Authentic Black Sea Hamsili Ekmek Recipe (Anchovy Cornbread)
Forget everything you know about standard bread! It’s time to discover the most rustic, flavorful, and deeply cultural showstopper from the Black Sea coast: Hamsili Ekmek Recipe (Anchovy Cornbread). In true Black Sea seafood culture, this isn't just a side dish; it’s a fragrant, satisfying cornerstone of any authentic table, combining the earthiness of cornmeal with the savory riches of fresh hamsi and aromatic green herbs.
The secret to locking in that traditional restaurant-quality flavor lies in achieving the perfect dense texture. Instead of a standard airy loaf, this authentic baked hamsili ekmek is packed with fresh dill, parsley, onions, and delicate Black Sea anchovies, baked in a round ceramic or cast-iron dish until the top turns a shattered golden brown. You can easily recreate this magnificent Black Sea delicacy in your UK kitchen tonight using fresh Black Sea Anchovies delivered straight to your doorstep by Seafood Xpress.
⏱️ Prep Time: 20 mins | 🍳 Cook Time: 45 mins | 🍽️ Servings: 6–8 | 📊 Difficulty: Easy
🛒 Ingredients
The Fresh Seafood & Base:
500g Fresh Black Sea Anchovies (Hamsi) from Seafood Xpress (cleaned, gutted, heads removed, and chopped)
3 cups Coarse Yellow Cornmeal
1 cup All-Purpose Flour
1 cup Warm Water or Milk
The Aromatics & Green Herbs:
1 large Yellow onion (finely chopped)
1 bunch Fresh Dill (chopped)
1/2 bunch Fresh Parsley (chopped)
1/2 bunch Green Onions (spring onions, sliced)
1/2 cup Olive oil or melted butter
1 tbsp Salt & 1 tsp Black Pepper
🍳 Quick Step-by-Step
Prepare the Mix: Wash the cleaned hamsi and pat them dry. In a large bowl, whisk together the cornmeal, all-purpose flour, salt, and pepper.
Combine Aromatics: Sauté the chopped onions in a little olive oil until soft. To the flour mixture, add the sautéed onions, fresh chopped dill, parsley, spring onions, the remaining olive oil, and the chopped hamsi. Mix well.
Form the Dough: Gradually add the warm water or milk, mixing with a wooden spoon or by hand, until you achieve a dense, thick, uniform dough.
Bake to Perfection: Generously grease a round ceramic dish (like the one pictured above) or cast-iron skillet with butter or olive oil. Transfer the dense dough into the dish, spread evenly, and decorate the top with a few whole anchovies if desired. Bake in a preheated oven at 190°C (375°F) for 45–50 minutes until the top is deeply golden brown and a toothpick comes out clean.
💡 Looking for another Black Sea classic? If you enjoyed this crisp pan-fry, discover our traditional Authentic Black Sea Hamsi Pilavi Recipe (Baked Anchovy Rice) for a stunning baked centerpiece!
🥗 Serving Suggestion
Hamsili Ekmek is best enjoyed warm. Serve generous wedges with freshly brewed Turkish tea from a traditional samovar, coarse sea salt, and extra lemon wedges to elevate every savory bite!
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