Simits and Çay

Simits:

Just yesterday, someone inquired about what Simit and Cay are. It struck me that I often mention these delightful treats in my posts. In Turkey, you'll find numerous sidewalk cafes bustling with people of all ages, enjoying Cay and munching on simits—some alone, engrossed in a book or working on their laptops, while others gather to chat and socialize.

So, what are these beloved staples of Turkish culture?

A simit is a circular bread that has become a beloved street food in Turkey and various regions of the Middle East and the former Ottoman Empire. Often referred to as a Turkish bagel in the U.S., simits are characterized by their unique taste, which comes from the toasted sesame seeds and a glaze made from grape molasses. The preparation involves twisting dough into a braided shape, dipping it in a sweetened water mixture, and then rolling it in sesame seeds. The size, crunch, and chewiness of simits can differ from one region to another. For instance, the simits in Atasehir, where I stayed, are larger and crunchier compared to those found in other cities. You can typically spot a simit vendor's cart near the ferry boarding area by the Bosporus Strait.

What do locals do with simits on the ferry?

It's common for locals to enjoy simits on the ferry, often breaking off pieces to toss to the seagulls that follow the boat. These birds are quite bold, eagerly swooping in for a chance at a tasty morsel of simit.

Simit vs. Bagel?

While a bagel features a thick crust and a dense, chewy center, simits offer a burst of flavor thanks to the generous coating of sesame seeds and grape molasses. Bagels are boiled before baking, whereas simits are dipped in a molasses-water mixture and then coated with sesame seeds prior to baking.

Savoring Simits.

Simit is a versatile treat that can be enjoyed at breakfast, lunch, or brunch, either on its own or halved to create a delightful sandwich. In Turkey, simit remains a staple on traditional breakfast tables, often accompanied by feta cheese and black olives. Many bakeries offer variations of simit, including stuffed and toasted options. You might find them filled with cheese, fresh tomatoes, or even drizzled with chocolate for a sweet twist.

Where to buy Simits in the United States?

Çay:

The beloved Turkish tea is known as “çay” (pronounced “chai”). This black tea is traditionally served in a charming, tulip-shaped glass, a nod to its Ottoman heritage.

If you're enjoying çay with a friend, they might suggest using just one sugar cube. While I personally prefer two, many Turks find that too much for the amount of tea, as not all the sugar dissolves. However, this isn’t wasteful; the leftover sugar at the bottom can sweeten your next cup. In fact, it’s believed that two sugar cubes are sufficient for about five infusions. There’s also a unique practice called “Kıtlama Çay,” where a sugar cube is placed under the tongue while sipping. This tradition is less common in western Turkey but has deep roots in the eastern regions. So, when you find yourself in Turkey, be sure to visit a local café or “Çay Bahçesi” to fully appreciate the rich flavors of this exquisite black tea.

The cafe we go to in Atasehir which we affectionately call the "Little Cafe" is where most of these pictures where taken from. I will also include coordinately of this delightful place which I enjoyed many, many cups of cay at.

Here are some pictures of a typical breakfast in Turkey. I wish I had thought to take the shots before eating most of it but (LOL!) oh well.....

Thanks for reading, hopefully parts of my other posts that you might not have understood before about the traditional Tea and Breads will make more sense now.. - Sam