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+ servings

Eid Feseekh

mursalin
Egyptians love this recipe and serve it in different feasts. And although some people believe that this recipe is salty; but the benefits of it are numerous.
Prep Time 10 minutes
Course fish, Main Course
Cuisine Egyptian
Servings 4 people
Calories 134 kcal

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

Sodium: 76.5mgFiber: 3gCalories: 134kcalFat: 8gProtein: 15.3g
Keyword mullet fish
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