| Type | Mezze |
|---|---|
| Region or state | Balkans and Middle East |
| Main ingredients | Pickled bonito |
| Similar dishes | Ceviche |
Lakerda is a pickledbonito dish eaten as amezze in theBalkans andMiddle East.[1][2][3]Lakerda made from one-year-old bonito migrating through theBosphorus is especially prized.
Lakerda (λακέρδα) comes fromByzantine Greeklakerta (λακέρτα) 'mackerel', which in turn comes from Latinlacerta 'mackerel' or 'horse mackerel'.[4] TheTurkish wordlakerda, attested before 1566, is a loan from the Greek.[5]
Steaks of bonito are boned, soaked in brine, then salted and weighted for about a week.[6] They are then ready to eat, or may be stored in olive oil.Sometimes largemackerel or smalltuna are used instead of bonito.
InGreece, lakerda is usually served as amezze, with sliced onion. Lemon juice and olive oil are common but criticized accompaniments.[3] InTurkey, it is usually served as mezze, with sliced red onion, olive oil and black pepper. It is generally accompanied withrakı.
Lakerda is very similar to a prizedancient Greek dish,tarikhos horaion 'ripe salted fish' or simplyhoraion. Other ancient salt bonito preparations were calledomotarikhos andkybion.[7]
