Simit

What is Simit?

Simit is a bread shaped into a ring and covered with sesame seeds. The crust is golden and crisp, while the inside is soft and chewy. Some versions use other seeds like poppy, flax, or sunflower, but sesame is most common. The bread is usually about the size of a hand, though this can change from city to city. Simit is sold from trolleys or trays by street vendors, who often call out to advertise how fresh or hot it is. It is eaten plain or with simple sides like cheese, fruit preserves, or yoghurt.

Where does Simit come from?

Simit traces its roots to the Byzantine Empire, where similar ring-shaped breads were known as kollikion and boukellon. These breads were mentioned as early as the 9th century in Constantinople. By the 16th century, simit was being made in Istanbul, and its price and weight were regulated in the late 1500s. The bread spread throughout the Ottoman Empire, becoming a common sight in cities like Istanbul, where simit sellers were depicted in 19th- and early 20th-century art. Today, simit remains a staple in many countries once part of the empire.

How is Simit made?

To make simit, a dough of wheat flour, water, yeast, and salt is prepared and shaped into rings. The rings are dipped in water and often a sweetener like molasses, then rolled in sesame seeds. They are baked until the crust is crisp and golden. Some regions use other seeds or adjust the baking for a crunchier or softer texture. The process is simple and allows for baking in large batches, which suits street vending.

How and when is Simit eaten?

Simit is most often eaten for breakfast or as a snack. In Turkey, it is paired with tea, cheese, or fruit preserves. In Egypt, it may be served with boiled eggs or duggah, a blend of herbs and spices. In Armenia, simit (bokegh) is a traditional bread for Christmas. Street vendors sell simit fresh throughout the day, and it is common to see people eating it on the go. In some places, it is also eaten to break a fast, with yoghurt or buttermilk.

Kinds of Simit

Regional versions of simit differ in size, crunch, and chewiness. In İzmir, it is called gevrek and is similar to the Istanbul style. Ankara simit is smaller and crisper. Other countries have breads similar to simit, like Romanian covrigi, Polish obwarzanek, and Russian bublik, though these are boiled before baking. Variants such as shureik, ka'ak, and sameet are also mentioned.

What Simit means

Simit is a symbol of everyday life in Turkey, especially among working people. Street vendors are a familiar part of city life, and the bread is associated with affordability and tradition. In Armenia, it is part of Christmas celebrations. In Egypt and the Middle East, it is sometimes eaten to break religious fasts. Simit’s presence in art and literature reflects its role as a staple food and cultural icon.

When Simit is on the table

Questions people ask about Simit

Good reading and sources

• Arculata: The bread that survived PompeiiBBC, Article

• Simit on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data