Turkey
The country where the sandwich is meat off a turning spit or a hot griddle, wrapped tight in lavaş or stuffed into a quarter loaf, eaten standing up.
Sandwiches
Showing of 318 sandwiches
Fasulye Pilav Ekmek
Buttered rice laid down first, white-bean stew ladled over, and a split somun folded shut around both. The bean-house lunch of beans-on-rice.
Falafel Dürüm
Falafel wrap; Middle Eastern influence, growing popularity.
Fajita Dürüm
A plate of Tex-Mex fajitas, rolled tight in Turkish lavaş instead of a flour tortilla: the fajita dürüm keeps the char and swaps only the bread, at the same counter that turns the döner spit.
Fıstıklı Lahmacun
Gaziantep's fıstıklı lahmacun: a shatter-thin lamb round scattered with Antep pistachio that roasts in place, brushed with butter, rolled to eat by hand.
Ezme Ekmek
Bread with ezme (spicy tomato-pepper paste/salad).
Etsiz Kokoreç
Take the lamb out of a kokoreç and what is left is the seasoning. The etsiz version sears mushroom in its place and keeps the cumin, oregano, and pul biber, betting the spice was the point.
Et Tantuni
Mersin's beef tantuni: lean meat boiled then kept moist on a water-worked iron pan, two blades clacking, rolled in lavaş with onion, parsley, sumac and a hard squeeze of lemon.
Et Döner
Et means meat, and on a döner sign it means red meat: beef and lamb shaved off the vertical spit into bread. The original cone, dark and fatty, the version the family grew from before chicken arrived.
Ekmek
Turkish white bread; crusty loaf used for most sandwiches.
Edirne Ciğer Dürümü
Edirne-style liver wrap; the city is famous for its fried liver.
Dürüm
General term for wrap; anything wrapped in lavaş (thin flatbread) or yufka.
Dönerli Pide
Döner pide; döner meat as topping.
Döner Tombik
A Turkish counter döner served in the tombik, a puffy sesame bun slit into a pocket. The round bread, not the spit, is what tells you which döner you are holding.
Döner Pilav Üstü
Döner over rice; not a sandwich but common serving style, sometimes with bread on side.
Döner Pide
Döner served in pide bread (boat-shaped Turkish flatbread).
Döner Kebab
Vertical spit-roasted meat (traditionally lamb, now also beef or chicken) shaved and served in bread; invented in Ottoman Turkey, now glo...
Döner Kaşarlı
Döner with melted kaşar cheese (Turkish yellow cheese similar to kasseri).
Döner Kaşarlı Dürüm
Döner wrap with melted kaşar cheese.
Döner Karışık
Mixed döner; combination of chicken and beef/lamb döner.
Döner Ekmek
Döner served in ekmek (Turkish bread loaf); sliced bread filled with shaved döner meat, tomatoes, onions, and often sumac.
Döner Ekmek Arası
'Döner between bread'; standard döner sandwich in quarter or half loaf.
Döner Dürüm
Döner wrapped in lavaş (thin flatbread); rolled tight, portable, very popular street food format.
About these families
The Turkish sandwich is street food first and bread second. The defining move is not a slice and a filling but a cut and a wrap: meat shaved off a vertical spit, scraped off a flat skewer, or stir-fried on a domed griddle, then rolled tight in thin lavaş or packed into a quarter of a crusty loaf and handed over hot. The bread is the wrapper and the heat source is the argument.
The catalog of 330 sorts along those heat sources. The largest single force is the döner and the dürüm wrap built around it, the everyday fast food of every Turkish city. Around it stand the grill kebaps, Adana and Urfa and şiş and the Bursa İskender, and the griddle trio of lahmacun, pide and gözleme. The cities supply their signatures: Mersin its tantuni, Istanbul its balık ekmek pulled from boats on the water and its tripe-and-offal kokoreç, Çeşme its kumru. The bakery supplies the sesame simit and the Turkish tost pressed flat and hot, and the table supplies the ayran, the turşu and the pickled-turnip şalgam that go beside all of it.
