Balik ekmek is a street food staple in Turkey. It’s generally a simple, though robustly flavorful sandwich comprised of grilled or fried fish layered with a yogurt sauce spiked with a variety of spices, vegetables and bread. This version uses our Sardines in Extra-Virgin Olive Oil, a meaty though delicate fish, and an easy yogurt sauce sweetened with a touch of pomegranate molasses.

Ingredients: 

• 1 red onion, thinly sliced
• 2 tbsp plain yogurt
• Ciabatta roll or a baguette, sliced in half
• 1 4.2-oz tin Patagonia Provisions Sardines in Extra-Virgin Olive Oil
• 1 tsp sumac
• ½ tomato, sliced
• 1 leaf of romaine, green leaf or red leaf lettuce
• ¼ bunch flat-leaf parsley, chopped (or to taste)
• Extra-virgin olive oil
• Pomegranate molasses
• Red chili flakes (Aleppo chilis preferred)
• Fresh lemon juice 

Putting it All Together: 

1. Begin by thinly slicing a red onion then combining in a bowl with 1 tsp sumac and ¼ tsp salt.
2. Next, make a quick yogurt sauce by mixing 2 tbsp yogurt with the chopped parsley, a drizzle of extra-virgin olive oil and salt and pepper to taste. If you have it on hand, add a drizzle of pomegranate molasses to really makes the sandwich sing. It’s worth finding it if you don’t already have pomegranate molasses in your pantry.
3. To build the sandwich, slice ciabatta or a baguette. Spread a healthy dollop of yogurt sauce on the bottom slice of bread. Add a layer of sliced tomato, and a couple of our Sardines in Extra Virgin Olive Oil right from the tin. Top with lettuce, the onions in sumac and a sprinkle of red chili flakes.