Turkey

Zeytin Ekmek

Olives with bread; eaten together, sometimes stuffed.

Yumurtalı Sandviç

Egg sandwich; fried or scrambled eggs in bread.

Yumurtalı Pide

Egg pide; egg cracked into center before or after baking.

Yumurtalı Lahmacun

Lahmacun with egg cracked on top before baking.

Yumurtalı Gözleme

Egg gözleme; egg cracked inside while cooking.

Yufka

Paper-thin dough used for gözleme and börek; similar to phyllo but sturdier.

Yarma Kokoreç

'Split' kokoreç; cooked differently, often crispier.

Yaprak Döner

'Leaf' döner; thin slices of marinated meat stacked (not minced), premium quality, visible meat layers.

Wrap (International)

The international wrap is the roll that deliberately is not a dürüm: a Western flour tortilla carrying Caesar chicken or falafel, sold in the city café where the menu is half in English.

Vejeteryan Sandviç

The vejetaryen sandviç has no fixed recipe, and that is the honest description: a meat-free Turkish café sandwich of cheese, vegetables, and spreads, judged on whether the kitchen seasoned it.

Vegan Dürüm

Vegan dürüm is the plant-only reading of the Turkish wrap: falafel or lentil köfte rolled in lavaş with tahini and sumac onion, where seasoning and acid do the work the meat would.

Uskumru Ekmek

Mackerel sandwich; uskumru (Atlantic mackerel), common year-round.

The Şanlıurfa reading of lahmacun: a broad, thin, onion-seasoned isot round baked crisp, then served under a pour of ayran and rolled by hand, leaner and milder than the chili-forward southern styles.

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.

Urfa Ekmek Arası

Şanlıurfa's ekmek arası: the deliberately mild, chilli-free Urfa kebab, hand-minced lamb off the coals, packed into warm bread with sumac onion carrying the only sharp note.