Hamsikoli — Black Sea Anchovy Cornbread

Hamsikoli is a moist, savory anchovy bread from the eastern Black Sea, where corn, greens, and hamsi meet in one rustic pan.

Serves 6 | Prep 25 minutes | Cook 40 minutes

INGREDIENTS

• 500 g cleaned fresh anchovies, roughly chopped

• 300 g fine cornmeal

• 1 bunch spring onions, sliced

• 150 g chard leaves, finely shredded

• ½ bunch parsley and ½ bunch dill, chopped

• 1 tsp salt and ½ tsp black pepper

• 4 tbsp olive oil or melted butter

• 400–450 ml warm water

METHOD

1. Heat the oven to 190°C / 375°F and oil a 25 cm baking pan.

2. Mix the cornmeal, salt, pepper, spring onions, greens, parsley, and dill. Fold in the anchovies.

3. Stir in the oil and enough warm water to make a thick, spoonable batter. Spread evenly in the pan.

4. Bake 35–40 minutes until deeply golden at the edges and firm in the center. Rest 10 minutes, then slice.

AUTHENTICITY NOTE

A home-style Rize and Trabzon dish, hamsikoli is sometimes called anchovy bread. It should be hearty rather than cake-like, with fresh herbs and greens balancing the rich fish.