take Care of My Refrigerator.
Born to a Bulgarian father and a Polish mother in Sofia, the capital of Bulgaria, Ashminov worked at the Sheraton Hotel Balkan in Sofia before being transferred to a hotel in Seoul, where he opened his own restaurant and eventually got cast in Please Take Care of My Refrigerator.
Nordsee

Nordsee GmbH is a German fast-food restaurant chain specialising in seafood. In addition to selling raw and smoked seafood, the company also sells a wide variety of meals and products prepared from seafood such as Fischbrötchen (fish sandwiches), salads, and canned seafood. The company formerly supplied its own seafood but has since sold the fishery.
Nordsee was founded in 1896 as "German steam-fishery company Nordsee" (German: Deutsche Dampffischerei-Gesellschaft Nordsee) to supply seafood from the North Sea to the residents of Bremen. In 1964 the company opened restaurant type retail shops offering meals prepared from seafood in addition to raw seafood. This concept, known as Nordsee Quick, was a huge success as nearly 300 shops opened within 2 years. In 1998, the company sold the fishery division known as Deutsche See to allow for more focus towards seafood retailing. The new focus was demonstrated with the introduction of locations serving smaller, quicker takeout meals in the following year.
In 2005 the company was sold to Kamps Food Retail Investments and Nomura International. The company underwent restructuring and experienced a growth in profits five times greater than expected in the first year. In response to a new emerging market, the company introduced sushi and a number of other higher quality food products the following year and has begun to move into other sectors of the food industry with success.
In October 2018, Nordsee was sold to Swiss investment fund Kharis Capital.
Nordsee restaurants are usually located in populated areas such as city centers or near airports and train stations. The company focuses primarily on Germany and Austria but operates additional locations in the Czech Republic, Romania, Slovakia, Switzerland, Hungary, and more recently, Cyprus, the United Arab Emirates, Egypt, Bulgaria, Turkey and Russia. The company also operates in Belgium with another commercial name “Happy Fish”. In 2016, Nordsee achieved a revenue of over 350 million euros. As of 2020, there are 370 Nordsee franchises operating in Europe and the Middle East.
بعد سنه و ست اشهر

بعد سنه و ست اشهر جت المعدده تشخر
فوات الاوان
المعدده هى النواحه اللى بتتأجر ف المياتم. يعنى بعد ما واحد مات بسنه و ست اشهر جت تشخر يعنى تصرخ و تولول. التشخير صوت وحش بيعملوه السوقه. المثل بيتضرب ف اللى بيعمل حاجه بعد فوات اوانها.
ياما كان فى نفسى

ياما كان فى نفسي Yama Kan Fi Nefsy هى مسرحية كوميديه مصريه مدتها 138 دقيقة اتعرضت سنة 1960.
يجد (حسنين كحك) محفظة (خورشيد) الضائعة، ولما يذهب لاعادتها له فى بيته؛ تعرض عليه ابنته (فاطمة) وظيفة بسبب نزاهته و أمانته، بعدين تدعى بأنه خطيبها قدام طليقها (يحيى).
عادل خيري (حسنين كحك)
مارى منيب
ميمى شكيب (فاطمة)
عدلى كاسب (خورشيد)
محمد شوقي (قاسم شاويش)
نجوى سالم (وجيدة)
أديب الطرابلسي (لطفي)
محمود لطفي (سليمان)
ممدوح زايد (جميل)
محسن حسنين (نظمي)
سيد غنيم (السمكرى اسطه بدوي)
شكرى عبدالوهاب
عبدالحميد زكي (السايس)
فكرية كامل (غزالة بنت سليمان بك)
نجيب الريحاني (مؤلف)
بديع خيري (مؤلف)
سعيد أبو السعد (مخرج)
فرقه نجيب الريحانى
المطبخ اللبنانى

تنسب الوصفات دى لبعض المناطق فى لبنان، رغم وجودها دلوقتى كأطباق رئيسية فى معظم البيوت اللبنانية لكن هناك وجود لأختلافات محليه.
من أشهر انواع الخمره عرقى و يشتهر لبنان ببعض أنواع نبيت و بيره. وينتشر استهلاك الخمره زى بيره و نبيت و ويسكى و كونياك
. ومن بعض الأنواع:
نسخة محفوظة 19 ديسمبر 2018 على موقع واي باك مشين.</ref>
الفيوم