The categories below capture how the catalog actually sorts. The two giants are the döner-and-dürüm family and the grill kebaps; the pide, gözleme and ekmek-arası anchors carry the everyday lunch. Below the anchors, the full filterable catalog lets you browse every entry by name or category.
Browse by family
İskender Kebap
Bursa's signature: thin döner over cubed pide bread, drenched in tomato sauce and melted butter, with yogurt alongside. A knife-and-fork plate as much as a sandwich. · 9 sandwiches
Çiğ Köfte
Şanlıurfa's bulgur-and-pepper-paste köfte, kneaded for hours and now mostly meatless, wrapped in lavaş with lettuce, lemon and pomegranate molasses. · 5 sandwiches
Döner: dürüm & ekmek arası
Turkey's everyday fast food: meat stacked on a vertical spit, shaved to order, rolled tight in lavaş or packed into a quarter loaf with salad and sauce. · 23 sandwiches
Tantuni
Mersin's signature: beef or lamb chopped fine and stir-fried fast on a domed sac with water and spice, rolled in lavaş with sumac onion and tomato. · 12 sandwiches
Kokoreç
Seasoned lamb offal wrapped in intestine, grilled on a turning spit, chopped fine with oregano and pul biber and packed into bread. · 14 sandwiches
Lahmacun
A thin crisp flatbread spread with minced meat, tomato, onion and pepper, baked fast and hot, then rolled around fresh salad and lemon. · 15 sandwiches
Köfte Ekmek
Hand-shaped grilled meatballs of minced lamb or beef in bread with onion, tomato and pickled pepper: the charcoal-grill staple of every köfteci. · 16 sandwiches
Kebap & ızgara
The skewer grill: Adana and Urfa minced-lamb kebabs, şiş, Beyti, cağ and çöp şiş, scraped off the skewer into lavaş with grilled tomato and pepper. · 18 sandwiches
Pide
Boat-shaped Turkish flatbread with raised, pinched edges and a topping baked into it: cheese, minced meat, sucuk, egg, baked hot and eaten in strips. · 27 sandwiches
Gözleme
Hand-rolled yufka folded over a thin filling of cheese, spinach, potato or meat and cooked on a domed griddle until blistered, then brushed with butter. · 23 sandwiches
Tost & Ayvalık tostu
The Turkish pressed toast: kaşar cheese, often sucuk or sausage, flattened in a hot press until the bread crisps and the cheese melts, Ayvalık style loaded. · 17 sandwiches
Balık Ekmek
Istanbul's fish-bread: grilled or fried mackerel in a split quarter loaf with onion, lettuce and lemon, eaten standing by the water at Eminönü. · 22 sandwiches
Kumru
Çeşme's signature: a special slightly sweet sesame roll filled with sucuk, sausage, kaşar and tomato, then pressed hot until the cheese melts. · 6 sandwiches
Simit & simit sandviç
The sesame-encrusted ring bread sold from every cart, eaten plain or split and filled with white cheese, tomato, sucuk or, the sweet way, kaymak and honey. · 15 sandwiches
Burger & ıslak hamburger
The patty-in-a-bun imports and Taksim's steamed ıslak hamburger held in a garlicky tomato sauce under glass, kept soft and wet on purpose. · 7 sandwiches
Dürüm: lavaş & yufka
The general wrap: anything rolled tight in thin lavaş or yufka, from grilled vegetables and falafel to liver, halloumi, potato and the leaf-wrapped sarma. · 35 sandwiches
Ekmek arası
The Turkish loaf with one thing in it: liver, menemen, beans, cheese, eggs, fries, tomato, eaten in a quarter or half of crusty ekmek as a quick meal. · 36 sandwiches
Sandviç (uluslararası)
The imported and deli-style sandwiches: tuna, roast beef, turkey, omelette, salami, hot dog and the submarine, made with Turkish bread but kept their own form. · 18 sandwiches
Türk sofrası: ekmek, turşu & yanında
The Turkish table that frames the sandwich: the breads themselves, the pickles and turşu, the sauces, ayran and şalgam, and the things eaten alongside. · 12 sandwiches