Fish & seafood
Feseekh (fermented fish from Sham el-Nessim)
Salted and fermented grey mullet, aged for several weeks, whose strong smell announces Egypt's spring festival, Sham el-Nessim. Its firm, fatty flesh is eaten in thin slices with onions and lemon.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Gut and clean the mullet, then rinse it thoroughly and pat it dry with kitchen paper.
- Rub the inside and outside of the fish with the coarse salt and the vinegar.
- Place the fish in a glass dish, cover and refrigerate for 24 hours.
- Then cover the fish with fresh salt, wrap it in a clean cloth and then in paper.
- Store it somewhere cool and dry for 30 to 40 days to ferment.
- Unwrap the fish, rinse it briefly to remove excess salt and cut into thin slices.
- Serve with lemon, red onion rings, chopped parsley and flatbread.
Variations and tips
Grilled version. Pass the slices quickly over a dry hot pan to warm the flesh and soften the smell.
More ideas
Ful nabet (sprouted fava beans)25 min · 4 serv. · budget-friendlyGazar bil tahina (carrots with tahini)35 min · 4 serv. · budget-friendlyBaba ghanoush with yoghurt45 min · 4 serv. · budget-friendlyBersim (salade de jeunes feuilles de trèfle)15 min · 4 serv. · budget-friendlyFatta bil samak (fatta with fish)1 h 05 · 4 serv.Tulumba40 min · 6 serv. · budget-friendlyBasboussa50 min · 8 serv.Duqqa18 min · 4 serv.
Egypt
Egypt
Egypt
Egypt
Egypt
Egypt
Egypt
Egypt
Original Ecomely recipe.