Lahmacun
Paper-thin dough spread with spiced lamb, baked in ninety seconds, squeezed with lemon, packed with parsley and rolled into a tube. Eaten walking. It is the single most efficient meal in Turkey.
Gözleme
Village food that became street food. Yufka dough rolled thin on an oklava, folded around cheese, spinach or minced lamb, and cooked on a domed iron sac until blistered, then brushed with butter.
Simit, börek and the morning shift
Simit — sesame-crusted bread rings — are the Turkish commuter's breakfast, sold from red carts. Börek, layered yufka with cheese or mince, is the sit-down alternative, usually with çay.
Döner and the evening shift
Meat on a vertical spit, shaved into bread with tomato, onion and chilli. Ubiquitous, and at its best in the hour after the spit has built a proper crust.
Turkish street food in Bali
SkaZka Bali on Jl. Raya Sanggingan No.88, Ubud cooks the oven and griddle side of this tradition properly — lahmacun and pide fresh from the kitchen, gözleme made to order — served at a table rather than on a curb, which is a fair trade.
Also searched as «турецкая уличная еда», «türk sokak lezzetleri».