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.
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