Peynirli Gözleme
Cheese gözleme; white cheese (beyaz peynir) filling, most common variety.
Turkey
Peynirli Dürüm
The peynirli dürüm folds vegetables into the cheese wrap: a mix of melting and crumbled cheese with cold tomato, cucumber, and onion rolled in warm lavaş, cream set against crunch.
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
Turkey's fries-in-a-roll with a spine of seared sucuk: hot potato packed into soft ekmek, the cured garlic-and-cumin sausage charred into coins and run through the loaf with its rendered fat.
Patso Soslu
With no meat in it, what makes a patso taste of anything? The soslu build answers with sauce, ketchup and mayo and garlic laid through hot fries in a split loaf as a layer, not a drizzle.
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
The all-starch Turkish dürüm: hot french fries rolled into warmed yufka on their own, no meat, dressed with ketchup, pul biber, and pickles. The cheapest order on the dürüm board.
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
Nutella gözleme drops a postwar Italian chocolate-hazelnut spread into a centuries-old Anatolian flatbread: the same hand-pulled sheet and iron griddle, a café sweet with no village pedigree.
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
Mussel sandwich; fried mussels (midye tava) in bread.
Mezgit Ekmek
Whiting sandwich; mezgit (whiting) fried, common coastal fish.