Must-Try Egyptian Seafood: 3 Unforgettable Picks

Egyptian seafood is a captivating blend of fresh catches, aromatic spices and herbs, cooking techniques and time-honoured culinary traditions dating back to ancient times. Ingredients like onions, cumin, coriander, flour, dill, garlic, and lemon are commonly used to enhance the fresh savour of fish, shrimp, squid, and other marine delicacies. This results in dishes rich in flavour, allowing the natural succulence of the seafood to shine through.

The Egyptian seafood experience is as much about the atmosphere as it is about the cuisine. Traditional cooking methods, including grilling over open flames, baking in clay ovens, and frying to golden perfection, create dishes that capture the essence of Egypt’s cultural identity. Meals are also often shared, encouraging a communal experience to enjoy the bounties of the sea with family and friends.

If you are a bit of a seafood fanatic with a curiosity for discovering new, unique tastes, then you are in the right place. In this article, we are going to explore the culinary delights of Egyptian seafood cuisine with three of the most popular and super tasty dishes which you, too, can easily make and enjoy. Let’s immerse ourselves, shall we?

Why is Egyptian Seafood So Good?

From the bustling markets where fishmongers display their daily catch to the inviting aroma of seafood grilling at a seaside café, there seems to be an array of factors that contribute to making Egyptian seafood cuisine so incredibly distinct. So, let’s explore some of those.

Geography

If you are a bit into geography or if you are currently checking Google Maps because you are not sure where Egypt is actually located, it does not make any difference; then you can probably realise that Egypt has quite a strategic location from which its seafood cuisine came into existence.

The Mediterranean Sea to the north and the Red Sea to the east are both teeming with a diverse range of seafood. Whether it is the huge variety of edible fish types, crustaceans, or molluscs, Egyptian waters are abundant with high-quality and fresh seafood that has, over the years, become a staple in Egyptian seafood cuisine.

Speaking of freshness, in particular, the proximity of the sea to many Egyptian cities ensures that seafood can go from catch to table in a very short time. Combined with the liberal use of classic spices and fresh herbs and the different cooking techniques, this freshness imparts a distinctive taste and texture to the seafood, which modern cooking methods cannot often replicate.

History

Another aspect that adds to the uniqueness of Egyptian seafood is the long-standing culinary traditions that reflect the country’s profound historical relationship with the bountiful Mediterranean Sea and the Red Sea.

In fact, these two bodies helped make Egypt a crossroads of civilisation for thousands of years, resulting in Egyptian seafood cuisine having a melange of influences from the Greeks, Romans, Ottomans, and Arabs, among others. This intermingling has also enriched Egyptian seafood dishes with a range of flavours and techniques.

Simple Cooking Techniques

Despite the common belief that complex cooking techniques make unique dishes, the opposite is true in the case of Egyptian seafood. There is usually a simplicity in preparation that respects the inherent taste of the seafood, as the aim is often to enhance rather than overpower the delicate flavours of the fish.

Egyptian seafood cuisine uses a variety of simple traditional cooking techniques that help create its unique flavours and tastes. One method is stewing. As the fish slowly soaks up all the flavours from the various spices, it becomes soft and deeply tasteful. Boiling and baking are also two healthy ways to cook seafood and preserve its very natural flavours.

That being said, grilling and frying are the two most famous methods to cook seafood in Egypt, and they make some of the country’s most popular seafood dishes, as we will see in a bit. Roasting, much like grilling, also adds a smoky, super delicious flavour to the dishes.

Spices, Herbs, and Seasonings

Egyptian seafood dishes are famous for their strong flavours, which they get from the variety of herbs, spices and seasonings used to marinate seafood. Classic spices, such as cumin, pepper, fennel, coriander, and chilli and herbs like dill, basil, parsley, and mint, add a burst of freshness to the dishes and a nice crunch to the meal.

Accompaniments

Seafood in Egypt is typically served with various accompaniments that enhance and complete the taste. Aish, or Egyptian pita bread, rice, various vegetable preparations and sauces, such as tahini or a spiced tomato sauce, often complement the dishes and add an extra layer of flavour.

All of those make Egyptian seafood dishes fit well within this dietary pattern, offering meals that are not only tasty but also nutritious.

3 Popular Egyptian Seafood Dishes

Now that we have taken a look into what makes Egyptian seafood cuisine that distinct, it is time to dig more into it by exploring some of its most famous and delectable dishes that you should definitely try when in the country or make at home if you are not planning on international travel in the near future.

The dishes we are demonstrating next are the top three most popular seafood dishes in Egypt. They feature pretty accessible and affordable fish types and other ingredients. That is actually why they are consumed in all corners of the country and are not only limited to coastal cities.