الفيوم ، مدينه و محافظه فى مصر على بعد 130 كم جنوب غرب القاهره. اسمها المصرى القديم پيوم يعنى " البحيره " و ده كان اسم اراضى الوادى المنخفض المعروف دلوقتى بمحافظة الفيوم وقت ماكان الوادى ده مغمور بالمايه ، و كان بيتسمى كمان " مرى " او " مريس " يعنى " البحيره الكبيره ". مع مرور الوقت أراضى البحيره دى اتحولت لأراضى زراعيه من الطين اللى كانت ماية النيل بترميه كل سنه فى ارض الوادى عن طريق " بحر تمى " اللى اتعرف بعد كده بإسم " بحر المنهى " و دلوقتى بقى " بحر يوسف ". بقايا البحيره دى لسه موجوده فى شمال غرب محافظة الفيوم و اسمها " بحيرة قارون " او " بركة قارون ".
اقليم الفيوم فى زمن الفراعنه كان من الوجهه الاداريه قسم اسمه " نوهيت پحو " و كانت عاصمته بتتسمى مدنى " شوديت " و دينى " پى سبك " يعنى مدينة التمساح حيث ان التمساح كان معبود الاقليم ده. و سماها الرومان " كروكودبوليس " يعنى مدينة التمساح.
فى العصر البطلمى الملك بطليموس التانى فيلادلفيوس سمى الاقليم و عاصمته على اسم مراته ارسينوى التانيه فإتسمى الإقليم " ارسينويتس " و المدينه " ارسينوى " و فضلت الاسامى دى مستعمله لغاية ما استولى العرب على مصر (642) فإتعرف الاقليم بإسم " الفيوم " و عاصمته " مدينة الفيوم " ، و بكده الإقليم بيعتبر من اقدم الاقاليم المصريه ، فبعد ماكانت الفيوم قسم بقت كوره و بعدين فى العصر المملوكى بقت عمل و بعدين فى العصر العثمانى بقت ولايه و بعدين بقت مديريه سنة 1833 ، و فى سنة 1851 اتضمت لمديرية بنى سويف و بقت مأمورية الفيوم و بعدين انفصلت عن بنى سويف فى سنة 1858 لكن اتضمت ليها تانى سنة 1864 و فضلت على الحال ده لغاية ماصدر امر عالى سنة 1870 بفصلها عن مديرية بنى سويف فبقت الفيوم مديريه قايمه بذاتها من مديريات الوجه القبلى و عاصمتها مدينة الفيوم و دلوقتى اسم مديريه اتغير لإسم محافظه.
بتشتهر الفيوم بسواقى الهدير اللى من المعالم السياحيه و بورتريهات الفيوم.
اختلفوا ف سبب تسميه الفيوم بالاسم ده بس المرجح انها زمان كان اسمهاChdat او Chedit ومعناه "الجزيره"، علشان كانت وقتها فبحيره موريس "بحيره قارون دلوقت (البِركه)" واسمها الدينى كان Per Sebek ومعناه "دار التمساح"، ودا اللى كانو بيعبدوه فالفيوم،عشان كدا سماها الرومانCrocodilopolis يعنى "مدينه التمساح". وفبدايه حكم البطالمه بطليموس التانى سماها Arsinoe على اسم مراته ارسينونيه، وسمى الاقليم برضو بنفس الاسم،والاقباط سموها Piom ومعناها "قاعده بلاد البحيره"،واللى بعد كدا بقت Phiom فسماها العرب فيوم ، وضافولها اداه التعريف فبقت الفيوم
لسته قرى محافظة الفيوم

