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.
Ekmek arası
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.
Ezme Ekmek
Bread with ezme (spicy tomato-pepper paste/salad).
Ekmek
Turkish white bread; crusty loaf used for most sandwiches.
Dil Ekmek
Tongue in bread; boiled or fried lamb/beef tongue.
Cacık Ekmek
Bread with cacık (yogurt-cucumber-garlic dip); simple, refreshing.
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.
Arnavut Ciğeri Ekmek
Albanian-style fried liver cubes (with flour coating, served with onions and peppers) in bread.
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.