Peynirli Gözleme
Cheese gözleme; white cheese (beyaz peynir) filling, most common variety.
Turkey
Peynirli Dürüm
The vegetable-laced cheese dürüm: melting and crumbled cheese rolled in warm lavas with cold tomato, cucumber, and onion. Order it sebzeli, with a light press, the crunch is the point.
Peynir Ekmek
Cheese in bread; simple white cheese sandwich.
Patso
Fries stuffed into a split loaf with ketchup and mayonnaise, the cheapest hot sandwich on the campus strip. Born in Üsküdar, named by folklore, and argued over by the students who grew up on it.
Patso Sucuklu
The Turkish fries-in-a-loaf with a spine of seared sucuk run through it. By most accounts the patso was popularized at a 1991 büfe in Üsküdar; the sucuklu is the version with the garlic sausage.
Patso Soslu
A patso is hot french fries packed into a split white loaf, and the soslu version loads the sauce as a structural layer. Turkish accounts trace it to Fıstıkağacı in Üsküdar.
Patlıcan Dürüm
Eggplant wrap; grilled or fried eggplant.
Patatesli Pide
Patatesli pide is the meatless, low-cost member of the pide family: spiced boiled potato spread down a baked dough boat, where the seasoning of the potato is the whole flavour and the bake the rest.
Patates Kızartması Dürüm
Hot french fries rolled into warmed yufka on their own, no meat, dressed with ketchup, mayonnaise, pul biber, and pickles. Turkey's all-starch dürüm, ordered as sadece patates.
Pastırmalı Yumurta Ekmek
Pastırmalı yumurta ekmek takes Turkey's classic breakfast of cured beef fried with egg and loads it into a split loaf: the çemen rendered loose in a pan, the egg set soft into it.
Pastırmalı Tost
The pastırmalı tost is decided by the lid of the press: paper-thin fenugreek-cured beef and kaşar clamped into soft white bread until the cure and the melt weld into one branded, ridged seam.
Pastırmalı Pide
Pastırmalı pide tops the open boat with pastırma, Kayseri's air-dried beef sheathed in a çemen crust of fenugreek and garlic. The oven only warms the spice paste until it blooms over melted kaşar.
Pastırmalı Gözleme
The pastırmalı gözleme rouses the cure: fenugreek-crusted dry-cured beef warmed inside thin yufka on a saç until the çemen bleeds its spice into a layer of melting cheese.
Palamut Ekmek
Bonito fish sandwich; palamut (Atlantic bonito) when in season (autumn).
Otlu Gözleme
The otlu gözleme is set by a forager's basket: wild alliums, mountain chervil and young greens sealed in a translucent yufka sheet and griddled on a saç until the herbs wilt dark and fragrant.
Nutellalı Gözleme
The sweet tourist-stall turn on the Turkish fold: a thin yufka sheet wiped with Nutella, dried on the saç until the chocolate runs warm and loose, eaten in the few minutes before it sets back firm.
Nohutlu Pilav Ekmek
Carb wrapped around carb: buttery rice and soft chickpeas scooped from a wheeled glass cabinet, with a length of soft ekmek to scoop or fold around it. One of the cheapest hot meals a street sells.
Midye Ekmek
Deep-fried Bosphorus mussels slid off a skewer into a soft roll and spooned with walnut taratoer: Istanbul's late-night fried-mussel sandwich, carried by a street trade that changed hands.
Mezgit Ekmek
Turkey's plainest fish-in-bread: Black Sea whiting dredged in flour and fried tava-crisp, slid into a crusty loaf with rocket, raw onion and a hard squeeze of lemon.