قرى محافظة الفيوم هيه وحدات سكنية و إدارية صغيرة فى محافظة الفيوم يتجمعها وحدات اداريه اكبر بنسميها بـ المراكز، القرى دى اتعملت عبر الزمن نتيجه المساحه المزروعه سواء بالنقص نتيجه انقطاع وصول ميه الرى او الشرب ليها او غرق البيوت فى فيضان النيل او زحف الصحرا او هدم القرى امدح الحروب او الثورات او تخريب العربان للقرى بعد نهبها او هروب الفلاحين نتيجه فرض المحتلين الجزيه او الضرايب ؛ او الزياده نتيجه زيادة السكان او استصلاح الاراضى .
عشان كده كانت مصر بتعمل عمليات مساحه للاراضى من آوقت للتانى لحصرها وتقدير حجم الخراج اللى ممكن استخلاصه من الاراضى المزروعه تُسمّى بـ الرّوك وتُسجّل فيه مساحات اراضى القرى فى الوحدات الاداريه الكبيره المعروفه بالكور بعدين بالاعمال، وكيفية توزيع مصارفها.
القرى التاريخية هيا القرى اللى ثبُت تواجدها قبل دخول العرب مصر او فى بدايه دخولهم
قرى الروك الصلاحى هى القرى اللى باقيه لحد النهارده، والالى ثبت وجودها فى وقت الروك الصلاحى الذى عمله السلطان الايوبى --صلاح الدين الأيوبى سنه572هـ/1177م، ونقل الاسعد بن مماتى اسمائها فى كتابه قوانين الدواوين.
قرى الروك الناصرى هى القرى اللى باقيه لحد النهارده، وااللى استُحدثت بعد الروك الصلاحى، و قبل الروك الناصرى الذى اجراه السلطان المملوكى الناصر محمد بن قلاوون سنه715هـ/1315م، ونقل ابن الجيعان اسمائها فى كتابه «التحفة السنية فى اسماء البلاد المصرية».
قرى العصر العثمانى هيه القرى اللى باقيه لحد النهارده ، واللى استحدثت نهايه العصر المملوكى او بعد التربيع العثمانى الذى عمله سليمان باشا الخادم والى مصر فى عهد السلطان العثمانى سليمان القانونى سنه933هـ/1527م.
قرى عصر الاسرة العلوية هيه القرى اللى باقيه لحد النهارده ، واللى استحدثت ناهيه عهد اسرة محمد على باشا الذى امر سنه1227هـ/1812م بفكّ زمام القطر المصري، وعمل مسح جديد للاراضي، وتسجيلها فى ديوان جديد اتعرف بـ تاريخ 1228هـ.
قرى العصر الجمهوري هيا القرى اللى استحدثت بعد سقوط الحكم الملكى فى مصر.
Kleicha

Kleicha (Persian: کلوچه, romanized: koluche; North Mesopotamian Arabic: كليچة, romanized: klēči, Mesopotamian Arabic: كليچة, romanized: kilēča; Najdi Arabic: كليجة, romanized: k(i)lēja; Assyrian Neo-Aramaic: ܟܠܝܟ̰ܐ, romanized: kleča; Kurmanji Kurdish: kade; Sorani Kurdish: کادە, romanized: kāda; Turkish: kiliçe) is a type of Middle Eastern cookie.
Kleicha comes in several traditional shapes and fillings. The most popular are the ones filled with dates (kleichat tamur). There are also sweet discs (khfefiyyat), as well as half moons filled with nuts, sugar and/or desiccated coconut (kleichat joz). They are usually flavoured with cardamom and sometimes rose water, and glazed with egg wash, which may sometimes be scented and coloured with saffron.
Muslims make kleicha for Eid al-Fitr and Eid al-Adha and also for their celebrations, weddings or special ceremonies and they are stuffed with many different fillings like dates, pistachios, walnuts, coconuts, dried figs, sesame seeds or Turkish delight. While Iraqi Jews make it for Hanukkah.
Assyrians bake kilecheh on Eeda Gura, Easter, and Eeda Sura, Christmas, on which they are usually stuffed with dates and served with tea.
From Middle Persian [Book Pahlavi needed] (kwlʾck' /kulāčag/, lit. 'small, round bun'). Historically, kleicha may be traced back to the ancient Sumerian ‘qullupu'
The origins of kleicha can be traced back to ancient Mesopotamia, where Sumerians would prepare this cookie to celebrate the New Year and Ishtar, one of the more prominent goddesses in ancient Sumerian mythology. Spring represented rebirth and renewal, which coincided with Ishtar's power of fertility. To honor the goddess, ancient Sumerians would bake qullupu, the kleicha's ancestor. These cookies were shaped to resemble a full or crescent moon that symbolized the arrival of Spring, which was often marked by the first full moon in late March or early April.
Although the name is somewhat similar, Klēja in the Najd region of Saudi Arabia (Qassim and Haʼil provinces) differs in taste, shape and ingredients from Iraqi kleicha. It is made with yeasted dough that has been enriched with spices, such as cardamom and cinnamon, and filled with a mixture of either date, sugar, or honey molasses and spices, typically cardamom, but also black dried lime, cinnamon, and ginger.
Qatayef

