Hamsili pilav (literally “rice with anchovy”) is a dish particularly typical of the Black Sea region on the northern coast of Turkey, although it is found throughout the country. Some versions are prepared in the oven rather than in a frying pan.
Ingredients (serves 4)
- 800 g anchovies
- 1 glass of rice
- 1 onion, chopped (feather/juliana)
- 1 glass of chopped parsley
- 1 glass of hot water
- juice of half a lemon
- 1 tablespoon butter
- 6 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
- Corn flour
Preparation
Fry the onion for 10 minutes in 2 tablespoons of olive oil. When the onion is cooked and transparent, wash the rice and add it.
Stir for 5 minutes and add the salt, sugar and butter. Leave to cook for 3-4 minutes over a medium heat, then simmer until all the water has evaporated.
After 10 minutes add the chopped parsley and stir 1-2 times into the rice.
Remove the anchovies‘ heads, guts and central bone, and clean and wash them very well in cold water. Add a little salt and coat only the outside of the anchovies with cornflour. Place them all back in a frying pan as shown in the photograph, so that they cover the pan completely but some of them also stick out (to cover the rice later).
When the frying pan is covered with all the anchovies, pour the rice you prepared earlier into the middle and cover it with the part that was sticking out of the anchovies, sprinkling a little cornflour on top and olive oil. Fry each side of this ‘omelette’ for about 4 or 5 minutes, and serve with a seasonal salad.
Enjoy!
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Funda is a master of Turkish cuisine. Her cooking skills have led her to participate in all kinds of contests and competitions, and she has won numerous awards for her recipes. If you try one of her dishes… Say goodbye to your diet!
