Steamed Anchovy
Sample Dishes from Turkish Cuisine
Steamed Anchovy (Hamsi Buğulama)
| Ingredients | Measure | Amount |
| Anchovy | - | 1200 grams |
| Salt | 2 ½ teaspoon | 15 grams |
| Potatoes | 6 large | 650 grams |
| Onion | 3 large | 300 grams |
| Lemon | 1 large | 100 grams |
| Tomatoes | 3 medium size | 400 grams |
| Bay leaf | 3 - 4 leaves | 1 gram |
| Parsley | ½ bunch | 30 grams |
| Black pepper | 1/2 teaspoon | 1 gram |
| Olive oil | 3 tablespoons | 30 grams |
| Water | 1 cup | 200 grams |
| Greased paper | ½ | sheet |
Servings:
6
Preparation
Clean the fish,
wash and remove the bones, add 1 teaspoon of salt and mix, leave in colander
for 15 minutes. Wash the vegetables. Pare and/or peel the potatoes, onions and
the lemon. Slice the tomatoes, onions, potatoes and the lemon into half a centimeter
thick round slices. Layer the fish in a baking pan. Place the onions, potatoes,
and tomatoes over the fish in that order and top them with bay leaves and lemon
slices. Add the remaining salt, black pepper, olive oil and water. Cover the
pan with greased paper. Bake in pre-heated moderate oven for about 40 minutes.
Nutritional
Value
(in approximately one serving)
| Fat | 14.5 g |
| Carbohydrates | 23.4 g |
| Calcium | 46 mg |
| Iron | 4.01 mg |
| Phosphorus | 427 mg |
| Zinc | 2 mg |
| Protein | 30.9 g |
| Energy | 346 cal |
| Sodium | 1212 mg |
| Vitamin A | 984 iu |
| Thiamine | 0.13 mg |
| Riboflavin | 0.08 mg |
| Niacin | 1.90 mg |
| Vitamin C | 24 mg |
| Cholesterol | 88 mg |
Notes
This is a famous
dish of the Black Sea Region. In old days dishes made from carved out stone
(Bilek) were pre-heated and than filled with the fish and the other ingredents
to be baked. Served as a single course for lunch or dinner. It is followed with
a sweet dessert. Alimunium foil can also be used instead of greased paper.