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.
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.
Karides Ekmek
Turkey's Aegean shrimp-in-bread. The coast already eats prawns in garlic butter and in güveç crocks with bread set alongside; the karides ekmek is the day the cook packs the shrimp and their butter.
Kanat Ekmek
Kanat ekmek packs charcoal-grilled chicken wings into a split loaf -- the skin rendered to lacquer over coals, the meat pulled clean off the bone, the toasted ekmek catching the drip the wing throws.
Kalamar Ekmek
Kalamar ekmek rides on its crust, and the crust is cornmeal: a sandy jacket that shatters over squid rings, dressed in walnut tarator and a hard squeeze of lemon and folded into a loaf.
Kaburga Ekmek
Kaburga ekmek takes the most awkward cut on the lamb, the rib, and frees it: charred over coals, the meat stripped off the bone in warm ribbons and packed into split bread that soaks the rendered fat.
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.
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.
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.
Hamsi Ekmek
Anchovy sandwich; fresh hamsi (Black Sea anchovies) fried and served in bread. Seasonal (winter).
Gevrek
İzmir's name for simit; slightly different, often crispier.
Francala
French-style bread; baguette influence.
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).
Etsiz Kokoreç
Take the lamb out of a kokoreç and what is left is the seasoning. The etsiz version sears mushroom in its place and keeps the cumin, oregano, and pul biber, betting the spice was the point.
Ekmek
Turkish white bread; crusty loaf used for most sandwiches.
Dil Ekmek
Tongue in bread; boiled or fried lamb/beef tongue.