Chef´s Choice – Turkish Cuisine – Makarna with Anchovies and Capers


Chef´s Choice – Turkish Cuisine

Makarna with Hamsi and Capers

turkish-flagTurkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, köftes and a wider availability of vegetable stews (Türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as Baklava, Söbiyet, Kadayıf, and Künefe.

Ingredients (serves 2)

  • Anchovies

    Hamsi (anchovies)

    300 g makarna (pasta)

  • 1 can (about 50 g) hamsi (anchovies), coarsely chopped
  • 1 tbsp canned capers, rinsed
  • 4 cloves garlic, finely chopped
  • 1 can (400 g) chopped tomatoes
  • 1/2 bunch fresh parsley, chopped

Preparation

Heat a tbsp of olive oil in a skillet over medium heat, add the garlic and cook for about 1 minute.

Mix in the chopped tomatoes and cook for another two minutes, stirring occasionally. Stir in the capers and anchovies, combine all ingredients well.

turkish-recipes-pasta-with-anchoviesSeason with salt and freshly ground black pepper to taste and simmer on low heat for about 5-8 minutes.

Meanwhile cook the pasta in a big enough pot of boiling water according to the packing instructions (Tip: It´s always good to add a tbsp of salt and a dash of olive oil to the water before boiling).

Add 2 tbsp of the pasta water and the parsley to the sauce, mix carefully.

When cooked to “al dente”, drain the pasta well and serve hot on a serving platter or already on plates or in bowls with the sauce on top.

About tfrsecretary

Born in Augsburg, Bavaria, Germany in 1957, I was educated at a Baccalaureate High School. Later completed Technical University with a degree in Economic Informatics. I served for 12 years in the German Army before joining a French computer company for another 10 years. Then ran my own motorcycle and gastronomy businesses before deciding to retire. I arrived in North Cyprus with my second wife in 2004 and since her sad loss in 2011, I have kept myself very busy trying to help others with similar problems and in 2012 became the Secretary of “The Foreign Residents in the TRNC” (TFR). I am very keen to see expat communities coming together and playing their part in helping North Cyprus, our adopted homeland.
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