The Hamsikol

The Hamsikol




25 min


45 min


1 tray


25 minutes


45 minutes


  • 500 grams of anchovy (washed, cleaned)
  • 1 bunch bicep
  • 1 bunch of parsley
  • 1 bunch of dill
  • 1 large onion
  • 6-7 branch fresh onions
  • 1 teaspoon olive oil
  • 3 cup corn flour
  • 1 water glass of hot water
  • 1 tea spoon salt
  • 1 tea spoon black pepper

Key point

You can tell your fisherman to clean up and remove the fishbone while taking the anchovies. If you are not in season or you do not want to remove your fishbone, you can also pick out the packed frozen bones from packed and cleaned anchors. Before you add the mixture you prepared after finishing the dry bulb thinly, wipe it with salt, you will add flavor to your taste.

How is it prepared?

  1. After washing the chard, parsley, dill and fresh onions with plenty of water, clean them all finely and take them deep into a cabinet.

  2. Take the pomegranates and add them on the small chopped pods, then on the chopped greens.

  3. Rinse the bulb finely, then rub well with some salt, then rinse with water and add it to the mixture.

  4. Add corn flour, salt, black pepper, olive oil and hot water and knead all ingredients. The mix of cakes prepared with dough must have a consistency between cookie dough.

  5. Thoroughly lubricate a baking oven with butter and empty the prepared mixture. After flattening, cook in a preheated 170 ° C oven for 60 minutes until the top is red.

  6. Slice after serving and serve hot or warm.


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