Anchovy Bird

Sample Dishes from Turkish Cuisine

Anchovy Bird (Hamsi Kuşu)

Preparation

Clean anchovies (remove entrails and backbones) leaving tails on. Rinse and sprinkle with salt. Put in a colander. Let stand for 15 minutes; drain. Saute fınely chopped onions and pinenuts for 7-8 minutes in olive oil in a covered saucepan, stirring occasionally. Rinse and drain rice. Stir in onions. Add hot water and salt. Sprinkle with currants. Cover and simmer for 15-20 minutes. Remove from heat. Stir in fınely chopped parsley. Season with pepper and sugar. Toss slightly. Place 2 anchovies into palm, heads together side by side; with skin sides down. Put 1 teaspoon of fılling. Place 1 anchovy over rice bringing heads and tails of 3 together. Coat stuffed anchovy with cornmeal. Dip in beaten eggs. Brown on both sides in a nonstick pan until golden. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

A popular Black Sea dish which resembles little birds, so derives its name from thislikeness. It is sometimes called "dolma" and served with green salads.(*) Hamsi is a special kind of fish that comes from the Black Sea only in the winter. It is small in size, about 2 inches long.