Sayadeya

Sayadeya is a traditional Egyptian seafood dish that features fish, typically red snapper or bream, cooked in rich, aromatic spiced rice. This comforting dish is deeply rooted in Egyptian culture and is often prepared for special occasions, particularly along the coastal regions. The combination of tender fish, flavorful spices, and fragrant rice creates a harmonious balance of taste that is both satisfying and nourishing.

Ingredients:

For the Fish:

• 1 kg whole fish (such as red snapper or bream), cleaned and scaled
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 3 cloves garlic, minced
• 1 onion, sliced
• 2 tablespoons tomato paste

For the Rice:

• 2 cups long-grain white rice, rinsed
• 4 cups fish stock (you can make your own or use store-bought)
• 1 large onion, finely chopped
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 cinnamon stick
• 2 cloves
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Fish:

• Start by preparing the fish. If using whole fish, clean and scale them, making sure to remove the gills. Rub the fish inside and out with lemon juice, salt, and pepper. Let it sit for about 10 minutes to marinate.
• In a large skillet, heat olive oil over medium heat. Add the fish and cook for about 3-4 minutes on each side until golden brown. Once the fish is cooked, remove it from the skillet and set aside. You will use it later to top the rice.

2. Make the Sauce for the Fish:

• In the same skillet, add the minced garlic and sliced onion. Sauté until the onion is soft and translucent, about 5 minutes.
• Stir in the tomato paste, cumin, coriander, turmeric, and a pinch of salt. Cook for another 2 minutes to allow the spices to release their aromas.
• Add about 1 cup of water to the skillet, scraping up any bits from the bottom of the pan. Bring the mixture to a simmer and then return the cooked fish to the skillet. Cover and let it simmer for 10-15 minutes, allowing the fish to absorb the spices and become tender. Remove the fish from the skillet and set it aside, but keep the sauce warm.

3. Prepare the Rice:

• In a large saucepan or pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and golden brown, about 7 minutes.
• Add the rice to the pot and stir to coat the grains in the oil and onions. Toast the rice for about 3 minutes.
• Add the fish stock to the rice, followed by the cumin, coriander, turmeric, cinnamon stick, cloves, bay leaves, salt, and pepper. Bring the stock to a boil.
• Reduce the heat to low, cover the pot, and simmer the rice for about 15-20 minutes or until all the liquid is absorbed and the rice is tender.

4. Assemble the Sayadeya:

• Once the rice is cooked, remove the cinnamon stick, cloves, and bay leaves. Fluff the rice with a fork to separate the grains.
• Gently place the cooked fish on top of the rice, spooning some of the sauce over the fish and rice.
• Cover the pot for a few minutes to allow the flavours to meld together.

5. Serve:

• Transfer the Sayadeya to a serving platter. Garnish with fresh parsley and serve with lemon wedges on the side. The dish is traditionally enjoyed with a fresh green salad or pickled vegetables for added crunch and freshness.

Tips:

• Fish Stock: If you don’t have homemade fish stock, you can substitute it with chicken or vegetable stock. However, fish stock adds a deeper, more authentic flavour to the dish.
• Fish Options: While red snapper and bream are common choices, any firm, white fish can be used for this recipe. Adjust the cooking time according to the size and thickness of the fish.
• Rice Consistency: The rice should be fragrant and fluffy, not too sticky. Be sure to measure the water carefully, and avoid stirring the rice while it’s cooking to prevent it from becoming mushy.

Sayadeya is an unforgettable dish that beautifully combines the flavours of the sea with the warmth of spices. It’s a perfect way to experience Egypt’s rich culinary heritage while enjoying a delicious, healthy meal that’s sure to please everyone at the table. There are different side dish options, such as fresh salads, grilled vegetables, and definitely tahini, to complement the rich flavours.

2. Samak Mashwi

Samak Mashwi, or Egyptian grilled fish, is a simple yet delicious dish that highlights the fresh, vibrant flavours of Egypt’s coastal waters. Grilled over an open flame or in the oven, the fish is marinated with a blend of aromatic spices and herbs, resulting in a smoky, tender fish with a burst of flavours. This dish is often served with rice, vegetables, or a side of salad, making it a popular and satisfying meal, especially during the warm months.

