Black Sea cuisine in Turkey stands out for its simplicity and natural flavors. Dishes from the Black Sea region are typically prepared with few ingredients, minimal use of spices, and without strong aromatics, allowing the main ingredient’s natural taste to shine through.

Anchovy, the crown jewel of Black Sea cuisine, has become a symbol of the region, appearing in various forms on every table. There are numerous anchovy recipes, such as pan fried anchovies, baked anchovy pilaf, hamsi köfte, and hamsi kuşu. Among these, however, hamsi buğulama stand out as a healthy and light option. When baked with vegetables, the flavor of the anchovies becomes even richer.

Why Choose Steamed Anchovies?

Compared to other anchovy dishes, steamed anchovies offer a lighter and healthier alternative. While frying methods like in "hamsi tava" increase the fat content, steaming preserves the natural flavors of both the fish and the vegetables. It’s also a heart-friendly dish rich in omega-3s, as it’s cooked with olive oil. Additionally, with the addition of vegetables, this recipe can be a complete and nutritious meal on its own.

Flavor Details

This is my favorite version of steamed anchovies—simple, natural, and delicious. However, you can add garlic, tomatoes, or lemon slices to enhance the aroma if you wish. Feel free to adjust the recipe according to your taste. Additionally, you can remove the bones while cleaning the anchovies for easier eating, or simply remove them while eating if you prefer less preparation.

Enjoy the recipe...

Ingredients:

1 kg fresh anchovies,
1 onion,
1 red pepper,
1 potato,
A handful of parsley,
2 tbsp olive oil,
Salt to taste.

Check the recipe on
turkishstylecooking.com/hamsi-bugulama-recipe.html