Simit Bal Kaymak
Simit bal kaymak is the breakfast reading of the sesame ring: split and filled with cool clotted kaymak and honey, not cheese. Chewy sesame crust against dense cream. The cream is the older part.
Split Roll Sandwiches
Step into our Split Roll Sandwiches category – your guide to the world of delectable fillings encased in a soft, split roll! Explore the universe of sandwiches like the classic Hot Dog, the decadent Lobster Roll, and much more. These delights, which sit in the bread rather than between two slices, offer a unique take on the sandwich concept. Whether it's a ballpark frank or a seaside seafood treat, we've got it all.
Sardalya Ekmek
Whole sardines off the coals in split bread with raw onion and lemon: the Turkish Aegean's summer sandwich, fat midsummer fish in a season that closes by autumn. The fig weeks are the good weeks.
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.
Pilav Üstü Tavuk
Chicken over rice; with bread.
Pideli Köfte
Köfte served on pide bread with tomato sauce, similar to İskender style but with köfte.
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.
Palamut Ekmek
Bonito fish sandwich; palamut (Atlantic bonito) when in season (autumn).
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.
Midye Ekmek
Deep-fried Bosphorus mussels slid off a skewer into a soft roll and spooned with walnut taratoer: Istanbul's late-night fried-mussel sandwich, carried by a street trade that changed hands.
Mezgit Ekmek
Turkey's plainest fish-in-bread: Black Sea whiting dredged in flour and fried tava-crisp, slid into a crusty loaf with rocket, raw onion and a hard squeeze of lemon.
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.
Menemen Ekmek
Menemen (scrambled eggs with tomatoes, peppers, onions) in bread; breakfast staple.
Lüfer Ekmek
Bluefish sandwich; lüfer (larger bluefish) grilled.
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.
Kumru
The loaf is baked for nothing else: a soft, sesame-rolled, dove-shaped bread raised with chickpea leaven. İzmir later heated it and filled it with sucuk and melting kaşar.