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.
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.
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.