Qatayef or qata'if (Arabic: قطايف [qɑˈtˤɑ:jɪf]) is an Arabic dessert. It is a type of sweet dumpling filled with cream or nuts, or a folded pancake, similar to a Scottish crumpet.
The Arabic word qaṭaːyif (Arabic: قطايف) is derived from the Arabic root q-ṭ-f, meaning to pick up or to pluck.
Qatayef is believed to be of Fatimid origin. Some believe that qatayef are the creation of the Fatimid Dynasty, however, their history dates back to the Abbasid Caliphate, 750–1258 CE. Qatayef was mentioned in a tenth century Arabic cookbook dating back to the Abbasid Caliphate by Ibn Sayyar al-Warraq called Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ, The Book of Dishes). The book was later translated by Nawal Nasrallah under the name Annals of the Caliphs' Kitchens. The traditional stuffing of Qatayef, as evident in a number of Medieval Arabic cookbooks, is crushed almond and sugar. In these recipes, once the pancake was stuffed, it would sometimes be fried in walnut oil or baked in the oven. Qatayef was traditionally prepared by street vendors as well as households in Egypt and the Levant. It is usually filled with akkawi cheese, crushed walnuts, as well as crushed pistachios. Diverse fillings, such as Nutella, are also used.
Arab Muslims commonly serve it during the month of Ramadan. Arab Christians also eat it during some celebrations.
Qatayef is the general name of the dessert as a whole and, more specifically, the batter. It is usually made out of flour, baking powder, water, yeast, and sometimes sugar. The result of the batter being poured onto a round hot plate appears similar to pancakes, except only one side is cooked, then stuffed and folded. To make Qatayef Satati (deep fried) The pastry is filled with either unsalted sweet cheese a mixture of any of hazelnuts, walnuts, almonds, pistachios, raisins, powdered sugar, vanilla extract, rose extract, and cinnamon. It is then deep fried or, alternatively, baked and served with a hot sweet syrup or sometimes honey. The other way of serving qatayef is by filling it with whipped cream or qishta (قشطة), folding it halfway, and serving it with scented syrup without frying or baking. This way of serving is called assafiri qatayef (قطايف عصافيري).
Yuknoom Yichʼaak Kʼahkʼ

Yuknoom Yichʼaak Kʼahkʼ (/jʌkˈnoʊm jɪˈʒɑːk ˈkɑːk/) or Yuknoom Ixquiac (lit. 'Jaguar Paw Smoke'; October 6, 649 – December 15, 697) was a Maya king of the Kaan kingdom, which had its capital at Calakmul during the Classic Period of Mesoamerican chronology.
This king acceded in his thirty-sixth year, but there are indications that he may have effectively governed the kingdom for a substantial period before this on behalf of the previous king, Yuknoom the Great. The latter, who may have been Yuknoom Yichʼaak Kʼahk's father, lived well into his eighties and may have been incapacitated in his later years.
The inscription of Stela 9, from 662, goes into great detail about the birth of Yuknoom Yichʼaak Kʼahkʼ and accords him a full royal title; thus military victories in the following years, as well as successful assertions of Kaan's hegemony, might tentatively be ascribed to Yichʼaak Kʼahkʼ. These include military triumphs over Tikal in 677 and (quite probably) 679; supervision of the accessions of kings of Moral and Cancuen in 662 and 677 respectively; the dispatching of Lady Six Sky from Dos Pilas to re-seed the dynasty of Naranjo in 682, and a lieutenant's action expressive of Kaan overlordship at Piedras Negras in 685.
Yichʼaak Kʼahk's accession was recorded at El Perú by local ruler Kʼinich Bahlam and at Dos Pilas by Bʼalaj Chan Kʼawiil. At Naranjo, the son of Lady Six Sky, Kʼakʼ Tiliw Chan Chaak, acceded in 693.
In 695 Calakmul suffered a military defeat at the hands of Tikal and it was believed that the king was killed or captured in that battle. A stucco scene at Tikal shows a prisoner being "adorned" for sacrifice and names the Kaan king in a related caption; the text is damaged and in its current condition it allowed for the possibility that it referred to Yichʼaak Kʼahkʼ himself instead of him being the overlord of the prisoner to be killed. A new find at La Corona has revealed that the king survived at least until 696, when he made a visit to that town. There are reasons to believe that Yichʼaak Kʼahkʼ is buried in Tomb 4 within Calakmul's Structure 2.
Yichʼaak Kʼahk's monument program does not even begin to compare with that of his immediate predecessor, and the two stelae that still stand (including Stela 105 from 692) are located far from the site core in the Northeast Group.
Tajoom Ukʼab Kʼahkʼ

