Fresh Anchovies in Vine Leaves

Name: Fresh Anchovies in Vine Leaves (Hamsi sarması)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: salt and freshly ground black pepper; 2 cloves garlic, crushed with salt; salt, sumak or lemon juice; salt and freshly ground black pepper; 2 tablespoons olive oil; 20-30 fresh anchovies, washed and gutted; 2 cloves garlic, crushed with salt; juice of 1 lemon; 25-30 fresh or preserved vine leaves, washed and prepared (see p. 41); 25-30 fresh or preserved vine leaves, washed and prepared (see p. 41); salt, sumak or lemon juice; salt, sumak or lemon juice

Hamsi sarması

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Small and medium-sized fish are often wrapped in vine leaves and then poached or grilled. Anchovies and small red mullet are particularly tasty this way. Sprats or small sardines could be used instead of anchovies.

Ingredients

25-30 fresh or preserved vine leaves, washed and prepared (see p. 41)
20-30 fresh anchovies, washed and gutted

Asia
Turkey
Starter
Pescatarian
Gluten-free
Mediterranean

Method

Wrap the anchovies in the vine leaves, leaving the heads peeping out. Pack them tightly in the base of a wide saucepan. Mix the oil and lemon juice with the garlic, season to taste, and pour over the anchovies. Place a plate directly on top of them, cover the pan, and poach gently for 5-8 minutes. Serve hot or leave to cool, sprinkle with salt,