Name: Baked Grey Mullet (Kefal Firinda)
Yield: To Serve 4
Cuisine: Turkey
Ingredients: 1 tsp red pepper; 1 tsp ground cinnamon; 1 kg/1 lb grey mullet, cleaned; ½ tsp ground cloves; small bunch of parsley; 4 “teardrops” mastic; 2 tbsp flour; 300 ml/½ pint water; juice of half a lemon; ½ tsp salt; 400 g/14 oz onions, sliced; 400 g/14 oz tomatoes, skinned and pulped or 25 g/1 oz tomato purée; 100 ml/3½ fl oz olive oil; 1 tsp salt

Preparation info

To Serve
4

Difficulty
Easy

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

Ingredients

1 kg/1 lb grey mullet, cleaned
small bunch of parsley
300

Method

Cut the mullet into steaks or fillets, rinse them and place in a shallow pan.

Boil the parsley, including the stalks, in the water for 5 minutes, then strain and reserve the liquid. Put the onions and tomato pulp or purée in a bowl and stir in the olive oil. Add the salt, spices, flour and parsley liquid and mix thoroughly. Pour the mixture over the fish. Cook in a preheated oven at 200