Feseekh Rolls

Ingredients

What you’ll need

• 1 whole cured fermented feseekh mullet fish (or cleaned fillets)
• 4 tbsp fresh lemon juice (essential for food safety and flavor balance)
• 3 tbsp extra virgin olive oil
• 2 large scallions (sliced)
• 1 medium red onion (sliced)
• 4 fresh loaves of Egyptian Baladi Bread or pita
• Optional: 2 tbsp tahini paste

Method

How it comes together

1. 1

   Clean: Cut open cured fish belly, discard organs, and scrape scales off under cold running water.

2. 2

   Fillet: Slice off head and tail, peel back skin, scrape pink meat away from backbone, and remove all tiny bones.

3. 3

   Marinate (Safety Step): Submerge fillets in lemon juice and olive oil. Let marinate at room temperature for 20 minutes (the heavy acid balances the fermentation).

4. 4

   Chop: Roughly chop marinated feseekh meat into bite-sized pieces.

5. 5

   Assemble: Open Baladi bread. Spread tahini if using. Stuff with feseekh pieces, marinated juice, sliced scallions, and red onions. Roll tightly and serve cool.