Herring with Tahini – Recipe and Cooking Method
Herring with tahini is a unique and flavorful seafood dish enjoyed in many parts of the world.
This type of fish usually lives in shallow waters, with Egypt being the country where it is most commonly found. In Egypt, herring is traditionally prepared and eaten during the spring festival Sham El-Nessim, a custom that dates back to Pharaonic times.
Herring has numerous health benefits. It helps prevent arterial blockage and atherosclerosis, provides a fair amount of healthy fats, and is rich in Omega-3 fatty acids which reduce the risk of strokes. It also strengthens the immune system thanks to its zinc content, supports thyroid function because it is high in iodine, and offers valuable minerals such as calcium, which plays an important role in strengthening bones, alongside other essential nutrients.
Cleaning herring requires a few steps: the head is removed, the fish is opened from the side to take out the internal organs, and then the thick skin and surrounding bones are discarded.
Ingredients for Herring with Tahini:
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Four herring fish
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Two stalks of green onion
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Half a cup of tahini
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Two tablespoons of oil
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A quarter cup of vinegar
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Two tomatoes
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One chili pepper (hot or mild, depending on preference)
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One liter of water
Preparation Method:
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Place one liter of water in a pot over heat and bring it to a boil. Add the vinegar.
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Add the fish into the boiling water and leave it until the skin starts to peel off. Remove the fish, then clean away the tough skin and bones.
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Cut the fish into pieces and place them in a pan with oil. Finely chop the green onion, tomatoes, and chili pepper, then add them to the fish in the pan. Stir the mixture over low heat.
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Mix some water with an extra spoonful of vinegar, pour it over the fish and vegetables, and continue stirring for about 30 minutes until everything is well cooked.
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Serve the dish hot in plates and enjoy its rich, delicious flavor with family or friends.
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