A Guide to Turkish Simit
Sesame-crusted, ring-shaped and sold on every corner, simit is Istanbul's edible icon. Here's its history, recipe and where to find the best.
A Bread With Deep Roots
Few foods say "Istanbul" as instantly as simit. Ring-shaped, golden and generously crusted in toasted sesame, it's frequently introduced to visitors as the Turkish bagel, though locals would argue it's very much its own thing. The bread is woven into daily life, sold from glass cases, bakeries and the unmistakable red carts that dot every busy corner. Its story reaches back to the Ottoman Empire, with similar sesame breads recorded as far back as the 16th century. For generations, vendors carried towering trays balanced on their heads, calling out as they walked the streets, a sight that still survives in pockets of the old city.
As street food goes, simit is satisfying without being heavy. A 100-gram piece runs to about 290 calories, built largely on carbohydrates with a useful hit of protein, which is exactly why it works so well as a grab-and-go breakfast or a mid-afternoon pick-me-up.
How Simit Is Made
The dough itself is simple, the technique is everything. Bakers start with all-purpose flour, lukewarm water, dry yeast, a little sugar, salt and oil, kneading until the dough turns smooth and elastic before letting it rise for around an hour. The signature look comes next: ropes of dough are twisted in pairs and joined into rings, then dipped in a thinned molasses, or pekmez, solution and rolled through a bed of sesame seeds. A hot oven, roughly 200°C for 20 to 25 minutes, fixes the crust into that glossy, nutty shell. The result is crisp on the outside, soft within, and best eaten the same hour it leaves the oven.
Regional variations are part of the fun. Ankara's version tends to be darker and crunchier, İzmir's gevrek is lighter and extra crisp, and some bakers swap or supplement the sesame with black seeds or cumin for a different aroma.
How to Eat It Like a Local
Simit is rarely eaten alone. The classic Turkish breakfast pairs it with strong, tulip-glass tea, white feta cheese, olives and ripe tomatoes, turning a single bread ring into a full spread. In Istanbul, head for Galata Simitçisi beside Galata Tower for a traditional take, the Simit Sarayı chain for a dependable modern one, or simply flag down a street vendor in Eminönü or Sultanahmet. However you have it, simit is less a snack than a small daily ritual, the kind of shared, everyday pleasure that defines how Istanbul eats.
FAQ
What is Turkish simit?
Simit is a circular bread ring crusted in toasted sesame seeds, often called the Turkish bagel. A 100g serving has roughly 290 calories, with about 55g of carbohydrates, 9g of protein and 6g of fat.
What gives simit its colour and flavour?
Before baking, the dough rings are dipped in a molasses (pekmez) solution, which gives simit its glossy amber crust and faint sweetness, then rolled generously in sesame seeds.
Where can I buy the best simit in Istanbul?
Try Galata Simitçisi near Galata Tower for a fresh, traditional version, the Simit Sarayı chain for a reliable modern take, or the red street carts around Eminönü and Sultanahmet for the classic on-the-go experience.