Istanbul’s Famous Mackerel Sandwiches

Name: Istanbul’s Famous Mackerel Sandwiches
Yield: Makes 2
Ingredients: 2 Tbsp. extra-virgin olive oil; 2 Tbsp. fresh lemon juice; 1 Tbsp. pomegranate molasses; ½ tsp. Aleppo-style pepper; ¼ tsp. sumac; 1 small garlic clove, crushed; Kosher salt, freshly ground pepper; ¼ small red onion, thinly sliced into rings; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 2 6–8-oz. skin-on mackerel fillets; Kosher salt; 2 ciabatta or other crusty rolls; 1 medium tomato, sliced; Handful of arugula leaves; 1 medium carrot, cut into matchsticks; ½ cup mint leaves

By Yasmin Khan

April 20, 2021

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Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio

Walking along the Bosporus in Istanbul, cookbook author Yasmin Khan recalls the iconic sight of men grilling fresh mackerel to make these sandwiches, known as Balik Ekmek. In her book, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, you’ll find Khan’s interpretation of the recipe, which she says is great for feeding a crowd at picnics and cookouts. These sandwiches traditionally feature grilled mackerel (always fresh, never canned!), so if you can cook the fish outdoors over an open flame, we highly recommend doing so. Feel free to tweak the ratios of crunchy veg, but the dressing and mint are essential to cut through the mackerel’s intensity. Can’t find fresh mackerel? You can sub in snapper or black bass, but the flavor will be more mild.

Recipe notes

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