Stuffed mackerel (Uskumru dolması)

1. Cut into the mackerel behind the head down to the spine without cutting it off, then roll the fish on the board and knead it with your fingers to loosen the flesh under the skin; carefully pull out the spine together with the head and squeeze the flesh out through the opening, keeping the skin intact.

2. Pick the bones out of the flesh, fry it in a little oil for 2-3 minutes and crumble it with a fork.

3. In the olive oil, toast the pine nuts, add the chopped onion and chopped walnuts, then the rice, currants, cinnamon, allspice, salt and pepper; add 150 ml of water and simmer covered for 12 minutes.

4. Mix the pilaf with the fish and the chopped dill, let it cool, then stuff the mackerel skins with it and put the heads back in place.

5. Coat the stuffed fish in flour, beaten egg and finally breadcrumbs and fry in hot oil for 4-5 minutes on each side until golden.

6. Drain on kitchen paper and serve with lemon and salad.

Tip: A festive Istanbul dish that takes patience, but it looks spectacular. If the skin tears, pin it with a toothpick, or layer the filling between mackerel fillets instead.