Lakerda (λακέρδα) comes from Byzantine Greeklakerta (λακέρτα) 'mackerel', which in turn comes from Latin lacerta 'mackerel' or 'horse mackerel'.[4] The Turkish word lakerda, attested before 1566, is a loan from the Greek.[5]
Preparation
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 large mackerel or small tuna are used instead of bonito.
Serving
In Greece, lakerda is usually served as a mezze, with sliced onion. Lemon juice and olive oil are common but criticized accompaniments.[3] In Turkey it is usually served as mezze, with sliced red onion, olive oil and black pepper. It is generally accompanied with rakı.
History
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.[7]
^Clifford A. Wright (2003). Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'oeuvre, Meze, and More. Harvard Common Press. pp. 14–. ISBN978-1-55832-227-1. Retrieved 7 April 2013.
^Donald Quataert (2000). Consumption Studies and the History of the Ottoman Empire, 1550-1992: An Introduction. SUNY Press. pp. 173–. ISBN978-1-4384-1662-5. Retrieved 7 April 2013.
^ abDiane Kochilas, The Glorious Foods of Greece, 2001, ISBN0-688-15457-3, p. 209 excerpt
lakerda, pickled, bonito, dish, eaten, mezze, balkans, middle, east, made, from, year, bonito, migrating, through, bosphorus, especially, prized, typemezzeregion, statebalkans, middle, eastmain, ingredientspickled, bonitosimilar, dishesceviche, media, contents. Lakerda is a pickled bonito dish eaten as a mezze in the Balkans and Middle East 1 2 3 Lakerda made from one year old bonito migrating through the Bosphorus is especially prized LakerdaTypeMezzeRegion or stateBalkans and Middle EastMain ingredientsPickled bonitoSimilar dishesCeviche Media Lakerda Contents 1 Name 2 Preparation 3 Serving 4 History 5 See also 6 NotesName EditLakerda lakerda comes from Byzantine Greek lakerta lakerta mackerel which in turn comes from Latin lacerta mackerel or horse mackerel 4 The Turkish word lakerda attested before 1566 is a loan from the Greek 5 Preparation EditSteaks 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 large mackerel or small tuna are used instead of bonito Serving EditIn Greece lakerda is usually served as a mezze with sliced onion Lemon juice and olive oil are common but criticized accompaniments 3 In Turkey it is usually served as mezze with sliced red onion olive oil and black pepper It is generally accompanied with raki History EditLakerda 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 7 See also EditCeviche Boquerones en vinagreNotes Edit Clifford A Wright 2003 Little Foods of the Mediterranean 500 Fabulous Recipes for Antipasti Tapas Hors D oeuvre Meze and More Harvard Common Press pp 14 ISBN 978 1 55832 227 1 Retrieved 7 April 2013 Donald Quataert 2000 Consumption Studies and the History of the Ottoman Empire 1550 1992 An Introduction SUNY Press pp 173 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 Le3iko ths koinhs neoellhnikhs lakerda Nisanyan Sozluk Nisanyan Sozluk in Turkish Retrieved 2020 10 21 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 Retrieved from https en wikipedia org w index php title Lakerda amp oldid 1069530257, wikipedia, wiki, book, books, library,
