The history of Simit has long roots in Anatolia when the Ottoman Empire reigned. At that time, flour warehouses were called as Simithane, and the sultan’s oven was called the simit oven. The ring-shaped bread Simit made from the flour was named as the Simid-I Halka (Circle) in Üsküdar Şeriye, 1593. Sultan Suleiman the Second’s records indicate that there was 30 pieces Simit was brought to the palace every morning in 1691.

Simit is a really valuable food four our history and Sultan’s high priority gift for the soldiers. One of the realities known in history is the Simits were given by Ottoman sultans to the soldiers on the road after the iftar dinner during the Ramadan period. 

Simit has 600 years of history, so it’s a food unique to our country. There was an only era we have no records for Simit was the Second World War. During this period, there was a shortage of flour stocks, so the production of simit was prohibited.

ISTANBUL, TURKEY – JUNE 20: Simit cart on June 20, 2015 in Istanbul, Turkey

The people who worked in the bakeries in the Sekban class, which is a branch of the Janissaries and they were called Simitci. Evliya Çelebi stated in his Book Of Travels that there were 70 Simit bakeries in İstanbul.

Simit was called Halka-i Simit until 18th-century. After that, it is just called simit. Halka means circle in Turkish. During this period, not only in the palace but also among the public as a food simit attracted attention because of being satisfying and cheap, it is cooked in public ovens everywhere, through the street vendors and bakeries in every corner of the cities.

Everyone knows Simit from their childhood. Simit is a food that has inspired poets to write their poems with its impressive flavor that makes people integrate one another. It is food to share and it is consumed by every part of society.


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