The İzmit simit is a traditional pastry produced in the İzmit district of Turkey's Kocaeli province. It is distinguished from other types of simit by its unique local production method, texture, flavor, and appearance. Although it is commonly consumed as a breakfast item, it is also enjoyed as a snack at any time of the day. As an important element of the local cuisine, İzmit simit is considered both a gastronomic and sociocultural symbol.
İzmit Simit (Pexels)
Registration Process and Protection
An application for the geographical indication registration of İzmit simit was submitted by the Kocaeli Chamber of Commerce. The application, filed under number C2018/145, was submitted on June 29, 2018. Following the evaluation process, the product was officially registered as "İzmit Simidi" on September 10, 2019, with the registration number 453. Its registered address is Karabaş Mah. Ömer Türkçakal Boulevard No:2 İzmit, Kocaeli.
Historical Background
The history of İzmit simit dates back to the late period of the Ottoman Empire. The region spanning Istanbul, Bursa, and İzmit was among the primary areas for simit production. During the Ottoman era, simit was also referred to as "people's bread" due to its affordability and filling nature, becoming a staple of urban life. The development of a strong baking culture in İzmit, along with the tradition of baking in stone ovens, laid the groundwork for the distinctive characteristics of this product. Selling simit in public spaces such as train stations, ferry docks, and marketplaces has remained a century-old tradition.
Technical Characteristics and Production Process
What distinguishes İzmit simit are its thin and small ring shape, its baking at high temperatures, and its dark, crispy outer surface. The production stages can be summarized as follows:
Dough Preparation
Flour, water, salt, fresh yeast, and a small amount of sugar are mixed to prepare the simit dough. The dough is left to rest and ferment for about 30–45 minutes.
Shaping
The dough is divided into portions and rolled into long thin strands. These are folded in half, twisted, and shaped into rings.
Molasses Dipping and Sesame Coating
The shaped dough rings are dipped into boiled grape molasses, which has been slightly thickened with sugar. Then they are coated with raw sesame seeds. This step gives the simit its distinctive shine and flavor.
Baking
The simits are baked in traditional stone ovens at high temperatures (approximately 250–280°C) for a short time. The bottom surface of the simit, which comes into direct contact with the oven floor, becomes slightly burnt and crispy. The degree of browning is higher than that of simits from other regions.
Nutritional Value and Consumption
An average İzmit simit weighs around 80–100 grams. It is high in carbohydrates and contains a moderate amount of fat. It is typically consumed in the morning, either plain or accompanied by cheese, olives, and tomatoes. Due to its low cost and satiating nature, it is a part of the daily diet for people from all walks of life.
Cultural and Social Context
For the people of İzmit, the simit is not merely a food item but a part of the city’s social memory. Often associated with mobile simit vendors at transportation hubs (stations, docks, markets), İzmit simit is an integral component of the city’s cultural identity. Especially in the mornings, it has become a symbol that accompanies the city's rhythm in front of local tea shops. Moreover, it is a nostalgic food item fondly remembered by İzmit natives living elsewhere.
Commercialization and Economic Contribution
İzmit simit contributes to Kocaeli’s economy through small-scale bakeries and street vendors. Its production and distribution continue through both traditional family-owned businesses and commercial bakery chains. Although packaged versions are distributed outside the city, these are not as fresh or crispy as the traditionally baked ones.
