Balik ekmek

Balik ekmek



2 soft bread rolls, or soft Turkish bread

2 smoked mackerel fillets

1/2 lemon, to serve

chilli flakes, Turkish


1 tbsp of pomegranate molasses

1 tbsp of white wine vinegar

1/2 tsp honey

6 tbsp of olive oil

1/4 iceberg lettuce, finely shredded

1/2 red pepper, finely sliced

1/2 carrot, cut into very thin strips, or grated

1 small red onion, finely sliced




1 tbsp of natural yoghurt, thick

1 tbsp of mayonnaise

chopped parsley, 1 small handful


1. Make the salad dressing by combining the pomegranate molasses, white wine vinegar, honey, olive oil and some salt and pepper in a jar. Put the lid on and shake until well-combined

2. Mix all the salad ingredients together and add enough salad dressing to coat. Set aside

3. Mix all of the yoghurt sauce ingredients together, season and set aside

4. To assemble the sandwiches, add a layer of the yoghurt sauce followed by the smoked mackerel, broken gently into pieces (be sure to remove any bones)

5. Top with some of the salad, sprinkle with Turkish chilli flakes and close the sandwich. Serve with a wedge of lemon

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