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Fish, Maghreb and Middle East

Balık ekmek (Turkish grilled mackerel sandwich)

Balık ekmek is a Turkish sandwich made with grilled mackerel, red onions, lettuce, tomatoes and lemon. This recipe serves 4, takes 35 minutes, is very easy, and costs about €3.40 per person. The key is a crispy skinned fish and bread pressed on the pan right before filling.

Balık ekmek is the grilled fish sandwich from the Galata bridge in Istanbul, with onions, lettuce and a big squeeze of lemon.

Balık ekmek (Turkish grilled mackerel sandwich)
Total time
35 min
Difficulty
Very easy
Cost per person
€3.40
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Balık ekmek comes from the banks of the Bosphorus, where it's eaten standing up, the bread still warm and the fish just off the grill. Here mackerel stands in for the sea bass sold by Istanbul's boat vendors, but the spirit stays the same, crispy skin, flaky flesh, and a squeeze of lemon that wakes everything up. The sumac marinated red onion adds a sharp edge that turns an ordinary sandwich into one you'll want again.

It's a weeknight dinner that breaks the routine without asking for much effort, ready in 35 minutes with just one pan to watch. Kids like the handheld bread, and adults get that briny, citrusy taste usually tied to summer terraces. Serve it on an evening when you want something simple but not boring, from spring through fall.

The ingredients

4 people

Fish counter

  • Mackerel fillets 8

Bakery

  • Turkish bread or baguette 4

Fruits and vegetables

  • Red onion 1
  • Lettuce 1
  • Tomatoes 2
  • Lemon 2
  • Flat leaf parsley 1 bunch

Pantry

  • Sumacoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Gluten

The step by step recipe

  1. Thinly slice the red onion and let it macerate with sumac, salt and lemon juice. 10 min

    Rub the onion with the salt to take the sharp edge off.

  2. Wash the lettuce, slice the tomatoes into rounds, and chop the parsley.

    Dry the lettuce well, otherwise it will make the bread soggy.

  3. Brush the mackerel fillets with oil, season with salt and pepper, and cook skin side down on a very hot grill or in a pan. 8 min

    Let the skin crisp up without touching the fillets, they'll release on their own.

  4. Slice the bread in half, warm it briefly, and fill with lettuce, tomatoes, onions and mackerel fillets.

    Add the hot fillets last, they hold together better that way.

  5. Drizzle with lemon and a little olive oil, close the sandwich and eat right away.

    Eat it hot, the sandwich loses its charm as it cools.

Our tips to get it right

  • Pick mackerel fillets that are firm with no strong smell, that's the sign of fresh fish that will grill without falling apart.
  • Letting the onion marinate at least ten minutes before serving really softens its bite, don't skip this step even if you're in a hurry.
  • If your grill isn't hot enough to start, the mackerel skin will stick, preheat it fully before adding the fish.

The variations

  • Swap the mackerel for sea bass or sea bream fillets if you prefer a milder fish.
  • For a vegetarian version, fill the bread with grilled halloumi instead of fish, keeping the same vegetables and lemon.
  • For kids, flake the grilled fish into the bread instead of serving a whole fillet, it's easier to eat.

What to serve it with

  • Cold ayran or lemonade
  • Cucumber and mint salad
  • Toasted pita chips

Storage

Grilled mackerel keeps 1 day in the fridge in a sealed container, but the assembled sandwich is best eaten right away. Prep the vegetables and onion marinade ahead of time instead, and grill the fish at the last minute. This dish doesn't freeze once assembled.

Questions about this dish

Can I use a different fish instead of mackerel?

Yes, sea bass, sea bream or even tuna fillets work well. Pick a firm fleshed fish that holds up to quick, high heat cooking without falling apart.

Can I prep the ingredients ahead of time?

You can slice the onion, cut the vegetables and make the marinade a few hours ahead. Grill the fish just before serving, since it loses its crispness as it cools.

Where can I find sumac if I don't have any?

Sumac is sold at Middle Eastern grocers or in the spice aisle of some supermarkets. In a pinch, a little extra lemon juice gives a similar tangy touch.

How do I make this sandwich kid friendly?

Flake the grilled mackerel instead of leaving the fillet whole, and skip the onions if the sharpness isn't their thing. A sandwich with just fish and tomatoes already goes over well.

How long does it take to make a balık ekmek?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a balık ekmek?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a balık ekmek cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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