🐟 Balık ekmek (fish sandwich)
Balık ekmek is Istanbul's famous fish sandwich: a grilled mackerel fillet tucked into a crusty half loaf with sliced onion, lettuce and a squeeze of lemon. The fish is smoky and rich, cut through by sharp raw onion and fresh greens. It is sold hot from boats and stalls by the Golden Horn and eaten on the spot.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 mackerel fillets (about 300 g)
- 1 crusty bread loaf, halved
- 1 red onion, thinly sliced
- 4 lettuce leaves
- 1 lemon
- 1 tsp olive oil, salt, chili flakes
Method
- Brush the fillets with oil and season with salt.
- Grill or pan-fry skin side first for 3–4 minutes per side.
- Warm the bread on the grill and split it open.
- Fill with lettuce, onion and the fish.
- Squeeze over lemon, sprinkle chili flakes and serve hot.
How to make it lighter
- Mackerel is an oily fish, so grill it without extra oil.
- Use half a loaf per person and pile in extra lettuce and onion.
- Skip rich, creamy sauces; lemon and chili give plenty of flavour.
History
Balık ekmek is closely tied to Istanbul's Eminönü waterfront, where vendors have long grilled fish on boats moored by the Galata Bridge and sold it to passing commuters.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →