In the sixties balik ekmek was a poor man's food and often the only meal of the day. The freshly fried fish was served in a large chunk of pide, drizzled with little olive oil, lemon juice and a mix of salt, pepper, pulbiber, chopped onions and parsley- just delicious. Midye/ mussels were collected from the many wooden landing posts for the ferry boats, as the water of the Bosporus was still clean and fresh. The bigger mussels were cooked in diluted seafood broth (garides) and the drained liquid was used to cook the well seasoned rice. If the musselshells were big enough, they were filled with a tablespoon of rice and the flesh, then they were briefly baked in a tepsi, drizzled with the remaining broth and olive oil. There is another fish recipe, which apparently has disappeared, and this is filled maquerel. You would need a large maquerel and open it from the back along the spine in order to remove all the bones and the intestines, but you will need to keep the rest of the skin intact in order to have both filets still attached to it. Rice is cooked similar to a risotto with onions, toasted pine nuts, currants, little garlic, allspice, salt and pepper and mixed with chopped walnuts, parsley and a dash of pomegranate molasses. The maquerel is filled with cooked rice, placed in a tepsi, drizzled with olive oil and baked in the hot oven for 25-30 minutes covered with brined and soaked wine leaves, as used for dolmades.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
In the sixties balik ekmek was a poor man's food and often the only meal of the day. The freshly fried fish was served in a large chunk of pide, drizzled with little olive oil, lemon juice and a mix of salt, pepper, pulbiber, chopped onions and parsley- just delicious.
Midye/ mussels were collected from the many wooden landing posts for the ferry boats, as the water of the Bosporus was still clean and fresh. The bigger mussels were cooked in diluted seafood broth (garides) and the drained liquid was used to cook the well seasoned rice. If the musselshells were big enough, they were filled with a tablespoon of rice and the flesh, then they were briefly baked in a tepsi, drizzled with the remaining broth and olive oil.
There is another fish recipe, which apparently has disappeared, and this is filled maquerel. You would need a large maquerel and open it from the back along the spine in order to remove all the bones and the intestines, but you will need to keep the rest of the skin intact in order to have both filets still attached to it. Rice is cooked similar to a risotto with onions, toasted pine nuts, currants, little garlic, allspice, salt and pepper and mixed with chopped walnuts, parsley and a dash of pomegranate molasses. The maquerel is filled with cooked rice, placed in a tepsi, drizzled with olive oil and baked in the hot oven for 25-30 minutes covered with brined and soaked wine leaves, as used for dolmades.