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Steamed Anchovy

Sample Dishes from Turkish Cuisine

Steamed Anchovy (Hamsi Buğulama)

Anchovy-1200 grams
Salt2 ½ teaspoon15 grams
Potatoes6 large650 grams
Onion3 large300 grams
Lemon1 large100 grams
Tomatoes3 medium size400 grams
Bay leaf3 - 4 leaves1 gram
Parsley½ bunch30 grams
Black pepper1/2 teaspoon1 gram
Olive oil3 tablespoons30 grams
Water1 cup200 grams
Greased paper½ sheet

Servings: 6


Clean the fish, wash and remove the bones, add 1 teaspoon of salt and mix, leave in colander for 15 minutes. Wash the vegetables. Pare and/or peel the potatoes, onions and the lemon. Slice the tomatoes, onions, potatoes and the lemon into half a centimeter thick round slices. Layer the fish in a baking pan. Place the onions, potatoes, and tomatoes over the fish in that order and top them with bay leaves and lemon slices. Add the remaining salt, black pepper, olive oil and water. Cover the pan with greased paper. Bake in pre-heated moderate oven for about 40 minutes.

Nutritional Value
(in approximately one serving)

Fat14.5 g
Carbohydrates23.4 g
Calcium46 mg
Iron4.01 mg
Phosphorus427 mg
Zinc2 mg
Protein30.9 g
Energy346 cal
Sodium1212 mg
Vitamin A984 iu
Thiamine0.13 mg
Riboflavin0.08 mg
Niacin1.90 mg
Vitamin C24 mg
Cholesterol88 mg


This is a famous dish of the Black Sea Region. In old days dishes made from carved out stone (Bilek) were pre-heated and than filled with the fish and the other ingredents to be baked. Served as a single course for lunch or dinner. It is followed with a sweet dessert. Alimunium foil can also be used instead of greased paper.