Dumplings and filled pastries
These anchovy-filled dumplings reflect the Black Sea tradition of using anchovies in all kinds of dishes. Anchovies behave differently from ground meat: they are oily, cook quickly, and fall apart when boiled. Remove the bones, chop them coarsely, bind them lightly with cornmeal, and boil the dumplings briefly.
Remove the head and open the belly of each anchovy. Pull out the backbone in one piece toward the tail. Rinse well in cold water, drain completely in a colander, and pat dry with paper towels. Wet fish will make the filling watery.
Knead the flour, egg, salt, and water for 10 minutes, then cover with a damp cloth.
Cut the anchovies into two or three pieces; do not chop them too finely. Add the grated and squeezed onion, finely chopped dill, cornmeal, and spices, then mix gently without crushing the fish.
Divide the dough into three portions and roll each to 1.5 mm thick. Cut into 4 cm squares. Place a piece of anchovy filling on each square, fold into a triangle, and press the edges together to seal. Cut the squares a little larger so the fish pieces fit without being crushed.
Bring 2.5 liters of salted water to a boil, then lower the heat until it barely trembles. Add the dumplings. Once they float to the surface, cook for only 3 minutes more; anchovies cook quickly, and a longer boil will break apart the filling. Remove them one at a time with a slotted spoon.
Whisk the yogurt with the crushed garlic, using only a little garlic so it does not overpower the fish. Melt the butter and remove it from the heat, then stir in the Turkish red pepper flakes. Drizzle the yogurt and butter over the dumplings and squeeze lemon on top.
Let the dough rest for 40 minutes and keep the cleaned anchovies refrigerated until you are ready to fill the dumplings; both are passive steps. Buy fresh anchovies and use them the same day. Do not save these dumplings for the next day; as the fish filling sits, its smell will transfer to the dough.
Hamsiyi kılçığından ayırdıktan sonra dereotuyla karıştırıp kısa bekletmek kokuyu yumuşatıyor. Mantıyı kısa haşlamak da şart, uzun kaynatınca balık dağılıyor. Hamuru ince açmak da gerekiyor, kalın hamurla balık dolgusu pişene kadar mantı ağırlaşıyor ve limonlu yoğurt onu taşımıyor.
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