Sumac & lemon mackerel

Sumac & lemon mackerel

From
Posh Kebabs
Serves
2
Cooking time
15 mins

This is a combination of two great Istanbul offerings: the mackerel sandwiches sold along the Bosphorus, and the kebabs sold all over the city. Sumac is a slightly sour berry that works well with the rich, oily mackerel.

Ingredients

Quantity Ingredient
2 boneless, skin-on mackerel fillets
1 teaspoon sumac, plus extra for sprinkling
1/2 teaspoon ground cumin
1 lemon, zested
1 dill pickle, finely chopped
2 lebanese cucumbers, thinly sliced
1/2 red onion, sliced
handful dill, roughly chopped
handful flat-leaf parsley, roughly chopped

To serve

Quantity Ingredient
2 pitta breads
1 large tomato, thiny sliced
natural yogurt
pickled chillies
lemon wedges

Method

  1. Preheat the grill to high. Lay the mackerel on a baking sheet and sprinkle with the sumac, cumin, and lemon zest. Grill skin-side up for 2 minutes until crisp and charred in places. Flip over and cook for a further minute. Remove from the grill.
  2. Mix the dill pickle, cucumbers, and onion together, then fold in the dill and parsley with 1 tablespoon pickling juice from the pickle jar to make a salad.
  3. Warm the pittas, split them, and fill with a mackerel fillet, some salad, and tomato slices, and top with a dollop of yogurt. Serve sprinkled with extra sumac and pickled chillies, with lemon wedges on the side.
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