Feseekh (فسيخ) — Egyptian Salt-Cured Mullet for Sham el-Nessim

• 600 gcommercially prepared feseekh, salt-cured grey mullet (buy only from a licensed Egyptian fishmonger; do not home-ferment fish)
• 90 mlfresh lemon juice
• 45 mlwhite vinegar
• 60 mlextra-virgin olive oil
• 1 tspground cumin
• 2 tspsumac
• 0.5 tspdried red chile flakes
• 2red onion (thinly sliced, about 240 g total)
• 4scallions (trimmed and cut into 8 cm lengths)
• 0.5 bunchflat-leaf parsley (leaves picked)
• 4aish baladi bread (small loaves, warmed)
• 4hard-boiled eggs (traditional for Sham el-Nessim)
• 2lemon (cut into wedges)

Instructions

1. 1

   Buy the feseekh the same day you plan to serve it, and keep it refrigerated at 4°C or colder until preparation. Choose fish from a reputable Egyptian fishmonger, and discard any package that is swollen, leaking, slimy, or has a rotten ammonia odor beyond the expected strong cured-fish smell.

2. 2

   Place the sliced red onion in a bowl with the white vinegar, 30 ml of the lemon juice, 1 tsp of the sumac, and the chile flakes. Toss well and let the onion stand for 15 minutes so it softens and becomes sharp, rosy, and lightly pickled.

3. 3

   Open the feseekh on a board used only for fish, then remove the head, tail, skin, backbone, and visible pin bones. Separate the flesh into large flakes, keeping the pieces rustic rather than mincing them, because traditional fesikh is served as substantial salty flakes with bread.

4. 4

   If the feseekh is extremely salty, rinse the flakes very briefly under cold running water for 5 seconds, then pat them completely dry with paper towels. Do not soak the fish for a long time, because soaking makes the texture watery and removes the characteristic cured flavor.

5. 5

   Whisk the remaining 60 ml lemon juice with the olive oil, ground cumin, and remaining 1 tsp sumac in a serving bowl. Add the feseekh flakes and fold gently until every piece is glossy, seasoned, and lightly mellowed by the acid.

6. 6

   Warm the aish baladi for 2 to 3 minutes in a dry skillet or low oven until pliable and fragrant. Cut the hard-boiled eggs in halves or quarters, and arrange them with the scallions, parsley leaves, lemon wedges, and pickled onion.

7. 7

   Serve the dressed feseekh immediately as a shared Egyptian table platter. Each diner should tear pieces of aish baladi, add a few flakes of fish, onion, parsley, and a squeeze of lemon, then eat it with scallions and egg alongside.

8. 8

   After serving, refrigerate any remaining fish within 1 hour and keep it tightly covered to prevent the odor from permeating other foods. For best safety and flavor, eat leftovers cold within 24 hours and never leave feseekh on a warm picnic table.