Tire Köftesi Ekmek
Tire köftesi ekmek carries one İzmir town's meatball into bread: pen-thin skewered köfte, salt-seasoned, finished in village butter rather than char. The Tire style, protected since 2021.
Köfte Ekmek
Tekirdağ Köfte Ekmek
Tekirdağ's finger köfte: young Thracian veal with stale-bread crumb, garlic and cumin, rested a day, grilled over wood and folded into a split loaf where the İstanbul road meets the Marmara.
Şiş Köfte Ekmek
Grilled meatballs (köfte) on skewer, served in bread.
Pideli Köfte
Köfte served on pide bread with tomato sauce, similar to İskender style but with köfte.
Mercimek Köftesi Dürüm
Mercimek köftesi dürüm is a meatless köfte of cooked red lentils and bulgur, squeezed into finger-grooved ovals and rolled in lavaş with lettuce and lemon: the tea-table dish, made portable.
Köfte Ekmek
Grilled Turkish köfte in a crusted loaf pressed to the grill: hand-shaped minced lamb or beef charred over coals, dropped in hot with tomato, onion, and chili, eaten upright at stadium gates.
Köfte Ekmek Kaşarlı
Köfte ekmek kaşarlı is grilled Turkish meatballs welded by melted kaşar, a pasta-filata cheese whose stretch is the whole point. The cook's job is catching the curd at the moment it strings.
Köfte Dürüm
Turkey's grilled köfte reads town by town: İnegöl, Tekirdağ, Akçaabat. The dürüm rolls any of them into warm lavaş with sumac onion, to eat on foot.
Köfte Burger
A köfte patty pressed wide for a round bun: beef kneaded with onion, parsley, cumin, and pul biber so the spice lives inside the meat, charred over coals and stacked with tomato, onion, and pickle.
Kasap Köfte Ekmek
The kasap köfte ekmek stakes everything on the grind: grilled meatballs from meat the butcher ground himself that morning, charred over coals and packed into pressed ekmek with sumac onion.
Izgara Köfte Ekmek
Grilled köfte in bread; emphasis on charcoal-grilled.
İnegöl Köfte Ekmek
İnegöl köfte is defined by what it leaves out: beef, breadcrumb, onion, and salt, no garlic and no spice, grilled over coals and pressed into a warmed half-loaf from the hills near Bursa.
Balıkesir Bandırma Köftesi Ekmek
Bandırma-style köfte in bread; regional meatball variety.
Akçaabat Köfte Ekmek
Akçaabat-style köfte (Black Sea region, no breadcrumbs, pure meat) in bread; from Trabzon province.