GustoAtlas

A symbol of the Istanbul shores; grilled fish served between bread with onions and greens. It is a port tradition associated with the boats of Eminönü.

A village and market tradition where thin dough cooked on a griddle is filled with cheese, potatoes, or spinach.

A nighttime classic made from lamb intestines grilled on a skewer and sautéed with oregano and red pepper flakes, served in bread. It represents the pinnacle of offal mastery on the street.

Baked potato that is softened over coals, mashed with butter and cheese, and filled with a variety of rich toppings; a modern street classic associated with the Ortaköy waterfront.

A Southeast Asian classic made by spreading a mixture of minced meat, peppers, and spices on thin dough and baking it in a stone oven for a few minutes. It is eaten rolled with parsley and lemon.

A sweet made of fried dough balls soaked in syrup; a street tradition in Izmir.

A classic of the coastal streets, stuffed mussels filled with rice are typically enjoyed with lemon; they are closely associated with the stalls of Izmir and Istanbul.

Mussels coated in a thin batter and fried, served with tarator sauce; a classic of coastal taverns.

A small baked dough family, either leavened or unleavened, filled with cheese, potatoes, or olives; a common companion to breakfast, as popular as simit.

A ring-shaped bread dipped in molasses and coated with sesame seeds, baked in a stone oven; it has been a staple of street breakfasts for centuries. In Istanbul, it is called simit, while in Izmir, it is known as gevrek.

Originating from Mersin; finely chopped meat quickly stir-fried on a griddle and wrapped in lavash. The heat of the oil and griddle sets the rhythm of street food flavor.

A meatless köfte originating from the traditions of Şanlıurfa and Adıyaman, made by kneading fine bulgur with isot and spices for hours. It is commonly served with lettuce and lemon.