This Turkish Cuisine video shows you how to make Balik Bugulama, or Tilapias Fish Stew.
Tags:How to Make Balik Bugulama,cooking lessons,cooking tips,fish recipe,fish stew,kitchen skills,tilapias fish stew,turkish cuisine,turkish fish stew
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So the aroma is filling up the air and I think our fish is just about done. Let’s open it and see how it is, just be careful because it’s going to steam up and you don’t want to burn yourself. there you go that’s how beautiful it looks it even smell the garlic and the onion and look you have the thin foils it’s going to be no mess, it’s going to be great. So what I’m going to do now is just get it ready to serve on our serving pot like we always do. So I have right here and you have to be careful in handling it because it’s hot. You could just take something flat and just flattened carefully take out that tilapia. Be careful, you don’t want it to break. You could just put it on next to each other and then we can add the extra sauce. Once we do this, we’re going to get ready to finish our lentil koftas. Just still over hot over here so you just have to be very careful. And what I like to do is just—if you can just take in and kind of jump the sauce all over, make it really nice and juicy. And you see how it’s soften before you don’t have to cook the potatoes all the way through because they cook in the oven anyway.
So this is our delicious bulama with tilapia. It’s a Turkish style type of stew and you can bake it with any type of fish we picked a very white flaky fish today. And you really going to love this, your whole family is going to love this. But before we go, we’re just going to put in the rest of our ingredients in this mixture. So we have ¼ cup of bulgur the fine one, we have a ¼ cup of finely chopped onion and this one has to be finely chopped because we’re going to sauté the other half on this one. And that one doesn’t have to be that fine but this one you wanted to melt them, a little pepper, a little salt, tomato paste. Now, this is pepper paste you can get it in any specialty grocery store and if you don’t you can use regular tomato paste that’s okay and coriander soup. We love coriander 0222 especially when you’re making the lentil soup about a tablespoon in there it’s going to give it that great flavor. And what I like to add in here is just a handful of parsley. Now, once we make the kofta, we’re going to add some parsley and scallions on top to garnish. But I like to add a little bit now and mix it in. This way, when you make the kofta, you’ll sit bunches of parsley and pieces of parsley all throughout. So just going to mix this up and then get ready to make the finishing touches on our lentil kofta.
So now, what I did is our lentil mixture, I covered it and I’m letting it sit for at least 10 minutes because we really want it to thicken up. Now, on the side, what you want to do is heat up two tablespoons of extra virgin olive oil and now is the time to use the other half of our onion. And you want to sauté up this onion and don’t have to be a fine chopped just going to chop it now and here’s my famous knife that I love to use that I’ve got at the Pazar in Turkey. Pazar is a very popular all throughout Turkey. It’s a nice chunk and then we want to sauté them up really nice and then we’re going to add it to our thickened mixture. And then what we could do now is start garnishing our serving pot. So what you could do is just take a little plate and take your scallions and sprinkle it on the bottom, sprinkle some parsley and then you’re going to mold your thickened kofta, you’re going to mold them into koftas which are like little patties, put them in here and then sprinkle the rest of the scallions and the parsley which I’m going to show you how to do that in just a minute.
So you see this is sizzling up really nicely, just want to lightly brown them. It doesn’t have to be completely cooked. We’ve added a ¼ of fine chopped already here so this is the other half. Now, you could see this is thickening up really nicely. Make sure that doesn’t stick to the bottom because you’re going to be molding this with your hands and you want it to be at room temperature. Now, once this is lightly sautéing you just turn it off and add it our thickened mixture. The oil is just going to give it a really smooth texture and onions are going to give it a great flavor. Now, this is already thick so you just want to mix it up and at this point it’s going to be very hot. So we’re going to let it cool for about 15 minutes and let it cool so we can mold it and then we’re going to get ready to make our fried cauliflower.