Herring roe بطارخ رنجه - 230 جرام ( ابو السيد )

. Batarekh el-Renga is a traditional and historically rich recipe full of flavors and traditions in Arab cuisine. The origins of this recipe date back centuries, where it was considered a popular food in coastal communities along the Mediterranean Sea, especially in Egypt and neighboring regions. The process of preparing Batarekh el-Renga begins with cleaning and preparing the stingray pieces, where the skin and bones are removed to obtain clean pieces ready for cooking. The stingray pieces are sliced ​​thinly and seasoned with a unique blend of Arabic spices, including cumin, coriander, black pepper, and Eastern spices. After seasoning, the stingray pieces are left to marinate in the mixture for a full night, allowing the flavors to penetrate the meat deeply. Then, the stingray is grilled over hot charcoal, giving it a distinctive flavor and delicious aroma. Batarekh el-Renga is usually served with steamed rice and fresh vegetables, and some lemon may be added to give a refreshing flavor. This recipe is an integral part of Arab culinary heritage, reflecting a rich history and deep traditions. Batarekh el-Renga embodies simplicity and depth at the same time, reminding us of authenticity and social communication, as it is served at family gatherings and celebrations, making it a special moment to bring together family and friends to offer hospitality and exchange conversation and joy.