Tajoom Ukʼab Kʼahkʼ (Ta Batzʼ) (died October 1, 630) was a Maya ruler of the Kaan kingdom. He became a king on March 28, 622.
This ruler's accession is recorded on Caracol Stela 22. It is not known where the event took place, and it may have been before the Kaan polity became centered at Calakmul. Stelae 28 and 29, the first Late Classic monuments at that site, date to AD 623, but the names of the royal couple depicted do not survive, nor is there any sign of the snake-head emblem glyph of Kaan.
At some point following the demise of Aj Wosal Chan Kʼinich in about 615, Naranjo repudiated the long-standing overlordship of the Snake kingdom. This may have come about as the result of the death of the powerful Kaan monarch Scroll Serpent and the temptation of client states to test the mettle of his successors. It may have taken place under Tajoom Ukʼab Kʼahk's immediate predecessor Yuknoom Tiʼ Chan, who is known to have been on the throne by 619. It almost certainly had taken place by 626, in Tajoom Ukʼab Kʼahkʼ's fourth year of reign, when Kaan client Caracol waged two victorious battles against Naranjo.
Tajoom Ukʼab Kʼahkʼ himself may have been involved in a warfare event the following year, but any efforts to rein in the rebellious Naranjo were cut short by his death in 630. Like his accession, his demise is recorded at Caracol, where an inscription also records a gift that he made to the Caracol ruler in 627.
PKNS FC

Kelab Bola Sepak Perbadanan Kemajuan Negeri Selangor, atau lebih dikenali sebagai PKNS F.C. (English: Selangor State Development Corporation Football Club), merupakan sebuah kelab bola sepak yang bertapak di Petaling Jaya, Selangor sehingga tahun 2019 sebelum berpindah di Shah Alam, Selangor. Kelab ini merupakan salah sebuah pasukan yang bertanding dalam Liga Super Malaysia. Kelab ini cukup dikenali dalam Liga Malaysia dan pemain-pemain terkenal seperti Allahyarham Mokhtar Dahari dan Santokh Singh pernah mewakili kelab ini. Kelab ini kemudiannya telah diberi nafas baharu dan dijenamakan serta dikenali sebagai Selangor F.C. II hasil pergabungan serta ditukar-fungsi sebagai pasukan simpanan bola sepak untuk Selangor F.C. bermula tahun 2020.
Tidak seperti di England, pasukan simpanan di Malaysia bermain didalam sistem piramid bola sepak yang sama dengan pasukan pertama mereka dan bukannya liga yang terpisah. Namun, pasukan simpanan tidak boleh bermain dibahagian yang sama dengan pasukan pertama mereka. Oleh itu, pasukan ini tidak layak untuk naik pangkat ke Liga Super Malaysia, bahagian dimana pasukan induk mereka bertanding. Pasukan simpanan juga tidak lagi dibenarkan memasuki pertandingan piala.
Pasukan ini secara rasmi dikenali sebagai Selangor F.C. II setelah dipromosikan didalam laman web rasmi kelab Selangor F.C.. Sebagai Liga Bola Sepak Malaysia, badan pentadbir peraturan sistem bola sepak Liga Bola Sepak Malaysia melarang pasukan simpanan mempunyai nama yang berbeza daripada pasukan induk mereka.
Liga
Ekonomi Selangor

