Simit

SESAME-STUDDED SYMBOL OF THE CITY

The simple simit has held a special place in Turks’ hearts for centuries. People across the country enjoy the snack, with some adding regional flavor and tastes.

- Aylin Oney Tan

 Crunchy and chewy, satisfyingly savory with a touch of malty sweetness, nutty from the sesame seeds dotting the ring of bread. These are the tastes of a simit, the ultimate Turkish street snack. While there is no direct English translation, it is often described as a sesame-crusted bread ring. While similar in shape to a donut, the dough is dense and chewy in contrast to regular bread’s fluffy, springy, light texture. Part of simit’s appeal lies in the contrasting tastes and textures —chewy and crunchy, savory yet sweet, satisfying all around.

There are versions of the Turkish treat from Central Asia to Central Europe. The snack closest to the simit is called the obwarzanek krakowski, a trademark of the Polish city of Krakow. The Greek koulouri has a similar appearance, but is crunchier, more of a ring-shaped crispy breadstick. The Balkans is also home to snacks similar to the simit, including the Romanian covrigi and the Bulgarian kovrig.

Simit is prepared in a way similar to its European counterparts, dipped in a sugary liquid glaze before going into the oven, giving the simit its unique crust. Turkish simit is sometimes dipped in diluted pekmez (molasses) or boiled molasses and water mix. The latter is called kazan simidi