Uskumru Dolması

Stuffed Mackerel

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

This is a speciality of Istanbul. Learning how to prepare the mackerel for being stuffed may require some practice, but the result is worth some effort and the stuffing itself is easy.


  • 1½–1¾ kg (3¼–3¾ lb) mackerel
  • flour
  • 3 or 4 <


The mackerel should be of a good size. The first step is to gut them (through the gills, without opening the belly) and wash them. Then roll each fish backward and forward on a board, to loosen the flesh inside the skin. Without breaking the skin, snap the backbone just short of the tail, and again close to the head. Take hold of the backbone at the head end and work it up and down a little bef