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Eid Feseekh

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 Time10 mins
Course: fish, Main Course
Cuisine: Egyptian
Keyword: mullet fish
Servings: 4 people
Calories: 134kcal
Author: Asma


  • 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!


Calories: 134kcal | Protein: 15.3g | Fat: 8g | Sodium: 76.5mg | Fiber: 3g