Kumru

Kumru Sandwich with Homemade Kumru Bread

A beloved Turkish street-food sandwich, Kumru features a soft, slightly sweet bread filled with sucuk (spiced sausage), melted cheese, fresh tomato, and pickled peppers. This home version recreates the authentic bread from scratch for a truly satisfying meal.

Prep

120 min

Cook

25 min

Total

145 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) bread flour
• •10 g (2¼ tsp) instant yeast
• •10 g (1½ tsp) salt
• •30 g (2 tbsp) sugar
• •30 g (2 tbsp) plain yogurt, at room temperature
• •30 ml (2 tbsp) olive oil
• •250 ml (1 cup + 2 tbsp) warm water, about 40°C / 105°F
• •1 whole egg yolk, for brushing
• •200 g (7 oz) sucuk, spiced Turkish sausage, sliced into 5 mm rounds – if unavailable, use a smoky beef sausage with paprika and garlic
• •200 g (7 oz) kashar cheese, or any good melting cheese like mozzarella or provolone, sliced
• •2 whole tomatoes, sliced into rounds
• •4 whole pickled green peppers, or sliced pickled jalapeños, to taste
• •1 whole small red onion, thinly sliced (optional)
• •4 tbsp butter, softened, for grilling the sandwiches

Steps

1. 1 Make the kumru bread: In a large bowl, combine the bread flour, yeast, salt, and sugar. In a separate small bowl, mix the yogurt, olive oil, and warm water. Add the wet mixture to the dry ingredients and stir until a dough forms.
2. 2 Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
3. 3 Punch down the dough and divide it into 4 equal pieces. Shape each piece into an oval (about 15 cm / 6 inches long) and place them on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 30 minutes.
4. 4 Preheat the oven to 200°C (400°F). Brush the risen dough with the beaten egg yolk. Bake for 15–18 minutes, until golden brown and the internal temperature reaches 93°C (200°F). Remove from the oven and let cool slightly.
5. 5 While the bread bakes, prepare the filling: In a dry skillet over medium heat, cook the sucuk slices for 2–3 minutes per side until browned and slightly crispy. Drain on paper towels.
6. 6 Slice the kumru breads horizontally, leaving one side attached like a hinge. Spread a thin layer of butter on the cut sides.
7. 7 Heat a large skillet or griddle over medium heat. Place the breads cut-side down in the skillet and toast for 1–2 minutes until golden and crisp. Remove from heat.
8. 8 Assemble the sandwiches: On the bottom half of each bread, layer the cooked sucuk, then the cheese slices, then the tomato rounds, pickled peppers, and onion if using. Close the top.
9. 9 Return the assembled sandwiches to the skillet (or a panini press) and press gently. Cook over medium heat for 3–4 minutes per side, or until the cheese is melted and the bread is golden and crisp. Serve hot.