Hamsi Böreği (Hamsili Pilav)

Hamsi böreği is a traditional dish from the Black Sea Region, particularly prepared in Giresun, Tirebolu, Trabzon, Rize and Sakarya, combining anchovies and rice. It is also known as hamsili pilav. Despite regional variations, it holds a traditional place in Black Sea cuisine due to its core ingredients and preparation method. This dish, consumed both on special occasions and daily meals, is one of the region’s distinctive flavors made from seafood and cereal products.

• Anchovies: Typically 1 to 1.5 kilograms of fresh anchovies are used. The fish are cleaned, filleted, deboned and salted. In some recipes, they are coated with cornmeal.
• Rice: About three glasses of rice, cleaned and soaked in warm water or pre-boiled according to local preference.
• Onion: Three medium onions, finely chopped or minced.
• Fat: Olive oil, butter, margarine or regional butter varieties such as Trabzon butter are preferred.
• Pine nuts and shelled pistachios: Added for aroma and crunch.
• Sultana raisins: Added for sweetness and texture; pre-soaked in hot water.
• Parsley or dill: Finely chopped to provide aroma and freshness.
• Cornmeal: Used to coat the backs of the anchovies, preventing them from sticking during cooking and creating a crispy texture.
• Spices: Regional preferences include black pepper, mint, cinnamon and dolmabaharı.
• Salt and sugar: Added to balance flavor.
• Water: Used for cooking the rice.

^{Hamsi Böreği (}Trabzon Governorate⁾

Half of the olive oil is heated in a pot over medium heat. The onions are added and sautéed for 5 to 6 minutes until they turn pink. The drained rice and pine nuts are then added and stirred continuously for another 5 to 6 minutes. Salt, sultana raisins and butter (or Trabzon butter) are added, followed by water. The pot is covered and cooked first on high heat, then on medium heat for approximately 15 minutes. After cooking, the rice is left to steam. Parsley or dill may be added optionally.

The remaining half cup of olive oil is heated in a pan. The anchovies, previously salted and in some recipes coated with cornmeal, are fried for 3 to 4 minutes on each side until they turn a reddish color like pomegranate seeds. Excess oil is drained on paper towels.

Half of the fried anchovies are placed at the bottom of the pot with their backs facing down. The rice filling is spread evenly over them, and the remaining anchovies are arranged on top. The frying oil is poured over the layer. The pot is covered and gently steamed over low heat for 10 to 15 minutes.

Hamsili pilav or hamsi böreği can be prepared either in an oven or on the stovetop. If baked, the anchovies are arranged in a greased tray with their backs facing down, the rice is spread over them, the remaining anchovies are placed on top, and butter or liquid oil is drizzled over the surface. It is baked at 180°C for approximately 30 minutes. If cooked on the stovetop, the dish is steamed in the pot. After steaming, it is stirred a few times over medium heat to reheat before serving.

• Giresun: Anchovies are coated with cornmeal. Pine nuts and sultana raisins are used in the rice filling.
• Tirebolu: The rice is boiled and mixed with onion, pine nuts, sultana raisins and spices. The anchovies, after being coated with flour, are layered with the rice.
• Trabzon: The rice is soaked in salted water. Onion and pine nuts are sautéed in oil and sultana raisins are added. Anchovies are arranged in a baking dish, covered with rice and baked.
• Rize: Butter, margarine, dolmabaharı and dill are used in the rice. Anchovies are arranged in a tray with their backs facing down and fried in the oven.
• Sakarya: Trabzon butter or regular butter is used. Pine nuts and sultana raisins are included in the rice. Anchovies are fried in a pan and layered with rice.

Hamsi böreği is a traditional dish of Black Sea cuisine that combines seafood and cereal products. Due to the abundance of anchovies and the region’s climatic conditions, it serves as one of the primary sources of protein. It is consumed both on special occasions and as part of everyday meals.