🥪 Kumru sandwich
Kumru is İzmir's famous toasted sandwich, made with a soft, sesame-coated bun that is filled with slices of spicy beef sucuk, melting kaşar cheese and tomato. The whole sandwich is pressed on a hot grill until the bun is crisp outside and the cheese runs. It is eaten as a quick breakfast or street snack, often with ayran.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 sesame-coated buns
- 120 g beef sucuk, sliced
- 80 g kaşar cheese, sliced
- 1 tomato, sliced
- A pinch of chilli flakes (optional)
Method
- Fry the sucuk slices in a dry pan for 1–2 minutes until they release their fat.
- Split the buns and fill with the sucuk, cheese and tomato.
- Toast in a sandwich press or a hot pan, pressing down, for 3–4 minutes until crisp and the cheese melts.
How to make it lighter
- Fry the sucuk first and pat off the fat on paper towel before filling.
- Use half the cheese and add extra tomato for volume.
- Pair one kumru with a salad rather than fries.
History
Kumru is strongly associated with İzmir, and the version from the seaside town of Çeşme is especially well known. The name means 'turtledove' in Turkish, though the reason for it is not certain. It is a staple of İzmir's street food today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →