Home Cook Together. Celebrate Life.

TurkishAuthentic Cuisine

Balık Ekmek

Serves 4 to 6 Entree seafood, Fish

Balık Ekmek

Balık Ekmek is a beloved street food that finds its roots in the bustling ferry docks of Eminönü in Istanbul. As passengers disembark and city life pulses around them, this simple yet satisfying sandwich offers a taste of the sea wrapped in the warmth of fresh bread. Traditionally served as a quick meal for those on the move, it's now lovingly recreated in Turkish homes, capturing the essence of a lively urban tradition.

The dish is a harmonious blend of flavors and textures: the rich, oily mackerel fillets are balanced by the crispness of lettuce and the sharpness of onion. A squeeze of lemon brings brightness, while a sprinkle of fine sea salt enhances the freshness of the fish. Served in a warm bread roll, each bite is a delightful contrast of soft and crunchy, making Balık Ekmek a cherished delight in every bite.

Ingredients

  • 4mackerel fillets
  • 4bread rolls
  • onion — sliced
  • lettuceleaves
  • lemonjuiced
  • to tastefine sea salt

Method

  1. Begin by cleaning the mackerel fillets under cold running water. Pat them dry with paper towels to remove excess moisture, which helps in achieving a nice sear. This step ensures the fish does not steam, but rather cooks evenly in the pan.
  2. Slice the onion thinly and set aside. In a large skillet, heat a generous amount of olive oil over medium-high heat. Add the sliced onions and sauté until they become translucent and start to caramelize, releasing a sweet aroma.
  3. Gently lay the mackerel fillets skin-side down in the same skillet with the onions. Cook them for about 3-4 minutes on each side, or until the flesh turns opaque and flakes easily with a fork. This indicates the fish is perfectly cooked, maintaining its moisture and flavor.
  4. While the fish is cooking, slice the bread rolls in half and lightly toast them on a separate pan or in a toaster. This gives the bread a slight crunch, which contrasts nicely with the tender fish.
  5. Once the fish is cooked, taste a small piece and sprinkle fine sea salt to your preference, enhancing the natural flavors of the mackerel. Squeeze fresh lemon juice over the fillets for a bright, tangy finish.
  6. Assemble the Balık Ekmek by placing a layer of lettuce leaves on the bottom half of each toasted roll. Top with the cooked mackerel fillet and caramelized onions. Place the other half of the roll on top, pressing gently to hold the sandwich together.
  7. Serve the Balık Ekmek immediately while the fish is warm and the bread is crisp. This dish is best enjoyed fresh, capturing the essence of a traditional Turkish street food experience.
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.

Buy the cookbook on Amazon Explore Turkish cuisine