In some parts of Anatolia whole fish are baked in the curve of a concave earthenware roof tile, the kiremit, and placed in the hot tandır oven, a method still in practice on the Black Sea coast. Further inland, too, in Cappadocia, fish is baked in a kiremit — this one a flat earthenware dish with a slight lip which can be placed in the tandır or directly over a flame. Reasonable-sized fish like trout, sea bass and mackerel are basted with olive oil and lemon juice and wrapped in cabbage leaves with a sprinkling of fish spice.
© 1995 Ghillie Basan. All rights reserved.