Pastry With Anchovy

Sample Dishes from Turkish Cuisine

Pastry With Anchovy (Hamsili Börek)

Anchovy- -900 gr
Salt2 teaspoon12 gr
Onion4 medium size300 gr
Margarine5 tablespoon50 gr
Water1/2 cup100 gr


Clean anchovy (remove entrails, heads and backbones). Rinse and sprinkle with salt. Put in a colander. Let stand for 15 minutes; drain. Reserve 6 anchovy. Chop remaining finely. Combine with fınely chopped onions. Cook over low heat for 10 minutes, stirring occasionally; drain. Put margarine in a small saucepan reserving 1 teaspoon for baking pan. Add water. Bring to boil. Remove from heat. Place yufka sheets on top of another. Cut into 4 pieces crosswise. Brush each piece with water margarine mixture. Spoon anchovy fılling on each piece. Fold opposite edges over fılling on both sides, overlapping each other like a bundle. Place in a greased baking pan. Top each pastry with 1 anchovy. Beat egg with remaining water margarine mixture. Brush pastries with this mixture. Bake in a moderate oven for 30 minutes until golden brown. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy219 cal
Protein13,8 g
Fat7,1 g
Carbohydrates27,3 g
Calcium28 mg
Iron3,27 mg
Phosphorus132 mg
Zinc1 mg
Sodium646 mg
Vitamin A154 iu
Thiamine0,14 mg
Riboflavin0,03 mg
Niacin1,88 mg
Vitamin C1 mg
Cholesterol41 mg

Regional Characteristics:

The recipe comes from the Black Sea Region. Anchovy is generally wrapped with pastry made of cornmeal and baked. Home-made pastry layers are used in some regions instead of ready-made yufka sheets.