Marsa Matruh's Culinary Heritage
From Sea to Land, meet the fishermen and bedouins making the most delicious dishes.
Marsa Matrouh's seaside
Marsa Matrouh is a small sea port on Egypt’s northwest coast, known for its picturesque white sandy beaches, which attract thousands of visitors in the summer.
Fisherman showing his net catch (2018-01-27) by NawayaNawaya
Meet the fishermen
There are over 60 small-scale fishermen who fish in the shallow coastal waters and rocky inlets. The fishermen use 200-meter by 15-meter trammel nets to catch small fish.
Net fishing (2018-01-27) by NawayaNawaya
Matrouh’s main bay
Because Matrouh’s main bay is protected from the open sea by a natural breakwater, there is an easy access to the sea for small, oar-powered vessels called feluccas.
Salted moza (bogue) (2018-01-27) by NawayaNawaya
Moza (bogue)
Salting is a preservation method that works with most relatively small fish species. The Bedouin usually use moza (bogue) because it is relatively cheap and locally available, fresh from the sea.
Moughazel fish - a type of Mediterranean barracuda (2018-01-28) by NawayaNawaya
Grilled, baked, fried and steamed
Bedouin families eat fish on a regular basis. A selection or combination of grilled, baked, fried, and steamed fish may be served in a single meal.
Salata mashweyya - cooking on griddle. (2018-01-28) by NawayaNawaya
Salata meshweya
Extra fish stuffing is cooked as a side dish salata meshweya.
Marsa Matrouh's bedouin pastoral livelihoods
Matrouh’s culinary heritage is linked to the bedouin’s pastoral livelihood, following the rainwater, sheep could graze on wild plants. In the summer, orchards in wadis produce figs and olives.
Barki sheep (2018-01-27) by NawayaNawaya
The Barki sheep
The Barki sheep is the most important animal raised in Matrouh. It is renowned across the Middle East and North Africa for its meat.
Traditional carpet from Marsa Matruh (2020-10-26) by NawayaNawaya
Sheep wool
Its wool is used in traditional carpet weaving.
Sheppard with barki sheep (2018-01-27) by NawayaNawaya
The Bedouin of Matrouh today
While the Bedouin of Matrouh are now, for the most part, sedentary, pasturing livestock is still central to their culture.
A few must-try dishes
Flavors of food in Marsa Matrouh are unique, the blend of spices, barley, ways of preserving meat and cooking fish make its destination appealing all year round.
Deshish bel gedeed - crushed barley meat stew (2018-01-27) by NawayaNawaya
Matrouh barley couscous
In Matrouh, barley couscous is eaten with savory and meat dishes, most popularly with Barki sheep meat. Sheep meat would also be dried, and turned into Gideed. The Gideed could store for months throughout the winter, and be quickly rehydrated and cooked in a crushed barley stew.
Stone mill (2018-01-28) by NawayaNawaya
Making Matrouh in a stone mill
A typical Matrouh dish is barley couscous made by crushing the barley using a traditional stone mill. Barley is more widespread as wheat production doesn’t do as well in cold weather.
Couscousi bel kirsha (2018-01-27) by NawayaNawaya
Matrouh Kirsha
A favorite Kirsha, lamb stomach, is a rich stew that incorporates leftover vegetables such as peas, pumpkin, zucchini, or carrots.
Roz ahmar bel ferakh - red rice with chicken (2018-01-26) by NawayaNawaya
Matrouh red rice and chicken
Over the years, changing climates have resulted in droughts that have reduced Barki sheep raising by 50%. In parallel the growth of Matruh as a developing holiday destination has increased a demand for other foods and in the 80s the first large scale chicken farm was built.
Red rice and chicken have now become a regularity in Bedouin traditions, along with their increased involvement in the fishing sector.
Curator: Laura Tabet
Writer: Dalia Bassiouny
Research: Bassem Khalifa, Etimad Raafallah
Photography: Ahmed el Abd
