Hamsi Buğulama, Poached anchovies or Anchovy Stew with vegetables by Ozlem Warren, Turkish Culinary Expert. www.ozlemsturkishtable.com
Ozlem’s Turkish Table – Cookery Book Survey
Ozlem is in the midst of planning a Turkish Cookery Book which will focus on the healthy, easy to make, delicious recipes of her homeland, Turkey. The book she is planning will be a collection of both recipes and her personal stories- with a special emphasis on the relatively unknown dishes of Southern Turkey, which will sit alongside some of the more traditional Turkish and Eastern Mediterranean classics.
As a thank you, if you leave your name and email address at the end of the survey, you will be entitled to a 10% discount when the book is published. Ozlem would be more than happy to send you a signed copy!
And now to my recipe ….
I was delighted to get some fresh anchovy fillets, hamsi, as we call in Turkish at my local market a few weeks ago. This small, oily fish, caught (from October) in Turkey, is much loved and a big part of Turkish cuisine, especially at the Black Sea coast. There are many recipes celebrating anchovy at Turkey’s Black Sea region, from fried anchovies, hamsi tava, to anchovies poached in vine leaves, from anchovy bread to hamsi pilavi, delicious rice with pine nuts and currants, encased in anchovy fillets. Anchovy, hamsi lovers apparently even make anchovy jam at the Black Sea region! You can enjoy this poached anchovies with vegetables or anchovy stew
as a mezze to share, or a main course.
• 450gr/1 lb. anchovies (or sardines or a fish of your choice), scaled, gutted, head & tail removed
• 2 medium potatoes, cut in half and thinly sliced
• 2 medium tomatoes, thinly sliced
• 1 onion, cut in half and thinly sliced
• 3 spring (green) onions, finely chopped
• 1 lemon, thinly sliced
• Handful of flat leaf parsley, finely chopped
• 45 ml/ 3 tbsp. olive oil
• 4 fl. oz. / ½ cup water
• Salt and ground black pepper to taste
• Turkish red pepper flakes or chili flakes to taste (optional)
1. Combine the onions, spring onions, parsley and 2 tbsp. olive oil in a large bowl. Season with salt, ground black pepper and red pepper flakes (if using). Knead well with your hands to infuse the spices to the onion; this will also soften them and release their juice.
2. Parboil (partially cook) the potatoes in a pan of boiling water for 5 – 7 minutes then drain the water.
3. Stir in the parboiled potatoes to the onion mixture and combine well.
4. Layer the onions and potatoes on a wide, heavy pan.
5. Lay the anchovy fillets (or the fish of your choice) evenly on top of onions and potatoes.
6. Next layer the slices of tomatoes and lemon over the fish. Season with salt and ground black pepper to your taste.
7. Drizzle 1 tbsp. olive oil over and pour in the water to the pan.
8. Cover and start cooking over medium heat until it starts to bubble. Then lower the heat and cook for 15 -20 minutes (depending on the size of the fish), or until fish and vegetables are cooked.
9. Serve hot with some crusty bread aside if you like.
© Ozlem Warren