A balik ekmek is a delicious Turkish sandwich. Super-fresh mackerel can be difficult to come by, so this variation replaces it with smoked mackerel. If you have some fresh mackerel on hand, simply pan-fry it for beautifully luscious flesh.
Ingredients
2 soft bread rolls, or soft Turkish bread
2 smoked mackerel fillets
1/2 lemon, to serve
chilli flakes, Turkish
For salad
1 tbsp of pomegranate molasses
1 tbsp of white wine vinegar
1/2 tsp honey
6 tbsp of olive oil
1/4 iceberg lettuce
1/2 red pepper, finely sliced
1/2 carrot grated
1 small red onion
salt
Pepper
Sause
1 tbsp of natural yoghurt, thick
1 tbsp of mayonnaise
chopped parsley, 1 small handful
Method
1. Combine the pomegranate molasses, white wine vinegar, honey, olive oil, and a pinch of salt and pepper in a jar to make the salad dressing. Cover and shake until everything is fully blended.
2. Mix all the salad ingredients together and add enough salad dressing to coat. Set aside.
3. To make the yoghurt sauce, combine all of the ingredients in a mixing bowl, season with salt and pepper, and put away.
4. To build the sandwiches, start with a layer of yoghurt sauce, then the smoked mackerel, carefully split into pieces.
Close the sandwich with part of the salad on top and a sprinkle of Turkish chilli flakes on top. Serve with a wedge of lemon on the side.
Comments