Sample Dishes from Turkish Cuisine
Anchovy Bird (Hamsi Kuşu)
|Anchovy||- -||1200 gr|
|Salt||2 teaspoon||12 gr|
|Parsley ||1/4 bunch||15 gr|
|Onion||2 medium size||120 gr|
|Olive Oil||2 1/2 tablespoon||25 gr|
|Pinenut||1/2 tablespoon||5 gr|
|Rice||1/2 cup||90 gr|
|Water (hot)||1 cup||200 gr|
|Currant||1/2 tablespoon||5 gr|
|Black Pepper||1/4 teaspoon||0.5 gr|
|Sugar||1/4 teaspoon||1.5 gr|
|Cornflour||1/3 cup||35 gr|
|Egg||2 piece||100 gr|
during frying||6 tablespoon||60 gr|
(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.
(in approximately one serving)
|Vitamin A||359 iu|
|Vitamin C||2 mg|
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
about 2 inches long.