Army Mezgit Fogging

Mezgit buğulama is a traditional fish dish from Ordu cuisine, distinguished by its lightness and flavor. The mezgit fish, abundant along the Black Sea coast, is cooked using the steaming technique with vegetables and simple ingredients. Its quick preparation makes it a favored dish for everyday meals and modest feasts. Mezgit buğulama offers a simple and healthy cooking method that highlights the natural qualities of the fish.

Ingredients

• 1 kg mezgit fish
• 2 green peppers
• 1 tomato
• ½ glass of water
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 teaspoon salt

Preparation and Cooking Process

After cleaning and washing the mezgit fish, they are salted and left to drain on a colander for some time. The fish are arranged in a wide tray, and water is added over them. The tomato is grated or mashed into a purée and added to the tray. The peppers are sliced and scattered over the fish. After cooking over medium heat for 5–10 minutes, vegetable oil and butter are added. The tray is covered, placed over low heat, and cooked for another 15–20 minutes. Once cooking is complete, it is served hot.

Serving and Cultural Context

Mezgit buğulama is prepared in Ordu using fresh mezgit fish caught during its season. This dish, served hot during winter meals, stands out for being both nutritious and light. It is typically served alongside cornbread or pickles. In Ordu cuisine, it is one of the most commonly consumed fish dishes due to its practicality and suitability for daily meals.