Simit | Turkish Bagel

The history of the simit (sometimes called the Turkish bagel) dates back to the Ottoman Empire (1299 – 1453). Simit is ring-shaped sweet bread topped with sesame seeds. It is made by dipping a ring of dough into pekmez (grape molasses) and sprinkling generously with sesame seeds before baking. The name originates from the word for a flour depot (simithane). Once considered luxurious food item by the sultans, it is now sold by street vendors throughout Turkey. Regional variations include simit topped with sunflower seeds or poppy seeds, a crispy version from Izmir called gevrek, a twisted version called çatma and a petite version called kandil simit.


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Turkish Baklava

Baklava is a pastry made from fine layers of dough, chopped nuts and sweetened with syrup or honey. Although the history of baklava is not well-documented, it is believed to have originated in the Anatolian Region of Turkey.

Bread | Ekmek

Bread, as we know it, would not exist without flour. Genetic evidence indicates that all modern wheat originated from Turkey’s Mount Karadağ region where it was domesticated around 12,000 years ago.


Borek | Börek

Borek is a family of baked and filled pastries with Anatolian origins. Borek is made by layering phyllo or yulfka with fillings of meat, cheese, spinach, or potato.


Cookies | Kurabiye

There are countless varieties of kurabiye available including sweet and savory options. Cookies are believed to have originated in Persia where a drop of batter was used to determine oven temperature.

Flatbread | Pide

Turkish pide is a flatbread traditionally baked in clay or stone oven. A boat shaped pide served with various toppings (including cheese, vegetables and meat) is frequently referred to as Turkish Pizza.


Donuts | Tulumba

Tulumba a popular dessert made from dough that is piped through an icing bag and then deep-fried, While hot, the fried dough is covered with a sweet syrup. Tulumba is eaten fresh but cooled.



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