Meze Atlas, Fish and seafood

Çiroz Salatası

Name: Çiroz Salatası
Prep time: 50 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 çiroz (dried salted mackerel); 120 ml wine vinegar; 1 bunch dill, chopped; 2 spring onions, sliced; 60 ml olive oil

/chee·ROZ sa·la·ta·SUH/

Dried mackerel, lightly charred and dressed with dill, vinegar and olive oil

4serves

50 minactive time

Goes with

Rakı

The dry, salty fish and sharp vinegar need the strength and anise of rakı.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

2çiroz (dried salted mackerel)
120 mlwine vinegar
1 bunchdill, chopped
2spring onions, sliced
60 mlolive oil

Method

Hold the çiroz over a gas flame or put under a hot grill for about 1 minute on each side until lightly toasted and pliable.
Soak in warm water with 60 ml of the vinegar for 30 minutes to soften and remove excess salt.
Remove the skin, head and bones and pull the flesh into thin strips.
Dress with the remaining vinegar, the olive oil, dill and spring onions. Rest for 10 minutes before serving.