Simit Kaşar
The everyday filled simit: a pekmez-glazed sesame ring split warm around mild, springy kaşar, the most modest hot upgrade the Turkish street cart sells, built to be torn and dunked in a glass of çay.
Turkey
Simit Bal Kaymak
Simit bal kaymak is the breakfast reading of the sesame ring: split and filled with cool clotted kaymak and honey, not cheese. Chewy sesame crust against dense cream. The cream is the older part.
Sigara Böreği Dürüm
Sigara böreği is the cheese cigar of the Turkish meze table, and the dürüm rolls three or four of them into warm lavaş so a single fried snack becomes a one-hand büfe order.
Sebzeli Tost
Vegetable toast; grilled vegetables with cheese.
Sebze Dürüm
Vegetable wrap; grilled or fresh vegetables.
Sardalya Ekmek
Whole sardines off the coals in split bread with raw onion and lemon: the Turkish Aegean's summer sandwich, fat midsummer fish in a season that closes by autumn. The fig weeks are the good weeks.
Sarımsaklı Dürüm
Cloves mashed to paste with salt, beaten into yogurt and mayonnaise: that sauce is the headline of a sarımsaklı dürüm, shaved meat rolled in lavaş with the garlic riding over every bite.
Salatalık Ekmek
Salatalık ekmek is cucumber in bread, the most minimal Turkish summer loaf there is. Its whole quality is the cucumber: cold, thin-skinned, snapping against soft crumb, at its best the Çengelköy type.
Rozbif Sandviç
The Turkish büfe roast-beef sandwich: cold rozbif shaved thin into a length of ekmek with lettuce, onion, and mayonnaise. The loanword cold cut, ordered off the late-night kiosk counter.
Porsiyon Döner
Portion döner; served on plate with accompaniments, bread on side.
Poğaça Sandviç
Poğaça (savory pastry) as sandwich; often already filled but can be stuffed further.
Pirzola Ekmek
Turkey's pirzola ekmek strips a plated dish down to walk: thin lamb chops charred over coals, tucked into warmed somun with sumac onions and a grilled pepper.
Pilav Üstü Tavuk
Chicken over rice; with bread.
Pilav Üstü Döner
Döner over rice; usually with bread on side.
Pideli Köfte
Köfte served on pide bread with tomato sauce, similar to İskender style but with köfte.
Pide
Boat-shaped Turkish flatbread with various toppings; thicker than lahmacun, with raised edges. Baked in wood-fired oven. Often called 'Tu...
Pide Ekmeği
Pide bread; boat-shaped or round, used as base or sandwich bread.
Peynirli Pide
Peynirli pide is the cheese build of Turkey's boat-shaped bread: a dough oval pinched into walls, a beyaz-and-lor curd between salt and bland, the crust torn off in strips. A Black Sea form.