Kandil simidi is one of the traditional elements of Turkish cuisine. Typically prepared and served on sacred kandil nights—Islamic holy nights—it is a savory, sesame-coated pastry with a crunchy texture. Shaped like a miniature bagel or ring, kandil simidi is a symbolic food consumed during these special nights.

Kandil simidi is a cultural product intertwined with the religious and social practices of the Turkish people. Its origins trace back to the use of simit (Turkish bagel) in the Ottoman palace kitchen. In the 14th century, simit was consumed in the palace, and over time, it evolved into a special form produced specifically for kandil nights. During the reign of Sultan Selim II (1566–1574), the tradition of illuminating mosques with oil lamps (kandil) began. This practice transformed kandil nights into both religious and communal events. During this period, people in Istanbul began to collectively observe kandil nights through prayers and charitable acts. The distribution of simit and buns to the needy became a deeply rooted tradition in this context.

The modern form of kandil simidi began to take shape in the 19th century. In the 1800s, pastry shops and bakeries in Istanbul started producing this special simit specifically for kandil nights, making it an integral part of urban culture. This tradition was not limited to Istanbul but also spread to various regions of Anatolia. Today, kandil simidi is still baked at home and distributed to neighbors, elders, or those in need during kandil nights, symbolizing solidarity and sharing.

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Kandil Simidi Recipe

Kandil simidi has a unique aroma and shape. Known for its crumbly texture, the addition of mahlep (a fragrant spice), and its sesame-coated surface, it is a relatively simple pastry to prepare at home but requires careful attention.

Ingredients

• 250 grams butter or margarine (half melted, half solid)
• 1 tea glass of vegetable oil
• 1 tea glass of yogurt
• 1 egg (yolk for the dough, white for coating)
• 1 dessert spoon of granulated sugar
• 1 dessert spoon of salt
• 1 teaspoon of mahlep
• 1 teaspoon of baking powder
• 1 dessert spoon of vinegar
• 4–4.5 cups of flour
• Sesame seeds for topping

Preparation

In a large bowl, mix the butter (at room temperature), vegetable oil, yogurt, and egg yolk. Then add sugar, salt, mahlep, vinegar, and baking powder, mixing until smooth. Gradually add flour to form a soft, non-sticky dough. Let the dough rest for 15–20 minutes. Take walnut-sized pieces and roll them into thin cylinders, shaping them into rings. Dip each ring first into the egg white, then into sesame seeds, and place them on a baking tray. Bake in a preheated oven at 175°C (350°F) until golden brown on top. For best results, consume shortly after baking.