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.
Servings: 4 people
- 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