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A crispy, golden-brown Turkish fish wrap (Balık Dürüm) sliced in half, showing the grilled mackerel and colorful caramelized peppers inside.

Famous Karaköy Style Fish Wrap (Balık Dürüm)

5 from 1 vote
A legendary Turkish street food recipe featuring grilled mackerel, caramelized onions and peppers, and a signature crispy spiced coating.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Course, Snack
Cuisine: Turkish
Calories: 1223
Ingredients Equipment Method Video Notes

Ingredients
  

The Main Components
  • 2 large Mackerel Fillets
  • 2 pieces Large lavash or tortilla wraps
  • 2 cups Iceberg lettuce, finely shredded
The Caramelized Veggie Filling
  • 1 medium Onion, sliced
  • 2 large Red capia peppers, sliced
  • 2 tbsp Soy sauce
  • 2 tbsp Pomegranate molasses
  • 2 tbsp Vegetable oil
The Signature Spice Blend
  • 1 tsp Sumac
  • 1 tsp Red pepper flakes
  • ½ tsp Black pepper
  • 1 tsp Paprika
  • ½ tsp Dried thyme
The Crispy Outer Glaze
  • ¼ cup Vegetable oil
  • 2 tbsp Soy sauce
  • 1 tsp Red pepper flakes
  • 1 tsp Sumac
  • 1 tsp Paprika

Equipment

  • Non-Stick Frying Pan or Griddle: To grill the mackerel and toast the wraps.
  • Pastry Brush: Essential for applying the crispy outer glaze.
  • Small Mixing Bowls: For the spice blends and signature sauces.
  • Chef's Knife: To finely shred the lettuce and slice the peppers.

Method
 

  1. Heat a pan with a little oil and fry your mackerel fillets on both sides until golden and fully cooked. Once done, remove from the pan, let them cool slightly, and remove any remaining small bones or skin if preferred. Set aside.
    Pan-searing fresh mackerel fillets in a frying pan until they are perfectly golden brown.
  2. In the same pan (or a new one), sauté the sliced onions and capia peppers until they soften and start to change color.
  3. Pour 2 tbsp soy sauce and 2 tbsp pomegranate molasses over the softened veggies. Stir until the sauce thickens and coats them beautifully. Remove from heat.
  4. In a small bowl, combine all the ingredients for the "Signature Spice Blend." In another bowl, whisk together the ingredients for the "Crispy Outer Glaze."
    Adding soy sauce and pomegranate molasses to the sautéed vegetables for a tangy glaze.
  5. Lay out your lavash. Place a generous portion of the fish in the center. Top it with the caramelized veggie mixture, shredded lettuce, a sprinkle of the dry spice blend, and an extra drizzle of pomegranate molasses.
    Preparing the signature spice blend and the red crispy glaze in small bowls.
  6. Fold and roll the lavash tightly.
  7. Heat a clean pan over medium heat. Place the wraps in the pan. Using a brush, apply the "Crispy Outer Glaze" generously on all sides of the wrap as it toasts.
    Brushing the outer surface of the rolled fish wrap with a spicy red oil glaze for extra crunch.
  8. Grill/toast until the outside is deep golden and ultra-crispy. Slice in half and enjoy immediately!

Video

Notes

If fresh mackerel is not available, sardines, grilled sea bass, or even salmon can work as substitutes. The key flavor comes from the sumac and pomegranate molasses, which give the wrap its authentic Istanbul street food taste.