Balık Ekmek (Istanbul Grilled Mackerel Sandwich)
Charred mackerel fillets in a crusty roll with onion, lettuce and lemon, the famous Istanbul street food by the water.
Made with Basic bread dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £3.26 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Divide your ready made bread dough (see the base recipe) into 4 pieces of 150 g and shape into soft oval rolls about 18 cm long. Prove on a lined tray for 30 minutes.
30 min - 2
Heat the oven to 220°C (200°C fan) and bake the rolls for 15 to 18 minutes, until golden and hollow sounding underneath. Cool on a rack.
16 min 40 s - 3
Toss the sliced onion with the sumac, half the lemon juice and a pinch of salt in a bowl. Leave for 10 minutes.
10 min - 4
Heat a grill or griddle pan to very hot. Rub the mackerel with the olive oil and salt, and cook skin side down for 3 to 4 minutes, until the skin is crisp and blackened in places. Flip and cook for 1 minute more, until the flesh is opaque all the way through.
5 min - 5
Split the rolls and warm them briefly under the grill. Fill with lettuce, tomato, the sumac onion and two mackerel fillets per roll.
- 6
Squeeze over the rest of the lemon juice and serve immediately with lemon wedges.
Tips
- Ask the fishmonger for pin boned fillets and still run a finger along the flesh to check for small bones before cooking.
- Mackerel is best very fresh. The flesh should smell of the sea, not strongly fishy.
- Add a few rinsed tinned chickpeas or a salad of parsley and onion on the side, as often found in Istanbul.
Storing and freezing
Eat straight away. Keep cooked mackerel in the fridge for 1 day and reheat until steaming hot, or eat it cold in a salad. Do not store mackerel in bread.
Questions
Can I use another fish?
Yes. Sardines, sea bass or sea bream fillets all work, but mackerel is the traditional choice in Istanbul. Adjust the cooking time for thickness and cook until the flesh is opaque.
Can I use frozen mackerel?
Yes. Thaw fully in the fridge overnight, then pat dry before oiling. Frozen fillets are a good, cheaper alternative and cook in the same way.
What do people drink with balik ekmek?
In Istanbul it is often served with salgam, a spiced fermented turnip and carrot drink, or pickles. A cold sparkling water with lemon is a simple alternative at home.
More made with basic bread dough
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.