Köfte Ekmek Kaşarlı
Köfte ekmek kaşarlı is grilled Turkish meatballs welded by melted kaşar, a pasta-filata cheese whose stretch is the whole point. The cook's job is catching the curd at the moment it strings.
Turkey
Köfte Dürüm
Turkey's grilled köfte reads town by town: İnegöl, Tekirdağ, Akçaabat. The dürüm rolls any of them into warm lavaş with sumac onion, to eat on foot.
Köfte Burger
A köfte patty pressed wide for a round bun: beef kneaded with onion, parsley, cumin, and pul biber so the spice lives inside the meat, charred over coals and stacked with tomato, onion, and pickle.
Kelle Paça Sandviç
Boiled sheep's head and trotter, drained hard and dressed with garlic and vinegar, tucked into ekmek: a niche salvage sandwich built from the parts of a Kahramanmaraş soup.
Kaygana Ekmek
Kaygana ekmek is a thick set egg round, cooked firm and eaten cold, folded into plain ekmek as portable Black Sea fuel and judged almost entirely on whether the egg was cooked right.
Kavurmalı Pide
A boat of Turkish pide loaded with kavurma, a slow-braised meat preserved under its own fat. The oven does not cook the filling, only wakes it, crisping the fat-sealed shreds back to life.
Kavurmalı Gözleme
A griddled Turkish flatbread built around kavurma, meat slow-cooked confit-style in its own fat until it shreds, then warmed into thin yufka. The fattest, most filling member of its family.
Kasap Köfte Ekmek
The kasap köfte ekmek stakes everything on the grind: grilled meatballs from meat the butcher ground himself that morning, charred over coals and packed into pressed ekmek with sumac onion.
Kasap Burger
'Butcher's burger'; premium quality meat patty.
Karides Ekmek
Turkey's Aegean shrimp-in-bread. The coast already eats prawns in garlic butter and in güveç crocks with bread set alongside; the karides ekmek is the day the cook packs the shrimp and their butter.
Karışık Tost
The karışık tost stacks sucuk, pastırma, sausage, and kaşar and crushes them flat in a hinged press until the whole thing is one griddled slab with a molten core under a crisp ridged shell.
Karışık Izgara Ekmek
The mixed grill packed into a split Turkish loaf instead of rolled in flatbread: köfte, şiş cubes and döner in a bread toasted to catch the grill juices and hold its shape in a fist.
Karışık Izgara Dürüm
Turkey's mixed-grill wrap lays döner shavings, a split köfte, and şiş cubes thin enough that a sheet of lavaş still closes over all of them. A packing problem solved before a flavor one.
Karışık Gözleme
Karışık gözleme is the mixed-filling griddle round, where the cook doses cheese, greens, potato and spiced beef by the spoonful so no one filling buries the rest, on near-translucent yufka.