Black Sea Anchovy Rice
Spiced rice with currants, pine nuts and dill enclosed in a browned anchovy shell.
Rize style
Last updated:
Last updated:
Black Sea Anchovy Cornbread
Hamsikoli
Dense savory cornmeal bread filled with anchovies, chard, spring onions and herbs.
- Prep
- 25 min
- Cook
- 45 min
- Rest
- 10 min
- Total
- 1 hr 20 min
- Servings
- 6
Ingredients
- 1 lb Anchovies (European, cleaned, boneless), chopped
- 3 cups (300 g) Cornmeal (fine)
- 6 Onions (spring), finely sliced
- 5 oz Chard leaves, washed, dried and finely chopped
- ¼ cup Chopped parsley
- ¼ cup Chopped dill
- 1 tsp Table salt
- ½ tsp Pepper (black, ground)
- ¼ cup Olive oil, including a little for the tin
- 1 ⅔ cups Warm water, added gradually
Method
Heat the oven to 375°F. Oil a shallow 10-inch tin using a little of the measured oil.
Mix chopped fish, greens, cornmeal, seasoning and remaining oil. Add warm water gradually, stopping when the mixture is moist and spreadable but not pourable. Cornmeal absorption varies; add a small extra splash if still crumbly.
Spread evenly in the tin, ¾–1 ¼ inches deep. Bake for 35–45 minutes until browned and set in the center. If browning too fast, cover loosely and keep cooking.
The center is firm and moist with no wet meal; fish in the center reaches 145°F.
Rest 10 minutes before cutting. Serve warm. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below, use within 3–4 days and reheat cooked leftovers to 165°F.
Cooking guidance
This is a moist, unraised cornmeal bread, not a fluffy cake. Chop the fish and greens finely and use a shallow 10-inch tin so the center cooks evenly.
Related recipes
Baked Sea Bream
Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.
Bonito with Tomato and Onion
Atlantic bonito steaks baked over soft onions and tomatoes with bay and lemon.
Fish Sandwich
Hot mackerel in crusty bread with crisp lettuce, sliced onion, lemon and optional sumac.
Fried Anchovies
Small anchovies with a light cornmeal crust, served with lemon and red onion.
Fried Turbot
Lightly floured turbot steaks fried until golden, with sumac onions and lemon.
Grilled Bluefish
Simply grilled bluefish with lemon, rocket and sumac onions.
Sea Bass Baked in Paper
Whole sea bass baked in a parchment parcel with tomato, onion, lemon and dill.
Spinach and Cheese Flatbread
Thin hand-rolled flatbreads enclosing spinach, white cheese, onion and herbs.
Steamed Grouper
Thick grouper steaks gently cooked over potatoes, carrots, tomato and lemon.
Stuffed Anchovy Pairs
Pairs of small anchovies enclosing a little onion and herbs, crisped in a light cornmeal coating. This version sandwiches two butterflied anchovies. Hamsi kuşu also has other local shapes and mixtures; the name does not imply one fixed recipe. Use very little filling so each pair stays closed.
Thin Flatbread with Spiced Meat
Thin oval flatbreads carry an onion-free topping of lamb, garlic, tomato, peppers and parsley. The finely chopped filling is spread to the edges and baked on a hot surface until the base is cooked and the edges crisp.