Batarekh

Batarekh

By
From
Cairo Kitchen
Serves
6–8
Photographer
Jonathan Gregson

Batarekh is the roe from grey mullet. The sac of roe is removed intact from the fish, salted in rock salt and left in the open air to dry for a few days. Egyptian batarekh is appreciated throughout the region and is comparable to the bottarga in Italy that is often grated over pasta or tarama in Greece, which is made into a dip. If you can get hold of this delicacy, this is a classic way to serve it.

Ingredients

Quantity Ingredient
batarekh
1 lemon, juiced
spring onions, chopped
olive oil, to drizzle
baladi breads, to serve

Method

  1. To serve, cut the batarekh into slices and serve with a squeeze of lemon juice, the spring onions and a drizzle of olive oil.
  2. Enjoy with baladi breads.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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