Horse Mackerel Stew

(İstavrit Pilaki)

500g Atlantic Horse Mackerel/Bluefin (or Silversides); gutted, washed with cold water
1 large tomato, peeled, diced
1 small tomato, sliced
1 small cubanelle pepper, chopped
1 lemon, sliced
Handful parsley, chopped
5-6 tbsp extra virgin olive oil
Salt
Pepper

Saute the diced tomatoes with olive oil for 2-3 minutes at medium heat in a shallow pan. Place 2-3 lemon slices and arrange the fish over the top. Place the sliced tomatoes and the remaining lemon slices, sprinkle the chopped green peppers and parsley. Season with salt and pepper.

Cover and cook for about 15 minutes at medium heat. Let it stand for 5 minutes. Serve with Arugula Salad on the side.

Seafood Pilaf

(Deniz Mahsulleri Pilavı)

Ingredients:
3⁄4 cup long grain rice, rinsed
1 small onion, chopped
1 small carrot, peeled, grated
1⁄4 cup extra virgin olive oil or 1 tbsp butter
1 clove of garlic, chopped
~250g (about 1⁄2 lb) sea food medley (octopus, squid, mussels, shrimp, lobster, crab...)
2 tbsp pine nuts
2 tbsp currants
1 cup warm water
1⁄2 tsp cinnamon
1⁄2 tsp allspice
Salt
Pepper

Garnish:
2-3 tbsp parsley, chopped
1-2 tbsp dill, chopped
Fresh or dried mint
Zest of one lemon
1⁄4 cup walnuts, crumbled, lightly toasted

Directions:
First sauté the onions, carrots and pine nuts with oil for about 2-3 minutes. Add the garlic and when the smell of the garlic comes out, add the rice, cinnamon, allspice, salt and pepper. Sauté for 2-3 more minutes while stirring constantly. Spread the sea food ingredients over the rice and pour in the warm water and stir.

Turn the heat down to low. Cover and cook until all the water evaporates. Cover the pot with a clean kitchen towel, cover with the lid and let the Pilaf stand for about 5 minutes. Garnish with parsley, mint, dill, lemon zest and walnuts, serve.

This recipe goes well with Turkish long green bean salad :)

Makes 2 servings.

Anchovies - Ricotta Cheese Casserole

(Lor Peynirli Hamsi)

Ingredients:
350-400g European anchovy fillets (Hamsi*)
Extra virgin olive oil
Salt
Pepper

Filling:
~150g ricotta cheese
2-3 green onions, cleaned, chopped
Zest of half lemon
1 handful parsley, chopped
Salt
Pepper

Directions:
Preheat the oven to 400° F (200° C).

Sauté the filling ingredients in a small pan at medium-high heat. Evaporate the water of the cheese.

Arrange the fish in a small round oven-proof dish, side by side with the skins of the fish facing down. Spread the filling over them (picture). Cover the filling with the remaining fish, skins side up. Drizzle with extra virgin olive oil and season with salt and pepper. Place a slice of lemon on top.

Cook for about 30 minutes. Serve with green salad on the side.

Makes 2 servings.

* Hamsi, known in English as the European anchovy. Hamsi are small anchovy fish caught in the Black sea and eaten throughout Türkiye. Don’t be afraid to bite right into them, the bones are crunchy and perfectly safe to eat. They also add calcium to your diet.

Sea Bass with Fennel

(Rezeneli Levrek)

Sea Bass Fillet (or any white meat fish)
2 tbsp extra virgin olive oil
Salt
Pepper
Lemon juice
~
1 small-size fennel bulb, cored, sliced
1 small onion, sliced
2-3 tbsp extra virgin olive oil
Salt
Pepper
~
1 tsp sesame seeds, roasted
1 tbsp black olives, finely chopped

Saute the fennel, onion, salt and pepper with olive oil at low heat in a pan until they are tender, then mix with the sesame seeds and black olives.

In the meantime, spread some olive oil on each side of the fish and season with salt and pepper. Cook the fish either in the oven or by frying each side in a Teflon pan. Squeeze on it some lemon juice. Transfer the fish on a serving platter topped with the sauteed vegetables.

Serve with any kind of green salad or Arugula Salad on the side.

Grilled Horse Mackerel/Bonito

(Palamut Izgara)

Horse Mackerel (or Bonito); discard guts, wash with cold water and drain
Salt
Pepper

Season the fish with salt and pepper. Preheat the barbecue or oven (grill). Place the fish on the rack and grill each side for 8-10 minutes.

Serve with lemon wedges, Arugula Salad and red onion slices on the side.

