Lakerda
{{Short description|Ottoman pickled bonito dish}}
{{Infobox food
| name = Lakerda
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| caption = Lakerda
| alternate_name =
| type = Mezze
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| region = Balkans and Middle East
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| main_ingredient = Pickled bonito
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| serving_size = 100 g
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| similar_dish = Ceviche
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Lakerda is a pickled bonito dish eaten as a mezze in the Balkans and Middle East.{{cite book|author=Clifford A. Wright |author-link=Clifford A. Wright |title=Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'oeuvre, Meze, and More|url=https://books.google.com/books?id=x3t2IJeFIh8C&pg=PA14|access-date=7 April 2013|year=2003|publisher=Harvard Common Press|isbn=978-1-55832-227-1|pages=14–}}{{cite book|author=Donald Quataert|title=Consumption Studies and the History of the Ottoman Empire, 1550-1992: An Introduction|url=https://books.google.com/books?id=GycZF10fP5YC&pg=PA173|access-date=7 April 2013|year=2000|publisher=SUNY Press|isbn=978-1-4384-1662-5|pages=173–}}Diane Kochilas, The Glorious Foods of Greece, 2001, {{ISBN|0-688-15457-3}}, p. 209 [https://books.google.com/books?id=bs1gWpDn8z4C&pg=PT474 excerpt] Lakerda made from one-year-old bonito migrating through the Bosphorus is especially prized.
Name
Lakerda (λακέρδα) comes from Byzantine Greek lakerta (λακέρτα) 'mackerel', which in turn comes from Latin lacerta 'mackerel' or 'horse mackerel'.Andriotis et al., Λεξικό της κοινής νεοελληνικής The Turkish word lakerda, attested before 1566, is a loan from the Greek.{{Cite web|title=lakerda - Nişanyan Sözlük|url=https://www.nisanyansozluk.com/?k=lakerda|access-date=2020-10-21|website=Nişanyan Sözlük|language=tr-TR}}
Preparation
Steaks of bonito are boned, soaked in brine, then salted and weighted for about a week.Alan Davidson, Mediterranean Seafood, Penguin, 1972. {{ISBN|0-14-046174-4}}, p. 123 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
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.Andrew Dalby, Food in the ancient world from A to Z, 2003, {{ISBN|0-415-23259-7}}, p. 336 [https://books.google.com/books?id=FtIXAe2qYDgC&pg=PA336 snippet]
See also
Notes
{{Reflist}}
{{Cuisine of Greece}}
{{Cuisine of Turkey}}
{{Greece-cuisine-stub}}