Steamed Anchovy With Vine Leaves – Thrace Travel

In fact, the dishes that we know a lot and that we can prepare with more or less the same application steps can sometimes become much more interesting with small touches and local ingredients. This flavor, which we have brought to our page with the name of vine-leaved anchovy steamed, has such a recipe. This steamed anchovy interpretation, which is not well known in Thracian cuisine, appears as a “fisherman’s meal” in the vicinity of Şarköy-Mürefte-Gelibolu. Earlier steamed anchovies in the oven This time, we are preparing the recipe that we have published in a deep pan or pot. While doing this, we will follow almost the same materials and application steps. In addition to the tariff, we will use vine leaves and olive oil, referring to the viticulture culture and olive cultivation of this region. While using the vine leaf as a lid for steaming, we will ensure that its aroma accompanies the flavor. This recipe has been compiled from the accounts of crewed fishermen.

Materials :

  • 1 kg anchovy fish
  • 2 medium potatoes
  • 4-5 tomatoes
  • 3-4 green peppers
  • 3 white onions
  • 1 bunch of green onions
  • Parsley / dill
  • Salt / pepper
  • 2 lemons
  • 1 tablespoon tomato paste
  • Olive oil
  • vine leaf

Preparation of :

  • Remove the middle bones of the anchovies. Wash it under plenty of water and set it aside to drain. Season your strained anchovies by salting them, adding black pepper and blending them well with your hands.
  • If you are using your vine leaves in brine, remove excess salt and wash them well. Drain the water and put it in a cup of olive oil in a bowl. Proceed to the other stages of the meal by dipping it in olive oil from front to back.
  • Chop the whole potatoes, one of the white onions and one of the tomatoes into rings
  • Chop your lemons into rings and keep them aside.
  • Chop the remaining tomatoes into cubes, the remaining white onions and peppers that you have cleaned the seed beds in rings, the green onions as thick as a fork, your parsley and dill not very thinly, and put them all in a mixing bowl. Add a teaspoon of olive oil and enough salt to taste and mix all the ingredients well.
  • Use a pan or saucepan with a medium-wide base and high side walls.
  • Lightly grease the bottom of the pan with olive oil.
  • Add the sliced ​​parathas on it, and add a row of sliced ​​white onions on top of them.
  • Arrange your anchovies flavored with salt and spices in a row with their backs facing upwards, in an adjacent order.
  • Add half of the vegetables you blended and flavored with olive oil on the anchovies. Cover so that the anchovies are not visible. Place the lemon slices that you cut into rings from time to time on it.
  • Arrange another row of anchovies on this layer and add the remaining blended vegetables. Cover the fish in the same way.
  • Place one diced tomato and the remaining lemon slices on this layer.
  • Crush a tablespoon of tomato paste in a tea glass of water and pour over all the ingredients.
  • Get a natural lid by placing the vine leaves you have soaked in olive oil on the top and gently squeezing the edges into the food.
  • Add a weight to the vine leaves so they don’t rise as they cook. In order for the food to retain its water, close the lid of the pot/pan and cook on low heat.
  • Not : Fishermen who share the recipe here make a note. In the region, when making vine wrapping or stuffing, there were lids similar to pottery lids made by cooking from earth, with a flat bottom, used by ladies. It is used in such dishes.
  • Cook your anchovy steamed in a controlled manner and serve it warm.

Not : The photos were used representatively from the internet.


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