Turkish Cookery
Turkish Cookery
Inci Kut
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Uskumru dolmasi 
Stuffed mackerels 
6 servings 

3 to 4 lbs large mackerels 
1 cup olive oil 
6 large onions 
3 ounces walnuts 
1 ounce pine nuts 
1 ounce currants 
1 bunch of dill 
1 bunch of parsley 
1/2 teaspoon cinnamon 
1/2 teaspoon allspice 
1/2 teaspoon pepper 
1 teaspoon salt 

For frying: 

2 cups flour 
2 cups fine bread crumbs 
4 eggs 
1 1/4 cups oil 

Clean the mackerel and wash them well. Pressing and stroking with the thumb and index finger from the tail towards the head, slacken the flesh. Break the backbone 1/4 inch above the tail and below the head. Remove the fbone, holding it from the upper part and pulling carefully to the left and right. Hold the fish by the tail and stroking it with the other hand, remove the flesh from the head opening. Chop the flesh with a knife. Repeat with all the mackerel. 

Heat the olive oil in a saucepan. Add finely chopped onions and brown them. Add crushed walnuts, pine nuts, cur-rants, spices and the flesh of the fish. Saute for 5 minutes. Add chopped dill and parsley. Mix well and turn the heat off. 

Stuff the mackerels tightly with this mixture. Dip them first in flour, then in beaten eggs and finally in bread crumbs. 

Heat the oil in a frying pan. Fry the mackerels, 3 or 4 at a time, until they re golden brown on both sides. Drain well. Let cool before serving. 

(From Turkish Cookery by Inci Kut, 1992, Neet Turistik Yayinlar A.S., Istanbul, Turkey)