Nile Fish Salt-Dried with Cumin
Firm, salted, and dried fish fillets, scented with cumin and coriander. Rehydrated and grilled: the flesh is concentrated, savory, almost smoked by the sun.
Firm, salted, and dried fish fillets, scented with cumin and coriander. Rehydrated and grilled: the flesh is concentrated, savory, almost smoked by the sun.
The river is generous, but its gifts last only a time. So my people split the fish, rub it with oasis salt and cumin, then lay it under the disk that dries and preserves. Thus, even far from the flood, my table never lacks. Soak it, then grill it on the embers: you will find the taste of the Nile that the sun has kept for you.
- •Nile fish (perch, mullet, tilapia) — several pieces (base)
- •Oasis salt — by the handful (preservation)
- •Cumin — a handful (aroma)
- •Coriander seeds — a handful (aroma)
- •Moringa oil or fat — a little (cooking)
Nile Fish Salt-Dried with Cumin
Firm, salted, and dried fish fillets, scented with cumin and coriander. Rehydrated and grilled: the flesh is concentrated, savory, almost smoked by the sun.
Why this dish? The Nile, which ran along Akhetaten, provided fish and riches; fish appeared at Nefertiti's table. To keep it out of season, it was salted and sun-dried — a major preservation technique of ancient Egypt, transforming abundant catches into lasting reserves.
The river is generous, but its gifts last only a time. So my people split the fish, rub it with oasis salt and cumin, then lay it under the disk that dries and preserves. Thus, even far from the flood, my table never lacks. Soak it, then grill it on the embers: you will find the taste of the Nile that the sun has kept for you.
Ingredients (period version)
- Nile fish (perch, mullet, tilapia) — several pieces (base)
- Oasis salt — by the handful (preservation)
- Cumin — a handful (aroma)
- Coriander seeds — a handful (aroma)
- Moringa oil or fat — a little (cooking)
Ingredients
- Nile perch or tilapia fillets — 4 fillets (base)
- Coarse salt — 200 g (salting)
- Ground cumin — 1 tsp (aroma)
- Ground coriander seeds — 1 tsp (aroma)
- Olive oil — 2 tbsp (cooking)
- Lemon (sweet onion in ancient times) — 1 (serving)
Method
- Rub the fillets with salt mixed with cumin and coriander, covering entirely.
- Let rest in the refrigerator for 12 hours; the salt draws water from the flesh.
- Rinse quickly, dry, then let firm up for 24 hours in cool air (or in an oven ajar at 50°C for 3 hours).
- Before cooking, desalt for 1 to 2 hours in fresh water if the fish is very dry.
- Dry, brush with oil, and grill over high heat for 2 to 3 minutes per side.
- Serve with a squeeze of lemon (or sliced sweet onion, more faithful to the period).
How it was made : Fish drying and salting were practiced on a large scale in Egypt: the fish was split, gutted, covered with salt, and exposed to the sun. Salting workshops are attested near the Nile and lakes. This technique, as for meats, allowed the creation of reserves and supplied construction sites and palaces year-round.
The contemporary twist : Crumble the grilled dried fish over a salad of cucumber, lettuce, and sweet onion, dressed with oil and cumin, 'River Store' style.
Sources : Pierre Tallet, La cuisine des pharaons (Actes Sud, 2015) · Douglas Brewer & Renée Friedman, Fish and Fishing in Ancient Egypt (Aris & Phillips, 1989)
Nefertiti · Charactorium