Sham Al-Nessim, literally meaning “inhaling the breeze,” is one of Egypt’s most beloved, vibrant, and long-standing traditions, celebrating the arrival of spring and the spirit of renewal. With roots going back to Ancient Egypt, this holiday unites Egyptians of all faiths in a joyful celebration of nature.
It is a wonderful opportunity for families to bond and create lasting memories. Traditionally, the holiday is celebrated with picnics of coloured eggs and spring onions that accompany feseekh, a type of salted mullet, as well as sardines and herring, as families head out to the country’s parks to enjoy this celebrated ancient event.
However, traditional feseekh can be an acquired taste. For some, it's a nostalgic must-have during Sham Al-Nessim, while for others, it's an annual dare. While tradition still holds a firm place during every Sham Al-Nessim picnic, Egypt’s spring celebration is evolving, and so is its menu.
So, why not give your picnic basket a modern makeover for this year’s Sham Al-Nessim holiday?
Start with a twist on classic feseekh by opting instead for smoked salmon with pickled onions and a tangy tahini-lime spread. This is a respectful nod to traditional flavours, but it's also a lot more palatable for those who would rather not brave the original’s intense aroma. Pair it with stuffed mini pita pockets filled with herbed labneh, cucumbers, and mint for a refreshing, vegetarian-friendly option.
Next up, honour the symbolic eggs traditionally eaten on Sham Al-Nessim, but reimagine them through a modern take. Instead of coloured eggs, go for deviled beetroot eggs or turmeric-pickled eggs with zaatar sprinkles. These vibrant bites are not only visually stunning but are also packed with flavour, bringing a gourmet edge to a humble tradition.
To make delicious deviled beetroot eggs, combine one small, peeled, and chopped beetroot with 1 cup of vinegar, 1 cup of water, and one tablespoon of sugar in a saucepan. Bring the mixture to a boil and then let it cool completely. Peel six hard-boiled eggs and soak them in the brine for 4 to 8 hours, or until they turn bright pink. Halve the eggs, remove the yolks, and then mix them with three tablespoons of mayonnaise and one teaspoon of mustard. Add salt and pepper to taste. Spoon the egg whites and chill before serving.
To make turmeric-pickled eggs with zaatar, combine 1 cup of white vinegar, 1 cup of water, one teaspoon of ground turmeric, and one teaspoon of salt and sugar in a pan. Heat until dissolved and then cool. Peel six hard-boiled eggs and soak them in the turmeric brine for 4 to 6 hours, until they have a deep golden hue. Slice in half or quarters, sprinkle with zaatar, and serve chilled or at room temperature.
No Sham Al-Nessim picnic would be complete without greens, which represent renewal and vitality. But instead of the usual spring onions, try a vibrant freekeh salad with arugula, roasted chickpeas, onions, tomatoes, cucumbers, and olive oil. It’s hearty and easy to prepare in advance.
For drinks, skip the soda and bring along homemade hibiscus iced tea or cucumber-mint lemonade instead. These refreshing drinks can add a touch of elegance and keep things light under the spring sun.
And don’t forget dessert! While many people stick to simple fruit for their Sham Al-Nessim picnic, try packing some basbousa bites instead. Alternatively, you can go fully modern with strawberry konafa cups, a playful, seasonal take on a traditional classic.
More than just an opportunity for a picnic, Sham Al-Nessim is about togetherness, joy, and celebrating life outdoors. And your food can reflect that spirit, traditional or not. Don’t be afraid to mix old and new or blend the symbolic with the experimental. After all, every culture grows by reinterpreting its rituals.
Whether you’re a feseekh fan or not, this spring your picnic can be whatever you want it to be – delicious, colourful, and memorable. So, make your Sham Al-Nessim taste as fresh as the breeze. Grab your basket, spread out that blanket, and let your picnic table come alive with creativity.
* A version of this article appears in print in the 17 April, 2025 edition of Al-Ahram Weekly
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