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    Home » Recipes » Dips and Sauces

    Egyptian Renga (Smoked Herring Fish Dip)

    By Lily・Published: Apr 3, 2020・Updated: May 24, 2021・Post may have affiliate links.

    Jump to Recipe Print Recipe

    Egyptian renga, or ringa, is a smoked herring fish dip that is a common seafood appetizer in Egypt. It can be an appetizer or quick dinner meal (with a side of homemade french fries). I've tried renga in several seafood restaurants in Egypt, and still, without a doubt, this recipe is the best.

    To be honest, I was a little skeptical at first. Smoked herring fish? I didn't even know it existed at the grocery store. However, if you like smoked salmon, then you really have to try this dish.

    Renga is made a quick dinner when you add some easy homemade french fries. This meal is so good!

    How To Make Smoked Herring Fish Dip

    Buy smoked herring from the grocery store. Often times the fish will come whole, just like the one below.

    smoked herring fish

    Remove the bones and skin from 2 smoked herring fish. Chop the herring fish, bell pepper, and 2 small onions into similarly small pieces.

    renga ingredients

    Add chopped bell pepper, onion, and smoked herring to a bowl. Add the juice of 4 whole limes. This is not a typo!

    Add ¾ cup of plain yogurt and ¼ cup tahini to the bowl. Make sure the yogurt is not sweet in any way. You can also use greek yogurt if you like.

    Renga

    Mix ingredients. Add salt and pepper to taste.

    recipe for herring fish

    If wanting to make this recipe as a standalone dinner, make some easy homemade french fries to accompany.

    egyptian renga

    How To Eat Smoked Herring Fish Dip

    For those of you who have never eaten Renga before, you eat it with pita bread. I personally like to take a piece of bite-size pita bread and dip it in the Renga, much like you would hummus. Oh, and if you are not green onion adverse, add them on the side.

    Another option is to eat Renga with fried or baked pita chips.

    How Long Can You Store Renga

    I am pretty weird when it comes to seafood. With the exception of ceviche and Renga, I typically do not eat my seafood after day 1. But that's a personal preference. For Renga, I'd eat it within 2 days of making.

    What is Tahini

    Tahini is a paste made from ground sesame seeds. It kind of reminds me of peanut butter. Tahini is used in several middle eastern dishes such as hummus.

    Where To Buy Tahini

    This is a common question. Tahini is actually pretty easy to find in the supermarket. If you have an international section, look there. If you can't find it in the supermarket, then buy it on Amazon.

    Make Your Own Tahini

    If you cannot find Tahini anywhere, then make it at home yourself. It's pretty easy to do. This is the same way I make my own homemade Tahini.

    Other Egyptian Recipes

    • meat stuffed pita sandwich
      Hawawshi - Egyptian Minced Meat Pitas
    • koshari
      Egyptian Koshari Recipe (The Best I've Had)
    • Egyptian minced molokhia with roasted chicken
      Egyptian Minced Molokhia with Roasted Chicken
    • eating khobiza with a spoon
      Khobiza Mallow Leaf Soup

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    📋 Recipe

    egyptian smoked herring dip (renga) in a bowl with green onions

    Egyptian Renga Smoked Herring Fish Dip

    Author: Lily
    Course: Appetizer
    Cuisine: Egyptian
    Prep: 30 minutes mins
    Total: 30 minutes mins
    5 from 1 vote
    Print Pin Rate Email
    Servings 4
    This smoked herring fish dip is an Egyptian seafood appetizer known as renga.

    Ingredients
     
    US Customary - Metric

    • 2 whole smoked herring fish
    • 1 bell pepper
    • 2 small red onions
    • ¾ cup plain yogurt
    • ¼ cup tahini
    • 4 limes
    • salt and pepper to taste

    Instructions

    • Remove meat from the smoked herring fish.
    • Chop bell peppers, onions, and herring fish into similarly sized pieces. Add all ingredients to a bowl.
    • Squeeze the limes over the ingredients. Add yogurt, tahini, salt, and pepper.
    • Mix and enjoy with pita bread.

    Nutrition

    Serving: 1 cup | Calories: 370 kcal | Carbohydrates: 14 g | Protein: 24 g | Fat: 26 g | Saturated Fat: 4 g | Polyunsaturated Fat: 22 g | Trans Fat: 0 g | Cholesterol: 2 mg | Sodium: 90 mg | Fiber: 3 g | Sugar: 4 g

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    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      5 from 1 vote

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      Recipe Rating




    1. Lilian B.

      April 21, 2020 at 11:07 pm

      Thanks Mo, glad you liked it!

      Reply
    2. Mo

      April 09, 2020 at 9:19 am

      5 stars
      Good

      Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

    ABOUT ME

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