Turkish cuisine · Fish & Seafood

Black Sea Anchovy Bread

Hearty Black Sea fish bread: yeast dough topped with anchovy fillets, onions and parsley.

Ingredients · for 6 servings

• 500 g flour
• 7 g yeast
• 300 ml lukewarm water
• 4 tbsp olive oil
• 1 tsp sugar
• 2 tsp salt
• 700 g anchovies
• 3 onions
• 1 bunch parsley
• 1 tsp Aleppo pepper flakes
• 1 lemon

Instructions

1. Mix the yeast with the sugar and the lukewarm water, let foam for 10 min., then knead with flour, salt and 2 tbsp olive oil into a soft dough and let rise covered for 60 min. until doubled in size.
2. Meanwhile, behead, gut and bone the anchovies, then rinse the open fillets in cold water and pat dry.
3. Cut the onions into fine half-rings, knead with 1 tsp salt, rinse briefly and squeeze out; chop the parsley and mix both with Aleppo pepper flakes and 1 tbsp olive oil.
4. Press the dough out evenly about 1 cm thick on a greased tray and spread the onion-parsley mixture over it.
5. Lay the fillets skin-side up tightly overlapping like roof tiles, drizzle with the remaining olive oil and let rest for 15 min.
6. Bake in the oven preheated to 220 °C for 25–30 min. until the edge is golden brown and the fish is lightly browned; cut into strips while lukewarm and serve with lemon wedges.