Meat & SeaFood
Meat & SeaFood
Black Sea Anchovies (Hamsi) - ***IQF Frozen Item
BlackSea Fisheries- 2lb.
Out Of Stock
Black Sea Anchovies (Hamsi).
IQF Vacuum Packed.
Produced in Turkey
Suggested States for Fedex Ground Delivery:
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Hamsi, known in English as the European anchovy, is the king of the seafood in Turkey, a country surrounded by Black Sea, Aegean Sea and Mediterranean Sea.
Here are some recipes from Black Sea Region:
Clean and wash the hamsi. Line them in a good heat-resistant pan. Place olive oil, water, parsley and salt on them. Put over a low flame, with the top over the dish. Cook for 10 minutes. Squeeze lemon over them as soon as you take them off the flame and serve up hot.
After you have washed 1 kilogram of hamsi, make sure their bones are removed, and wash them again. Lightly salt them, and then put them in a dish, waiting for the fish to soak up all the salt. Line them up in a goulash pot, with their tails facing inside. After you have done this, add sliced lemon, finely chopped parsley and one glass of water to the mixture, and then stick the whole thing in the oven. Bake for around 20 minutes, add a bit of oil and then bake for another 10 minutes.
HAMSI PILAV w/CHARD
Finely chop up one medium-sized onion and sauté it until it turns lightly pink and translucent in a pan, with one cup of oil. Wash some finely chopped parsley, mint, fresh onion and chard, mixing this lightly with salt to wilt it a bit. Add about a half kilogram of hamsi to the sautéed onion and mix this together. Place this mixture into a cooking pan. After evening out this mixture of onions and hamsi in the pan, place one glass of rice in a little hole you make in the onion-hamsi mixture. Over this, place the chard mixture. Add one glass of water, cook over a low flame, and then serve hot when the water is absorbed and everything cooked.
Use your hands to rip about one kilogram of hamsi -- bones removed -- into tiny pieces. Add two eggs, mint, corn flour and salt to the pile of hamsi bits and then let it all sit for around half an hour. Use your hands to shape this mixture into tiny köfte-sized balls of hamsi. Cook these hamsi köfte in a hot frying pan with oil.
Clean and wash around 300 grams of hamsi. Rip them into little pieces after making sure their bones are removed. Add one water glass of flour to about half-a-liter of water, along with a little chopped parsley and a spoonful of salt. Throw the prepared hamsi into this mixture. Add four eggs to the mixture and, without mixing this all up too much, place it in a pan with the help of a large spoon, spreading it evenly. Place a top on the pan, and cook over a low flame. Flip it over when one side is done and then serve hot.
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