Et Tantuni
Mersin's beef tantuni: lean meat boiled then kept moist on a water-worked iron pan, two blades clacking, rolled in lavaş with onion, parsley, sumac and a hard squeeze of lemon.
Andrew Lekashman
Et Döner
Et means meat, and on a döner sign it means red meat: beef and lamb shaved off the vertical spit into bread. The original cone, dark and fatty, the version the family grew from before chicken arrived.
Ekmek
Turkish white bread; crusty loaf used for most sandwiches.
Edirne Ciğer Dürümü
Edirne-style liver wrap; the city is famous for its fried liver.
Dürüm
General term for wrap; anything wrapped in lavaş (thin flatbread) or yufka.
Dönerli Pide
Döner pide; döner meat as topping.
Döner Tombik
A Turkish counter döner served in the tombik, a puffy sesame bun slit into a pocket. The round bread, not the spit, is what tells you which döner you are holding.
Döner Pilav Üstü
Döner over rice; not a sandwich but common serving style, sometimes with bread on side.
Döner Pide
Döner served in pide bread (boat-shaped Turkish flatbread).
Döner Kebab
Vertical spit-roasted meat (traditionally lamb, now also beef or chicken) shaved and served in bread; invented in Ottoman Turkey, now glo...
Döner Kaşarlı
Döner with melted kaşar cheese (Turkish yellow cheese similar to kasseri).
Döner Kaşarlı Dürüm
Döner wrap with melted kaşar cheese.
Döner Karışık
Mixed döner; combination of chicken and beef/lamb döner.
Döner Ekmek
Döner served in ekmek (Turkish bread loaf); sliced bread filled with shaved döner meat, tomatoes, onions, and often sumac.
Döner Ekmek Arası
'Döner between bread'; standard döner sandwich in quarter or half loaf.
Döner Dürüm
Döner wrapped in lavaş (thin flatbread); rolled tight, portable, very popular street food format.
Döner Dürüm Tavuk
The chicken dürüm: lean thigh döner shaved off the cone into griddle-pressed lavaş, lifted by garlic sauce and sumac onion. The cheap everyday wrap that punishes a hasty knife.
Döner Dürüm Et
Red-meat döner shaved from the Bursa cone takes three forms: the İskender plate it was born as, the split-loaf ekmek arası, and the dürüm, the bare meat rolled into lavaş for the street.
Dil Ekmek
Tongue in bread; boiled or fried lamb/beef tongue.