The sweetest food in the feast.. The secrets of preserving salted fish during the era of the ancient Egyptians

Amman Today

publish date 1970-01-01 03:00:00

Eid al-Fitr is distinguished as the first celebration after fasting Ramadan and its pleasant aromas of worship, family gathering, etc. Among the forms of Eid al-Fitr celebrations are the foods that are famous for, especially cakes, biscuits, petit fours, and pastries such as lupine and hummus, in addition to the most delicious dishes of salted fish such as fesikh, herring and salty, which It is considered one of the oldest foods known to the ancient Egyptians, as the archaeological expert and specialist in Egyptology, Dr. Ahmed Amer, explained in his interview with “The Seventh Day” that the ancient Egyptians excelled in preserving and drying fish, extracting the roe, and making more than one variety on their table, of some types. Fish, especially mullet and sardines.


Secrets of preserving salted fish in the era of the ancient Egyptians

And the expert in Egyptology continued that in one of the drawings of the tomb of “Nebkawar” in Saqqara there were some drawings that illustrated this industry, and dried fish was of great importance in supplying the Egyptians, as it consisted of the main food for the Egyptians, and “Herodotus” mentioned that the Egyptians were sending fish after they were caught. To the markets to be sold to the public, and they ate their favorite species fresh, such as eggshell and tilapia. As for the other species, they used to prepare them in a unique way, where they cut some of them from the middle, salted them, and hung them on ropes in the sun, or left them in the current air to dry completely, or put them in a pot to be salted. well.


He added that many Egyptians, to this day, open the fish, remove its scales, remove the head and the end of the tail, salt it and leave it in the sun to dry. Sham El-Nessim and Eid Al-Fitr.

ancient Egyptians
ancient Egyptians

He added that fish are mummified and preserved in tombs with other types of food and drink, and many mummified and dried fish from different ages were found, and it is not easy to distinguish their types, and it is worth knowing how to mummify these fish, as some of them were found free of traces of tar that was used in Mummification, and it appeared from the chemical analysis that it was soaked in a solution of salt water, then surrounded by a layer of mud laden with salt materials topped with skilfully tight coils, and thanks to the dryness of the air and the protection of dry sand, these mummies were preserved for thousands of years, to the extent that some of them still contain animal materials.

And the archaeological expert added that small statues of fish made of bronze were found, some of which were crowned with the sun disk and the horns of the cow “Hathor”, and others in the form of a woman topped with a fish representing the goddess “Hat Mahet”, the fish goddess.


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Source : اخبار الاردن

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