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Uskumru dolması
Stuffed mackerel
Uskumru dolması: whole mackerel stuffed with its own flesh, rice, nuts and spices
Uskumru dolması is a showpiece of Istanbul's old Armenian and Greek meyhane kitchens, made in autumn when Bosphorus mackerel are fat: the skin is eased off whole, the flesh mixed with spiced rice, walnuts, currants and herbs, then stuffed back in so the fish looks untouched. It is dipped in egg and flour, fried and served at room temperature in slices as a cold meze. It takes time but impresses every guest. Chef's tip: roll and massage the fish firmly before you start; the spine snaps at the head and the skin loosens so you can push the flesh out without tearing it.
- Total time
- 105 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the fish
- 4 whole mackerelabout 300 g each, gutted through the gills
For the filling
- 3 tbsp olive oil
- 2 onionsfinely chopped
- ⅞ oz pine nuts
- 2 ⅛ oz short-grain ricerinsed
- ½ cup hot water
- 1 ⅜ oz walnutschopped
- ⅔ oz currants
- ½ tsp ground cinnamon
- 1 tsp ground allspice
- ½ oz dillchopped
- ½ oz flat-leaf parsleychopped
- 1 tsp salt
For frying
- 2 eggsbeaten
- 2 ⅛ oz plain flour
- ¾ cup sunflower oil
- 1 lemonin wedges
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Method
0/7 doneStep 1: Roll each 4 whole mackerel firmly under your palm from tail to head for a minute to loosen the flesh. Snap the backbone just behind the head without breaking the skin, and snip it at the tail from inside with scissors.
Step 2: Squeeze the flesh and bones out through the head opening, working from the tail, keeping the skin and head whole. Rinse the skins and keep them chilled. Pick every bone from the flesh and chop it finely.
30 minStep 3: Warm 3 tbsp olive oil in a frying pan over a medium heat and cook 2 onions for 8 minutes, until soft. Add ⅞ oz pine nuts for 2 minutes, then 2 ⅛ oz short-grain rice and ½ cup hot water; cover and cook on low for 8 minutes, until absorbed.
18 minStep 4: Add the chopped fish and stir for 3–4 minutes, until it turns opaque. Off the heat, mix in 1 ⅜ oz walnuts, ⅔ oz currants, ½ tsp ground cinnamon, 1 tsp ground allspice, ½ oz dill, ½ oz flat-leaf parsley and 1 tsp salt. Cool.
4 minStep 5: Stuff the filling back into each skin through the head, pressing gently so the fish regains its shape. Common mistake: overstuffing; the skin splits when it hits the hot oil.
Step 6: Roll the fish in 2 ⅛ oz plain flour, then dip in 2 eggs. Heat ¾ cup sunflower oil in a wide pan over a medium heat and fry for 5–6 minutes a side, until deep golden and the filling is piping hot in the centre.
12 minStep 7: Drain, cool to room temperature and slice into thick rounds. Serve with 1 lemon.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 27 g
- Carbs
- 18 g
- Fat
- 32 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does uskumru dolması take?
- About 105 minutes in total: 75 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
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