Lakerda (Salted Bonito) Lovely Fish Recipe with Guest Chef Aylin Örnek

Today we are here with Guest Chef Aylin Örnek and with her delicious recipe; Lakerda !

The history of lakerda is very deep, but unfortunately, we cannot talk about that here because of the short time. 

Lakerda is made from torik, big bonito which is “sarda sarda” in Latin and there are different criteria to choose the “right” fish to make Lakerda.

For the big bonito that will become lakerda two factors are quite important: the fish you buy should be neither “haşlak” nor “yemli”. These are the most important factors that determine the quality of lakerda.


We hope you have fun doing it yourself.




For details you can watch video ! We believe that the culinary culture enrinches our our relations. As we gather around the biggest table of the world, we will explore the counterparts of meze across different culinary cultures. To this end, we will also hold workshops with English-speaking guest chefs from all around the world. To learn more, follow Mezze Project and stay tuned. You can contact us and make a companion with us on this journey we have just started. Because meze culture is a culture that increases as it produces. Let's grow Mezze Project together ! To learn more, follow Mezze Project and stay tuned.