Have you ever wondered How do Turks eat fish? In this blog post, we’ll explore two authentic Turkish fish menus, each paired with traditional side dishes that highlight the rich flavors of Turkish cuisine. Whether you’re looking for a hearty meal with vegetables or a unique skewer style, these two authentic Turkish fish menus will give you a taste of Turkey’s culinary traditions.
First Menu: Sardines with Vegetables in Guvech Pot
This recipe uses fresh sardines cooked in a clay pot, known as “kiremit” or “guvech.” It’s a traditional method that combines fish with vegetables like onions, potatoes, and tomatoes.
Ingredients:
- Fresh sardines, deboned (or leave the bones in if preferred)
- 2 medium potatoes, cut into wedges
- 1 onion, sliced
- 2 tomatoes, diced
- 1 green pepper, sliced
- Olive oil, paprika, pul biber (red pepper flakes), black pepper, oregano
- Thinly sliced lemon wedges for garnish
Instructions:
- Pre-cook the Vegetables: Sauté the onions, potatoes, and tomatoes in a pan until they soften slightly. This step ensures they cook evenly with the sardines.
- Debone the Sardines: Gently remove the bones from the sardines by peeling them from the middle. This step is optional, as you can cook them with bones and remove them while eating.
- Season and Assemble: Season the sardines with olive oil, paprika, pul biber, black pepper, and oregano. Arrange them in the guvech pot, alternating with potato wedges, sautéed vegetables, and sliced green peppers.
- Bake: Preheat your oven or air fryer to 180°C (356°F). Bake until the potatoes are soft and the sardines are cooked through, about 20-25 minutes.
- Serve: Garnish with lemon wedges and serve hot with a side of Tarhana Soup and Shepherd Salad.
Tip: Avoid covering your guvech pot with baking paper in an air fryer, as the airflow can cause the paper to lift dangerously. Use aluminum foil if needed.
Ancient Traditional Tarhana Soup:
Tarhana is a traditional Turkish fermented soup mix made from a variety of vegetables and herbs, which is then dried and turned into a powder. The process involves making a dough with ingredients like tomatoes, peppers, onions, and herbs, fermenting it for 10 to 15 days, and then drying it. Properly dried tarhana can be stored and used for up to a year. There are various versions across Anatolia, some with vegetables, different grains, or even milk.
Turkish Shepherd Salad:
Shepherd’s Salad (Çoban Salatası) is a traditional Turkish salad that is light, refreshing, and easy to prepare. It typically features fresh, seasonal vegetables and is dressed with olive oil and lemon juice, making it a perfect side dish for grilled meats or as a healthy, stand-alone salad.
Second Menu: Sardine Skewers with Cornbread
This menu introduces two unique skewer styles paired with homemade cornbread—a delightful way to enjoy sardines.
Cornbread Recipe:
- 1/3 cup each of yogurt, vegetable oil, and milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tsp baking powder
- 1 cup + 2 tbsp cornmeal
- 1/3 cup flour
- 1 egg
Instructions:
Cornmeal Bread:
- Mix Ingredients: In a bowl, combine yogurt, oil, milk, sugar, salt, and baking powder. Add the egg and whisk.
- Add Dry Ingredients: Gradually add cornmeal and flour, mixing until you reach a thick batter consistency.
- Bake: Pour the batter into a greased pan and bake at 165°C (329°F) for 20 minutes or until golden and cooked through.
Sardine Skewers:
- Prepare Sardines: Debone the sardines and lightly season with salt and black pepper.
- Two Skewer Styles:
- Wrapped in Grape Leaves: Fold the sardines and wrap them in grape leaves. This adds a unique flavor and keeps the fish juicy.
- Classic Shish Kebab: Alternate sardines with green peppers and tomatoes on skewers.
- Wrapped in Grape Leaves: Fold the sardines and wrap them in grape leaves. This adds a unique flavor and keeps the fish juicy.
- Grill: Heat a cast iron griddle, brush it with oil, and grill the skewers until the sardines are golden and cooked through.
Serve: Pair the sardine skewers with a fresh Arugula Onion Salad. Simply combine arugula, purslane, tomatoes, green peppers, and onions with olive oil, lemon juice, salt, and sumac. Top with olives for an extra touch.
Dessert Tradition: Tahini Halva
After a satisfying fish meal, it’s traditional to enjoy Tahini Halva, a sweet and dense dessert made from sesame paste. Choose from various flavors like plain, with cacao, pistachios, or walnuts. It’s a perfect way to end your meal on a sweet note.
Conclusions:
These sardine recipes showcase the versatility and rich flavors of Turkish cuisine. Whether baked in a guvech pot or grilled as skewers, sardines are a beloved ingredient that brings people together around the table. Try these recipes at home, and immerse yourself in a true Turkish dining experience. Don’t forget to watch the previous episode to see how I got these fresh sardines from the beautiful village of Fıstıklı in Yalova/Armutlu!
Watch the Full Video: Simple Life in Yalova TURKIYE: Cooking Fresh Fish from the Sea At Fıstıklı Village
Here the links for Tarhana Soup and Other Turkish Fish Dishes:
- Turkish Tarhana Recipe | Turn Veggies In To A Fermented Soup & Use Year Long!
- Traditional Turkish Steamed Fish With Veggies “Ekşili Palamut”
- Authentic Turkish Fish Dish – Anchovy Pilav / Hamsili Pilav
Also don’t forget to look recipes from my website:
