Ordu Stuffed Pan Product Description and Distinguishing Features: Ordu İçli Tava is a traditional dish native to the Ordu province, prepared by neatly arranging cleaned and deboned anchovies to completely line the base of a pan. A layer of seasoned inner pilaf is then spread over the anchovies, followed by another layer of anchovies to fully cover the top before cooking. The flavorful pilaf consists of rice, onions, dried grapes or raisins, pine nuts, parsley, black pepper, red pepper, and salt. This specialty is traditionally made using large anchovies (minimum 9 cm in length), which are caught along the coastal waters of Ordu. The origins of Ordu İçli Tava can be traced back to ancient times. This dish holds an important place in the culinary traditions of Ordu province and is commonly prepared both in local households and restaurants. Its distinctive cooking technique and presentation style require a skill set unique to the region, which ties the dish closely to its geographical identity and cultural craftsmanship. Preparation of Ordu İçli Tava: To prepare the flavorful inner mixture, start by sautéing finely chopped onions in vegetable oil until they turn a golden color. Add the pine nuts and continue to sauté until they take on a slight brown hue. Mix in the rice and cook briefly. Then add black pepper, red pepper, finely chopped parsley, raisins, and approximately 100 ml of water. Cover and simmer until the water is fully absorbed. Let the pilaf rest once cooked. For the fish, clean and debone the anchovies, filleting them carefully. Be aware that smaller anchovies may break during this process. To ensure easier layering and better presentation, it is recommended to use larger anchovies, which are more suitable for neatly arranging in the pan when preparing Ordu İçli Tava. Stovetop Cooking: Start by salting and coating the cleaned anchovies with cornflour. Lightly grease the bottom of a pan approximately 28–30 cm in diameter. Arrange the anchovies with their backs facing down, overlapping them halfway to avoid any gaps during cooking. Place additional anchovies vertically around the inner edge of the pan, leaving half of each anchovy hanging outside. Spread the prepared inner pilaf evenly over the base layer of fish. Then, fold the overhanging anchovies over the pilaf to cover it. Fill in any open areas with more anchovies to ensure the rice is completely enclosed, giving the dish a cake-like form. Cook slowly over low heat until the bottom becomes golden brown. Carefully flip the İçli Tava using a fish pan lid and cook the other side in the same way. Oven Cooking: Begin by salting the prepared anchovies. Lightly grease the bottom of a 28–30 cm diameter baking pan. Arrange the anchovies skin-side down, overlapping halfway for full coverage. Place additional anchovies along the sides of the pan with half of each one extending outward. Distribute the inner pilaf evenly across the base, then fold the outer edges of the anchovies over the pilaf. Cover the exposed rice by placing more anchovies on top to form a sealed, cake-like structure. Bake in a preheated oven at 180°C until the top layer of anchovies becomes crispy and golden. Once fully cooked, invert the dish onto a serving plate and serve hot.