Try this simple and tasty Turkish rice cake recipe, using filleted anchovies for flavour. A lovely, light meal containing pine nuts, currants, herbs and spices.
Preparation Time: 20 mins
Cooking Time: 30 mins
1kg filleted anchovies
2 tbsp olive oil (for sprinkling)
1 medium onion (finely chopped)
1/4 cup water
1/2 cup olive oil
50g pine nuts
1 tbsp sugar
1 tsp cinnamon
1 tsp thyme
1 tbsp dried mint, salt and pepper
Pour sufficient scalding water over the rice to cover, stir in a tablespoon of salt, and leave to cool. Meanwhile, put the chopped onions and 1/4 cup of water into a saucepan and cook over a medium heat for 10 minutes. Add the olive oil and continue to cook for a few minutes.
Drain the rice, add to pan and cook for 5-6 minutes. Mix in the currants, pine nuts and 1.5 cups of nearly boiling water and sugar. Cover and cook over a medium heat for 10 minutes. Stir in the other spices, cover and leave for 10 minutes. Meanwhile, grease an earthenware casserole and line the base and sides with just over half of the anchovy fillets skin side outwards.
Pour the rice mixture into the center and cover the surface with the remainder of the anchovies. Sprinkle a little olive oil over and bake for 30-40 minutes at 200 degrees centigrade.