(No Ratings Yet)
Loading...This iconic Istanbul street food features grilled fish tucked into crusty bread with crisp vegetables, fresh herbs, and a generous squeeze of lemon. Traditionally sold by the Bosphorus, this sandwich captures the bright, briny flavors of the Turkish coast in every bite.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 sandwiches
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 19 gFat
- 4 gSaturated Fat
- 44 gCarbs
- 4 gFiber
- 5 gSugar
- 34 gProtein
- 720 mgSodium
- 780 mgPotassium
- 95 mgCalcium
- 4.5 mgIron
- 16 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the fish
- 4 fresh mackerel or sea bass fillets (about 6 oz each), skin on
- 2 tablespoons olive oil
- 1 teaspoon ground sumac
- 1 teaspoon paprika
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 lemons, cut into wedges
For the sandwiches
- 4 pieces of crusty Turkish bread or small baguettes, halved lengthwise
- 1 cup shredded romaine lettuce
- 1 large tomato, thinly sliced
- 1 small red onion, thinly sliced
- 1/4 cup fresh flat-leaf parsley leaves
- 1 tablespoon sumac, for finishing
- Extra lemon wedges, for serving
Directions
- Preheat a grill pan or outdoor grill over medium-high heat. Pat the fish fillets dry and brush both sides with olive oil.
- Season the fillets evenly with sumac, paprika, salt, and pepper, pressing the spices gently into the flesh.
- Place the fish skin-side down on the hot grill and cook for 4 minutes until the skin is crisp and releases easily from the grates.
- Carefully flip the fillets and cook for another 3 to 4 minutes until the flesh is opaque and flakes with a fork. Transfer to a plate and squeeze fresh lemon juice over the top.
- Lightly toast the cut sides of the bread on the grill for about 1 minute until just golden and warm.
- Layer the toasted bread with shredded lettuce, tomato slices, and thin red onion. Place a grilled fish fillet on top of each sandwich and scatter with parsley.
- Finish each sandwich with a generous pinch of sumac and an extra squeeze of lemon. Close with the top half of the bread and serve immediately with extra lemon wedges.
Cook’s Notes
- Mackerel is the most traditional fish for balık ekmek, but sea bass, sardines, or bluefish all work beautifully.
- For the most authentic experience, look for Turkish ekmek or pide bread; a crusty ciabatta or baguette is a great substitute.
- If you don't have a grill pan, sear the fish in a hot cast-iron skillet with a little olive oil for a similar crust.
- Sumac adds the signature tangy note of Istanbul street sandwiches; don't skip it if possible.
- Serve the sandwiches wrapped in parchment paper with plenty of napkins for the full street-food experience.
