Balıkesir Bandırma Köftesi Ekmek
Bandırma-style köfte in bread; regional meatball variety.
Andrew Lekashman
Bal Kaymak Ekmek
Afyonkarahisar's water buffalo give Turkey its densest clotted cream, certified in 2009; on the breakfast table that kaymak meets comb honey on torn ekmek.
Balık Ekmek
'Fish bread'—Istanbul's iconic fish sandwich; grilled or fried fish (usually mackerel/uskumru or bonito/palamut) in half a loaf of white ...
Balık Ekmek Karaköy
Fish sandwich from Karaköy fish market area; same style, different location.
Balık Ekmek Eminönü
Grilled mackerel in a split loaf, handed up from a boat that rocks on every ferry wake. The Eminonu fish sandwich is anchored to one dock the city has spent two decades trying to evict.
Balık Dürüm
Fish in wrap form; less traditional but exists.
Bafra Pidesi
Not a round flatbread but a long sealed boat, often near ninety centimetres, the Bafra pidesi bakes beef inside thin crisp dough and butters it hot: a protected Black Sea name since 2009.
Ayvalık Tostu
Ayvalık's famous toast; wet toast with sucuk, sausage, tomato, pickles, corn, Russian salad, ketchup, mayo—everything stuffed in. Famousl...
Arnavut Ciğeri Ekmek
Albanian-style fried liver cubes (with flour coating, served with onions and peppers) in bread.
Antep Lahmacun
Gaziantep's reading of the spiced flatbread, a protected name since 2017: lamb hand-chopped with a crescent blade, no onion, baked thin in a stone oven, rolled with parsley and lemon.
Antep Lahmacun
Gaziantep-style lahmacun; may include local spices, sometimes butter or pistachio.
Antakya Tantuni
Hatay-style tantuni; regional variation with local spices.
Ali Nazik Dürüm
Ali nazik was built to be eaten with a spoon: smoked eggplant beaten into garlicky yogurt, seared lamb, browned butter. The dürüm is Gaziantep's answer to rolling a sauce-soft dish into lavaş.
Akçaabat Köfte Ekmek
Akçaabat-style köfte (Black Sea region, no breadcrumbs, pure meat) in bread; from Trabzon province.
Adana Kebab Dürüm
The chili-forward Adana skewer rolled in lavaş: hand-minced young lamb cut with the zırh cleaver, fired hot, and the sour sumac onion cutting straight across the heat.
Adana Ekmek Arası
Adana kebab pulled off the skewer into a split loaf: chili-spiked hand-minced lamb off the coals, the crusted somun drinking the fat, sumac onion cutting across it. The away form of a flatbread kebab.
Açma Sandviç
Açma is the soft, buttery, faintly sweet milk-bun ring shelved beside the crisp simit. Choosing it makes a tender sandwich: cool sucuk or kaşar, a gentle hand, never toasted hard.
Acılı Döner
Spicy döner; with hot pepper paste (biber salçası) or chili flakes (pul biber).
Açık Pide
Açık means open, and a pide is open almost by default, so the word is a retronym: the rimmed boat of dough with its topping baked open needs a name only because the Black Sea seals its kapalı shut.