Kapalı Pide
Kapalı means closed. The dough is crimped fully over the filling and sealed, so the bake traps steam and the meat cooks moist against the bread. The covered form of Turkish pide.
Turkey
Kanat Ekmek
Kanat ekmek packs charcoal-grilled chicken wings into a split loaf -- the skin rendered to lacquer over coals, the meat pulled clean off the bone, the toasted ekmek catching the drip the wing throws.
Kalamar Ekmek
Kalamar ekmek rides on its crust, and the crust is cornmeal: a sandy jacket that shatters over squid rings, dressed in walnut tarator and a hard squeeze of lemon and folded into a loaf.
Kahvaltı Tabağı Dürüm
Breakfast plate items in wrap; modern concept.
Kahvaltı Sandviç
Breakfast sandwich; various breakfast items in bread.
Kahvaltılık Sandviç
The Turkish kahvaltı spread, white cheese and olives and tomato and cucumber and egg, gathered into one split loaf. The hours-long social breakfast, folded for those who cannot sit at it.
Kahvaltı Burrito
A Turkish breakfast rolled like a burrito: egg, sucuk, white cheese, and olives folded into a wrap, pressed seam-down, and sold off the café counters of Karaköy and Kadıköy as a one-handed kahvaltı.
Kaburga Ekmek
Kaburga ekmek takes the most awkward cut on the lamb, the rib, and frees it: charred over coals, the meat stripped off the bone in warm ribbons and packed into split bread that soaks the rendered fat.
Kızarmış Ekmek
Generic toasted bread; for various toppings.
Kıymalı Pide
Minced meat pide; ground lamb/beef with tomatoes, peppers, onions.
Kıymalı Pide vs Lahmacun
Note: Kıymalı pide has similar topping but on thicker, boat-shaped pide bread with edges.
Kıymalı Gözleme
Turkish cooks insist the mince goes in raw, spread thin and sealed cold so it steams inside the fold, the one rule that sets the meat round apart from its cheese and potato siblings.
Kıyma Döner
Minced meat döner; ground seasoned meat formed around the spit, more common in casual establishments.
Kılıç Ekmek
Swordfish sandwich; kılıç (swordfish) grilled, more upscale.
İzmir Kokoreç
İzmir-style kokoreç; regional variations in spicing and preparation.
Izgara Köfte Ekmek
Grilled köfte in bread; emphasis on charcoal-grilled.
İstavrit Ekmek
Horse mackerel sandwich; istavrit fried or grilled.
İstanbul Kokoreç
Istanbul-style kokoreç; often considered the standard.
Ispanaklı Peynirli Gözleme
Spinach and cheese gözleme; popular combination.
Islak Hamburger
The wet hamburger is built to be soggy on purpose: thin garlicky beef, tomato sauce brushed inside and out, then steamed limp in a fogged glass cabinet. Taksim's small-hours sandwich.
Islak Hamburger Taksim
Taksim Square's famous wet burgers; specific Istanbul institution.