Zeytin Ekmek
Olives with bread; eaten together, sometimes stuffed.
Ekmek arası
Urfa Ekmek Arası
Şanlıurfa's ekmek arası: the deliberately mild, chilli-free Urfa kebab, hand-minced lamb off the coals, packed into warm bread with sumac onion carrying the only sharp note.
Tandır Ekmeği
Tandoori-style bread baked on clay oven walls; common in Eastern Turkey.
Sucuklu Yumurta Ekmek
Sucuk and eggs in bread; classic breakfast combination.
Salatalık Ekmek
Salatalık ekmek is cucumber in bread, the most minimal Turkish summer loaf there is. Its whole quality is the cucumber: cold, thin-skinned, snapping against soft crumb, at its best the Çengelköy type.
Pirzola Ekmek
Turkey's pirzola ekmek strips a plated dish down to walk: thin lamb chops charred over coals, tucked into warmed somun with sumac onions and a grilled pepper.
Peynir Ekmek
Cheese in bread; simple white cheese sandwich.
Patso
Fries stuffed into a split loaf with ketchup and mayonnaise, the cheapest hot sandwich on the campus strip. Born in Üsküdar, named by folklore, and argued over by the students who grew up on it.
Patso Sucuklu
The Turkish fries-in-a-loaf with a spine of seared sucuk run through it. By most accounts the patso was popularized at a 1991 büfe in Üsküdar; the sucuklu is the version with the garlic sausage.
Patso Soslu
A patso is hot french fries packed into a split white loaf, and the soslu version loads the sauce as a structural layer. Turkish accounts trace it to Fıstıkağacı in Üsküdar.
Pastırmalı Yumurta Ekmek
Pastırmalı yumurta ekmek takes Turkey's classic breakfast of cured beef fried with egg and loads it into a split loaf: the çemen rendered loose in a pan, the egg set soft into it.
Nohutlu Pilav Ekmek
Carb wrapped around carb: buttery rice and soft chickpeas scooped from a wheeled glass cabinet, with a length of soft ekmek to scoop or fold around it. One of the cheapest hot meals a street sells.
Menemen Ekmek
Menemen (scrambled eggs with tomatoes, peppers, onions) in bread; breakfast staple.
Kuru Fasulye Ekmek
Turkey's national bean stew: dry white beans simmered down in a tomato-red sauce, ladled over rice in the lokanta or pushed into a soft length of ekmek for a cheap hot lunch eaten on the move.
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.
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.
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.
Kaburga Ekmek
Kaburga ekmek takes the most awkward cut on the lamb, the rib, and frees it: charred over coals, the meat stripped off the bone in warm ribbons and packed into split bread that soaks the rendered fat.
Kızarmış Ekmek
Generic toasted bread; for various toppings.