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Anchovy Bird

Sample Dishes from Turkish Cuisine

Anchovy Bird (Hamsi Kuşu)

Anchovy- -1200 gr
Salt2 teaspoon12 gr
Parsley 1/4 bunch15 gr
Onion2 medium size120 gr
Olive Oil2 1/2 tablespoon25 gr
Pinenut1/2 tablespoon5 gr
Rice1/2 cup90 gr
Water (hot)1 cup200 gr
Currant1/2 tablespoon5 gr
Black Pepper1/4 teaspoon0.5 gr
Sugar1/4 teaspoon1.5 gr
Cornflour1/3 cup35 gr
Egg2 piece100 gr
Oil +absorbed during frying6 tablespoon60 gr


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)

Energy429 cal
Protein32,4 g
Fat26,2 g
Carbohydrates14,4 g
Calcium30 mg
Iron3,49 mg
Phosphorus419 mg
Zinc2 mg
Sodium906 mg
Vitamin A359 iu
Thiamine0,04 mg
Riboflavin0,05 mg
Niacin0,35 mg
Vitamin C2 mg
Cholesterol176 mg

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.