page_title: Regional street food
section_title: İzmir
hierarchical_section_title: Regional street food / Eurasia / Turkey / İzmir
caption_attribution_description: English: Boyoz, a Turkish pastry associated with the province of İzmir. Türkçe: Boyoz, İzmir'e özgü bir tür poğaça veya çörek.
context_page_description: Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles." In Hawaii, the local street food tradition of "Plate Lunch" was inspired by the bento of the Japanese who had been brought to Hawaii as plantation workers.
context_section_description: Kokoreç made exclusively from milk fed lamb, grilled on hot charcoal, served barely cleaved inside of a grilled bread quarter, with very little spice, often accompanied with cold beer
  Çöp şiş - a kebab consisting of very small milk fed lamb cuts mounted on tiny skewers (made of dried squash) grilled on charcoal and served in very large numbers, around 15 at a time
  Kelle söğüş - different parts, including cheek, tongue, brain and eyes from a boiled sheep head, that are cooled and marinated in olive oil, then all chopped together and served wrapped in a lavaş with a slice of tomato and a hint of spice. It is considered to be a local delicacy of İzmir by excellence
  Közde sandviç - Literally "Sandwich on charcoal", that is bread toasted on a charcoal grill, alongside the meat and cheese that are grilled on charcoal to be then added to the toast. Comes in two main variations:
  Kumru - lit "the Dove", that consists of a lemon-shaped bread and has mostly a cheese filling
  Yengen - lit. "Your Aunt" that has a round and crusty bread with a meatier filling, with mayonnaise
  Midye - mussels, that come in two forms:
  Midye dolma - stuffed mussels, different from the Istanbul version in that they are tiny, and are sold by the dozen
  Midye tava - fried mussels, different from the Istanbul version as they are fried in olive oil and do not come with skewers
  Sardalya tava - small sardines fried in olive oil
  Boyoz - flaky pastry typical of İzmir, baked in a masonry oven and served with a hard-boiled egg
  Gevrek - the İzmir version of simit
  Turşu Suyu - sour brine that is left from pickling, consumed cold, somewhat of an acquired taste
  Lokma - a sweet summer specialty, sold on carts
caption: Boyoz
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