Kumru is a Turkish

sandwich A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a po ...

on a bun, typically with

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

, and

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

. The name of this street food translates as '

collared dove ''Streptopelia'' is a genus of birds in the pigeon and dove family Columbidae. These are mainly slim, small to medium-sized species. The upperparts tend to be pale brown and the underparts are often a shade of pink. Many have a characteristic bla ...

', and derives from the shape of the sandwich. The original kumru was ring-shaped and covered with sesame seeds. The present one appeared in the mid-20th century, and soon became very popular. The secret of its popularity is in its tasty and soft bread, specially produced by some local bakeries and restaurants with added

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are h ...

sourdough Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbio ...

. Some kumru vendors also serve it with pickled cucumbers, hot pepper, mayonnaise and ketchup.

References

Turkish cuisine {{Turkey-cuisine-stub

See also

References