Name: Mackerel Stuffed with Nuts and Spices (Uskumru dolması)
Yield: Serves 4
Cuisine: Turkish
Ingredients: 1 teaspoon kırmızı biber; 1 teaspoon ground allspice; salt and black pepper; 1 teaspoon ground ginger; 2 oz/60 g almonds, finely chopped; 1 teaspoon ground cloves; 1 tablespoon pine nuts; 1 tablespoon currants, soaked in water; 2 oz/60 g walnuts, finely chopped; 2-3 cloves garlic, crushed with salt; 2-3 tablespoons olive oil; 1 large whole mackerel; 2 onions; small bunch of fresh parsley and dill, chopped; 1 teaspoon ground cinnamon; 6 dried apricots, finely chopped; 2 oz/60 g hazelnuts, finely chopped; juice of ½ lemon

Preparation info

Serves
4

Difficulty
Medium

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

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.