Anchovies Tava / Fried Anchovies

(Hamsi Tava - Black Sea Region)

Anchovies, gutted & washed with cold water
Salt
Yellow corn meal
1/4 cup liquid oil for frying

Season the fish with salt. Dip the anchovies in the yellow corn meal. Heat up the oil in a large Teflon pan. Fry the each side of the fish for 2 or 3 minutes. Serve with the green salad, radish, Pickled Flat Green Beans, Cornbread, etc.

Summer Salad with Tuna

(Ton Balıklı Karışık Salata)

1 can (net 184 g) flaked white Tuna in water, drained
Mixed green salad
Tomato wedges
Cucumbers, sliced
Cubanelle pepper, sliced
Red Bell pepper, sliced
Few slices of white onion
Feta cheese, crumbled
Turkish black olive

Dressing made from pickled vegetables and pickle brine:
1/2 cup brine
1/4 cups extra virgin olive oil
1 tsp oregano
or
Dressing:
1/2 lemon juice
50 ml extra virgin olive oil
1-2 garlic cloves, smashed with salt

1/2 tsp crushed red pepper
Salt
Pepper

Place and mix all the salad ingredients in a salad bowl. Arrange the tuna on them. Whisk the dressing ingredients and pour all over the salad. Serve immediately.

Fish Iskender Kebap

(Balık Iskender - Istanbul)

~500 g Sea Bass Fillet or any kind of white meat fish you like
2 tbsp olive oil2 Tandoori Bread or Naan Bread, lightly toasted in the oven, cut in bite size

Tomato Sauce:
1/3 cup canned crushed tomatoes

Yogurt Sauce:
1/3 yogurt, plain, at room temperature

Butter Sauce:
2 tbsp butter

Fry the fish in olive oil. Cut in medium size and season with red pepper and salt. Meanwhile, heat up the crushed tomatoes and cook for about 4-5 minutes at medium-low heat. Place the lightly toasted tandoori bread on a serving platter. Arrange the fish pieces over the bread bites. Pour the tomato sauce all over. Place some Yogurt Sauce in the corner of the plate.

Melt the butter in a small sauce pan. As soon as it starts bubbling, pour all over it. Serve immediately.

2 servings.

Poached Mackerel

(Uskumru Buğulama - Istanbul)

2 Mackerels; discard the guts, wash with cold water and drain
1 small onion, sliced
2-3 parsley stems
1 Bay leaf
2 tbsp + 4-5 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt
Pepper

Cut some parchment paper and spread 2 tbsp olive oil in the middle. Place the parsley stems, Bay leaf and onions. Arrange the fish on top. Season with salt and pepper. Drizzle lemon juice and olive oil as well. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place it on the oven tray.

Preheat the oven to 400 F (200 C). Cook for about 20 minutes on the middle rack. Then remove the tray. Be careful when you open the paper due to the steam coming out. Place the fish and the vegetables in a service plate. Serve with the Arugula Salad.

Mussel Pilaf

(Midyeli Pilav / Midye Salma - Istanbul)

10-12 mussels
1 cup rice, washed and drained
4 medium onions, chopped
1/2 cup extra virgin olive oil
1 or 2 tbsp tomato paste
2 tbsp sugar
2 tbsp pine nuts
1 tbsp currant
1 tbsp dry mint
1 1/2 cups hot water
Salt

Clean the mussels, scraping with a knife. Half open the round part of the shells and, with a knife, cut out the beards.

Saute the onion with olive oil for about 5 minutes in a medium-size pot. Add the rice and salt, stir and cover. Cook at very low heat until the rice looks almost see-through. Add the sugar, nuts, currants, mint, tomato paste and hot water. Cover and cook at low heat. When you start seeing holes on the surface of the pilaf, add the mussels and stir slowly. Cover and cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on back. Let the Pilaf cools down. Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid back on. Let the Pilaf cool down.

Serve at room temperature or chilled.

Shrimps with Swiss Chard and Chickpeas

(Pazılı - Nohutlu Karides)

Bunch of red Swiss chard, washed with the stems cut off*
5-6 tbsp extra virgin olive oil
1 small size onion, sliced
1-2 garlic cloves, sliced
3/4 cup chickpeas, canned, rinsed
1/4 cup crushed tomatoes, canned
1 tbsp red pepper paste
~3/4 cup water
Salt
Pepper
10-12 raw tiger shrimps, peel and devein

Garnish:
Red pepper flakes

Put all the leaves on the top of the other, roll, then cut in julienne.

Saute the onion with olive oil for 3-4 minutes in a large pot. Add the garlic when the smell of the garlic comes out, add the rest of the ingredients except shrimp. Cover and cook until all the vegetables are softened . If there is too much juice, turn the heat to higher in order to reduce the amount of water in the pot. Put the shrimps into the pot, cover and cook for 2-3 more minutes or until the shrimps turn to pink.

Then, turn the heat off. Sprinkle some red pepper flakes all over and serve.