Ingredients:

• 1 whole fish (such as bream, tilapia, or red snapper), cleaned and scaled (about 1 kg)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 1 large onion, sliced
• 2 tomatoes, sliced
• 1 bell pepper, sliced (optional)
• 1 tablespoon fresh dill (optional)
• 1 tablespoon vinegar (optional)

Instructions:

1. Prepare the Fish:

• Begin by cleaning and scaling the fish. Make sure to remove the gills and internal organs. Rinse the fish thoroughly and pat it dry with a paper towel.
• Using a sharp knife, make several diagonal cuts on both sides of the fish. This helps the marinade penetrate the flesh and ensures even cooking.

2. Make the Marinade:

• In a bowl, combine the olive oil, minced garlic, lemon juice, cumin, coriander, turmeric, paprika, cinnamon, salt, and pepper. Stir well to form a thick marinade.
• Rub the marinade generously over the entire fish, making sure to coat both sides and inside the cavity. If you like, you can stuff the cavity of the fish with a few slices of onion, tomatoes, and bell pepper for extra flavour.
• Cover the fish and let it marinate in the refrigerator for at least 30 minutes, or ideally for up to 2 hours, to allow the flavours to meld.

3. Grill the Fish:

• Preheat your grill or barbecue to medium-high heat. If using an oven, preheat to 200°C (400°F).
• Lightly oil the grill grates or line a baking tray with parchment paper. If grilling, place the fish directly on the grill and cook for 6-8 minutes per side, depending on the size of the fish. The fish should be golden and slightly crispy on the outside while remaining tender and moist on the inside.
• If baking in the oven, place the fish on a baking tray and cook for 20-25 minutes, turning halfway through the cooking time, until the fish is cooked through and flakes easily with a fork.

4. Serve:

• Once the fish is grilled to perfection, carefully remove it from the heat and transfer it to a serving platter. Garnish with fresh parsley and dill (if using). You can also add a few extra slices of lemon on the side for a zesty touch.
• Samak Mashwi is typically served with Egyptian rice, salad, or pita bread. It pairs wonderfully with a refreshing yoghurt dip or a light tahini sauce.

Tips:

• Fish Selection: Fresh fish is key to this recipe. Look for firm, white fish that can hold up to grilling. Bream, tilapia, or red snapper are traditional choices in Egyptian cuisine.
• Marinating Time: The longer you allow the fish to marinate, the more intense the flavours will be. However, even a short marination time will yield great results.
• Grill or Oven: If you don’t have access to a grill, an oven works just as well. Just ensure that the fish is cooked through without drying out.

Samak Mashwi is a vibrant and healthy dish full of zesty and aromatic flavours, and it’s a wonderful way to experience the essence of Egyptian coastal cuisine. Whether enjoyed on a sunny day with family or at a festive gathering, this grilled fish dish never fails to impress. It is served with either Sayadeya or Egyptian pita bread, or both, and tahini sauce.

3. Fesikh

Fesikh is a traditional Egyptian dish made from fermented and salted fish, typically mullet, that has been preserved for months. This ancient delicacy is particularly popular during the Sham El Nessim festival, which marks the start of spring in Egypt.

Despite its strong and acquired flavour, Fesikh holds cultural significance and is a beloved part of Egyptian culinary heritage. Its unique taste comes from the fermentation process, where the fish is salted and buried in the ground for several weeks to months, developing a pungent, tangy aroma that’s often paired with fresh onions, bread, and pickles.

Ingredients:

• 1 whole fish (typically mullet or other local fish)
• 1 kg sea salt (enough to completely coat the fish)
• 1 tablespoon ground cumin (for serving)
• 1 tablespoon ground coriander (for serving)
• 1 lemon, sliced (for serving)
• 1 small onion, thinly sliced (for serving)
• Fresh bread (preferably baladi bread) for serving
• Pickled vegetables (optional for serving)

Instructions:

1. Prepare the Fish:

• The process of making Fesikh begins with cleaning the fish thoroughly. Typically, fresh mullet is used for Fesikh, but other local fish can also be substituted. The fish is cleaned, gutted, and sometimes split down the middle for ease of preservation.
• The fish is then covered completely in coarse sea salt. This step is essential, as the salt draws out moisture from the fish, facilitating the fermentation process that will give it its distinctive taste.

2. Fermentation Process:

• After the fish is covered in salt, it’s traditionally placed in a large container or buried underground for weeks to months. The fish ferments in its own juices and salt, developing a unique, intense flavour. The exact duration of fermentation depends on environmental factors, but typically, Fesikh is left to ferment for around 3-6 weeks.
• This fermentation process is what gives Fesikh its strong, sour, and salty taste. The fish is usually wrapped in layers of salted leaves to protect it from contamination during the fermentation process.

