B Beydağ Simit Dürüm

Beydağ Simit Dürüm is a registered dough product unique to the Beydağ district of İzmir Province, produced using a combination of simit and lavaş. The ring-shaped simit dough, made from special-purpose wheat flour, water, fresh yeast, and salt, is baked in an oven; it is then wrapped in lavaş, which is cooked on a griddle using sunflower or corn oil, and served hot. The diameter of the simit dough ranges from 10 to 12 cm, while that of the lavaş varies between 15 and 20 cm.

Structural Characteristics

The Beydağ Simit Dürüm is formed by combining a baked, ring-shaped simit with lavaş cooked on a griddle. The prepared simit is placed in the center of the lavaş, which is then folded around it to completely enclose the simit. The final product takes the form of a simit wrapped in lavaş and is sold and served whole. It is always served hot and is intended to be consumed on the day it is produced. The product’s components and production process occur in two main stages: simit and lavaş preparation.

Simit Dough

The simit dough used in Beydağ Simit Dürüm has a diameter of 10 to 12 cm. The ingredients required for preparing the simit dough are as follows:

• 1200 grams of special-purpose wheat flour
• 200 milliliters of water
• 42 grams of fresh yeast
• 4 grams of salt

The flour, water, yeast, and salt are mixed and kneaded for approximately 30 minutes. The kneaded dough is then rested for 30 minutes to allow fermentation. After fermentation, the dough is divided into portions of 30 to 35 grams each and rolled by hand into cylinders measuring 10 to 12 cm in diameter. These cylinders are shaped into rings, rested again for 30 minutes, and then baked in an oven at 180°C for 20 to 30 minutes. The baking process continues until the surface of the dough turns golden brown.

Lavaş Dough

The lavaş used in Beydağ Simit Dürüm has a diameter ranging from 15 to 20 cm. The ingredients required for preparing the lavaş dough are as follows:

• 1200 grams of special-purpose wheat flour
• 200 milliliters of water
• 4 grams of salt
• 100 milliliters of sunflower oil
• 100 milliliters of corn oil

The lavaş dough is prepared by mixing flour, water, and salt and kneading for 15 to 20 minutes. The dough is divided into portions of approximately 25 to 30 grams each, and each portion is rolled out with a rolling pin to a diameter of 15 to 20 cm. The resulting thin sheets are cooked on a griddle for approximately 2 to 3 minutes using either sunflower oil or corn oil.

Assembly and Presentation

The ring-shaped simit, freshly removed from the oven, is placed in the center of the prepared lavaş. The lavaş is then folded around the simit to form a wrap. The Beydağ Simit Dürüm is sold and served whole in its wrapped form and must be served hot. The product is intended to be consumed on the day it is produced.

Geographical Boundary and Production Area

Beydağ Simit Dürüm may be produced only within the administrative boundaries of the Beydağ district of İzmir Province. Due to its historical roots in the culinary culture of Beydağ and its strong association with the region, all stages of production must take place within this defined geographical area.

Labeling and Use

The designation “Beydağ Simit Dürüm” and its official emblem must appear on the product itself or its packaging. In cases where the designation and emblem cannot be placed directly on the product or packaging, they must be displayed in a location within the production facility where consumers can easily see them.

Monitoring Process

The production of Beydağ Simit Dürüm is monitored by a three-member oversight body established under the coordination of the Beydağ Municipality. This body consists of one expert representative each from the Beydağ District Directorate of Agriculture and Forestry, the Beydağ Community Education Center, and the Beydağ Municipality. Inspections are conducted at least once annually. However, inspections may be carried out at any time if deemed necessary or upon receipt of a complaint.

The following aspects are specifically checked during inspections:

• Appropriateness of the product’s size and shape
• Appropriateness of the ingredients used in production
• Compliance with the established production method
• Correct use of the “Beydağ Simit Dürüm” designation and official emblem

The oversight body may obtain support or purchase services from public or private institutions or from qualified individuals employed by such institutions when necessary. The monitoring of the product’s protected geographical indication rights and the conduct of any legal proceedings are carried out by the registering authority.