Sardines in vine leaves

Sardines in vine leaves

Asma yaprağında sardalye

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

This is a popular and great way to cook sardines or red mullet – delicious mouthfuls of fish flesh combined with slightly charred vine leaves. If you’re using small sardines, unwrap the vine leaves before removing the bones and eating the fish with your hands.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1/2 lemon, juiced
16 small sardines, cleaned
16 fresh or preserved vine leaves, washed in plenty of water
sea salt
freshly ground black pepper

Tomato, pepper and onion salad

Quantity Ingredient
3 large tomatoes, peeled, deseeded and finely chopped
4 long green peppers, deseeded and finely chopped
1 red onion, peeled and finely chopped
4 tablespoons fresh flat-leaf parsley, finely chopped, including stems
4 tablespoons extra virgin olive oil
1 lemon, juiced

To serve

Quantity Ingredient
1/2 lemon

Method

  1. For the tomato, pepper and onion salad, put the tomatoes, peppers, onion and parsley in a bowl. Season generously with sea salt and freshly ground black pepper. Add the olive oil and lemon juice and mix well, then refrigerate until ready to use.
  2. Mix together the olive oil, oregano and lemon juice and season generously with sea salt and freshly ground black pepper.
  3. Place the sardines on a large plate and pour the oil mixture over them. Refrigerate and leave to marinate for 5 minutes.
  4. Spread a vine leaf on a flat surface and place a sardine on it (reserve the olive oil mixture). Wrap the leaf around the sardine and brush with some more of the olive oil mixture. Repeat with the remaining vine leaves and sardines.
  5. Place the sardines on a lightly oiled barbecue or cast-iron grill over medium heat and cook for 3 minutes each side, or until the sardines are cooked and the vine leaves beginning to blacken.
  6. Serve immediately with the lemon squeezed over the sardines, and accompanied by the tomato, pepper and onion salad.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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