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Stuffed Mackarel

Sample Dishes from Turkish Cuisine

Stuffed Mackarel
(Uskumru Dolması)

Mackarel6 large size1200 gr
Onion2 large size200 gr
Olive Oil4 tablespoon40 gr
Pinenut1 tablespoon10 gr
Parsley 1/2 bunch30 gr
Dill1/2 bunch30 gr
Walnuts (chopped)1/4 cup25 gr
Currant1 tablespoon10 gr
Cinnamon1/2 teaspoon1 gr
Allspice1/2 teaspoon1 gr
Black Pepper1/4 teaspoon0.5 gr
Salt2 teaspoon12 gr
Flour4 tablespoon25 gr
Egg2 piece100 gr
Cornflour7 tablespoon40 gr


Draw entrails 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.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy491 cal
Protein48,3 g
Fat27,1 g
Carbohydrates12,2 g
Calcium46 mg
Iron5,39 mg
Phosphorus636 mg
Zinc2 mg
Sodium958 mg
Vitamin A700 iu
Thiamine0,08 mg
Riboflavin0,07 mg
Niacin0,42 mg
Vitamin C4 mg
Cholesterol222 mg

Regional Characteristics:

It is famous and tasty Istanbul dish served for lunch or supper with lemon wedges and green salad.