Kavurmalı Pide
A boat of Turkish pide loaded with kavurma, a slow-braised meat preserved under its own fat. The oven does not cook the filling, only wakes it, crisping the fat-sealed shreds back to life.
Andrew Lekashman
Kavurmalı Gözleme
A griddled Turkish flatbread built around kavurma, meat slow-cooked confit-style in its own fat until it shreds, then warmed into thin yufka. The fattest, most filling member of its family.
Kasap Köfte Ekmek
The kasap köfte ekmek stakes everything on the grind: grilled meatballs from meat the butcher ground himself that morning, charred over coals and packed into pressed ekmek with sumac onion.
Kasap Burger
'Butcher's burger'; premium quality meat patty.
Karides Ekmek
Turkey's Aegean shrimp-in-bread. The coast already eats prawns in garlic butter and in güveç crocks with bread set alongside; the karides ekmek is the day the cook packs the shrimp and their butter.
Karışık Tost
The karışık tost stacks sucuk, pastırma, sausage, and kaşar and crushes them flat in a hinged press until the whole thing is one griddled slab with a molten core under a crisp ridged shell.
Karışık Izgara Ekmek
The mixed grill packed into a split Turkish loaf instead of rolled in flatbread: köfte, şiş cubes and döner in a bread toasted to catch the grill juices and hold its shape in a fist.
Karışık Izgara Dürüm
Turkey's mixed-grill wrap lays döner shavings, a split köfte, and şiş cubes thin enough that a sheet of lavaş still closes over all of them. A packing problem solved before a flavor one.
Karışık Gözleme
Karışık gözleme is the mixed-filling griddle round, where the cook doses cheese, greens, potato and spiced beef by the spoonful so no one filling buries the rest, on near-translucent yufka.
Kapalı Pide
Kapalı means closed. The dough is crimped fully over the filling and sealed, so the bake traps steam and the meat cooks moist against the bread. The covered form of Turkish pide.
Kanat Ekmek
Kanat ekmek packs charcoal-grilled chicken wings into a split loaf -- the skin rendered to lacquer over coals, the meat pulled clean off the bone, the toasted ekmek catching the drip the wing throws.
Kalamar Ekmek
Kalamar ekmek rides on its crust, and the crust is cornmeal: a sandy jacket that shatters over squid rings, dressed in walnut tarator and a hard squeeze of lemon and folded into a loaf.
Kahvaltı Tabağı Dürüm
Breakfast plate items in wrap; modern concept.
Kahvaltı Sandviç
Breakfast sandwich; various breakfast items in bread.
Kahvaltılık Sandviç
The Turkish kahvaltı spread, white cheese and olives and tomato and cucumber and egg, gathered into one split loaf. The hours-long social breakfast, folded for those who cannot sit at it.