All About Turkey

Traditional mezes 4

Anchovy Pilaf (Hamsi Pilavi)

Ingredients :
1 kg filleted anchovies
2 tablespoons olive oil

For the pilaf:
250g rice
1 medium onion (finely chopped)
1/4 cup of water
1/2 cup olive oil
50 g pine nuts
50 g currants
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon thyme
1 tablespoon mint
salt and pepper

Preparation :
Pour sufficient scalding water over the rice to cover, stir in a tablespoon of salt and leave to cool. Meanwhile put the chopped onions and 1/4 cup of water into a saucepan and cook over a medium heat for 10 minutes. Add the olive oil and continue to cook for a few minutes. Drain the rice, add and cook for 5-6 minutes. Mix in the currants, pine nuts, 1.5 cups of nearly boiling water and sugar, cover, and cook over a medium heat for 10 minutes. Stir in the other spices, cover and leave for 10 minutes. Meanwhile grease an earthenware casserole and line the base and sides with just over half the anchovy fillets skin side outwards. Pour the rice mixture into the centre and cover the surface with the remainder of the anchovies. Sprinkle a little olive oil over and bake for 30-40 minutes at 200 degrees Centigrade.

Miroloto

Ingredients :
1 kg maize flour
250 g butter
30 g salt
30 g baking powder
2.5 cups water
250 g of dark green cabbage leaves (finely chopped)
250 g of chard (finely chopped)
1 medium onion (finely chopped)

MirolottoPreparation :
Mix the flour, salt and baking powder. Form a hollow in the centre and toss in diced butter. Gradually pour in the water and stir thoroughly into the butter. Add the other ingredients and mix into a dough. Place the dough into a greased saucepan and cook over moderate heat for 40 minutes.

This is a typical dish of the Black Sea region but unfortunately it's not known well in the other regions of Turkey.

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