How to pronounce Fesikh

Fesikh is written فسيخ where it comes from. In the International Phonetic Alphabet it is /fɪˈsiːx/. In plain English letters that is fe-SEEKH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Fesikh?

Fesikh is a main dish of Egypt. People usually eat it on festive days. Its main ingredients are fish. It tastes sour and savory.

Where Fesikh comes from

Fesikh is one of 24 signature dishes of Egypt on this map.

• Ful medames فول مدمس · Main dish · Egypt

  Ful medames is fava beans cooked very slowly, traditionally buried overnight in the embers of the public bath furnaces in big copper pots, then mashed lightly with olive oil, cumin, lemon and garlic.

• Ta'ameya طعمية · Street food · Egypt

  Ta'ameya is what most Egyptians call falafel, the deep-fried fritter that English sources describe as being of Egyptian origin before it became a fixture of Middle Eastern and especially Levantine cooking.

• Hawawshi حواوشي · Street food · Egypt

  Hawawshi is a traditional Egyptian dish of flatbread stuffed with minced meat spiced with onions, pepper, parsley and sometimes chillies.

• Om Ali أم علي · Dessert · Egypt

  Om Ali, Ali's mother, is a traditional Egyptian dessert often described as the national dessert of Egypt.

• Kahk كحك · Dessert · Egypt

  Kahk, or kahk el-eid, is a sweet shortbread biscuit covered in powdered sugar that Egyptians make above all for Eid al-Fitr at the end of Ramadan, and also for Christmas and Easter.

• Halawet el-mulid حلاوة المولد · Dessert · Egypt

  Halawet el-mulid are the sweets of the Prophet's birthday, a family of confections that Arabic sources say began in Egypt for the celebration of al-Mawlid an-Nabawi.

Food of Egypt

Dishes like Fesikh in other countries

Same type of dish and similar main ingredients as Fesikh:

• Surströmming · Main dish · Ångermanland (High Coast), Sweden

  Surströmming means 'sour herring': small Baltic herring, called strömming in Swedish, lightly salted and left to ferment.

• Rakfisk · Main dish · Norway (inland lakes), Norway

  Rakfisk is freshwater fish, most often trout or char, that is salted and left to ferment in a closed tub for two to three months, or even up to a year, and then eaten without cooking.

• Kenkey · Main dish · Ga and Fante coast, Ghana

  Kenkey is a dumpling of fermented maize dough, partly cooked, wrapped in corn husks or plantain leaves, and steamed.

• Domoda · Main dish · Eastern Senegal, Senegal

  Domoda is a stew whose name comes from the Mandinka domodaa.