An Elegant Preparation of the Black Sea's Signature Fish
Hamsi (anchovy) is the defining ingredient of Black Sea cuisine and, by extension, Samsun's table - eaten fried, baked into bread, mixed into pilaf, and prepared in dozens of other ways. Hamsi buğulama is a lighter alternative to frying, in which the fish is gently cooked in its own juices together with vegetables, either in the oven or in a covered pot.
Preparation
Cleaned anchovies are arranged in a wide baking dish or pot. Sliced tomatoes, onions and lemon rounds are layered on top, then seasoned with parsley, olive oil, salt and black pepper. The dish is cooked slowly over low heat or in a moderate oven until the fish releases its own juices and blends with the vegetables.
Serving
Served hot, steamed anchovies are typically accompanied by cornbread or fresh pide. Being less oily than the fried version, it highlights the fish's natural flavor and is a common winter offering at Samsun's fish restaurants.