Izmir Gevreği

İzmir Gevreği is a traditional baked product made by pre-cooking ring-shaped dough in hot grape molasses, followed by coating with sesame seeds and baking at high temperature. This product, registered with a “Geographical Indication” by the Turkish Patent and Trademark Office, is distinguished by its unique production technique and crisp texture specific to İzmir Province.

İzmir Gevreği differs from other types of simit through its application of the hot molasses pre-cooking method. The product is a dough item shaped into rings, pre-cooked in molasses, coated with sesame seeds, and then baked. The finished gevrek weighs between 95 and 105 grams and features a crisp outer crust with a soft, airy interior.

Appearance: Circular in shape, with a surface close to golden in color and a generous coating of sesame seeds.

Taste and Texture: It is characterized by a slightly sweet aroma, a crisp outer surface, and a flexible, tender interior.

Distinctive Features: The pre-cooking process using hot grape molasses imparts the gevrek with its unique crispness and flavor. This method requires traditional craftsmanship, which is why the product’s reputation is closely tied to İzmir Province.

^{İzmir Gevreği} (AA)

Dough Preparation:

The dough is made from 1 kg of specialized wheat flour, 400–500 ml of drinking water, 6–7 g of salt, and 10–15 g of fresh yeast. Kneading lasts 15–20 minutes. The dough is then covered and left to rest for 15–20 minutes.

Shaping:

The dough is divided into 110 g portions and stretched by hand without folding, then joined at the ends to form rings.

Molasses Pre-cooking:

Grape molasses is diluted with water. The rings are immersed in the molasses solution at 110–115 °C for 0.5–1 minute, then allowed to rest for 3–5 minutes.

Sesame Coating:

Roasted sesame seeds are mixed with water. The rings are fully submerged in this mixture until evenly coated. This process is known as “açkı”.

Baking:

The sesame-coated rings are baked in a stone or electric oven at 280–300 °C for 12–15 minutes. After baking, the gevreks are allowed to rest before serving. They are typically consumed while still warm.

The production of İzmir Gevreği is carried out exclusively within the boundaries of İzmir Province. To preserve its distinctive characteristics, all production processes must be conducted within this geographical boundary.