Uskumru Dolmasu

Name: Uskumru Dolmasu
Yield: serves 6
Ingredients: 6 small mackerel; 2 eggs, lightly beaten; Fine dry breadcrumbs; Oil; 1 large onion, finely chopped; Olive oil; 4 ounces shelled walnuts, ground or pounded; 2 ounces shelled hazelnuts, ground or pounded; 2 ounces raisins; 2 teaspoons mixed spices (a mixture of allspice, cinnamon, nutmeg, cloves, and pepper); Salt; 1/2 cup each of chopped parsley and fresh dill or chervil

December 9, 2011

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 quite a bit of work but is delicious eaten hot or cold, as an entrée or as a main dish.

Recipe notes

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