Ingredients with Measurements:
- 1 kg of Feseekh (salted and dried mullet fish)
- 1 cup of white vinegar
- 1 cup of lemon juice
- 1 cup of olive oil
Special equipment needed:
- Large bowl
- Strainer
- Plate
- Plastic wrap
Step-by-step instructions:
1. Soak the Feseekh in water for 12 hours, changing the water every 3 hours.
2. After 12 hours, remove the Feseekh from the water and place it in a strainer to drain.
3. Place the Feseekh on a plate and cover it with plastic wrap.
4. Leave the Feseekh to ferment for 3-4 days in a warm place.
5. After 3-4 days, remove the plastic wrap and rinse the Feseekh with water.
6. In a large bowl, mix the white vinegar, lemon juice, and olive oil.
7. Add the Feseekh to the bowl and mix well.
8. Cover the bowl with plastic wrap and refrigerate for 24 hours.
9. After 24 hours, remove the Feseekh from the bowl and serve.
- Time:
Preparation time: 12 hours soaking + 3-4 days fermenting + 24 hours marinating
- Cooking time: None
Temperature:
- Soaking and fermenting should be done in a warm place.
Serving size:
- 4-6 people
Nutritional information:
- Calories: 130 per serving
- Fat: 9g
- Protein: 11g
- Carbohydrates: 1g
- Sodium: 2000mg
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar.
- Lemon juice can be substituted with lime juice.
- Olive oil can be substituted with vegetable oil.
Variations:
- Feseekh can be served with sliced onions and tomatoes.
- Feseekh can be served with pita bread.
Tips and tricks:
- Make sure to change the water every 3 hours during soaking.
- Make sure to cover the Feseekh with plastic wrap during fermentation.
- Make sure to refrigerate the Feseekh during marinating.
Storage instructions:
- Feseekh can be stored in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Feseekh should not be reheated.
Presentation ideas:
- Serve the Feseekh on a plate with sliced onions and tomatoes.
Garnishes:
- Garnish with parsley or cilantro.
Pairings:
- Feseekh can be paired with Arabic coffee.
Suggested side dishes:
- Pita bread
- Hummus
- Baba ghanoush
Troubleshooting advice:
- If the Feseekh smells bad or has a slimy texture, it may be spoiled and should not be eaten.
Food safety advice:
- Make sure to change the water every 3 hours during soaking to prevent bacteria growth.
- Make sure to cover the Feseekh with plastic wrap during fermentation to prevent contamination.
Food history:
- Feseekh is a traditional Egyptian dish that dates back to ancient times.
Flavor profiles:
- Salty
- Tangy
- Fishy
Serving suggestions:
- Serve the Feseekh as an appetizer or snack.
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Region: Egyptian