2 servings.

*Don't throw the stems, you can use them for the Swiss Chard Stems with Yogurt Sauce:)

Fish with Spinach

(Ispanakli Balik)

2 sets of any kind of fish fillets, gutted, washed with cold water
2-3 tbsp olive oil

500 g spinach, roots cut off*, washed several times, drained
2-3 tbsp extra virgin olive oil
1 small onion, finely chopped
1 large tomato, peeled, diced
Salt
Pepper

Lemon Butter Sauce:
2 tbsp butter
1 tbsp lemon juice
1/2 tsp red pepper flakes

Fry the fish with olive oil (each side for 4-5 minutes) in a pan or grill.

Meanwhile, saute the onion in a medium-size pot with olive oil until the colour of the onions turns to light brown. Add the spinach, tomatoes, salt and pepper. Cook for about 5 minutes at medium-low heat. Turn the heat off. Arrange on a serving platter.

Place the cooked fish over the top. Heat up the butter in a small pan, add in the lemon juice and red pepper flakes and then turn the heat off. Don't burn the pepper! Drizzle all over the fish. Serve while still warm.

2 servings.

*You can make Spinach Root Salad with the roots.

Shrimps in Olive Oil

(Karides Pilaki - Istanbul)

250 g shrimps, cooked, de-veined and peeled
1 cubanelle pepper, cut in bite sizes
1 small carrot, sliced
1 potato, peeled, cut in cubes
1 large tomato, diced
2-3 green onions, sliced
2-3 garlic cloves, sliced
~1 kap water, warm
40 ml extra virgin olive oil (half for cooking, half for after)
1/4 tsp sugar
1 tbsp lemon juice
1 tsp salt

Garnish:
1 tsp lemon zest
1 tbsp parsley, finely chopped

Place all the ingredients in a pot except the shrimps. Cover and cook for about 5 minutes at medium-low heat. Then, add the water. Cook for another 10 minutes at the same heat with the lid half open.

Add the shrimps, stir. Turn the heat off after 2 minutes. Pour the rest of the olive oil. Let it cool down. Then, place on a serving dish. Sprinkle fresh parsley and lemon zest all over it. Serve the Shrimps in Olive Oil chilled or at room temperature with lemon wedges.

Deep Fried Mussels

(Midye Tava - Istanbul)

~25 mussels, cleaned
1/2 cup all purpose flour
1 cup sunflower oil

Batter:
6 tbsp all purpose flour
1 cup beer
1 tbsp butter, melted
2 egg yolks
Salt

Heat the oil in the pan. Whisk all the batter ingredients in a large bowl.

Dip each mussel into the flour, then into the butter. Arrange them on the wood skewers. Then, gently lower them into the hot oil and deep-fry until golden.

Place them on a plate with a paper towel to soak up extra oil. Serve Fried Mussels with Tarator Sauce while still hot.

Turkish-style Tarator Sauce for Seafood
(Tarator Sos)

1/4 cup walnuts or pine nuts, ground
1/2 cup day old Turkish bread, ground
2 garlic clove, mashed with salt
1 cup plain yogurt, at room temperature
2 tbsp olive oil
Salt
Pepper

Mix all the sauce ingredients in a bowl. Serve Tarator Sauce with Turkish-style Fried Mussels, Turkish-style Fried Calamari...etc.

Stuffed Mussels

(Midye Dolma - Istanbul)

35-40 mussels
1/3 cup hot water
Olive oil, to glaze the cooked mussels

Filling:
3/4 cup rice, washed and drained
2 medium-size onions, chopped
2 tbsp currants
2 tbsp pine nuts
1 tsp dry mint or fresh mint, chopped
2 tbsp dill, chopped
1/4 cup extra virgin olive oil
1 tbsp sugar
1/2 tsp salt
1/2 cup water

Saute the onions with the olive oil for about 10 minutes in a medium-size pot at medium-low heat. Do not burn! Then, add the rice, sugar and salt, stir. Cover and cook at very low heat until the rice looks see-through. Add the nuts, currants, mint, dill and 1/2 cup water. Stir occasionally at low heat. Cook until all the water evaporates and put them aside.

In the meantime, clean the mussels, scraping with a knife. Half open the round part of the shells; and with a knife, cut out the beards. Stuff the empty half of the shells with the rice filling and close up. Place the shells in a large pot with 1/3 cup water. Place a small plate upside down over the shells (this is to prevent the shells from unfolding while being cooked). Simmer for 20-25 minutes until the water is absorbed.

Let it cool down first, brush with a little olive oil. Then, place them on a serving dish. Serve the Stuffed Mussels chilled or at room temperature with lemon wedges.

