An impressive legacy of the lavish feasts produced in the Ottoman kitchens, uskumru dolması is still one of Istanbul’s most inspired dishes. The whole mackerel is emptied of its flesh, which is cooked with nuts and spices and then stuffed hack into its skin. The end result is quite magnificent, and incredibly satisfying. It is fairly rich, and the addition of ginger to the spice mix, although not traditionally Turkish, gives it an interesting kick.
© 1995 Ghillie Basan. All rights reserved.