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Kalamar Tava

Serves 4 to 6 Appetizer seafood, Appetizers

Kalamar Tava

Kalamar Tava hails from the Aegean meyhanes, where it embodies the relaxed and communal spirit of these lively taverns. At home, it transforms into a beloved dish, prepared with the ease of a family recipe passed down through generations. Crafted with squid rings, this dish is a staple at gatherings, inviting everyone to reach for a piece and enjoy.

The first bite offers a delightful crunch from the flour coating, giving way to tender squid within. A sprinkle of fine sea salt and black pepper enhances its flavor, while a side of tarator provides a creamy contrast. It's a dish meant for sharing, bringing a touch of the Aegean to your own table.

Ingredients

  • 600 gsquid rings
  • 100 gflour
  • 1egg
  • for fryingoil
  • tarator — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the squid rings. Rinse 600 g of squid rings under cold water and pat them dry with paper towels. This ensures the flour will adhere properly and the squid will fry evenly.
  2. In a shallow dish, spread 100 g of flour evenly. Season the flour with a pinch of fine sea salt and black pepper to taste, mixing well to distribute the seasoning. This step adds flavor to the squid and helps create a crispy coating.
  3. Crack 1 egg into a separate bowl and beat it lightly with a fork until the yolk and white are combined. The egg will act as a binding agent, helping the flour stick to the squid.
  4. Dip each squid ring into the beaten egg, allowing any excess to drip off, then coat it thoroughly with the seasoned flour. Shake off any excess flour to ensure a light, even coating. This step is crucial for achieving the desired crispiness.
  5. In a large frying pan, pour enough oil for frying to reach about 1 cm depth. Heat the oil over medium-high heat until it shimmers but is not smoking. This indicates the oil is hot enough for frying.
  6. Carefully add the flour-coated squid rings to the hot oil in a single layer, ensuring they do not overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they turn golden brown and crispy. The squid should be tender inside, with a crunchy exterior.
  7. Once fried, use a slotted spoon to transfer the squid rings to a plate lined with paper towels. This will absorb any excess oil, keeping the squid crisp.
  8. Finish by sprinkling a little more fine sea salt over the hot squid rings to enhance their flavor. Serve immediately with tarator sauce on the side, inviting everyone to share and enjoy this classic Aegean dish.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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