Giresun simit is a traditional baked good unique to Giresun province, located in the Black Sea Region. It differs from the well-known sesame simit types prevalent in other regions of Türkiye due to the absence of sesame seeds in its preparation, its low salt content, and its preparation with sourdough. It has a unique quality in terms of local production technique, materials used, and baking method.
Geographical Indication of Giresun Simit
Giresun simit is a regional baked good that stands out with its traditional production method and characteristic features specific to Giresun province. Due to its unique qualities, Giresun simit has been subject to the geographical indication registration process in line with promotional and registration efforts by the Giresun Provincial Directorate of Culture and Tourism.
The product's traditional production method, ingredient ratios, production technique, and regional context provide the necessary qualities for geographical indication protection. With the geographical indication process, the aim is to protect the methods and ingredients used in the production of Giresun simit, make them auditable, and ensure the sustainability of this cultural product without losing its local identity during its commercialization process.
Preparation
Ingredients (For approximately 10–12 simits)
- 1 kg flour
- 20 grams salt
- Fresh or dry yeast (amount may vary depending on usage; average 30–40 grams fresh yeast or 10 grams dry yeast is used)
- Enough water (approximately 600–700 ml depending on dough consistency)
- Grape molasses (for dipping after boiling; approximately 1 cup)
- Boiling water (for boiling; amount varies depending on the number of simits to be boiled)
Dough Preparation
The production process of Giresun simit begins with the use of basic ingredients determined by specific ratios. These ingredients include flour, water, salt, and yeast. The yeast used is usually sourdough, which ensures the maturation of the dough through long-term fermentation. After resting for a certain period, the prepared dough is divided into small balls. These balls are hand-rolled into the shape of simit.
Boiling and Molasses Dipping Process
The shaped doughs are first dipped into boiling water. This process lasts between 1 to 2 minutes and ensures a certain hardness and shine on the outer surface of the simit. After the boiling process is complete, the simits are dipped into a grape molasses mixture prepared specifically for the region. This process gives the outer surface of the simit a characteristic color and slight sweetness.
Baking Method
The simits, after being dipped in molasses, are placed into stone ovens heated with wood fire. Baking in a stone oven ensures that the outer crust of the simit achieves a certain crispness while its inner structure remains soft. The baking time may vary depending on the oven's temperature and the size of the simits.
Giresun simit (Anadolu Agency)
Consumption and Storage Features
Giresun simit is suitable for direct consumption after production and largely retains its characteristics even after cooling. Unlike some other baked goods, this simit is suitable for long-term preservation. It can be stored in a cool environment and can be reheated in an oven or pan before consumption to become soft and fresh again. This feature increases the simit's portability and shelf life.
Production and Diffusion
The production of Giresun simit is primarily carried out in bread bakeries within Giresun province and its surroundings. It is not common to prepare it at home. Frequently consumed by the local population, this product is also transported to other countries, especially during the summer months, by expatriates returning from abroad, thereby gaining recognition internationally.
How Giresun simit is made (YeşilGiresun Newspaper)
