Nevşehir Simidi is a traditional baked product unique to Nevşehir province, located in Türkiye’s Central Anatolia Region. Distinguished from other types of simit in Türkiye by its shape, production technique, and use of natural chickpea yeast, this product has been registered with a geographical indication as a designation of origin.

^{Nevşehir Simidi (AHİKA)}

Historical and Cultural Context

Nevşehir Simidi is the result of a blend of local elements in terms of history, culture, and production techniques. It is stated to have a history of approximately 120 years. Among locals, it has also been referred to as “ben simit” or “besimet.” It was formerly offered to guests on special occasions instead of cakes or pastries.

Production Method

Nevşehir Simidi is made using only wheat flour, water, and a natural yeast derived entirely from chickpeas. The chickpea yeast is obtained by fermenting crushed chickpeas in warm water, a process that requires traditional mastery. The dough prepared with this yeast undergoes a three-stage fermentation process. After kneading and shaping, the dough is baked in traditional wood-fired ovens at approximately 200°C, ten minutes on each side.

A special mixture called “simit glaze” (flour, water, egg, or molasses) is applied to the surface of the simit, giving it its characteristic appearance. It has a rounded-rectangle shape with curved edges, distinguishing it from the widely known sesame-covered ring-shaped simit common across Türkiye.

Consumption and Serving

Nevşehir Simidi is typically consumed with clay pot cheese, tomatoes, cucumbers, and fresh greens. When stored under proper conditions, it can remain fresh for 7–10 days without going stale. In the touristic region of Cappadocia, it is presented in food and beverage establishments as a healthy alternative catering to diverse dietary preferences.

Health Evaluation

The chickpea yeast used in the production of Nevşehir Simidi is rich in lactic acid bacteria. Various studies have indicated that these bacteria have probiotic properties, aid digestion, support the immune system, and inhibit the growth of pathogenic microorganisms. Additionally, since it contains no salt, it is suitable for individuals with health concerns such as hypertension or diabetes.

Geographical Indication and Registration Status

Nevşehir Simidi was registered as a designation of origin on December 7, 2020, under Industrial Property Law No. 6769. The application for registration was submitted by the Nevşehir Union of Chambers of Tradesmen and Craftsmen. Production must be carried out within the geographical boundaries of Nevşehir province. It is stated that if transported to other locations via a cold chain, the product's unique characteristics may deteriorate.

^{Nevşehir Simidi Production Process (AHİKA)}

Traditional Knowledge and Craftsmanship

According to local bakery masters, the preparation of the yeast requires great sensitivity. Temperature changes and additives can adversely affect the yeast. Therefore, the bakers prepare the yeast by allowing the chickpeas to ferment in glass jars at a stable temperature. These masters have expressed concerns that passing down this knowledge and experience from generation to generation is becoming increasingly difficult, and that the production of Nevşehir Simidi is at risk of disappearing in the future.