Ingredients with Measurements:
- 1 pound of fesikh (salted and dried fish)
- 1 cup of pitted green olives
- 1/2 cup of capers
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large bowl
- Cutting board
- Knife
- Serving platter
Step-by-step instructions:
Preparing the Fesikh:
1. Rinse the fesikh under cold water to remove any excess salt.
2. Soak the fesikh in cold water for at least 24 hours, changing the water every 6 hours.
3. After soaking, remove the skin and bones from the fesikh and cut it into bite-sized pieces.
Making the Salad:
1. In a large bowl, combine the fesikh, olives, capers, olive oil, lemon juice, and chopped parsley.
2. Season with salt and pepper to taste.
3. Toss everything together until well combined.
- Time:
Preparation time: 24 hours soaking time + 20 minutes
- Cooking time: None
5. Temperature:
- Serve at room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 5g
- Protein: 20g
Substitutions for ingredients:
- Black olives can be substituted for green olives.
- Fresh dill or cilantro can be used instead of parsley.
Variations:
- Add diced tomatoes or cucumbers for a refreshing twist.
- Use canned tuna instead of fesikh for a milder flavor.
Tips and tricks:
- Soaking the fesikh for at least 24 hours is crucial to remove excess salt and soften the fish.
- Serve with crusty bread to soak up the flavorful dressing.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dish is best served at room temperature and does not need to be reheated.
Presentation ideas:
- Serve the salad on a large platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh parsley or cilantro
- Lemon wedges
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Hummus and pita bread
- Tabouli salad
Troubleshooting advice:
- If the fesikh is still too salty after soaking, rinse it again under cold water before using.
Food safety advice:
- Make sure to soak the fesikh for at least 24 hours to remove excess salt and prevent foodborne illness.
Food history:
- Fesikh is a traditional Egyptian dish made from salted and dried fish that has been enjoyed for centuries.
Flavor profiles:
- Salty, tangy, and savory
Serving suggestions:
- Serve as an appetizer or light lunch.
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Region: Egyptian