Sun-dried mackerel
with Cappadocian oatmeal Delicious nuptials

We said that the cooked fish is our favorite, but it is also the salted one, a delicious meze for our ouzo.

Especially sun-dried, is a way of preservation and delicious enjoyment because they concentrate the juices, aromas and flavors. The result is flawless!!

We have wedded Mackerel with a Cappadocian, fresh, summer salad that utilizes the favorite and nutritious wheat and herbs.


  • 1 blue cutting surface
  • 1 green cutting surface
  • 1 fish hatching knife
  • 1 vegetable cutting knife
  • Clothespins
  • 1 potato peeler
  • 2 bowls deep
  • 1 strainer
  • 1 egg
  • beater
  • Spoons
  • 1 pool


Ingredients for the Mackerel

  • 1 Mackerel around 1 kg
  • Sea- Salt

Ingredients for the Cappadocian oatmeal salad

  • 500g oatmeal, soaked
  • 1 bunch of parsley, finelychopped, only the leaves
  • 1 bunch of mint, finelychopped, only the leaves
  • 2 medium-size  fresh onions, finely chopped
  • 1 medium-size cucumber,peeled, small
  • 1 tomato, without thehearts, with the peel
  • 200 ml olive oil
  • 200 ml lemon juice
  • Salt and pepper


For the salad:

  • Boil water with a little salt, remove from the heatand add the oatmeal.
  • Let it soak for half hours in order to get soften.
  • In the meantime mix all the other ingredients.
  • Add the oatmeal and leave in the fridge forabout an hour.

Forthe Mackerel:

  • We cut the head, open the fish from the belly, washit well, open it like a butterfly without taking out the bone and we wipe it todry.
  • Sprinkle with salt and hang it with a peg in a sunnyplace, but also air for an hour.
  • Then put it in a shady place where the airpenetrates it again and we leave it for about 10 hours, unless we do not wantit to dry much, so we take it out earlier.
  • Bake on the grill, add chopped lemon oil andparsley and accompany it with the oatmeal salad.

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