Sebze Dürüm
Vegetable wrap; grilled or fresh vegetables.
Andrew Lekashman
Sardalya Ekmek
Whole sardines off the coals in split bread with raw onion and lemon: the Turkish Aegean's summer sandwich, fat midsummer fish in a season that closes by autumn. The fig weeks are the good weeks.
Sarımsaklı Dürüm
Cloves mashed to paste with salt, beaten into yogurt and mayonnaise: that sauce is the headline of a sarımsaklı dürüm, shaved meat rolled in lavaş with the garlic riding over every bite.
Salatalık Ekmek
Salatalık ekmek is cucumber in bread, the most minimal Turkish summer loaf there is. Its whole quality is the cucumber: cold, thin-skinned, snapping against soft crumb, at its best the Çengelköy type.
Rozbif Sandviç
The Turkish büfe roast-beef sandwich: cold rozbif shaved thin into a length of ekmek with lettuce, onion, and mayonnaise. The loanword cold cut, ordered off the late-night kiosk counter.
Porsiyon Döner
Portion döner; served on plate with accompaniments, bread on side.
Poğaça Sandviç
Poğaça (savory pastry) as sandwich; often already filled but can be stuffed further.
Pirzola Ekmek
Turkey's pirzola ekmek strips a plated dish down to walk: thin lamb chops charred over coals, tucked into warmed somun with sumac onions and a grilled pepper.
Pilav Üstü Tavuk
Chicken over rice; with bread.
Pilav Üstü Döner
Döner over rice; usually with bread on side.
Pideli Köfte
Köfte served on pide bread with tomato sauce, similar to İskender style but with köfte.
Pide
Boat-shaped Turkish flatbread with various toppings; thicker than lahmacun, with raised edges. Baked in wood-fired oven. Often called 'Tu...
Pide Ekmeği
Pide bread; boat-shaped or round, used as base or sandwich bread.
Peynirli Pide
Peynirli pide is the cheese build of Turkey's boat-shaped bread: a dough oval pinched into walls, a beyaz-and-lor curd between salt and bland, the crust torn off in strips. A Black Sea form.
Peynirli Gözleme
Cheese gözleme; white cheese (beyaz peynir) filling, most common variety.
Peynirli Dürüm
The vegetable-laced cheese dürüm: melting and crumbled cheese rolled in warm lavas with cold tomato, cucumber, and onion. Order it sebzeli, with a light press, the crunch is the point.
Peynir Ekmek
Cheese in bread; simple white cheese sandwich.
Patso
Fries stuffed into a split loaf with ketchup and mayonnaise, the cheapest hot sandwich on the campus strip. Born in Üsküdar, named by folklore, and argued over by the students who grew up on it.
Patso Sucuklu
The Turkish fries-in-a-loaf with a spine of seared sucuk run through it. By most accounts the patso was popularized at a 1991 büfe in Üsküdar; the sucuklu is the version with the garlic sausage.