Thrion Tarikhous
(Mackerel stuffed vine leaves)
Ancient commentator on Aristophanes Acharnians
Roman Cookery: Ancient Recipes for Modern Kitchens.
Yes, this book has a new cover, but I like this one better. Blah, I am so horrible.
You can also call them "dolmas" as that is the Turkish term, and the Turks fill them with many things, as well as fish and seafood in the Turkish cuisine, like mussels (midye dolma), filled squids (kalamar dolma) and filled mackerel (uskumru dolma).
From Mark Grant (who rocks): Animal brains have been banned from sale in Britain because of the risks they pose to the health, although years ago my grandmother used regularly to serve scrambled brains on toast. I have therefore simplified this recipe. In any case, brains were never one of my favourite foods.
Original recipe: Still looking, I am... Maybe my friend Dr. Nick will find it in his Greek world
Translation: Smoked fish thrion: smoked fish thrion is the name given to another recipe consisting of brain and smokedfish seasoned with fish sauce and cheese, wrapped in a fig leaf and naked. !"
Ingredients
- 250g/½ ib smoked mackerel
- 250g/½lb feta cheese
- 20-25 vine leaves
- 1 fish stock cube
- 2 tbsp garum or sea salt
Preparation
- Skin the mackerel, remove its bones and, using a fork, mash the mackerel flesh with the feta cheese.
- Take a tablespoon of the mackerel and cheese mixture and lay it on the bottom third of a vine leaf.
- Bring the bottom part of the leaf over the mixture, fold the sides of the leaf over and then roll the mixture up to the top of the leaf to form a parcel.
- Repeat until all the mixture has been wrapped and made into vine parcels.
- Place the parcels in a heavy dish so that they are packed together tightly.
- Dissolve the stock cube in 100 ml/ 3 fl oz of boiling water, season the stock with garum or sea salt and pour over the parcels.
- Put the casserole in the oven at 170°c/330°f/ gas mark 3 and cook the parcels for one hour.
- Serve hot.
