Bursa Kebap Dürüm
Bursa's İskender flavor taken portable: the city's spit-shaved döner with a careful smear of tomato-and-butter sauce rolled in lavaş, yogurt kept on the side.
Turkey
Beyti Sarma
The sliced, wrapped form of beyti kebab: skewer-grilled ground meat rolled tight in lavaş, then cut crosswise into pinwheels that show a clean spiral, bedded under tomato sauce with yogurt alongside.
Beyti Kebab Dürüm
Beyti gone portable: skewer-grilled ground lamb rolled in lavaş with garlicky tomato sauce and cold yogurt, eaten from the end. Named for İstanbul restaurateur Beyti Güler.
Bazlama
Thick, soft flatbread cooked on griddle; used for breakfast sandwiches.
Bazlama Tost
A toasted cheese built on bazlama, the thick Anatolian griddle round. Too tall for the tost press, so the kaşar melts open on a saç. Kızılcahamam's version is famous across Turkey.
Ballı Kaymak Gözleme
Honey and clotted cream (kaymak) gözleme; sweet traditional version.
Balıkesir Bandırma Köftesi Ekmek
Walnut-sized beef and lamb köfte, softened with yogurt and rested three hours, grilled and pressed into somun in Bandırma, on the Sea of Marmara.
Bal Kaymak Ekmek
Afyonkarahisar's water buffalo give Turkey its densest clotted cream, certified in 2009; on the breakfast table that kaymak meets comb honey on torn ekmek.
Balık Ekmek
Grilled mackerel in half a white loaf with raw onion and lemon, sold at Karaköy, Kumkapı, Sirkeci and Kabataş since the boats left Eminönü.
Balık Ekmek Karaköy
Fish sandwich from Karaköy fish market area; same style, different location.
Balık Ekmek Eminönü
Grilled mackerel in a split loaf, handed up from a boat that rocks on every ferry wake. The Eminonu fish sandwich is anchored to one dock the city has spent years trying to evict.
Balık Dürüm
Fish in wrap form; less traditional but exists.
Bafra Pidesi
Not a round flatbread but a long sealed boat, often near ninety centimetres, the Bafra pidesi bakes beef inside thin crisp dough and butters it hot: a protected Black Sea name.
Bafra Pidesi
A long, thin Black Sea pide from Bafra: hand-stretched, wood-fired, brushed with village butter, and sold under a registered geographical indication.
Ayvalık Tostu
Chickpea-leavened half-moon bread pressed with butcher's sucuk and tulum or kaşar, then topped with chopped tomato. Ayvalık's name was registered as a traditional product in 2023.
Arnavut Ciğeri Ekmek
Albanian-style fried liver cubes (with flour coating, served with onions and peppers) in bread.
Antep Lahmacun
Gaziantep's reading of the spiced flatbread, a protected name since 2017: lamb hand-chopped with a crescent blade, no onion, baked thin in a stone oven, rolled with parsley and lemon.
Antep Lahmacun
Lahmacun as Gaziantep's neighborhood ovens bake it: hand-chopped lamb and garlic, four minutes on stone, rolled with lemon and parsley, and carried by the tray to weddings and funerals.
Antakya Tantuni
Hatay-style tantuni; regional variation with local spices.
Ali Nazik Dürüm
Ali nazik was built to be eaten with a spoon: smoked eggplant beaten into garlicky yogurt, seared lamb, browned butter. The dürüm is Gaziantep's answer to rolling a sauce-soft dish into lavaş.
Akçaabat Köfte Ekmek
Akçaabat-style köfte (Black Sea region, no breadcrumbs, pure meat) in bread; from Trabzon province.
