Andrew Lekashman
Tekirdağ Köfte Ekmek
Tekirdağ's finger köfte: young Thracian veal with stale-bread crumb, garlic and cumin, rested a day, grilled over wood and folded into a split loaf where the İstanbul road meets the Marmara.
Tavuklu Tost
What names a tavuklu tost is the hinged tost makinesi it is crushed inside, the cheap electric press that turned the pressed cheese sandwich into a Turkish category and still carries the büfe board.
Tavuklu Sandviç
Chicken sandwich; sliced chicken breast.
Tavuklu Pide
Tavuklu pide is the light, mild boat on the Turkish pide board: lean fresh chicken, peppers and kaşar on a long pinched trough, baked fast so the base sets before the bird can weep its water into it.
Tavuklu Gözleme
The chicken gözleme rides a bread UNESCO heritage-listed in 2016: a hand-rolled yufka sheet sealed on a hot iron dome, the village women turning it out to order while the lean.
Tavuk Dürüm
The grilled chicken dürüm: marinated fillet or skewered cubes cooked over open fire, charred at the edges and rolled tight in warm lavaş. The fire-grilled wrap, not the cone-shaved chicken döner.
Tavuk Döner
Chicken döner; chicken breast stacked and roasted on vertical spit, lighter alternative to red meat.
Tantuni
Two flat tools, a screaming-hot sac, beef sliced thin enough to cook in seconds and seasoned in the motion rather than after it. Tantuni is Mersin's whole identity in a wrap.
Tandır Ekmeği
Tandoori-style bread baked on clay oven walls; common in Eastern Turkey.
Tahinli Pekmezli Gözleme
Tahin and pekmez, the sesame-and-grape-molasses pairing Turks eat by the spoon at breakfast, here spread in thin yufka and dried on a saç until the two pastes melt into one warm swirl.
Sucuklu Yumurta Ekmek
Sucuk and eggs in bread; classic breakfast combination.
Sucuklu Tost
Toast with sucuk sausage and cheese; very popular.
Sucuklu Pide
Sucuklu pide is the open Turkish boat: a pinched, rimmed flatbread baked uncovered in a wood oven so the garlicky sucuk crisps on top and renders its fat straight down into the crust.