The weather has started to warm up and the fishing ban has also begun with the breeding season. The season which had commenced by the Turkish phrase "Vira Bismillah," literally translated means "raising the anchor in the name of God.", has left its place to the waiting, which will last until the autumn.
Surely, it is essential to have fish on our table on the last days of Ramadan.
Sardines get fatty and more delicious in June and July are our guests in “Fish Guide” on this issue of our magazine. A pilchard, which is from the same family with anchovies and smaller ones named as sardines, is a high-value fish that can be found in plenty in our waters.
We are presenting and wrapping sardines, which are identified with Gallipoli in our country and also for any festivals have been organised, in grape leaves with our famous recipe. We like to consume sardines that highly contain vitamin A and vitamin D as canned, grilled or fried. We also recommend you to give our delicious tasty recipe, which is baked sardines after wrapping with grape leaves, a try.
1 kilo of sardines
30 grape leaves
1 teaspoon of ground black pepper
A quarter glass of olive oil
Once the sardines are cleaned and washed well, salt and keep them in a strainer. Meanwhile, leave the leaves in boiling water for 5 minutes and then put them aside in a strainer in order for the leaves to dry them and pluck their leafstalks. Align the leaves which have been dried side by side. Spread some olive oil and sprinkle ground black pepper all over the sardines, then align them on the leaves and wrap one by one. Lightly pour the rest of the olive oil on the rolled sardines. Put some lemon slices on each of them and cook in a preheated oven. You can serve this meal with seasonal greens.