Palamut Koftesi – Bonito Dumplings


  • 4 slices stale bread crumbs
  • 100 gm butter for frying
  • 1 kilo bonito
  • 2 eggs
  • 1 bunch dill
  • 1 bunch parsley
  • 1 onion
  • 3 cloves garlic
  • salt, black pepper


Boil the bonito for about 15 minutes, until the meat separates easily from the bones. Separate the flesh from the skin and bones and shred with the fingers.

Put in a mixing bowl with the bread crumbs, grated onion, crushed garlic, eggs, finely chopped dill and parsley and salt and pepper to taste. Knead thoroughly together, shape into flattened balls and fry in the butter.

Note: The same mixture may also be spread in an oven tin (3?4 cm deep), melted butter poured over the top, and baked for an hour until browned on top. This is a popular summer dish in the Black Sea resort of Sile, when bonito are plentiful in the summer months.

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