Bouri mashwi

Bouri mashwi

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

In Egypt, grey mullet has been eaten since ancient times as ‘fesikh’, a fermented and dried dish eaten ceremoniously at the beginning of spring. The roe of this same fish is a revered delicacy, batarekh. This fish recipe is a speciality of Port Said, where you can buy the fish freshly grilled. The fish is covered in bran, which allows it to retain its moisture as it cooks. To eat, remove the charred skin.

Ingredients

Quantity Ingredient
2 large grey mullet
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
100g bran
rice, cooked, to serve
Tahina sauce, to serve
2 lemons, to serve

Method

  1. On both sides of the fish, cut two or three slashes into the flesh with a sharp knife.
  2. Mix together the cumin, salt and pepper and stuff this mixture into the fish cavity and into the slits. Refrigerate and leave to marinate for about 30 minutes.
  3. Preheat a barbecue to be very hot.
  4. Cover the fish thoroughly with the bran. Place on the barbecue grill for about 6 minutes until the bran is charred. Turn the fish very carefully and grill for another 6 to 7 minutes until the fish is cooked (the flesh should be opaque in colour).
  5. Eat with the rice, tahina sauce and lemon juice.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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