Hamsi
Hamsi Recipe | Authentic Turkish Anchovy Dish
Introduction
Hamsi, also known as anchovies, is a popular fish in Turkish cuisine. This recipe for Hamsi soup is a delicious and comforting dish that is perfect for a cold winter day.
History
Hamsi soup has been a traditional dish in Turkey for many years. It is often enjoyed during the winter months when anchovies are in season. The soup is known for its rich and flavorful broth, which is made by simmering the fish with onions, carrots, and a blend of spices.
Ingredients
How to prepare
- Clean and remove entrails, heads, and backbones of fish. Rinse and finely chop. Set aside.
- In a covered saucepan, sauté finely chopped onion in margarine for 2–3 minutes, stirring occasionally.
- Add water and salt. Bring to a boil.
- Stir in diced carrot and simmer.
- Dissolve flour in water, blending well. Gradually stir in the simmering mixture, stirring constantly.
- Add fish and mix. Simmer for 2 minutes or until tender.
- Beat egg and lemon juice well. Thoroughly mix in the hot liquid.
- Slowly stir in the soup, stirring constantly.
- Season with thyme and mix. Bring to a boil.
- Remove from heat and serve hot.
Variations
- Add diced potatoes or other vegetables to the soup for added texture and flavor.
- Use chicken or vegetable broth instead of water for a richer soup base.
- Garnish with fresh herbs such as parsley or dill before serving.
Cooking Tips & Tricks
Be sure to clean the anchovies thoroughly before using them in the soup.
- Adding lemon juice at the end of cooking helps to brighten the flavors of the soup.
- For a thicker soup, you can add more flour to the broth.
- Adjust the seasoning to your taste by adding more salt or spices as needed.
Serving Suggestions
Serve the Hamsi soup hot with a side of crusty bread or a fresh salad.
Cooking Techniques
Sautéing
- Simmering
- Blending
Ingredient Substitutions
Butter can be used instead of margarine.
- Cornstarch can be used instead of flour for thickening the soup.
Make Ahead Tips
The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.
Presentation Ideas
Garnish the soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of sour cream for an elegant presentation.
Pairing Recommendations
Serve the Hamsi soup with a glass of white wine or a light beer for a delicious meal.
Storage and Reheating Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
Nutrition Information
Calories per serving
250
Carbohydrates
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 2g
Fats
- Total Fat: 10g
- Saturated Fat: 3g
- Trans Fat: 0g
Proteins
- Protein: 15g
Vitamins and minerals
Vitamin A: 10% DV
- Vitamin C: 15% DV
- Iron: 8% DV
Alergens
Contains fish and eggs
Summary
Hamsi soup is a nutritious dish that is rich in protein and vitamins. It is a great source of omega-3 fatty acids and is low in calories.
Summary
Hamsi soup is a flavorful and comforting dish that is perfect for a cold winter day. With its rich broth and tender anchovies, this soup is sure to warm you up from the inside out. Enjoy this traditional Turkish dish with your family and friends for a delicious and satisfying meal.
How did I get this recipe?
I can still remember the exact moment I discovered this recipe for Hamsi. It was a warm summer day, and I was visiting my dear friend Selma in her cozy little village by the Black Sea. Selma was known for her incredible cooking skills and I always looked forward to enjoying her delicious meals whenever I visited.
On this particular day, Selma invited me to join her in preparing a traditional dish that was popular in her village - Hamsi. Hamsi is a dish made with fresh anchovies that are caught right from the Black Sea, marinated in a flavorful mixture of spices and herbs, and then grilled to perfection. It is a dish that is loved by many in the region and is considered a true delicacy.
As Selma and I set out to gather the ingredients for the Hamsi, she shared with me the story of how she learned to make this dish. She told me that the recipe had been passed down through generations in her family, and that she had learned it from her grandmother when she was just a young girl. Her grandmother was known for her exceptional cooking skills and was always willing to share her knowledge with others.
Selma's grandmother had taught her the importance of using fresh, high-quality ingredients in her cooking and had instilled in her a deep appreciation for the culinary traditions of their region. She had shown Selma the proper way to clean and prepare the anchovies, how to mix the spices and herbs to create the perfect marinade, and the best techniques for grilling the fish to ensure that they were cooked to perfection.
As Selma and I began to prepare the Hamsi together, I could see the love and passion that she put into each step of the process. She carefully cleaned and gutted the anchovies, removing any impurities and ensuring that they were ready to be marinated. She then mixed together a blend of garlic, olive oil, lemon juice, and a variety of herbs and spices, creating a fragrant marinade that would infuse the fish with flavor.
Once the anchovies were marinated, Selma expertly grilled them over an open flame, turning them carefully to ensure that they were cooked evenly on both sides. The smell of the sizzling fish filled the air, and my mouth watered in anticipation of tasting the final dish.
After the anchovies were cooked to perfection, Selma plated them elegantly on a large platter and garnished them with fresh herbs and lemon wedges. As we sat down to enjoy our meal, Selma shared with me the story of how her grandmother had first learned to make Hamsi.
She told me that her grandmother had grown up in a small fishing village by the Black Sea, where the anchovies were plentiful and the tradition of grilling them had been passed down through generations. Her grandmother had learned the recipe from her own mother, who had learned it from her mother before her, and so on.
As Selma finished her story, I took my first bite of the Hamsi and was immediately transported to a world of flavor and tradition. The fish was tender and juicy, with a perfect balance of spices and herbs that danced on my taste buds. It was clear to me why this dish was so beloved in the region and why Selma had taken such care in preparing it.
As I savored each bite of the Hamsi, I felt grateful to have had the opportunity to learn this recipe from Selma and to experience a taste of the culinary traditions of the Black Sea. I knew that I would cherish this memory for years to come and that I would continue to share this recipe with my own family and friends, passing down the tradition just as Selma's grandmother had done for her.
And so, as I sat there enjoying the delicious Hamsi in the company of my dear friend, I felt a deep connection to the past and a sense of gratitude for the culinary knowledge that had been shared with me. I knew that this recipe would always hold a special place in my heart and that it would continue to bring joy and comfort to those who enjoyed it for generations to come.
Categories
| Anchovy Recipes | Potato Recipes | Soup Recipes | Thyme Recipes | Turkish Recipes | Turkish Soups |