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
Grilled lamb chops in bread; bones removed or small chops whole.
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
Turkey's fries-in-a-roll with a spine of seared sucuk: hot potato packed into soft ekmek, the cured garlic-and-cumin sausage charred into coins and run through the loaf with its rendered fat.
Patso Soslu
With no meat in it, what makes a patso taste of anything? The soslu build answers with sauce, ketchup and mayo and garlic laid through hot fries in a split loaf as a layer, not a drizzle.
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
White bean stew with bread; classic home cooking, restaurant staple.
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 and the meat pulled clean off the bone, the toasted bread 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.