Ekonomi Selangor ialah sebuah ekonomi pasaran bebas yang amat maju dan berjaya. Keluaran dalam negara kasar (KDNK) per kapitanya adalah antara yang tertinggi di Malaysia selepas Kuala Lumpur iaitu sekitar 37,851 Ringgit Malaysia pada tahun 2016. Bidang eksport, perindustrian, pertanian dan perkhidmatan merupakan aspek-aspek terpenting dalam ekonomi negeri Selangor.
Sektor perindustian merupakan penyumbang utama terhadap kerancakan ekonomi negeri iaitu menyumbang lebih 58% dalam KDNK negeri pada tahun 2008, malah ia merupakan nadi ekonomi negara. Selangor mempunyai sektor pembuatan seperti elektronik, bahan kimia dan kenderaan automotif yang terbesar di Malaysia, seperti kereta Proton dan Perodua. Banyak kilang-kilang dari luar negara yang bertapak di negeri ini antaranya Panasonic dari Jepun, Procter & Gamble dan Motorola dari Amerika Syarikat, Unilever dari Belanda, Nokia dari Sweden dan banyak lagi. Antara kawasan perindustrian yang terkenal ialah di Shah Alam, Subang Jaya, Klang, Kajang, Rawang, Selayang, Ampang Jaya Petaling Jaya dan Banting.
Pelabuhan Klang merupakan faktor utama kemajuan perindustrian di Selangor, pelabuhan ini juga merupakan pelabuhan yang tersibuk dan terpenting di Malaysia.
Selain perindustrian dan pelabuhan, bidang pertanian juga semakin berkembang maju walaupun hanya menyumbang 3.1% kepada KDNK negeri. Antara kejayaan yang telah dikecapi adalah seperti "Lembah Buah Selangor" merupakan pengeluar buah-buahan tropika terbesar dunia seperti belimbing, betik dan pisang. Begitu juga dengan sawah padi di Kuala Selangor yang diurus secara estet dengan kaedah pengairan serta penanaman moden, berjaya mengeluarkan hasil purata sehektar tertinggi di negara ini iaitu lebih 7 tan sehektar. Aktiviti pertanian kelapa sawit dan getah juga dijalankan di negeri ini.
Sektor perkhidmatan merupakan penyumbang kedua terbesar terhadap KDNK negeri iaitu sebanyak 38%.
Kerajaan Negeri Selangor

Kerajaan negeri Selangor merujuk kepada pihak berkuasa kerajaan negeri Selangor. Kerajaan negeri mematuhi dan diwujudkan oleh kedua-dua Perlembagaan Persekutuan Malaysia, undang-undang tertinggi Malaysia, dan Perlembagaan Negeri Selangor, undang-undang tertinggi di Selangor. Kerajaan Selangor berpusat di ibukota negeri Shah Alam.
Kerajaan negeri terdiri daripada hanya dua cawangan - eksekutif dan perundangan. Majlis Mesyuarat Kerajaan Negeri Selangor membentuk cawangan eksekutif, manakala Dewan Negeri Selangor adalah badan perundangan kerajaan negeri. Ketua kerajaan Selangor ialah Menteri Besar. Kerajaan negeri tidak mempunyai cawangan kehakiman, memandangkan sistem kehakiman Malaysia ialah sistem federalis yang beroperasi seragam di seluruh negara.
Menteri Besar ialah ketua kerajaan di Selangor. Beliau secara rasminya dilantik oleh Sultan, ketua negeri Selangor, atas dasar penghakiman terakhir bahawa bekas perintah keyakinan majoriti Ahli Dewan Negeri di Dewan Negeri Selangor. Menteri Besar dan Majlis Eksekutifnya akan bertanggungjawab secara kolektif kepada Dewan Negeri. Pejabat Menteri Besar terletak di dalam Bangunan Sultan Salahuddin Abdul Aziz Shah di Shah Alam.
Bangunan Sultan Salahuddin Abdul Aziz Shah menempatkan Pejabat Menteri Besar Selangor, serta pejabat kerajaan negeri yang lain. Menteri Besar Selangor sekarang ialah Amirudin Shari dari Parti Keadilan Rakyat (PKR), yang menguasai kebanyakan kerusi Dewan Undangan Negeri di kalangan parti komponen Pakatan Harapan (PH). Amirudin telah mengangkat sumpah pada 19 Jun 2018, selepas Pilihan Raya Negeri 2018 yang menyaksikan kuasa penaja gabungan PH di Selangor.
Majlis Mesyuarat Kerajaan Negeri Selangor membentuk cawangan eksekutif kerajaan negeri Selangor dan berfungsi sama dengan Kabinet Persekutuan Malaysia. Majlis Eksekutif terdiri daripada Menteri Besar, dan antara empat dan 10 ADN dari Dewan Negeri Selangor. Selain itu, tiga orang ex officio anggota Majlis Eksekutif adalah Setiausaha Kerajaan Negeri, Penasihat Undang-undang Negeri dan Pegawai Kewangan Negeri.
Berikutan Pilihan Raya Negeri 2018, ahli-ahli Majlis Eksekutif adalah seperti berikut.
Dewan Negeri Selangor ialah cawangan perundangan kerajaan negeri Selangor. Badan perundangan unikameral terdiri daripada 56 kerusi yang mewakili 56 kawasan Dewan Negeri di Selangor, dengan setiap kawasan yang diwakili oleh Ahli Dewan Negeri yang dipilih. Dewan Negeri mengadakan sidang di Bangunan Sultan Salahuddin Abdul Aziz Shah di Shah Alam.
Badan perundangan mempunyai mandat maksimum lima tahun oleh undang-undang dan mengikuti sistem pelbagai parti; parti pemerintah (atau gabungan) dipilih melalui sistem pasca pertama. Sultan boleh membubarkan badan perundangan pada bila-bila masa dan biasanya berbuat demikian atas nasihat Menteri Besar.
Seorang Speaker dipilih oleh Dewan Negeri untuk mempengerusikan proses dan perdebatan legislatif. Yang di-Pertua boleh atau tidak boleh menjadi Ahli Dewan Negeri yang dipilih; dalam hal yang terakhir, Speaker yang dipilih akan menjadi anggota Dewan Negeri tambahan kepada ADN yang telah dipilih dalam dewan perundangan.
Piala Cabaran Malaysia

