Turkey - One Sandwich - The Joy of Sandwiches (Page 6)

Pomegranate molasses; used in çiğ köfte wraps and salads.

Small portion İskender.

Mussel sandwich; fried mussels (midye tava) in bread.

Stuffed mussels; mussels filled with spiced rice, eaten like finger food. Not exactly a sandwich but street food icon.

Whiting sandwich; mezgit (whiting) fried, common coastal fish.

Lentil köfte in bread.

Lentil köfte (bulgur and red lentil patties) wrap; vegan-friendly.

Menemen (scrambled eggs with tomatoes, peppers, onions) in bread; breakfast staple.

Parsley gözleme; parsley with cheese.

Toast with mushrooms and cheese.

Mushroom pide; sautéed mushrooms.

Mushroom gözleme.

Manisa kebab in wrap; regional specialty.

Corn bread; Black Sea region specialty.

Bluefish sandwich; lüfer (larger bluefish) grilled.

Lor cheese pide; fresh curd cheese.

Lor cheese gözleme; fresh curd cheese, often sweet version.

Lor cheese wrap; fresh curd cheese.

Sea bass sandwich; levrek grilled.

Thin, soft flatbread for wraps (dürüm); essential for döner dürüm, kebab dürüm.

Lahmacun-topped pide; combination concept.

Thin crispy flatbread topped with minced meat (lamb or beef), tomatoes, onions, peppers, parsley, spices, baked in wood-fired oven; often...

Plain lahmacun without rolling/toppings.

Lahmacun with kaşar cheese; modern addition.