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favorite food.

🇹🇷Turkey

Açma

Acma, the soft ring bread of the Turkish bakery counter, is bought by name alongside simit and is a different bread.

🇹🇷Black Sea Region, Turkey

Bafra Pidesi

Bafra pidesi, the tightly rolled and sliced Black Sea pide, is a distinct form sold in dedicated Bafra pide houses across Türkiye.

🇹🇷Turkey

Ekmek

Turkish bread, treated as sacred and eaten with nearly every meal. The most common form is a large, crusty loaf (somun) with a soft, airy interior, baked in wood-fired or gas ovens. Regional varieties include the thinner, crispier bazlama and the sesame-topped susamlı ekmek.

🇹🇷Kayseri, Turkey

Kayseri yağlaması

Kayseri yağlaması stacks hand-thin yufka layers with minced meat and tomato, cut into squares and eaten with yogurt — Kayseri's own layered dish.

🇦🇿Azerbaijan

Lavash

Լավաշ

Paper-thin unleavened bread slapped onto the wall of a clay tonir and peeled off seconds later, dried in stacks and revived with a sprinkle of water.

🇹🇷Black Sea Region, Turkey

Mısır ekmeği

Mısır ekmeği is the dense Black Sea cornbread baked in flat trays, torn hot to mop up melted butter beside hamsi and cheese.

🇹🇷Turkey

Pisi

Puffy fried dough, savoury breakfast or street snack.

🇹🇷Turkey

Pogača

Flat round loaf baked for holidays, weddings and the breaking of the Ramadan fast, sometimes brushed with butter and stacked in layers.

🇹🇷Turkey

Ramazan pidesi

Ramazan pidesi, the round sesame-topped loaf sold only in the Ramadan hour before iftar with queues around the bakery, is a hard-seasonal named bread and a genuine collectible moment.

🇧🇬Bulgaria

Simit

Геврек

A ring-shaped bread coated in toasted sesame seeds, baked until golden-brown and slightly crunchy on the outside while soft inside. Sold from red municipal carts and street vendors across Turkey, it is the most ubiquitous street food in the country, often eaten with tea for breakfast or as a snack.