|hundreds and hundreds of wonderful hamsi in Kadıköy çarşı|
Mmm, I really like these and I’m willing to bet you do too!
|another fish stall in Kadıköy|
|an old balıkçı in Üsküdar selling hamsi beside the wall of the ancient hamam|
Basically, as with all small fish, fried or tava is best. The hamsi are dipped in flour or cornmeal and simply fried in oil – any oil but not olive.Grilled is nice but trickier to do because the fish are so small they slip through the bars of the grill. Baked in the oven is also nice.
You can then have them as a sandwich in crusty fresh bread:
with a traditional side of red onions with parsley and sumac.
|slice and then squeeze the red onion with your hand in order to release the juices|
Or, if you don't want to fry your hamsi, you can spread them out in a single layer on a baking tray, season with salt and pepper, add some lemon slices, a couple of bay leaves, and perhaps a sprinkle of kekik/dried thyme, and then the tiniest drizzle of olive oil just to moisten, and bake in a pre-heated oven for about 20-25 mins at 180C/350F.
|my idea of slimming hamsi|
|served with a simple mixed salad: rocket/roka and marul with grated carrot and radish/turp|
For we lucky people who live in Istanbul, here is a marvellous link that I discovered today: it's from Istanbul Eats and gives their favourite places in the city to eat hamsi. I can't wait to eat my way through them!