Dishes with barabulka: 7 delicious homemade recipes

They say that even the fat of the lamb smells good, in a special way.
To choose a mullet, pay attention to the elasticity of its back (when pressed with a finger, a fresh specimen restores its shape), the smell (it should not be sharp), the presence of a mustache and the transparency and "clarity" of the eyes.
The main season of the sultan (as the Turks called her for her gorgeous mustache) – autumn. She's fat and sweet.
The most delicious is fried barboule (as the Greeks call it). The scales are cleaned, the carcasses are put in a frying pan with olive oil, served with olives. They also put the fish in the pan not on its side, but on its bellies, close to each other, cover with a lid and simmer over medium heat until the eyes turn white. Delicious and homemade.
Her ear is cooked with her. The fish soup turns out amazing! The best brew is made from five species of marine life – mullet, perch, ruff, humpback and horse mackerel.
In Greece, barboulia is at the top of the menu of every tavern. It is deep-fried and grilled. They are baked in tomato sauce in the oven – it turns out a beautiful red crust, spectacular for serving. This cooking option can be used for a delicious home celebration.