Turkey

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.

Falafel Dürüm

Falafel wrap; Middle Eastern influence, growing popularity.

Fajita Dürüm

A plate of Tex-Mex fajitas, rolled tight in Turkish lavaş instead of a flour tortilla: the fajita dürüm keeps the char and swaps only the bread, at the same counter that turns the döner spit.

Fıstıklı Lahmacun

Gaziantep's fıstıklı lahmacun: a shatter-thin lamb round scattered with Antep pistachio that roasts in place, brushed with butter, rolled to eat by hand.

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.

Et Tantuni

Mersin's beef tantuni: lean meat boiled then kept moist on a water-worked iron pan, two blades clacking, rolled in lavaş with onion, parsley, sumac and a hard squeeze of lemon.

Et means meat, and on a döner sign it means red meat: beef and lamb shaved off the vertical spit into bread. The original cone, dark and fatty, the version the family grew from before chicken arrived.

Elmalı Gözleme

Apple gözleme; spiced apple filling.

Ekmek

Turkish white bread; crusty loaf used for most sandwiches.

Edirne Ciğer Dürümü

Edirne-style liver wrap; the city is famous for its fried liver.

Dürüm

General term for wrap; anything wrapped in lavaş (thin flatbread) or yufka.

Dönerli Pide

Döner pide; döner meat as topping.

Döner Tombik

A Turkish counter döner served in the tombik, a puffy sesame bun slit into a pocket. The round bread, not the spit, is what tells you which döner you are holding.