Stuffed squid

Stuffed squid

Kalamar dolmasi

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
50g currants
4 medium-sized squid, cleaned and tentacles separated
3 tablespoons extra virgin olive oil, plus extra for drizzling
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 teaspoon kirmizi biber flakes
1 teaspoon dried mint
1 teaspoon dried oregano
160g long-grain white rice, washed
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 tablespoons fresh mint leaves, finely chopped
50g pine nuts
sea salt
freshly ground black pepper

Equipment

Quantity Ingredient
4 cocktail sticks

Method

  1. Put the currants in a small bowl, cover with warm water and leave to soak for 30 minutes. Drain and reserve.
  2. Preheat the oven to 180˚C. Finely chop the squid tentacles and set aside.
  3. Heat the olive oil in a large frying pan over medium heat and sauté the onion, garlic, Kırmızı biber flakes, dried mint and oregano for 5 minutes, or until the onion has softened. Add the chopped squid tentacles and sauté for 5 minutes or until tender. Add the rice and continue to cook, stirring occasionally, for 5 minutes.Transfer the mixture to a large bowl, add the fresh herbs and pine nuts and season generously with sea salt and freshly ground black pepper. Combine the mixture well.
  4. Carefully stuff the squid with the mixture, making sure you leave a little space to allow the filling to expand during cooking. Fasten the ends of the squid by sticking a cocktail stick through each one. Place the stuffed squid in an ovenproof dish, pour just enough water around the squid to cover the base of the dish and drizzle with the olive oil. Bake in the preheated oven for about 45 minutes or until the squid is tender and the stuffing is cooked.
  5. Serve warm, cutting each squid in half if desired.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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