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6 foods match this view. Search local names, narrow the map, or follow a category.
Istanbul, Turkey
Istanbul's iconic fish sandwich made with a grilled mackerel fillet served in half a loaf of white bread with onions, pickled vegetables, lettuce, and a squeeze of lemon. Sold from small motorboats moored at the Galata Bridge in Eminönü, it is one of the city's most recognizable street foods.
Istanbul, Turkey
Soslu döner
A cone of stacked, seasoned meat (usually lamb or beef) slow-roasted on a vertical spit, shaved to order as the outer layer crisps. The ancestor of the shawarma and the gyro, döner is served in bread or wrapped in lavash with tomatoes, onions, and parsley. It is the most widely recognized Turkish street food worldwide.
Turkey
A small beef patty griddled, dipped in a garlicky tomato sauce and steamed under glass on the counter until the bun is translucent-wet. Sold two-at-a-time from Taksim counters since the 1960s.
İzmir, Turkey
A warm sandwich from İzmir made with a special sesame-crusted bread roll, filled with grilled döner, sucuk, kaşar cheese, tomatoes, and pickles. The bread is soft inside and crispy outside, making kumru one of the most beloved late-night street foods of the Aegean coast.
Turkey
Slices of spicy sucuk sausage grilled till the edges curl and the fat runs, loaded into half a crusty loaf with optional kaşar cheese — the stadium and ferry-terminal staple.
Mersin, Turkey
A street food from Mersin on the Mediterranean coast, consisting of thinly sliced beef or lamb rapidly cooked with onions, tomatoes, and Turkish spices in a special pan. The meat is wrapped in lavash with sumac and a squeeze of lemon. Each tantuni chef has a unique technique, making every serving slightly different.