How Do Egyptian Muslims Celebrate Eid Al-Fitr?

Egyptian Muslims celebrate the end of Ramadan with Eid al-Fitr.

In fact, Eid al Fitr marks a happy time for millions of Egyptians who are looking forward to home-traditional meals and family time after a month of fasting and inner reflection. At that time, the extended family gathering around a beautifully appointed dinner table.

In this regard, there traditionally has been an emphasis on preparing special and delicious dishes that can feed the whole family, many of which feature salted fishes, fresh green vegetables, and fried potatoes.

Also in this regard, several types of Egyptian salted fish, including Herring, salted sardines, and Fesikh are sold in the market during the last 10 days of Ramadan. Indeed, the People of Egypt believe that salted fishes detoxify the stomach because it contains large amounts of salt, which they believe is beneficial after a long period of fasting.

On the first day of Eid al-Fitr, Egyptians buy and eat salted fishes called Fesikh and Moloha, which have a long tradition in Egypt.

 

Meanwhile, the women, who wait for their kins to return home from the Eid al-Fitr prayer in the early morning, fry the potatoes and bring the fermented fishes with onion and lemon, the smell of which fills the alleys, streets, and towns all over the country.

According to Egyptian food historians, Fesikh and Moloha are popular dishes that date back to 3000 years.

Notably, dried Fesikh fish consists of fermented, salted, and dried gray mullet of the genus Mugil, a saltwater fish that lives in both the Mediterranean and the Red Seas.

During the fermentation process, Fesikh is dried in the sun and then placed in large wooden vats filled with the right ratio of salty water for 45 days. Similarly, the recipe itself is seemingly simple: the Psarya Fish, also called Moloha fish, is dried in the sun and then placed in large wooden vats filled with the right ratio of salty water for 45 days.