13/04/2026
Easter is big in Egypt , a religious and cultural celebration that goes back to Ancient Egypt. It didn’t change much , as salted fish and eggs were found on Egyptian walls in temples along with onions as the staples of Sham El Nessim celebration which coincided later on with the Orthodox Coptic Easter, then it became a huge national joyous celebration ! The two occasions united together to make this time of the year during warm spring season, mainly the feast is enjoyed in the outdoors in picnics - alfresco style. There’s also another Easter delicacy; salted fermented grey mullet with a pungent unpleasant smell that stopped from attempting a bite every time I thought of breaking this barrier. It’s called Feseekh, that also dates back to ancient Egypt. The curing process involves sun-drying the fish and preserving it in salt for weeks, which “cooks” the raw fish. It’s a culturally significant food, often served with bread, onions, and lemon.
I’m sharing here my favourite Easter dish:
Smoked herring & Tahini Salad is the main Easter dish in every household and picnic today in Egypt . There’s no Easter in Egypt without this irresistible combo.
P.S I used herring fillets in jars. Highly recommended. No mess - no hassle. Usually you buy the whole herring char it a bit on the hob with direct flames so the skin bubbles up and easily removed. Then pull out the meat with the least amount of bones if you can .
Check my story for the jars.
