Urfa Kebab Dürüm
Şanlıurfa's mild answer to Adana: hand-minced lamb grilled with cumin, black pepper and garlic but no hot chili, rolled tight in thin lavaş with sumac onion doing the cutting.
Kebap & ızgara
Tokat Kebabı Dürüm
The Tokat kebab roasts lamb, potato, eggplant, tomato, and garlic on a vertical wood-fired skewer so the tail fat bastes everything below, then rolls the whole stack into warm lavaş.
Şiş Tavuk Dürüm
Chicken şiş (skewered chicken) wrapped in lavaş; marinated in yogurt and spices.
Şiş Kebab Dürüm
Cubed marinated lamb or beef on skewer (şiş), wrapped in lavaş after grilling.
Manisa Kebabı Dürüm
Manisa kebab in wrap; regional specialty.
Karışık Izgara Ekmek
The karışık ızgara ekmek packs the mixed grill into a split loaf instead of a flatbread, trading the roll's bind for a firm shell that holds the meat up and drinks the grill juices.
Karışık Izgara Dürüm
The mixed-grill dürüm gathers döner shavings, a split köfte, and skewer cubes into one sheet of lavaş, and lives on laying them thin enough that the seam still closes over all of it.
Çöp Şiş Ekmek
Çöp şiş ekmek pushes thin wooden skewers of charcoal-grilled lamb off the stick and into a split somun loaf: an Aegean thrift grill from Selçuk and Germencik, seasoned at the last second.
Çöp Şiş Dürüm
'Garbage' şiş (small meat pieces threaded on wooden skewers) wrapped in lavaş; name refers to small scraps of meat.
Ciğer Kebab Dürüm
Liver kebab wrapped in lavaş; lamb or veal liver, grilled on skewer.
Cağ Kebabı Dürüm
Erzurum cooks the spit on its side. Cağ kebabı turns the lamb cone horizontally so the fat circulates back into the meat, then re-skewers the cooked edge and grills it again before the lavaş dürüm.
Bursa Pideli Kebap
Bursa's plated kebab: shaved döner over squares of pide soaked dark with tomato sauce, butter poured on top, yogurt alongside. The everyday, untrademarked face of İskender.
Bursa Kebap Dürüm
Bursa's İskender kebab taken portable: the city's spit-shaved döner and its tomato-and-butter signature wiped down a sheet of lavaş, rolled, with yogurt dipped on the side.
Beyti Kebab Dürüm
Beyti gone portable: skewer-grilled ground lamb rolled in lavaş with garlicky tomato sauce and cold yogurt, eaten from the end. Named for İstanbul restaurateur Beyti Güler.
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.