GustoAtlas

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.