Lakerda is a pickled bonito dish eaten as a mezze in the cuisines of the former Ottoman Empire. [1 ] [2 ] [3 ] Lakerda made from one-year-old bonito migrating through the Bosphorus is especially prized.
Lakerda (λακέρδα) comes from Byzantine Greek lakerta (λακέρτα) ' mackerel', which in turn comes from Latin lacerta 'mackerel' or ' horse mackerel'. [4 ]
Preparation [ edit ]
Steaks of bonito are boned, soaked in brine, then salted and weighted for about a week. They are then ready to eat, or may be stored in olive oil. [5 ]
mackerel or small tuna are used instead of bonito.
Serving [ edit ]
Greece, lakerda is usually served as a mezze, with sliced onion. Lemon juice and olive oil are common but criticized accompaniments. In [3 ] Turkey it is usually served as mezze, with sliced red onion, olive oil and black pepper. It is generally accompanied with rakı.
History [ edit ]
Lakerda is very similar to a prized ancient Greek dish, tarikhos horaion 'ripe salted fish' or simply horaion. Other ancient salt bonito preparations were called omotarikhos and kybion. [6 ]
See also [ edit ]
^ Clifford A. Wright (2003). . Harvard Common Press. pp. 14–. Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'oeuvre, Meze, and More ISBN 978-1-55832-227-1 . Retrieved . 7 April 2013
^ Donald Quataert (2000). . SUNY Press. pp. 173–. Consumption Studies and the History of the Ottoman Empire, 1550-1992: An Introduction ISBN 978-1-4384-1662-5 . Retrieved . 7 April 2013
^ a b Diane Kochilas, The Glorious Foods of Greece, 2001, ISBN 0-688-15457-3, p. 209 excerpt
^ Andriotis et al., Λεξικό της κοινής νεοελληνικής
^ Alan Davidson, Mediterranean Seafood, Penguin, 1972. ISBN 0-14-046174-4, p. 123
^ Andrew Dalby, Food in the ancient world from A to Z, 2003, ISBN 0-415-23259-7, p. 336 snippet