Normally, this Maklube dish is made with Van Inci Kefali, which is an endemic cyprinid fish, found only in Turkey’s Lake Van basin. The name translates as Van’s Pearl Mullet. The species was marked as “Near Threatened” in 2014.
Since we can no longer find the exact fish the recipe calls for, I’ve been thinking about alternatives. I thought the recipe could do well with sardines, as I received positive comments on a different Maklube dish I tried with them.
The name omelette may seem far-fetched, but I wanted to point the end result more clearly. Ottomans has discovered and used Fusion Kitchen long ago. I reckon, it can take one from me, without any problems, like a drop in an ocean.
Maklube - Fish Omelette
- 1/2 kg sardines
- 4 eggs
- 2 tablespoon sesame oil
- 1 teaspoon coriander seeds crushed in a mortar
- 1 teaspoon cinnamon
- 3/4 teaspoon ground caraway seeds
- 1/2 teaspoon cumin
- 1 teaspoon salt
Clean the sardines and remove the heads.
Season with salt and fry them in 2 tablespoons of sesame oil.
Take them to a plate and let cool.
Clean out the bones and tails when cool enough and shred the meat.
Add the spices and the eggs to the shredded fish meat and mix well.
Heat 1 tablespoon sesame oil in a pan. Pour the mixture and let bottom side fry well.
Flip over with the help of a large plate and fry the other side well.
Take on a plate and serve right away.
Tips and Tricks
For the related tips and tricks on this dish, check: