Egyptian
Ringa
Egyptian ringa is smoked herring warmed over a flame, cleaned, and dressed with lemon, vinegar, tahini, and crisp vegetables. It is served at room temperature with baladi bread, especially for Sham El Nessim.
Watch it madeChef Kayum Kitchen · 9:21
Ingredients
- Whole smoked herring (ringa)1 large, about 300g
- Red onion, thinly sliced1 small
- Tomato, diced1 medium
- Green bell pepper or mild green chile, finely chopped1 small
- Fresh parsley, chopped2 tbsp
- Tahini2 tbsp
- Fresh lemon juice2 tbsp
- White vinegar1 tbsp
- Sunflower oil1 tbsp
- Ground cumin1/2 tsp
- Baladi bread2 small loaves, for serving
Method
- Hold the smoked herring with tongs over a gas flame, or place it under a very hot broiler, turning for 3 to 5 minutes until the skin blisters and the fish oils begin to shine.
- Transfer the fish to a board and let it cool just enough to handle.
- Peel away the skin, remove the head and innards, then open the fish and lift out the backbone and as many small bones as possible.
- Break the cleaned fish into bite-size pieces and place them in a bowl.
- Add the onion, tomato, green pepper, and parsley to the fish.
- In a small bowl, whisk the tahini, lemon juice, vinegar, sunflower oil, and cumin until smooth and pourable.
- Pour the dressing over the ringa and vegetables, then fold gently so the fish stays in pieces.
- Let the ringa sit for 10 minutes at room temperature so the sharp dressing softens the saltiness.
- Serve with warm baladi bread.
Common questions
Can I substitute another fish for smoked herring in ringa?
Yes, but the flavor changes. Smoked mackerel or kippers can work in a pinch, though they’re usually less salty and less oily. Adjust lemon, vinegar, and salt carefully, and expect a milder, less traditional result.
How long should I let ringa sit before serving?
Let it sit about 10 minutes at room temperature after mixing. That gives the dressing time to soften the saltiness and blend the flavors without making the vegetables soggy. Don’t leave it out for long periods, especially in warm weather.
What are the most common mistakes when making ringa?
The biggest mistakes are not blistering the skin enough, leaving bones in the fish, and overmixing so the pieces turn mushy. Also avoid too much dressing; it should coat, not drown, the fish and vegetables.
How should I store leftover ringa?
Store leftovers in an airtight container in the refrigerator for up to 1 day for best texture. The onions and tomatoes will soften, and the fish aroma intensifies. Stir gently before serving, and discard if it smells overly sharp or sour.
What is the best way to serve ringa?
Serve it at room temperature with warm baladi bread so people can scoop up the fish salad. It also works with extra lemon wedges, sliced onions, or fresh herbs on the side. Keep the bread warm, not toasted dry.