Mother Muadh Shares Upper Egypt Fish Dish Secrets

The article discusses the method of preparing Samak Qishr al-Bayad (meagre fish) tagine in the Upper Egyptian style. Chef Umm Muadh explains the steps involved in making it using simple, readily available ingredients. The article highlights the benefits of Qishr al-Bayad fish, which feeds on small fish and Nile herbs, and features boneless meat with a delicious flavor. The process includes thoroughly cleaning the fish, removing any fishy smell, and preparing a special marinade that includes pepper, onion, garlic, lemon, pomegranate molasses, and spices. The onion is browned first, followed by the addition of garlic and spices before placing the fish in the tagine. The dish is then baked in the oven for 20-30 minutes until it becomes tender and cooked through. Dried apricots (qursaya) and raisins are added to impart a unique flavor. The article emphasizes the health benefits of the fish and details the preparation method that reflects the flavors of Upper Egyptian cuisine, highlighting the importance of using natural ingredients and traditional steps to create a distinctive dish of Qishr al-Bayad fish.

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