Turkey
Mercimek Köftesi Dürüm
Lentil köfte (bulgur and red lentil patties) wrap; vegan-friendly.
Menemen Ekmek
Menemen (scrambled eggs with tomatoes, peppers, onions) in bread; breakfast staple.
Manisa Kebabı Dürüm
Manisa kebab in wrap; regional specialty.
Lüfer Ekmek
Bluefish sandwich; lüfer (larger bluefish) grilled.
Lavaş
Lavaş is the thin, near-translucent wheat sheet baked against a clay oven wall in seconds, the soft wrapper at the center of the Turkish dürüm, and named on the UNESCO heritage lists.
Lahmacunlu Pide
A pide raft wearing a lahmacun's coat: the thin spiced-meat film of the wafer laid on bread with real crumb and a raised rim, so the round folds around salad and eats as a meal, not a snack.
Lahmacun
Almost nothing here is bread: a topping carried on the thinnest sheet of dough a hand can manage. How thin it stays and how fresh the paste is decide everything.
Lahmacun Kaşarlı
Lahmacun kaşarlı melts firm yellow kaşar into a dish built on leanness, pulling the crisp thin round toward something richer. The skill is restraint: enough cheese to read kaşarlı, no more.
Lahmacun Dürüm
Lahmacun rolled up with fresh vegetables; the common way to eat it.
Lahmacun Acısız
The mild lahmacun: the same paper-thin round and fast-fired meat paste with the chili deliberately left out, so the lamb, onion, and tomato have to carry it alone.
Lahmacun Acılı
Lahmacun acılı is the spicy build: a heavy charge of hot red pepper kneaded into the raw lamb paste so the burn bakes into the meat rather than sitting on top as a tableside afterthought.
Lahana Sarma
Stuffed cabbage rolls; eaten with bread.
Kuzu Pirzola Dürüm
The kuzu pirzola dürüm rolls something most wraps never touch: lamb chop meat grilled on the bone, taken off it char and all, and folded into warm lavaş with sumac onion.