A Muslim feast
Eid el fitr is the second major Muslim feast. Often referred to as the little feast, in relation to the Big Feast of Haj/ Pilgrimage. Egyptian look forward to Eid el Fitr to end the fasting and to finally eat fish again. Just as the first meal after Ramdan is celebrated around the world with diverse traditions, Sakhena is the prefered Upper Egyptian method of cooking fish.
'Egypt is the gift of the Nile'
Before recorded history the Nile provided people along its banks the gifts of water, irrigation and food. Egyptians fished along the Nile since time immemorial. Before the High Dam, the Nile floods in the summer would rise, bringing rich silt to the agricultural land. In late winter, the water would run low allowing fishermen to fish without much effort and eat plentifully.
Fisherman catching nile perch (2020-08-14) by NawayaNawaya
Fish farming in Egypt
Across Upper Egypt, people mainly eat Nile freshwater fish, such as mullet (bourri), perch (ishr bayad) and tilapia (bolti). Nile tilapia, the sacred fish for the Ancient Egyptians still holds an important place in contemporary diets. While there are many other fish varieties, are widely available due to increased fish farming activities.
Grilled fish in Marsa Matruh. (2018-01-26) by NawayaNawaya
When to eat fish
People in Egypt do not consume fish during Ramadan, the holy month of fasting. Fish is never served as it is believed that it makes one more thirsty, hence should be avoided during fasting, to the extent that fish shops shut down for a whole month.
Any fish can be used to make Sakhena
Fish is served for lunch on the first day of Eid. Any fish can be used to make Sakhena.
Tilapia ready for seasoning (2020-04-12) by Rediscovering Esna’s Cultural Heritage Assets” (RECHA) Project.Nawaya
Stuffing
After cleaning and cutting the fish, a spice mix of garlic, coriander, cumin and green pepper is prepared as a stuffing.
Deep fried tilapia (2020-04-12) by Rediscovering Esna’s Cultural Heritage Assets” (RECHA) Project.Nawaya
Deep fried
The fish slices are deep fried. In parallel women prepare a sauce with chunks of onions, spices and tomato sauce.
Apricot fruit on tree (2020-06-20) by NawayaNawaya
Apricots
Nubians, in Southern Egypt and Northern Sudan, add a special ingredient to their sakhena sauce: apricots, and sometimes tamarind. This is unique in Egyptian cuisine, as fruit is never used in traditional desserts or drinks.
Fish covered in sakhena sauce. (2020-04-12) by Rediscovering Esna’s Cultural Heritage Assets” (RECHA) Project.Nawaya
Baking
The fried fish pieces are transferred to a tagen, clay dish, where it is covered in the sauce and baked again.
Delicious with fresh bread
Sakhena is always enjoyed with fresh bread, to soak up all the sauce’s goodness.
Sharing Sakhena
Families enjoy Sakhena at all times of the year, but always say they feel the joy of Eid eating this dish together with family members.
These materials were developed by the “Rediscovering Esna’s Cultural Heritage Assets” (RECHA) Project. The RECHA Project has given us permission to use the materials and distribute any modifications under a similar license.
For more information: www.facebook.com/Discover.Esna
Photos credits to (Ahmed Dream) @ 2018 Takween-ICD
As well as Amr Hady, Ahmed ElAbd, Aurelia Weintz
Written by Dalia Bassiouny
