Fesikh

While many of the products featured here are specific to the culinary heritage of some or all of the coastal regions, fesikh is much more universal. It is an important element of Sham EI Nessim, the ancient Egyptian spring festival that is still celebrated today on the Monday after eastern Easter. It is commonly eaten with spring onions, lime, olive oil, tahini, and other ingredients.

The production of fesikh is mostly conducted on a small to medium scale by fasakhanis (the producers of fesikh) and households. Because of the risk of botulism, fesikh production is usually left to the experts that have reputations to protect and who pass on this expertise within family-owned businesses. It is made using grey mullet, bud, of the genus mugil that lives in the Mediterranean and the Res Sea. The most prized fesikh is made with fish with roe. The fermentation process produces extremely funky notes, similar to those of European washed-rind cheeses. It is not for everyone and does take getting used to. Our inventory has identified at least four centres of reputed production: the town of Nabara in Daqahlia, Rasheed (Rosetta) in Beheira, Damietta, and Kafr EI Sheikh.