Andrew Lekashman
Közlenmiş Sebzeli Dürüm
Fire-roasted vegetable wrap; charred vegetables.
Közlenmiş Patlıcan Dürüm
A meatless Turkish wrap built on smoke: a whole eggplant charred black over coals, peeled, the silky scorched flesh mashed and rolled in thin lavaş on a street of grilled meat.
Köy Gözlemesi
Village gözleme stripped to a roadside table: a hand-pulled sheet of yufka, a spoon of home cheese or cellar potato, sealed on a fire-heated iron dome and sold as the larder's surplus.
Konya Etli Ekmek
Konya's meat bread: one long thin oval, often past a meter, stretched on a wooden peel, topped with finely chopped meat, wood-fired, and cut into hand-sized pieces to share.
Kokoreç
It begins with a winding: cleaned intestine wrapped tight around seasoned offal, then turned slowly until the casing crisps. Polarising by design, the technique concentrates the offal.
Kokoreç Yağlı
'Fatty' kokoreç; with extra fat from the intestines.
Kokorec Style (Regional Variations)
Not one sandwich but a method spoken in regional accents: spit-roasted lamb offal chopped fine and fierce in İzmir, coarse and mild in İstanbul, the variation itself the subject.
Kokoreç Kaşarlı
Kokoreç with melted kaşar: grated cheese scattered over the hot offal chop and run through it, binding and gentling a street food that is otherwise all crisp edges and sharp spice.
Kokoreç Ekmek
Kokoreç in quarter or half bread loaf; standard serving.
Kokoreç Dürüm
The real-offal kokoreç wrap: genuine spit-roasted lamb intestine griddle-chopped fine with oregano and chili and rolled tight in lavaş, denser and hotter per bite than the loaf.
Kokoreç Baharatlı
The dry-spice kokoreç: grilled offal chopped to order and hit hard with cumin, oregano and pul biber while the chop is still hot enough to bloom them, aromatic warmth over chili-paste cling.
Kokoreç Acılı
Say acılı and the chili goes in on the steel, fried into the fat before the bread, not dusted on after. The night-stall offal sandwich in a deep yarım ekmek, turned up past comfort.
Köfte Ekmek
Grilled Turkish köfte in a crusted loaf pressed to the grill: hand-shaped minced lamb or beef charred over coals, dropped in hot with tomato, onion, and chili, eaten upright at stadium gates.
Köfte Ekmek Kaşarlı
Köfte ekmek kaşarlı is grilled Turkish meatballs welded by melted kaşar, a pasta-filata cheese whose stretch is the whole point. The cook's job is catching the curd at the moment it strings.
Köfte Dürüm
Turkey's grilled köfte reads town by town: İnegöl, Tekirdağ, Akçaabat. The dürüm rolls any of them into warm lavaş with sumac onion, to eat on foot.
Köfte Burger
A köfte patty pressed wide for a round bun: beef kneaded with onion, parsley, cumin, and pul biber so the spice lives inside the meat, charred over coals and stacked with tomato, onion, and pickle.
Kelle Paça Sandviç
Boiled sheep's head and trotter, drained hard and dressed with garlic and vinegar, tucked into ekmek: a niche salvage sandwich built from the parts of a Kahramanmaraş soup.
Kaygana Ekmek
Kaygana ekmek is a thick set egg round, cooked firm and eaten cold, folded into plain ekmek as portable Black Sea fuel and judged almost entirely on whether the egg was cooked right.