What else can I make with these ingredients?
This recipe may contain allergens
Yaprak Sarma
Hard 1 hr 45 min~280 kcal 5/10
🐟
Lake Region Baked Carp
Whole carp is filled with rice, onion, walnuts, currants, parsley, and warm spices, then baked for a lake-region Turkish main.
Hard⏱️ 1 hr 16 min📖 1 min readServes 4~520 kcal🇹🇷 Turkish🌍 Full translation
34 min prep 42 min cook
- #High Protein
- #For Guests
- #Baked
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 16 min- Prep34 min
- Cooking42 min
Ingredients
4 servings
Quick:
For the fish
- 1.4 kg Whole carp
- 3 tbsp(~45 ml) Lemon juice
For the filling
- 1 cup(~200 ml) Rice
- 2 Dry onions
- 0.5 cup(~100 ml) Walnut kernels
- 2 tbsp(~30 ml) Currants
- 0.4 bunch Parsley
- 1.5 cup(~300 ml) Hot water
General
- 4 tbsp(~60 ml) Olive oil
- 1.3 dessert spoon(~13 ml) Salt
For the spice mix
- 0.4 tsp(~2 ml) Allspice
- 0.5 tsp(~2.5 ml) Black pepper
What else can I make with these ingredients?
Instructions
- 1
Clean the carp and rub inside and outside with half of the salt, black pepper, and lemon juice.
- 2
Rinse the rice, soak the currants in warm water for 10 minutes, then drain.
10 min10:00 - 3
Finely chop the onions and soften them in half of the olive oil for 6 minutes.
6 min06:00 - 4
Add the rice and fry for 4 minutes, then add the hot water and par cook for 8 minutes.
12 min12:00 - 5
Mix the walnuts, currants, parsley, allspice, and remaining salt into the filling.
- 6
Loosely fill the belly of the fish with the stuffing and close it with kitchen string.
- 7
Drizzle the remaining olive oil over the fish and bake at 190°C for 34 minutes.
34 min34:00 - 8
Rest the fish for 6 minutes, then slice and serve.
6 min06:00
💡 Tip: Do not overfill the carp; the rice swells in the oven and can split the fish open.
🍽️ Serving suggestion: Serve the stuffed carp hot as a main dish with lemon, arugula, and purslane salad with yogurt if desired.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Vitamin C
Nutrition (per serving)
~520
kcal calories
38
g protein
42
g carbs
22
g fat
Protein 29%Carbs 32%Fat 39%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Seafood
- Tree nuts
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Lake Region Baked Carp make?
This recipe serves 4.How long does Lake Region Baked Carp take?
Prep 34 minutes, cooking 42 minutes; 76 minutes in total.Is Lake Region Baked Carp difficult?
This recipe is rated hard.How many calories does Lake Region Baked Carp have?
Approximately 520 kcal per serving. Protein: 38g, carbs: 42g, fat: 22g.Which allergens does Lake Region Baked Carp contain?
This recipe contains Seafood, Tree nuts. Check it against your dietary needs.How many ingredients does Lake Region Baked Carp need?
This recipe needs 12 ingredients.
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