Bartın Ramazan Bread

Bartın Ramazan simidi is a traditional baked product unique to the city of Bartın in western Black Sea region of Türkiye, and it was officially registered with a geographical indication on 27 February 2025. As a result of an application by the Bartın Municipality, this product is protected under Law No. 6769 on Industrial Property and has a deep-rooted history in the culinary culture of the region, carrying a geographical designation.

Characteristics

This simit is distinguished from similar products by its lack of sesame seeds, thin structure and firm texture. Its most distinctive feature is the slight sweetness and glossy surface it acquires from the mulberry molasses added to the dough. Mulberry molasses is a fundamental component of the production process, contributing both to its aroma and visual appeal.

Preparation

Bartın Ramazan simidi is produced exclusively within the boundaries of Bartın province using traditional methods. The dough is prepared by kneading wheat flour, water and salt in a large container for approximately 40 to 45 minutes, resulting in a firm dough. After a brief resting period, the dough is cut into small pieces and shaped into rings by joining the ends.

The shaped dough pieces are immersed for several minutes in a previously prepared mulberry molasses mixture. This mixture is obtained by diluting mulberry molasses with water and boiling it for 12 to 15 minutes until it becomes fluid. The molasses-coated simits are arranged on wooden boards and first subjected to a brief drying process over a wood-fired stone oven. They are then baked at a temperature of 200°C for approximately 30 to 40 minutes until fully cooked through. The product is sold by weight rather than by count.

Geographical Link and Oversight

All stages of production for Bartın Ramazan simidi must take place exclusively within the boundaries of Bartın province. This condition is essential to preserve the product’s geographical indication and sustain its cultural connection to the region.

The production and marketing of the product are monitored by a three-member oversight body established under the coordination of the Bartın Municipality. This body includes one expert representative each from the Bartın Provincial Directorate of Agriculture and Forestry and the Bartın Provincial Directorate of Culture and Tourism. Inspections are conducted at least once annually and may also be carried out at any time upon request or complaint. Inspection criteria include the suitability of ingredients, adherence to traditional production methods and correct use of the geographical indication mark.