Balik Ekmek

11 Oct 2021

Balik ekmek

25 Minutes | easy | Serves 2

This is a classic sandwich, found on the streets of Istanbul around the Galata Bridge, which crosses the Golden Horn estuary. Cooks prepare fresh mackerel, frying it and making sandwiches with salad, yoghurt and chilli, if you like. There are many different variations and this is based on one of our favourites.


  • ¼ iceberg lettuce, finely shredded
  • ½ red pepper, cut into fine strips
  • ¼ red onion, finely sliced
  • 1 tablespoon sumac
  • 1 tablespoon pomegranate molasses
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 4 tablespoons natural yoghurt
  • 1 teaspoon dried mint
  • Pinch sugar
  • Small squeeze of lemon juice




Combine the pomegranate molasses, lemon juice, olive oil and some salt in a clean lidded jar or bowl and shake or whisk to combine. Set aside.

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Combine the yoghurt, dried mint, sugar, lemon juice and some salt in a bowl and stir to combine. Set aside.​​​​​​​

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to high. Rub the mackerel fillets with a little oil and season.​​​​​​​

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Cook the mackerel fillets

Cook the mackerel fillets skin side down over direct heat. Close the lid and cook for a few minutes (not more than 5).​​​​​​​

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Combine the iceberg lettuce, onion and pepper in a bowl and add the dressing. Mix well.​​​​​​​

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Serve the mackerel

Serve the mackerel in the buns or bread with the yoghurt sauce and salad.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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