Batarekh

French Boutargue

Preparation info
    • Difficulty

      Easy

Appears in

By Claudia Roden

Published 1986

  • About

Method

Known and favoured as a great delicacy since the time of the Pharaohs, and still considered so by Egyptians today, this is the salted, dried roe of the grey mullet. It is a deep, orangy, sienna-brown colour, rich and strongly flavoured.

In Egypt, we used to buy batarekh already dried and ready