Kastamonu Simidi

Kastamonu simidi is a traditional bakery product made by shaping a dough prepared from wheat flour, water, salt, and yeast using a special tying technique, boiling it in hot apple or grape molasses water, and then baking it in an oven. Due to the absence of sesame, it is also known locally as “kazan simidi,” “sade simit,” or “susamsız simit.”

The product holds an important place in regional culture and is produced through craftsmanship passed down through generations.^【1】

Product Characteristics

The distinguishing features of Kastamonu simidi include the high resilience and firmness of the dough, its unique wick-tying technique, the absence of sesame on the surface, its glossy appearance, and its thick, crisp crust. These characteristics enable the simidi to maintain its structure during the molasses water treatment and achieve the desired thick crust and crispness after baking.

Production Method

The production process of the product consists of the following stages:

• Dough Preparation: Type 2 wheat flour, water, fresh bread yeast, and salt at a ratio of 1% to 1.5% are mixed to form a dough with a firmer consistency than regular bread dough. The firmness of the dough is critical to prevent it from disintegrating during boiling in the molasses water.

• Resting and Shaping: The kneaded dough is rested for 20 to 25 minutes, then divided into pieces of approximately 110 grams each. These pieces are rolled into wick-shaped strands about the thickness of a finger and rested for an additional 15 to 20 minutes.

• Tying Technique: The wick-shaped dough is formed into a circular simidi shape using a unique tying method. The two ends of the wick are pressed together and joined, with one end folded over the other, and the knot is smoothed into invisibility by rolling it with the palm of the hand. This technique ensures the simidi does not open during baking and maintains a complete ring shape.

• Pre-Treatment: The shaped simidi rings are immersed in water boiled with added apple or grape molasses. Approximately 6 kilograms of molasses are mixed into 100 liters of water. When the simidi float to the surface, the pre-cooking process is complete.

• Baking: The simidi are removed from the water and drained, then baked in a wood-fired oven until evenly cooked and golden brown. This stage determines the product’s thick crust and crisp texture.

Geographical Boundary

To preserve and transmit the craftsmanship responsible for the unique qualities and quality of Kastamonu simidi, all production stages—including the wick-tying technique, the absence of sesame, and the crisp texture—must be carried out within the geographical boundaries of Kastamonu.

Monitoring

To ensure compliance with registered characteristics, a monitoring authority has been established under the coordination of the Kastamonu Municipality. This authority conducts monitoring activities with the participation of expert personnel from the Kastamonu Provincial Directorate of Agriculture and Forestry, the Kastamonu Chamber of Industry and Commerce, and Kastamonu University.

Inspections may be conducted at least once a year, and at any time in response to complaints or specific requirements. During inspections, distinguishing features such as the wick-knotting points, firmness, crispness, and the ratio of apple or grape molasses used are verified. The monitoring authority may receive support from qualified individuals or legal entities in carrying out its duties.