Squid Stuffed with Herbs

Fırında kalamar dolması


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Another Ottoman dish, another cavity to stuff. This surprisingly rich dish requires young, tender squid and a lot of patience, hut it is well worth while. The squid are trimmed and cleaned by holding the body in one hand and tugging the head firmly with the other, so that the head and innards are released in one go. Whip out the transparent backbone and rinse the body sac inside and out. Sever the tentacles just above the eyes and trim the extra-long ones. Once rinsed, pat it dry.


  • 10-12 small young squid
  • 2 oz/60 g bulgur, soaked in boiling water for 30 minutes, drained and squeezed
  • big bunch of fresh mint, parsley and dill, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons tomato purée
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • salt and freshly ground black pepper


  • Preheat oven to 400F/Mark 6/200C
  • To prepare the filling, mix the bulgur with the herbs, garlic and tomato purée in a bowl. Bind with a little of the olive oil and lemon juice and season to taste.
  • Using a teaspoon or your fingers, carefully stuff each squid with the mixture and seal up the hole with the tentacle plate. Lay them flat in a shallow oven-proof dish, pour over the rest of the oil and lemon juice, and bake in the oven for 15 minutes.
  • Serve immediately.