Simit

Simit dough is twisted into a ring, dipped in water with grape molasses, coated in sesame and baked. The molasses gives it a deep golden colour and a hint of sweetness.

Simit has been known in Istanbul since the 16th century. Vendors carrying trays of simit on their heads, eating simit with tea on the morning ferries and tossing pieces to the gulls are familiar city scenes.

Different cities have their own names and styles: in İzmir it is called gevrek, and in Ankara it is baked crisper.