Köfte Ekmek Kaşarlı
The köfte ekmek kaşarlı melts kaşar over the meatballs while they are still on the grill, so cheese and köfte set into one bound layer, the char rounded with soft cheese fat.
Turkey
Köfte Burger
A köfte patty pressed flat for a round bun: beef kneaded with onion, parsley, cumin and pul biber so the spice lives inside the meat, a burger frame that only works if it still tastes of köfte.
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
Kavurmalı pide carries kavurma, meat slow-cooked in its own fat until it shreds and keeps like a confit. On the open boat the oven only reheats it, since this filling arrives already fully cooked.
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
The difference between a good karides ekmek and a rubber one is about thirty seconds. The Aegean coast loads fried or grilled shrimp into the same ekmek as its fish sandwich, with onion and lemon.
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 karışık ızgara ekmek packs the mixed grill into a split loaf instead of a flatbread, trading the roll's bind for a firm shell that holds the meat up and drinks the grill juices.
Karışık Izgara Dürüm
The mixed-grill dürüm gathers döner shavings, a split köfte, and skewer cubes into one sheet of lavaş, and lives on laying them thin enough that the seam still closes over all of it.
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.