45 minTraditional Abugannuş Mezze
A delicious Antakya mezze where roasted eggplants and peppers meet fresh vegetables and olive oil.
Easy · 45 min
Stuffed Calamari
A traditional Aegean meze made by stuffing whole calamari with rice, currants, pine nuts, and fresh herbs, then lightly pan-frying.
- Prep
- 20 min
- Cook
- 25 min
- Time
- 45 min
- Servings
- 4
- Calories
- 320
- Level
- Moderate
- Heat
- Gentle heat
- Region
- trk
- Gluten-free
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 4 medium whole calamari
- 1/2 cup riceInstead: bulgur
- 1 onion (finely chopped)
- 1 tbsp pine nuts
- 1 tbsp currants
- 1/2 bunch fresh mint and dill
- 2 tbsp olive oil
- 1/2 tsp allspice and black pepper
- 1 cup hot water
- Salt
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Clean the calamari thoroughly, remove entrails, and finely chop the fins.
- 2
Sauté the onion and pine nuts in olive oil until golden brown.
- 3
Add washed rice, currants, chopped calamari bits, and spices, sautéing for a few minutes.
- 4
Add hot water and simmer until the rice absorbs the liquid, then remove from heat and stir in chopped herbs.
- 5
Stuff the calamari with the mixture without packing too tightly, and secure the openings with toothpicks.
- 6
Heat olive oil in a wide pan and cook the stuffed calamari on all sides for about 10-12 minutes until browned.
Note. Be careful not to overcook the calamari to prevent them from becoming rubbery.
Questions
Why does stuffed calamari burst while cooking?
If you overfill the calamari, the rice will expand as it cooks and cause it to burst.
What should be done to keep calamari tender?
Calamari should be cooked either very quickly on high heat or very slowly; this recipe uses a quick pan-fry method.
From the same shelf
- 45 min
- 20 min
- 15 min
Antakya Style Za'atar Salad
An essential mezze from Antakya cuisine, prepared with the refreshing aroma of fresh za'atar.
Easy · 15 min