By Alan Davidson
A Turkish manual for professional fishermen, from which many facts about anchovies may be gleaned, offers the opinion that this is the most delectable as well as the best known of all the anchovy dishes.
Clean, debone and salt the anchovy. Leave it in a cool place. Soak the rice for an hour in warm water to which you have added several teaspoonfuls of salt, then drain it.
Heat the 125 grams of butter in a pan, add the onion and pine-nut kernels, and let the onion brown slightly. Next add th