Eskişehir Simidi

Eskişehir simidi is a traditional ring-shaped bread unique to Eskişehir Province, prepared using a hot fig syrup dipping method. The dough, made from wheat flour, yeast, salt, and water, is boiled in diluted fig syrup heated to 80–100°C, then coated with sesame seeds and baked in stone ovens heated with oak wood. The simidi has a crisp exterior and soft interior, weighs approximately 100–110 grams, and contains 12–15 grams of sesame seeds per piece.

Distinctive Features

Eskişehir simidi is a ring-shaped bread coated with sesame seeds, made using wheat flour, yeast, water, salt, and diluted fig syrup. It has a crisp outer crust and a soft interior. The baked weight of each simidi ranges between 100–110 grams, with approximately 12–15 grams of sesame seeds applied to each piece. Its shape is formed by twisting two strands of dough into a spiral and joining the ends to form a circle. The use of fig syrup in its preparation is a distinctive practice unique to Eskişehir, establishing a direct link between the product and its geographical origin. The simidi is a traditional food commonly consumed in Eskişehir’s culinary culture and historically also in the region’s bathhouse culture.

Recipe/Production Method

The production of Eskişehir simidi consists of the following stages:

Dough Preparation

The dough is prepared by mixing 50 kg of wheat flour, 20–25 liters of water, 750–1000 g of yeast, and 1250 g of salt. Kneading takes 20–25 minutes, after which the dough is left to ferment for 20–30 minutes.

Shaping

The fermented dough is divided on a workbench made of gürgeen wood into equal portions weighing 110–120 grams each. Each portion is split into two and rolled into finger-thick strands. These strands are stacked and twisted in opposite directions using both hands to form a spiral. The ends of the twisted dough are joined to create a circular shape.

Syrup Dipping

Approximately 1.8 liters of fig syrup and 30 liters of water are added to a steel pot measuring 60x40 cm and heated to 80–100°C. The spiral-shaped dough pieces are immersed in the boiling syrup. Simidis that rise to the surface are removed after 20–30 seconds using a perforated skimmer and left to drain for about 10 seconds.

Sesame Coating

The drained simidis are transferred to a sesame-coating workbench, where 12–15 grams of sesame seeds are applied to each piece.

Baking

The sesame-coated simidis are placed into stone ovens heated with oak wood using wooden paddles made of gürgeen wood. They are baked at a temperature of 260–270°C for approximately 10–15 minutes. During baking, the simidis must be turned after 7–8 minutes to ensure even cooking.

Packaging and Presentation

Baked simidis are sold in packaging materials suitable for food contact. The packaging must display the inscription “Eskişehir Simidi” and the official emblem. When packaging is not feasible, the inscription and emblem must be visibly displayed within the production facility.

Geographical Boundary and Reputation Link

Eskişehir simidi has historically been an integral part of Eskişehir Province’s culinary culture. The hot syrup dipping method using fig syrup is a defining characteristic that distinguishes it from other types of simit. Therefore, the product’s uniqueness is directly tied to its geographical origin, and all stages of production must be carried out exclusively within the boundaries of Eskişehir Province.

Monitoring Mechanism

The production process of Eskişehir simidi is monitored through a system coordinated by the Eskişehir Chamber of Commerce. The monitoring body consists of one official from the Eskişehir Chamber of Commerce, one expert from the Eskişehir Provincial Directorate of Agriculture and Forestry, and one academic from the Department of Gastronomy and Culinary Arts at Eskişehir Osmangazi University’s Faculty of Tourism. Inspections are conducted at least once annually, with additional inspections carried out as needed or upon complaint. Inspections verify compliance with production ingredients, methods, shape, and the correct use of the inscription and emblem. Experts from public institutions or the private sector may also be consulted when necessary.

Registration Information

Eskişehir simidi was officially registered with the emblem on 4 April 2022. The registration application was submitted by the Eskişehir Chamber of Commerce on 23 December 2019. The registration number is 1058, and the product may only be produced within the boundaries of Eskişehir Province in accordance with the registered criteria.