Chef´s Choice – Turkish Cuisine
Makarna with Hamsi and Capers
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)
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
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.
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.