Name: Squid Stuffed with Herbs (Fırında kalamar dolması)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: big bunch of fresh mint, parsley and dill, finely chopped; 2 oz/60 g bulgur, soaked in boiling water for 30 minutes, drained and squeezed; 2 cloves garlic, finely chopped; salt and freshly ground black pepper; 10-12 small young squid; 2 tablespoons olive oil; juice of 1 lemon; 2 tablespoons tomato purée

Preparation info

Serves
4-6

Difficulty
Medium

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, but 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.