Anchovy bread is very typical of the Turkish Black Sea region and is made from one of the most famous products of this region: hamsi (anchovy, in Turkish). The inhabitants of the Black Sea often make this bread at home, but it can also be found in some restaurants in Turkey serving typical dishes of this northern Anatolian region.
If made at home, it can be kept covered in the refrigerator for two days and will keep well. Anchovy bread is very nutritious, and is usually eaten with freshly sliced cucumber.
Ingredients (serves 8-10)
- 500 g anchovies
- 350 g corn flour
- 300 g chard (chopped)
- 2 onions (chopped)
- 6 tablespoons chopped parsley
- 50 ml olive oil
- 50 ml water
- Salt
Preparation
Peel, wash and chop the onion. Wash and chop the chard and parsley.
Then wash the anchovies and chop them.
Put all the ingredients except the anchovies in a bowl and mix well until the mixture is homogeneous. Then add the anchovies and continue mixing a little more.
Grease a baking dish with a little olive oil. Put the prepared mixture in the dish and flatten it gently against the bottom; then cut it with a knife into squares, which will be the slices of bread.
Preheat the oven to 180 ºC and bake the mixture for 40-50 minutes until the ‘slices’ are golden brown on top.
Once out of the oven, wait about 10 minutes for them to cool a little before serving them.
The anchovy bread is now ready to serve at the table.
Enjoy!
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