Döner Dürüm Tavuk
The chicken dürüm: lean thigh döner shaved off the cone into griddle-pressed lavaş, lifted by garlic sauce and sumac onion. The cheap everyday wrap that punishes a hasty knife.
Wraps and Burritos
Venture into our Wraps category – the ultimate celebration of this globally loved sandwich variant! Discover the versatile beauty of wraps and burritos, where ingredients harmoniously bundle up in a blanket of bread or tortilla. From the traditional Middle Eastern Shawarma to the hearty Mexican Burrito, we're wrapping up flavors from around the world. Embrace the fact: yes, wraps and burritos are definitely sandwiches, and they offer a world of culinary delight.
Döner Dürüm Et
The red-meat wrap: et döner, beef or lamb built with kuyruk tail fat, shaved off the cone and rolled in lavaş. The whole craft is rationing the fat the meat sheds.
Çöp Şiş Ekmek
Çöp şiş ekmek pushes thin wooden skewers of charcoal-grilled lamb off the stick and into a split somun loaf: an Aegean thrift grill from Selçuk and Germencik, seasoned at the last second.
Çöp Şiş Dürüm
'Garbage' şiş (small meat pieces threaded on wooden skewers) wrapped in lavaş; name refers to small scraps of meat.
Çoban Dürüm
'Shepherd's wrap'; with çoban salad (tomato, cucumber, pepper, onion, parsley).
Ciğer Sarma
Edirne's famous liver wrap; thinly sliced fried liver wrapped in lavaş.
Ciğer Kebab Dürüm
Liver kebab wrapped in lavaş; lamb or veal liver, grilled on skewer.
Çiğ Köfte (Traditional)
Traditional raw meat çiğ köfte; Şanlıurfa specialty (now mostly vegan version sold commercially).
Çiğ Köfte Porsiyon
Çiğ köfte served on plate with lettuce wraps.
Çiğ Köfte Dürüm
Raw meatball (now usually vegan—bulgur, tomato paste, spices) wrapped in lavaş with lettuce, onion, pomegranate molasses, lemon.
Çiğ Köfte Dürüm Acılı
Spicy çiğ köfte wrap; extra hot pepper paste.
Cağ Kebabı Dürüm
Cağ kebab (horizontal spit-roasted lamb, Erzurum specialty) in wrap.
Bursa Pideli Kebap
Bursa's plated kebab: shaved döner over squares of pide soaked dark with tomato sauce, butter poured on top, yogurt alongside. The everyday, untrademarked face of İskender.
Bursa Kebap Dürüm
Bursa's İskender kebab taken portable: the city's spit-shaved döner and its tomato-and-butter signature wiped down a sheet of lavaş, rolled, with yogurt dipped on the side.
Beyti Sarma
The sliced, wrapped form of beyti kebab: skewer-grilled ground meat rolled tight in lavaş, then cut crosswise into pinwheels that show a clean spiral, bedded under tomato sauce with yogurt alongside.
Beyti Kebab Dürüm
Beyti gone portable: skewer-grilled ground lamb rolled in lavaş with garlicky tomato sauce and cold yogurt, eaten from the end. Named for İstanbul restaurateur Beyti Güler.
Antakya Tantuni
Hatay-style tantuni; regional variation with local spices.
Ali Nazik Dürüm
Ali Nazik (smoky eggplant puree with yogurt topped with sautéed lamb) in wrap; modern adaptation.
Adana Kebab Dürüm
The chili-forward Adana skewer rolled in lavaş: hand-minced young lamb cut with the zırh cleaver, fired hot, and the sour sumac onion cutting straight across the heat.