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Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥400kcal
💪34gProtein
🌾5gCarbs
🥑28gFat
🌿2gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🐟 Fish

Mullet Wrapped in Vine Leaves

How to order / say it
Say it Sardalya Sarma — [sar-dahl-yah sar-ma]
Order I'd like the mullet wrapped in vine leaves, please.
Locally Sardalya sarma alabilir miyim, lütfen?
Say locally

Herby mullet fish wrapped and baked in vine leaves.

Why try it?

Sardalya Sarma pays homage to Antalya’s maritime culture; it combines locally-sourced fish with fresh herbs and vine leaves typically used in Turkish cuisine.

How it tastes

The fish retains moisture, enhancing its natural flavor with a burst of freshness from the vine leaves and herbs, offering a slight tang from the leaves’ brine.

Origin & History — first documented: 1900

Developed by fishermen on Turkey’s Mediterranean coast, the dish was catapulted to regional fame in the 1900s. The preparation celebrates available ingredients such as fish and vine leaves, making it a beloved family recipe in Antalya.

Recipe

Ingredients

  • 🐟 400 g mullet fillets
  • 🥕 10 leaves vine leaves
  • 🌿 20 g dill
  • 🍋 1 lemon
  • 🫒 30 ml olive oil
  • 🧄 2 cloves garlic

Method

  1. 1 Season fish with lemon juice, dill, and garlic.
  2. 2 Wrap each fillet in vine leaves.
  3. 3 Arrange in a baking dish, drizzle with olive oil.
  4. 4 Bake at 180°C for 20 minutes until cooked through.

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All Europe recipes — Turkey — Antalya — Mullet Wrapped in Vine Leaves
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