Balik ekmek, a classic Turkish street food, is a delicious blend of fresh, deboned fish grilled to perfection and served with fresh fixings. This popular sandwich, often found near Istanbul’s waterfront, combines crispy white fish filets, tangy pomegranate molasses sauce, fresh vegetables, and lavash bread. Discover how to recreate this iconic Turkish sandwich at home with my easy recipe.
Ingredients:
▢4 Mackerel fillets
▢1/2 Kosher salt, to taste
▢1/4 pepper, to taste
▢2 tbsp olive oil
Sauce
▢¼ cup Olive oil
▢2 tbsp Pomegranate molasses
▢1½ tsp Sumac
▢1 tsp Paprika
▢1 tsp Oregano
▢1 tsp Dried mint
▢½ tsp Kosher salt
Fixings
▢2 cups Lettuce, chopped
▢1 White onion, thinly sliced
▢1/2 Red bell pepper, thinly sliced
▢1/2 Yellow bell pepper
▢4 pieces Lavash bread
▢2 tbsp Pomegranate molasses
Instructions:
Heat the olive oil in a pan over medium high heat. Season the fillets with salt and pepper on both sides.
Once the oil is hot sear the fish for 5 minutes on each side until fully seared and cooked.
Sauce and Fixings:
In a bowl, mix the olive oil, pomegranate molasses, sumac, paprika, oregano, dried mint and salt.
Mix the lettuce, sliced onion and peppers in a bowl with 2 tablespoons of the sauce. Set aside.
Assemble:
Place a piece of lavash on a plate or a board. Top with seared fish, lettuce, onion and pepper and a drizzle of pomegranate molasses.
Roll tightly and brush the outside with more sauce.
Heat a clean pan over medium high heat. Sear the wraps for 2-3 minutes on each side until a bit crispy and golden.