Sample Dishes from Turkish Cuisine
|Mackarel||6 large size||1200 gr|
|Onion||2 large size||200 gr|
|Olive Oil||4 tablespoon||40 gr|
|Pinenut||1 tablespoon||10 gr|
|Parsley ||1/2 bunch||30 gr|
|Dill||1/2 bunch||30 gr|
|Walnuts (chopped)||1/4 cup||25 gr|
|Currant||1 tablespoon||10 gr|
|Cinnamon||1/2 teaspoon||1 gr|
|Allspice||1/2 teaspoon||1 gr|
|Black Pepper||1/4 teaspoon||0.5 gr|
|Salt||2 teaspoon||12 gr|
|Flour||4 tablespoon||25 gr|
|Egg||2 piece||100 gr|
|Cornflour||7 tablespoon||40 gr|
of fısh through gills. Wash throughly; drain. Press with fingers starting form
tail through head, softening its flesh. Hold half inch above tail. Move back
and forth and break backbone. Break other side of backbone, starting under head.
Draw out broken backbone through head. Draw flesh through head. Chop well. Set
aside. Saute finely chopped onions and pinenuts in olive oil for 10 minutes
in a covered saucepan stirring occasionally. Add chopped fısh, crushed walnuts,
currants, minced parsley and dill. Sprinkle with salt and spices; mix well.
Cover and saute for 10 minutes, stirring occasionally. Remove form heat; cool.
Stuff fish with fılling through head opening until firm enough. Coat with flour.
Dip in slightly beaten egg. Coat well with cornmeal. Brown in heated oil on
all sides until golden and crisp. Drain on paper towel. Serve hot.
(in approximately one serving)
|Vitamin A||700 iu|
|Vitamin C||4 mg|
It is famous and
tasty Istanbul dish served for lunch or supper with lemon wedges and green salad.