PREPARATION:Onions finely cut and burn to a cinder. In a saucepan, heat the olive oil and pine nuts overcook, add currants, rice, dill (finely chopped), onion, salt, pepper, clove (ground) and mint, mix, and 2 - 3 minutes to extinguish, then add water, cook for 20 - 30 minutes on low heat (with lid closed), remove from heat and let stand for 30 minutes.
Anchovies clean from the bones, wash and fold consistently in the bottom, in the portions of clay pots or in the form for the cake, from top to put a ready pilaf and crept anchovies. Bake in preheated oven at 180 ° C. 40 - 45 minutes, hot lodge on the table.
Turkish cuisine
INGREDIENTS:
8 servings
| Anchovy | 1 kg | Water | 3 cups |
| Onion (big) | 4 pieces | Dill | 1/2 bunch |
| Olive oil | 1 / 4 cup | Salt | enough |
| Pine Nuts | 1 / 4 cup | Pimento (ground) | enough |
| Black currant (dried) | 1 / 4 cup | Mint (dry) | enough |
| Rice | 2 cups |
