Cairo _ Maii Abdo:
“How Omar Makram Turned a Heritage Dish Into a Modern Culinary Experience
Omar Makram’s journey begins with a simple personal passion—a love for feseekh that grew beyond borders, jobs, and years abroad. Born in Mansoura and spending nearly 12 years in Russia, the UAE, and Saudi Arabia, Makram pursued education and career success until he earned his MBA from Moscow.
Yet no matter how far he traveled, one thing never changed: his attachment to the traditional Egyptian dish that shaped his childhood.Smiling, he recalls: “I could eat feseekh every single day… and all I want is for people to love it the way I do.”
That passion became the foundation of Faskhansta, a brand dedicated to redefining the public image of one of Egypt’s most misunderstood foods. During his years abroad, Makram was surprised to find no clean, well-prepared, properly packaged feseekh—nothing he could trust to eat or even present.
What seemed like a small inconvenience became the spark for a new vision.After returning to Egypt following the pandemic, he transformed the idea into a full-scale project that introduced feseekh in a modern, elevated form. His approach combined meticulous hygiene, innovative packaging, and a level of respect for the product that customers could see and taste.Makram established his factory in Nabroh, Egypt’s renowned hub for feseekh production. But instead of relying solely on tradition, he reimagined the process from scratch.
“When you walk into the factory, it feels like stepping into a clinic,” he says. “Everything is white—from ceilings to floors. Safety comes first, and cleanliness is uncompromised.”
He knew the problem wasn’t the flavor—it was the perception. Many people associate feseekh with unsafe preparation, strong odors, and unhygienic environments. Makram’s mission was to break that stereotype. His factory became a message of its own: feseekh can be produced to medical-grade standards, with modern presentation and absolute respect for the consumer.
Quality for him begins with sourcing: only fresh, fatty fish is used—never stale fish that risks poisoning or fails in the salting process. The stages that follow—thorough cleaning, precise grading, professional sealing—ensure a product that is safe, travel-friendly, and export-ready.Over time, Faskhansta expanded into a full line of products including canned feseekh, smoked herring, bottarga, anchovies, Aswan-style melouha, and assorted salted seafood—bringing traditional flavors to customers across Egypt without compromising freshness.
Four branches now operate under the brand, each offering air-conditioned, hygienic dine-in spaces—something unheard of in the feseekh world, which traditionally offered only takeaway. With clean interiors, advanced air filtration, and controlled environments, Faskhansta succeeded in attracting even those who never liked feseekh before.Makram’s spirit of innovation didn’t stop there.
One of his boldest creations—the Feseekh Burger topped with edible Turkish gold leaf—was designed to appeal to young, adventurous customers and to give an ancient dish a modern identity
.During a recent tasting at the Journalists’ Syndicate, reactions were immediate:Ahmed tasted a feseekh burger for the first time and praised its unexpected flavor.
Mohamed admired the sardines and melouha, noting how the taste brought back childhood memories.Abdo highlighted one thing above all: the unmistakable cleanliness that could be felt in both smell and flavor.
The brand is now preparing for a major expansion into Greater Cairo, starting with Sheikh Zayed and New Cairo—an important step in bringing Makram’s vision to a wider audience: honoring Egyptian heritage through quality, respect, and modern presentation.
In the end, Faskhansta reflects its founder’s journey. After years of travel, study, and hard work, Omar Makram returned home to elevate the dish he loved most.
He didn’t just improve feseekh—he redefined it.And his philosophy remains rooted in the same heartfelt belief:“I want people to love feseekh… the same way I do.”
