Balık Ekmek

Grilled mackerel fillets tucked into a crusty white roll with onion, lettuce, and a squeeze of lemon.

Ingredients

• 1 kg fresh mussels
• 300g rice pilaf
• 2 tsp minced garlic
• 1/2 tsp sweet paprika
• 1/4 cup olive oil
• 2 eggplant, chopped
• a handful of fresh parsley, chopped
• a drizzle of lemon wedges
• 500ml beef stock

Instructions

1. 1

   Prepare the bulgur wheat base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, eggplant, finely chopped red onion, and dried mint, mixing well so everything is evenly seasoned.

3. 3

   Heat olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the bulgur wheat until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the bulgur wheat with the filling, a spoonful of toasted pine nuts, and a scattering of parsley.

7. 7

   Add a final touch of plain yogurt for extra flavor and texture.

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