Andrew Lekashman
İşkembe Sandviç
Turkey's late-night offal eat: tripe simmered soft for hours, drained of the broth that makes the soup a hangover cure, then folded into ekmek and dosed with garlic, vinegar, and chilli.
İnegöl Köfte Ekmek
İnegöl köfte is defined by what it leaves out: beef, breadcrumb, onion, and salt, no garlic and no spice, grilled over coals and pressed into a warmed half-loaf from the hills near Bursa.
Humus Dürüm
Hummus wrap; chickpea spread with vegetables.
Hot Dog Türk Usulü
Turkish-style hot dog; often with kaşar cheese.
Hindi Sandviç
Cold sliced turkey breast in a soft roll, the quiet deli option in a country famous for grilled kebab. The lean meat brings nothing bold, so it is all assembly, and its name points at the wrong place.
Hellim Ekmek
Hellim is the cheese that browns instead of running, brined and pressed so heat tightens it rather than melting it. That is what lets a griddled slab anchor a whole split Cypriot loaf on its own.
Hellim Dürüm
Hellim dürüm is the rolled, walking version of grilled halloumi: thick slabs griddled until they squeak, laid hot on thin lavaş with tomato and parsley, and rolled tight to eat on the move.
Hamsi Ekmek
Anchovy sandwich; fresh hamsi (Black Sea anchovies) fried and served in bread. Seasonal (winter).
Hamburger Türk Usulü
Turkish-style hamburger; often with kaşar, sucuk, or Turkish toppings.
Gözleme
Before any one filling claims it, the gözleme is the form: a hand-rolled sheet of yufka, sealed flat over a thin filling and browned dry on the domed saç. Cheese or potato is chosen after the fact.
Gevrek
İzmir's name for simit; slightly different, often crispier.
Francala
French-style bread; baguette influence.
Findik Lahmacun
'Hazelnut' mini lahmacun; tiny bite-sized versions for appetizers.
Fasulye Pilav Ekmek
Buttered rice laid down first, white-bean stew ladled over, and a split somun folded shut around both. The bean-house lunch of beans-on-rice.
Falafel Dürüm
Falafel wrap; Middle Eastern influence, growing popularity.
Fajita Dürüm
A plate of Tex-Mex fajitas, rolled tight in Turkish lavaş instead of a flour tortilla: the fajita dürüm keeps the char and swaps only the bread, at the same counter that turns the döner spit.
Fıstıklı Lahmacun
Gaziantep's fıstıklı lahmacun: a shatter-thin lamb round scattered with Antep pistachio that roasts in place, brushed with butter, rolled to eat by hand.
Ezme Ekmek
Bread with ezme (spicy tomato-pepper paste/salad).
Etsiz Kokoreç
Take the lamb out of a kokoreç and what is left is the seasoning. The etsiz version sears mushroom in its place and keeps the cumin, oregano, and pul biber, betting the spice was the point.