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Shkara
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Shkara

60 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. Traditionally, shkara is made from fish with tender and fatty flesh. Mackerel, horse mackerel, Black Sea sprat, small filefish, or red mullet work very well. I suggest making shkara from navaga (saffron cod). Serve hot shkara with a side dish, or cold—as an appetizer with beer. This is a "cheap and tasty" type of recipe. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients.

  2. 2

    Step 2

    Step 2

    Brew strong tea. Add lemon juice, salt, sugar, and pepper to it.

  3. 3

    Step 3

    Step 3

    When the tea has cooled, add the butter to it.

  4. 4

    Step 4

    Step 4

    Rinse the fish, pat dry, and place in a single layer in a deep frying pan. I don't gut the fish, but you can gut it if desired and remove the head.

  5. 5

    Step 5

    Step 5

    On top, spread the sliced scallions, pour the fish with tea, and place a few bay leaves. If there is a lot of fish, you can layer it in the same way. Place a plate on the fish to press it down and cook over low heat for about 30-40 minutes.

  6. 6

    Step 6

    Step 6

    The fish is ready. You can serve it directly in the skillet or in portions with a side dish, garnished with fresh herbs.

  7. 7

    Step 7

    Step 7

    Can be served.