Kokoreç Kaşarlı
Kokoreç with melted kaşar: grated cheese scattered over the hot offal chop and run through it, binding and gentling a street food that is otherwise all crisp edges and sharp spice.
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.
Kokoreç Ekmek
Kokoreç in quarter or half bread loaf; standard serving.
Kokoreç Dürüm
The real-offal kokoreç, minced fine and rolled in lavaş: genuine spit-roasted lamb intestine griddle-chopped with oregano and chili, not the meatless mushroom imitation.
Kokoreç Baharatlı
The dry-spice kokoreç: grilled offal chopped to order and hit hard with cumin, oregano and pul biber while the chop is still hot enough to bloom them, aromatic warmth over chili-paste cling.
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 in bread with melted kaşar cheese.
Köfte Burger
A köfte patty pressed flat for a round bun: beef kneaded with onion, parsley, cumin and pul biber so the spice lives inside the meat, a burger frame that only works if it still tastes of köfte.
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.
Kasap Köfte Ekmek
'Butcher's köfte' in bread; freshly ground, high-quality meat.
Karides Ekmek
The difference between a good karides ekmek and a rubber one is about thirty seconds. The Aegean coast loads fried or grilled shrimp into the same ekmek as its fish sandwich, with onion and lemon.
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.
Kalamar Ekmek
Calamari sandwich; fried squid rings in bread.
Kızarmış Ekmek
Generic toasted bread; for various toppings.
Kılıç Ekmek
Swordfish sandwich; kılıç (swordfish) grilled, more upscale.
İzmir Kokoreç
İzmir-style kokoreç; regional variations in spicing and preparation.
Izgara Köfte Ekmek
Grilled köfte in bread; emphasis on charcoal-grilled.
İstavrit Ekmek
Horse mackerel sandwich; istavrit fried or grilled.
İstanbul Kokoreç
Istanbul-style kokoreç; often considered the standard.