Uskumru Dolmasu

Name: Uskumru Dolmasu (Stuffed Mackerel)
Cuisine: Turkish
Ingredients: 250 g (8 oz) onions, finely chopped; Oil; A bunch each of parsley and fresh dill or chervil, finely chopped; Olive oil; 2 teaspoons mixed spices (a mixture of allspice, cinnamon, nutmeg, cloves and black pepper); 120 g (4 oz) shelled walnuts, ground or pounded; Salt; 60 g (2 oz) shelled hazelnuts, ground or pounded; 2 eggs, lightly beaten; 60 g (2 oz) seedless raisins; Fine dry breadcrumbs; 6 small mackerel

Stuffed Mackerel

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

A Turkish delicacy. A humble fish for a regal occasion. The skin of the fish is stuffed with its own flesh mixed with a rich filling. It is rolled in beaten egg, then in flour and breadcrumbs, and deep-fried in olive or nut oil. It is delicious eaten hot or cold as an entrée or as a main dish.

Ingredients

6 small mackerel
2 eggs, lightly beaten
Fine dry breadcrumbs
Oil

Asia
Turkey
Fish course
Pescatarian
Mediterranean

Method

Clean the fish and cut off their heads. Snap the backbones off near the tail. Rub the skins to loosen them and to soften the flesh. Then, using your hands, rub and squeeze the fish, starting from the tail, forcing the flesh and bones out of the loosened skin as though emptying a tube of paste. This is quite easily done as the skin is very strong. Any tears in the skin can be mended by sewing th