turkish

Anchovy and Cornmeal Pan Bread

Name: Anchovy and Cornmeal Pan Bread
Yield: 1 serving
Cuisine: turkish
Ingredients: 97 g anchovy fillets (fresh or thawed); 77 g cornmeal, fine; 89 g plain yogurt (whole milk); 0.81 g egg; 10 g olive oil; 32 g scallions, thinly sliced; 8 g fresh dill, chopped; 3 g baking powder; 2 g salt; 0.41 g black pepper

This baked dish pairs anchovy fillets with cornmeal, fine, plain yogurt and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

67 g Carbohydrates

24 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

97g anchovy fillets (fresh or thawed) 204 kcal
77g cornmeal, fine 285 kcal
89g plain yogurt (whole milk) 54 kcal
1g egg 1 kcal
10g olive oil 88 kcal
32g scallions, thinly sliced 11 kcal
8g fresh dill, chopped 3 kcal
3g baking powder 3 kcal
2g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

olive oilbaking powder
Heat oven to 425 F (220 C). Oil a small oven-safe skillet or baking dish.
cornmealscallionsfresh dillbaking powdersaltblack pepper
In a bowl, whisk cornmeal, baking powder, salt, and black pepper. Stir in scallions and dill.
plain yogurt (whole milk)eggolive oil
Whisk yogurt, egg, and olive oil; pour into dry ingredients and mix to a thick batter.
anchovy fillets (fresh or thawed)
Spread half the batter in the pan. Arrange anchovy fillets over it, then cover with remaining batter and smooth the top.
Bake until set and golden, 18 to 22 minutes. Rest 5 minutes before slicing.