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Sardalya sarma
Sardalya sarma: fresh sardines grilled in vine leaves with lemon and olive oil
In Ayvalık and on Cunda island, early autumn sardines are wrapped in salted vine leaves and grilled over charcoal, a trick that keeps the oily little fish moist and lets the leaves char and crackle. You peel back the leaf, or eat it too, and finish each with lemon and a drop of olive oil. Serve with a tomato and onion salad and bread. Chef's tip: rinse brined vine leaves well; they already carry salt, so the sardines need only a pinch.
- Total time
- 28 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Method
0/4 doneStep 1: Rinse 16 fresh sardines and pat dry. Season inside and out lightly with ½ tsp salt, ½ tsp ground black pepper and the 1 lemon zest.
Step 2: Lay each fish on one of the 16 vine leaves in brine, brush with a little 3 tbsp extra virgin olive oil and wrap the leaf around the middle, leaving the head and tail showing.
Step 3: Grill over hot charcoal or on a very hot ridged pan for 3–4 minutes a side, until the leaves are charred and the fish is opaque and flakes from the bone. Common mistake: turning them repeatedly; turn once only, or the leaves tear.
8 minStep 4: Drizzle with the rest of the olive oil and serve with the lemon wedges.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 27 g
- Carbs
- 3 g
- Fat
- 20 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sardalya sarma take?
- About 28 minutes in total: 20 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of ground black pepper?
- Black peppercorns, freshly ground, same amount.
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