Bursa Kebap Dürüm
Bursa's İskender kebab taken portable: the city's spit-shaved döner and its tomato-and-butter signature wiped down a sheet of lavaş, rolled, with yogurt dipped 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
The bazlama tost trades the thin square loaf for a thick leavened griddle round: too tall to clamp in the press, so it toasts open on the saç and eats breadier, chewier, and softer than a usual tost.
Ballı Kaymak Gözleme
Honey and clotted cream (kaymak) gözleme; sweet traditional version.
Balıkesir Bandırma Köftesi Ekmek
Bandırma-style köfte in bread; regional meatball variety.
Bal Kaymak Ekmek
Honey and clotted cream in bread; sweet breakfast.
Balık Ekmek
'Fish bread'—Istanbul's iconic fish sandwich; grilled or fried fish (usually mackerel/uskumru or bonito/palamut) in half a loaf of white ...
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 two decades 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 since 2009.
Ayvalık Tostu
Ayvalık's famous toast; wet toast with sucuk, sausage, tomato, pickles, corn, Russian salad, ketchup, mayo—everything stuffed in. Famousl...
Arnavut Ciğeri Ekmek
Albanian-style fried liver cubes (with flour coating, served with onions and peppers) in bread.
Antep Lahmacun
Gaziantep-style lahmacun; may include isot pepper (Urfa biber).
Antep Lahmacun
Gaziantep-style lahmacun; may include local spices, sometimes butter or pistachio.
Antakya Tantuni
Hatay-style tantuni; regional variation with local spices.
Ali Nazik Dürüm
Ali Nazik (smoky eggplant puree with yogurt topped with sautéed lamb) in wrap; modern adaptation.
Akçaabat Köfte Ekmek
Akçaabat-style köfte (Black Sea region, no breadcrumbs, pure meat) in bread; from Trabzon province.