Piala Cabaran Malaysia atau Piala Cabaran MFL ( Inggeris: Malaysia Challenge Cup) adalah pertandingan yang diadakan di bawah naungan Liga Bola Sepak Malaysia (MFL) dan Persatuan Bola Sepak Malaysia (FAM).
Kejohanan ini dicipta untuk disertai pasukan dari Liga Super Malaysia dan pasukan Liga Premier Malaysia yang tidak layak ke kejohanan Piala Malaysia melalui kedudukan mereka pada akhir musim liga. Idea ini dicetuskan oleh FAM pada Disember 2017 sebagai penyelesaian ketidakaktifan pasukan yang tidak layak ke Piala Malaysia yang lebih berprestij. Pemerhati seperti FourFourTwo Malaysia melihat manfaat Piala Cabaran; sebagai satu lagi peluang emas untuk pesaing, mengekalkan kelebihan daya saing antara pasukan yang mengambil bahagian, dan sebagai cara untuk menganalisis pemain dalam pasukan mereka sebagai persediaan untuk musim depan.
Kejohanan sulung diadakan pada tahun 2018, dengan 8 pasukan dibahagikan kepada 2 kumpulan daripada 4 pasukan dan bermain secara 2 pusingan. Juara dan naib-juara setiap kumpulan layak ke pusingan kalah mati, dengan setiap pusingan diadakan di gelanggang sendiri dan lawan dan termasuk di perlawanan akhir. Kejohanan ini diadakan serentak dengan Piala Malaysia. Cuma perlawanan Piala Cabaran dimainkan pada pertengahan minggu (Selasa, Rabu) bertentangan dengan perlawanan Piala Malaysia yang dimainkan pada hujung minggu (Jumaat, Sabtu dan Ahad).
Pemenang kejohanan ini pada masa depan boleh menerima slot ke Piala Malaysia, berdasarkan kejayaan Piala Cabaran dan penstrukturan semula kelayakan Piala Malaysia.
Dari edisi 2018, pasukan yang menamatkan kempen di tempat terakhir dari Liga Super Malaysia, dan pasukan yang menduduki tempat ke-6 dalam Liga Premier Malaysia layak ke kejohanan ini. Tetapi disebabkan oleh pasukan Kuantan telah diusir di tengah musim liga (dan seterusnya dibubarkan), FAM menjemput pasukan ATM, wakil daripada Piala FAM Malaysia 2018 yang tidak layak untuk beraksi dipusingan kalah mati kejohanan itu.
Pemilihan pasukan kekal sama untuk edisi 2019: satu pasukan dari Liga Super Malaysia 2019 (pasukan tempat ke-12), dan tujuh pasukan dari Liga Premier Malaysia 2019 (pasukan tempat ke-6 hingga ke-12). Sekali lagi, pasukan dari Liga Premier tidak layak, kali ini Perlis terkeluar daripada Liga Premier Malaysia 2019 pada Februari 2019. Berbeza dengan edisi 2018 tiada pasukan akan dijemput ke Piala Cabaran untuk menggantikan mereka, bermakna hanya tinggal 7 pasukan dalam pertandingan itu.
Edisi 2020 dan 2021 tidak diadakan kerana pandemik COVID-19 dan sekatan yang dibuat oleh kerajaan Malaysia untuk memeranginya. Selepas juga tidak diadakan pada 2022, FAM mengumumkan pertandingan itu akan kembali pada 2023, menampilkan 8 pasukan yang tersingkir dalam 16 pasukan terakhir Piala Malaysia 2023.
MFL Challenge Cup

