Turkish
Balık Ekmek
A classic Istanbul dockside sandwich of hot grilled mackerel tucked into crusty bread with sumac onions, parsley, lettuce, and lemon. It is best eaten immediately, while the fish skin is crisp and the bread has caught its juices.
Watch it madeGadget Chef · 1:54
Ingredients
- Mackerel fillets, skin on2 large fillets, about 300 g total
- Crusty Turkish bread or half loaves2 pieces, about 18 cm each
- Red onion, thinly sliced1 small
- Flat-leaf parsley, leaves picked1/2 cup
- Ground sumac1 teaspoon
- Lemon juice1 tablespoon, plus wedges to serve
- Romaine or cos lettuce leaves4 leaves
- Tomato, thinly sliced1 small
- Olive oil1 tablespoon
- Fine sea salt3/4 teaspoon
- Freshly ground black pepper1/4 teaspoon
- Turkish pickled green peppers or cucumber picklesto serve
Method
- Rub the mackerel fillets with olive oil, 1/2 teaspoon salt, and black pepper, then let them stand at room temperature for 10 minutes.
- Put the sliced red onion in a bowl with the sumac, lemon juice, and remaining 1/4 teaspoon salt, then massage lightly with your fingers until the onion softens.
- Fold the parsley leaves through the sumac onion and set aside.
- Heat a grill plate, cast-iron pan, or charcoal grill until very hot.
- Place the mackerel skin-side down and cook for 4 to 5 minutes, pressing gently so the skin crisps and the fish cooks evenly.
- Turn the fillets and cook for 2 to 3 minutes more, just until the flesh flakes but remains juicy.
- Split the breads lengthwise without cutting all the way through, then warm the cut sides briefly on the grill or pan.
- Line each bread with lettuce and tomato slices.
- Place a hot mackerel fillet into each bread, breaking it slightly if needed to fit.
- Top with the sumac onion and parsley mixture, squeeze over fresh lemon, and serve at once with pickled peppers or pickles on the side.
Common questions
Can I substitute another fish for mackerel in balık ekmek?
Yes. Use a firm, oily fish that grills well, like sardines, horse mackerel, bluefish, or trout. Avoid very delicate fillets, which can fall apart. Keep the skin on if possible for better grilling and moisture.
How long does balık ekmek take to make from start to finish?
About 20 to 25 minutes total. The onion salad needs only a few minutes to soften, the fish cooks in 6 to 8 minutes, and the bread just needs brief warming. Serve immediately while the fish is hot.
What are the most common mistakes when making balık ekmek?
Overcooking the fish is the biggest mistake; mackerel should stay juicy. Also avoid moving it too soon on the grill, which prevents crisp skin. Don’t skip the onion-sumac mix, and don’t overload the bread so it becomes soggy.
Can I store leftovers, and how should I reheat them?
Store the fish, bread, salad, and pickles separately in the fridge for up to 1 day. Reheat the fish gently in a skillet or low oven until just warm. Don’t microwave assembled sandwiches, or the bread will turn soft.
What should I serve with balık ekmek?
Serve it with extra lemon wedges, Turkish pickled peppers or cucumbers, and perhaps a simple salad or fries. It’s best eaten immediately, with the fish still hot and the bread warmed, so the lettuce stays crisp and the flavors stay bright.