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.
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.
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
Cubes of lamb liver fired over charcoal at first light and rolled hot into lavaş, the breakfast wrap of Turkey's southeast, where the iron of the grilled organ meets cold sumac onion piled raw around.
Çiğ Köfte Porsiyon
Çiğ köfte served on plate with lettuce wraps.
Çiğ Köfte Ekmek
Çiğ köfte ekmek packs the raw kneaded bulgur paste into a split crusty loaf, so a crust meets the teeth before the cold spiced filling. A 2008 raw-meat ban turned it meatless and chains scaled it.
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 Ekmek
Erzurum's horizontal-spit lamb, shaved onto a small hand skewer called the cağ, given a last char at the coals and pushed into a split crusted loaf. The wood-fired ancestor of vertical döner.
Cağ Kebabı Dürüm
Erzurum cooks the spit on its side. Cağ kebabı turns the lamb cone horizontally so the fat circulates back into the meat, then re-skewers the cooked edge and grills it again before the lavaş dürüm.
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 flavor taken portable: the city's spit-shaved döner with a careful smear of tomato-and-butter sauce rolled in lavaş, yogurt kept 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 was built to be eaten with a spoon: smoked eggplant beaten into garlicky yogurt, seared lamb, browned butter. The dürüm is Gaziantep's answer to rolling a sauce-soft dish into lavaş.
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.
Acılı Döner
Spicy döner; with hot pepper paste (biber salçası) or chili flakes (pul biber).
Veganer Döner
Vegan döner; plant-based meat substitute (seitan, soy) on spit, vegan sauces.
Urfa Dürüm
Milder Urfa kebab (lamb with Urfa pepper, cumin) in wrap.
Tantuni
Mersin's tantuni lives in two choices: beef diced to grain size so seasoning reaches everywhere, and cottonseed oil that keeps a fried-meat wrap eating light. Worked on an open iron sac.