Bukharan Jewish Style Stuffed Anchovies

Ingredients

In the Bukharan Jewish adaptation of Acciughe al verde, the traditional Italian dish is infused with the bold flavors of Bukharan Jewish cuisine. The original dish typically features a mixture of parsley, garlic, capers, and olive oil. In this Bukharan Jewish version, the stuffing is enhanced with additional herbs and spices such as cilantro, cumin, and turmeric, which are commonly used in Bukharan Jewish cooking. The cooking technique also differs, as the stuffed anchovies are pan-fried instead of being served raw or marinated. We alse have the original recipe for Acciughe al verde, so you can check it out.

• 12 fresh anchovies, cleaned and deboned 12 fresh anchovies, cleaned and deboned
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• 1/4 cup (15g) fresh cilantro, finely chopped 1/4 cup (15g) fresh cilantro, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 16g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, lemon juice, parsley, cilantro, garlic, cumin, turmeric, salt, and pepper. Mix well to create the stuffing mixture.
2. 2.
   Take a cleaned and deboned anchovy and open it flat. Place a small amount of the stuffing mixture in the center of the anchovy.
3. 3.
   Fold the anchovy over the stuffing, pressing gently to seal it. Repeat with the remaining anchovies and stuffing.
4. 4.
   Heat a frying pan over medium heat and add a drizzle of olive oil. Place the stuffed anchovies in the pan and cook for 2-3 minutes on each side, or until golden brown and cooked through.
5. 5.
   Remove the stuffed anchovies from the pan and serve hot.

Treat your ingredients with care...

• Anchovies — Ensure that the anchovies are fresh and properly cleaned and deboned before starting the recipe. This will ensure a clean and enjoyable eating experience.

Tips & Tricks

• If fresh anchovies are not available, you can use canned anchovies packed in oil. Drain them well before using.
• Adjust the amount of spices according to your personal preference for a milder or spicier flavor.
• Serve the stuffed anchovies as an appetizer or as part of a mezze platter.
• These stuffed anchovies can be enjoyed warm or at room temperature.
• Experiment with different herbs and spices to create your own unique flavor profile.

Serving advice

Serve the Bukharan Jewish Style Stuffed Anchovies as an appetizer or as part of a mezze platter. Garnish with fresh herbs and lemon wedges for an extra burst of flavor.

Presentation advice

Arrange the stuffed anchovies on a platter, placing them neatly side by side. Drizzle some olive oil over the top and sprinkle with additional chopped herbs for an attractive presentation.