3. Cleaning and Serving the Fesikh:

• Once the fermentation process is complete, the Fesikh is carefully removed from the salt and cleaned under cold water. The skin is often quite tough, and the fish may have a strong, pungent smell, which is characteristic of the fermentation process.
• The fish is then ready to be served, typically sliced into pieces and accompanied by freshly baked baladi bread, which helps balance the saltiness and pungency of the Fesikh. It’s also common to serve it with thinly sliced onions, a sprinkle of cumin and coriander, and lemon wedges for a fresh contrast.
• For additional flavour and texture, Fesikh is often served with pickled vegetables such as carrots, cucumbers, or turnips, which complement the strong flavours of the fish.

Tips:

• Storage: Fesikh can be stored in the refrigerator after the fermentation process, but due to its highly salted nature, it has a long shelf life.
• Smell: The strong aroma of Fesikh can be an acquired taste, and it’s often said that the fish’s smell is a significant part of its appeal. For those new to the dish, it’s best to try it in small amounts to adjust to its intensity.

Cultural Significance:

Fesikh holds a special place in Egyptian culture, particularly during Sham El Nessim, a festival that celebrates the arrival of spring. This ancient dish has been prepared for centuries, and its role in the festival represents a connection to Egyptian traditions and the passing of knowledge through generations. Despite the strong and sometimes polarising flavour, Fesikh is an integral part of Egyptian heritage and remains a much-loved food during celebrations and gatherings.

In recent years, Fesikh has gained attention among international food lovers who seek out unique, traditional dishes. While the dish may not be for everyone due to its intense aroma, those who enjoy bold flavours and unique preservation methods will find Fesikh to be a fascinating and delicious cultural experience.

Where to Find the Best Egyptian Seafood

If you love seafood and happen to be in Queens, New York, then you cannot miss your chance to try some delicious authentic Egyptian seafood dishes. Here are some top-rated Egyptian seafood restaurants in the city that you should definitely check out:

• Abuqir Seafood
• Hamido Seafood
• Sabry’s Seafood

However, if you are planning a visit to Egypt any time soon, you are in for a treat! The best restaurants are, for sure, found in coastal cities, such as Alexandria, Marsa Matrouh, Suez, Ismailia and Port Said. Yet, Cairo does have some perfect seafood places to dine in and indulge in a mouthwatering Egyptian seafood meal.

In Alexandria, mainly, these places are the best:

• Balboa Village
• Fish Market
• Kadoura
• Abu Ashraf
• El Gomhoureya

One highly recommended restaurant in Cairo is The Smokery, which offers a wide variety of fresh and flavourful seafood options. Other fantastic places also include Abou El Sid, El Borg and Asmak El-Hussein.

Health Benefits of Egyptian Seafood

Egyptian seafood is not only a delicious part of the nation’s culinary heritage, but it also offers a range of health benefits that make it an excellent choice for a balanced diet. Packed with essential nutrients, seafood from Egypt, such as fish from the Mediterranean and the Nile, is rich in high-quality protein, omega-3 fatty acids, vitamins, and minerals.

Omega-3s, which are abundant in fish like bream and tilapia, are known for their heart-healthy benefits, helping to reduce the risk of cardiovascular diseases by lowering blood pressure, cholesterol, and triglyceride levels. Regular consumption of Egyptian seafood can support brain health, improve mood, and even enhance memory and cognitive function due to the high levels of omega-3 fatty acids.

In addition to omega-3s, Egyptian seafood is a great source of vitamins A, D, and B12, all of which play crucial roles in maintaining good health. Vitamin A, present in fish like mullet, promotes healthy vision and a strong immune system, while vitamin D is essential for bone health, supporting calcium absorption and preventing osteoporosis.

Vitamin B12, abundant in saltwater fish like snapper and bass, helps in the production of red blood cells and supports neurological function. These nutrients are particularly important in a diet where dairy or other animal-based products may be limited, making seafood an indispensable source of nourishment.

Furthermore, Egyptian seafood is a low-fat, low-calorie option for those looking to maintain or lose weight. Unlike red meats, which can be high in saturated fats, seafood provides lean protein that aids in muscle growth and repair without the excess calories.

The high levels of selenium and zinc found in Egyptian fish help strengthen the immune system and protect the body from oxidative stress. By incorporating a variety of seafood dishes, such as sayadeya or grilled fish, into a healthy diet, individuals can enjoy a delicious and nutrient-rich food source that supports overall well-being and vitality.

Whether you are looking for traditional dishes or more unique flavours, Egypt has something to offer every food lover. But when it comes to seafood specifically, Egypt does excel with a variety of distinct and delicious main and side dishes that are definitely worth exploring.

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