TUNCAI GULCU MEDITERRANEAN DIET RECIPE 1: MARINATED ANCHOVIES

//TUNCAI GULCU MEDITERRANEAN DIET RECIPE 1: MARINATED ANCHOVIES

TUNCAI GULCU MEDITERRANEAN DIET RECIPE 1: MARINATED ANCHOVIES

Tuncai Gulcu Mediterranean Diet recipe n.1: marinated anchovies.

Here is the recipe of one participant to RECOMED Food Blogger Contest “A menu for the Mediterranean Diet” II edition: Mr Ibrahim Tuncai Gulcu from Beşiktaş / ISTANBUL. His Mediterranean Diet menu foresees the following 3 food recipes:

1) Marinated Anchovies with Tahini Sauce

2) Red Mullet – Shrimp Platter

3) Vegan Pudding

According to the Contest Regulations Recipes, each food blogger should have proposed a menu made by 3 recipes to reinterpret in an original manner to create a “Mediterranean style” convivial meal:

FIRST RECIPE: Appetizer or first course including vegetables among ingredients;

SECOND RECIPE: second or main course;

THIRD RECIPE: dessert based on fruit.

That is to say that recipes needed to be inspired from the principles and values belonging to the Mediterranean Diet, recognized Unesco Intangible Cultural Heritage on November 16, 2010 and realized with the ingredients composing the Mediterranean diet food pyramid created by Ancel Keys and extra virgin olive oil coming from at least one of RECOMED countries.

Here is TUNCAI first recipe:

MARINATED ANCHOVIES WITH TAHINI SAUCE

– INGREDIENTS:

100 gr tahini

35 gr lemon

50 gr water

1 tea spoon cumin

1 tea spoon sweet red pepper

1 clove garlic

¼ tea spoon salt

Fresh coriander

Pomegranate grains

Sourdough baguette

– PREPARATION:

Cure the anchovies with salt for 1 hour. After curing, marinate in lemon juice for 20 minutes. Smoke the anchovies for 2 times.

Mix tahini and lemon juice until smooth, if needed add some water continue to mix. Add red pepper, cumin and salt.

Cut the sourdough bread into thin slices. Put the tahini spread, anchovy. Decorate with fresh coriander leaf and pomegranate grains.

For more about Tuncai Gulcu’s recipes and blog CLICK HERE

2018-01-04T12:54:26+00:00 13 January 2016|Food Blog|