’Forget-Me-Not’ Mackerel with Barberries

Uskumru Dolmasi

banner

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

In this dish you are required to reach down the throat of a fish and pull out its insides, including the bones, in order to make it empty enough to satisfy the Turkish compulsion to stuff everything they see.

Uskumru dolmasi is one of the oldest surviving Ottoman seafood recipes, mentioned in seventeenth century palace documents, and nicknamed unutma beni (don’t forget me) because meyhanes in past centuries would send plates of stuffed mackerel to the homes of their regular customers on the last night of the fasting month of Ramadan, to remind them of what they’d been missing. It was the earliest form of advertising by letter box drop, but we doubt if anybody rejected it as junk mail.

Ingredients

    Method