Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 4-5 pieces of fesikh (salted and dried grey mullet)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 2 cups water
- Salt, to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Rinse the soaked chickpeas and place them in a large pot with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the chickpeas are tender.
2. While the chickpeas are cooking, rinse the fesikh and soak them in cold water for 2 hours to remove some of the saltiness.
3. After 2 hours, drain the fesikh and place them in a pot with enough water to cover them. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until the fish is cooked through.
4. Remove the fesikh from the pot and set aside.
5. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
6. Add the ground cumin, coriander, cinnamon, and black pepper to the pan and stir to combine.
7. Add the cooked chickpeas and 1 cup of water to the pan. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until the sauce has thickened.
8. Add the cooked fesikh to the pan and simmer for an additional 5 minutes.
9. Season with salt to taste.
10. Serve hot with rice or bread.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 30 minutes
5. Temperature:
Medium heat for cooking chickpeas and fesikh, and medium-low heat for cooking the sauce.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 16g
Carbohydrates: 34g
Protein: 20g
Fiber: 9g
Substitutions for ingredients:
- Fesikh can be substituted with any salted and dried fish.
- Cumin, coriander, cinnamon, and black pepper can be substituted with a pre-mixed spice blend such as Ras el Hanout.
Variations:
- Add chopped tomatoes to the sauce for a more tomato-based flavor.
- Add chopped parsley or cilantro for a fresh herb flavor.
- Add a splash of lemon juice for a tangy flavor.
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time.
- Rinse the fesikh and soak it in cold water to remove some of the saltiness.
- Use a pre-mixed spice blend to save time on measuring individual spices.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with rice or bread on the side.
Garnishes:
Sprinkle with chopped parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Rice, bread, or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the fesikh is too salty, soak it in cold water for longer.
Food safety advice:
- Make sure to soak the fesikh in cold water to remove some of the saltiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Fesikh is a traditional Egyptian dish made from salted and dried grey mullet. It is typically eaten during the spring festival of Sham El-Nessim.
Flavor profiles:
Salty, savory, and slightly spicy.
Serving suggestions:
Serve hot with rice or bread.
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Region: Egyptian