Sardines Stuffed with Ricotta

(Lorlu Sardalya Dolması - Istanbul)

Large size Sardines, butterfly fillets
Salt
Pepper

Stuffing:
Ricotta cheese
Green onion, chopped
Oregano
Salt
Pepper

To top:
Bread crumbs
Lemon slices
Extra virgin olive oil

Mix all the filling ingredients. Season the fillets with salt and pepper and place them on an oven-proof dish with the skin side down. Spread some of the stuffing on each sardine and then cover with another sardine (as seen on the picture). Sprinkle some bread crumbs, place lemon slices and drizzle some olive oil over them.

Preheat the oven to 400 F (200 C). Cook for about 20 minutes on the middle rack. Serve the “Sardines Stuffed with Ricotta” with Arugula Salad by the side:)

*Ottoman Kitchen

Okra and Fish Stew

(Balıklı Bamya - Aegean Region)

200 g Haddock fillet, cut in medium sized
375 g (drained weight) okra, canned, rinsed
2-3 green onion, sliced
2 medium sized tomato, peeled, diced
1 small cubanelle pepper, discard the seeds, cut in bite size
1-2 garlic cloves, sliced
1 Bay leaf
2-3 peppercorn
1-2 tbsp lemon juice
1/4 cup extra virgin olive oil (half for cooking, half for later)
Salt
2 tbsp parsley, chopped

Oil the casserole dish and place the fish pieces in it. Toss the rest of the ingredients and spread all over the fish.

Preheat the oven to 400F (200 C) and bake for about 45-50 minutes. Discard the Bay leaf. Pour the remaining olive oil over the top. Serve while it is still hot or chilled.

2 servings.

Salmon Steak with Molasses Sauce

(Pekmezli Somon Tava - Istanbul)

1 Salmon steak
2 tbsp extra virgin olive oil

Grape Molasses Sauce:
1 tbsp butter
2 tbsp grape molasses
1 tbsp lemon juice
Pinch of cayenne

Heat up the olive oil in the frying pan and cook skin side down until the skin is crisp. Turn salmon over, and cook for about 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Place on a serving platter.

Prepare the sauce; wipe up the pan with paper towel. Melt the butter and add the grape molasses, pepper flakes and lemon juice, stir. Pour the Grape Molasses Sauce over the salmon, serve with Avocado Salad by the side.

Sultan's Pleasure with Fish

(Balik Begendi - Istanbul)

Fish ingredients:
Sardine, butterfly fillets, or any kind of white meat fish you like
Salt
Pepper

Topping:
Bread crumbs
Lemon slices
Extra virgin olive oil

Eggplant Bechamel Sauce (Sultan's Pleasure):
2 medium size eggplants
3 cups water with juice of 1/2 lemon and 1 tbsp salt
2 tbsp butter
2 tbsp flour
3/4 cup milk
1/4 cup mozzarella, grated
Salt
Pepper

Heat the oven on broil. Before putting in the oven, make holes on the eggplants with a fork so that it will soften and cook better. Then place on the tray and roast until the eggplants soften. Then, peel the eggplants with a knife and cut off the tops. Put the water with lemon juice and salt in a large bowl. Soak the eggplants in it, so that their colour won't be dark later, drain and cut into pieces.

Melt the butter in a large pot, then add flour, salt and pepper. Slowly pour in the milk and beat with a small egg beater. Keep stirring with a wooden spoon until blended well. Add in the chopped eggplants, stir. Then add the grated mozzarella, stir. Turn the heat off.

Meanwhile, place the sardines on an oven proof dish with the skin side up. Season with salt and pepper. Sprinkle some bread crumbs, place lemon slices and drizzle some olive oil over. Preheat the oven to 400 F (200 C). Cook for about 15 minutes on the middle rack.

Arrange the grilled fish over a bed of Eggplant Bechamel Sauce and serve.

2 servings.

Cinnamon Mackerel Stew

(Uskumru Yahnisi - Istanbul)

2 Mackerel fish, discard guts, wash with cold water and drain
1 medium onion, sliced
4-5 peal onion, sliced
1/4 cup extra virgin olive oil
1/4 cup fish stock
4 tbsp vinegar
Salt
Pepper

Lemon juice
Cinnamon

Season the inside and outside of mackerels with salt. Keep them in the fridge for about an hour.

Place the onions in an oven proof dish. Arrange the fishes on top. Place the pearl onion top of the fishes. Season with pepper. Add the olive oil, fish stock and vinegar into the dish.

Preheat the oven to 400 F (200 C). Cook for about 20 minutes on the middle rack. Then remove the dish. Place the fishes on a serving dish. Squeeze some lemon juice and sprinkle some cinnamon. Serve the Cinnamon Mackerel Stew with Arugula Salad.

*It is a special fish dish from the Ottoman era.
Source: Melce üt'tabbahin 1844