Fesikh is one of the most popular Egyptian foods that are served on Eid al-Fitr, and it is not only eaten by the Egyptians but in different parts of the Middle East. Perhaps many do not know the story of the first person to eat feseekh, which has become a symbol of Sham El-Neseem. Egyptians cannot celebrate it without eating feseekh.
The ancient Egyptian pharaoh was considered the first to eat feseekh, as it was common for the pharaohs to eat it before starting to build the pyramids, believing that it would give them strength and energy.
Historians don’t agree on the date of the Egyptian celebration of Sham El-Nessim and the manifestations of this celebration. They eat salted fish and go out to smell the breeze that day.
The Egyptians made feseekh from mullet fish, and its method depends mainly on salting the fish and leaving it for a long time until it becomes a pungent smell. The process of making feseekh begins by cleaning the fish’s gills well and then placing it in wooden barrels. Salt is placed between one row of fish and another. Then a layer of thin plastic is placed on the fish and large amounts of salt are placed on top of it, and then the barrel is closed with cardboard, provided that the barrel is left at a temperature of less than 18 degrees Celsius for 21 days.
- 1 kilo of herring fish
- 1/2 cup of salt
- 1/2 cup of chili
- 2 tablespoons of Nigella sativa
- 5 Plastic bags for packing
- A sealed container
- Wash the fish very well; then drain it very well and leave it at room temperature.
- Mix the salt with the chili and the black seeds
- Put the salt and the black seeds in the head of the fish, and put some mixture of salt, chili, and nigella
- on the fish
- Place each fish individually in a plastic bag, placing them in a jar
- Closing the jar very well; then wrap the jar again with the plastic bags so that the air does not penetrate into it
- Leave for about and 15 days to 20 days at room temperature.
- Serve and enjoy your Feseekh with tahini sauce!
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