The MFL Challenge Cup (Malay: Piala Cabaran MFL), which was previously referred to as the Malaysia Challenge Cup, is a prestigious football tournament in Malaysia that is organized under the joint supervision and management of the Malaysian Football League (MFL) and the Football Association of Malaysia (FAM). The tournament serves as a secondary-tier cup competition, specifically designed to provide an additional platform for teams that are eliminated during the round of 16 stage of the prestigious Malaysia Cup.
The tournament was created for the Malaysia Super League and the Malaysia Premier League teams that did not qualify for the Malaysia Cup tournament through their league standings. The idea was mooted by the Football Malaysia in December 2017 as a solution to increase the number of competitive games. Observers such as FourFourTwo Malaysia see benefits of the Challenge Cup; as another chance of silverware for the competitors, maintaining the competitive edge between the participating teams, and as a way to analyze players in their teams in preparation for the next season.
The inaugural tournament was held in 2018, with eight teams divided into 2 groups of four and playing a double round-robin system of games. The winners and runners-up of each group qualify to the knockout round on a home and away basis including the final. The tournament is held concurrently with the Malaysia Cup, with Challenge Cup games mostly played in midweek (Tuesday, Wednesday) as opposed to Malaysia Cup games played on weekends (Friday, Saturday and Sunday).
For the 2018 edition, the team that finished last in the Malaysia Super League, and the sixth-placed to twelfth-placed teams in the Malaysia Premier League qualified for the tournament. The selection of teams remained the same for 2019. From 2020 until 2023 it was not held, mostly due to COVID-19 pandemic and subsequent restrictions. FAM announced the competition will return in 2023, featuring 8 teams who are eliminated in the last 16 of the 2023 Malaysia Cup.
From the quarterfinals all the way to the final stage of the competition, the matches will be conducted in a two-legged format, with each team playing one match at their home venue and another match at their opponent's venue to determine the winner.
The table shown performances by the six teams who reached the final stage of the MFL Challenge Cup.
Officially known as MASKargo Player of The Tournament for sponsorship reasons, it is awarded to the overall best player of the season.
Klang Bell

The Klang Bell is an ancient bronze bell found in the city of Klang, Selangor state, western Malaysia. Estimated to date from the late Iron Age, the bell is a rare object of its genre and since 1949 has been part of the British Museum's Asian Collections.
Found with a number of iron tools in the city of Klang, the cast bronze artefact was one of three unearthed there; it is very similar to other bells that have been found in Battambang in Cambodia. One bell has been dated to AD 150.
The Klang Bell has a high, narrow body crowned by a cup-like lid and was designed to be worn by an elephant. The entire bell is decorated with vertical bands of rectangles composed of double spirals with central eyes motifs. In the lower part of the bell, three irregularly fashioned rows lie above a plain band. The bell is decorated in a similar way to the Dong Son drums that were produced in large quantities in Vietnam and elsewhere in southeast Asia between 600 BC and the third century AD, and are some of the region's finest examples of metalworking from this period.