Dish
Fesikh
Fesikh is made by salting and fermenting grey mullet for several weeks, then drying it in the sun. The resulting fish is very salty and has a strong, pungent flavor. It is typically served with bread, onions, and a side of pickled vegetables. Fesikh is a popular dish in Egypt, but it is not recommended for those with high blood pressure or heart disease due to its high salt content.
Origins and history
Fesikh has been eaten in Egypt for thousands of years, and is believed to have originated in the Nile Delta region. It is traditionally eaten during the Sham el-Nessim holiday, which dates back to ancient times.
Dietary considerations
High in salt, not recommended for those with high blood pressure or heart disease.
Variations
There are no significant variations of Fesikh.
Presentation and garnishing
Fesikh is typically presented on a platter with bread, onions, and pickled vegetables. It is often garnished with parsley or other herbs.
Tips & Tricks
To reduce the saltiness of Fesikh, soak it in water for several hours before serving.
Side-dishes
Fesikh is typically served with bread, onions, and a side of pickled vegetables.
Drink pairings
Fesikh is traditionally paired with beer or arak.
Delicious Fesikh recipes
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