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
Köfte Ekmek Kaşarlı
Köfte ekmek kaşarlı is grilled Turkish meatballs welded by melted kaşar, a pasta-filata cheese whose stretch is the whole point. The cook's job is catching the curd at the moment it strings.
Köfte Dürüm
Turkey's grilled köfte reads town by town: İnegöl, Tekirdağ, Akçaabat. The dürüm rolls any of them into warm lavaş with sumac onion, to eat on foot.
Köfte Burger
A köfte patty pressed wide for a round bun: beef kneaded with onion, parsley, cumin, and pul biber so the spice lives inside the meat, charred over coals and stacked with tomato, onion, and pickle.
Kepekli Ekmek
Turkish bran bread: wheat flour with 10 to 30 percent bran added, filled with white cheese and tomato, and sold on municipal Halk Ekmek price lists.
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
A boat of Turkish pide loaded with kavurma, a slow-braised meat preserved under its own fat. The oven does not cook the filling, only wakes it, crisping the fat-sealed shreds back to life.
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
Turkey's Aegean shrimp-in-bread. The coast already eats prawns in garlic butter and in güveç crocks with bread set alongside; the karides ekmek is the day the cook packs the shrimp and their butter.
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 mixed grill packed into a split Turkish loaf instead of rolled in flatbread: köfte, şiş cubes and döner in a bread toasted to catch the grill juices and hold its shape in a fist.
Karışık Izgara Dürüm
Turkey's mixed-grill wrap lays döner shavings, a split köfte, and şiş cubes thin enough that a sheet of lavaş still closes over all of them. A packing problem solved before a flavor one.
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.
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