As you’ve gathered by now, we Turks will stuff anything. We love baby calamari because, when cleaned, they form little pouches—just waiting to be filled. To make life more challenging, I decided to fill the pouches with an elaborate stuffing, using other seafood that would either eat or be eaten by calamari.
You may be surprised to see soy sauce among the ingredients here, and yes, it’s not typically Turkish. I first encountered this mixture of cream and soy in the meyhane of my friend Ivgen, in Bodrum, and mistook it for a form of tahini. It turned out Ivgen had successfully brought together the two ends of the spice route.