| Revision as of 05:43, 26 June 2014 editDenereri (talk | contribs)110 editsNo edit summary← Previous edit | Latest revision as of 15:26, 29 August 2024 edit undoMousou No Sonzai (talk | contribs)221 editsm →Consumption: +generally | ||
| (288 intermediate revisions by more than 100 users not shown) | |||
| Line 1: | Line 1: | ||
| {{short description|Circular bread colloquially known as "Turkish bagel"}} | |||
| {{Redirect|Koulouri}} | |||
| {{Infobox prepared food | {{Infobox prepared food | ||
| | name |
| name = Simit | ||
| | image |
| image = Simit-2x.JPG | ||
| | image_size = 250px | |||
| | caption |
| caption = | ||
| | alternate_name = Koulouri (Greece), Turkish bagel (United States)<ref>{{Cite news |url=http://nymag.com/restaurants/features/60115/ |newspaper=New York Magazine |title=Lord of the Rings |author=Raisfeld, Robin and Rob Patronite |date=2009-10-18 |accessdate=2009-11-17 }}</ref> | |||
| | alternate_name = rosquilla (France, Spain), bokegh (Armenia), Đevrek (Bosnia, Serbia), koulouri (Greece), covrig (Romania), gevrek (Bulgaria and North Macedonia), and Turkish bagel (United States) | |||
| | country = | |||
| | country = ]<ref>{{cite journal|url=https://online.ucpress.edu/gastronomica/article-abstract/12/4/31/44207/Simit-Turkey-s-National-Bread|doi=10.1525/GFC.2012.12.4.31 |title=Simit: Turkey's National Bread |year=2012 |last1=Roth |first1=Alisa |journal=Gastronomica |volume=12 |issue=4 |pages=31–36}}</ref> <br> ]<ref>{{cite web|url=https://www.bbc.com/travel/article/20230406-arculata-the-bread-that-survived-pompeii|title=Arculata: The bread that survived Pompeii|website=www.bbc.com}}</ref><ref>{{cite web|url=https://tavolamediterranea.com/2023/04/07/arculata-le-ciambelle-sopravvissute-pompei/|title=Arculata le ciambelle sopravvissute a Pompeii|website=tavolamediterranea.com|date=7 April 2023 }}</ref> | |||
| | region = East Europe and Western Asia | |||
| | creator |
| creator = | ||
| | course = | |||
| ⚫ | | type = ] | ||
| | course = | |||
| ⚫ | | served = | ||
| ⚫ | | type |
||
| | main_ingredient = Dough (flour, water, yeast, salt),{{cn|date=December 2020}} ] | |||
| ⚫ | | served |
||
| | variations = Also called Shureik, Ka'ak, and Sameet{{cn|date=December 2020}} | |||
| | main_ingredient = ]s | |||
| | calories = | |||
| | variations = Covrigi | |||
| | |
| other = | ||
| | other = | |||
| }} | }} | ||
| '''Simit''' |
'''Simit''' is a circular ], typically ] with ]s or, less commonly, poppy, ] or sunflower seeds, found across the ] and the ], especially in Armenia, Turkey and the Balkans.<ref>{{cite web|url=http://www.cnnturk.com/amp/2012/yasam/diger/04/22/turkiye.ve.yunanistanin.simit.savasi.kizisiyor/658204.0/index.html|title = Türkiye ve Yunanistan'ın simit savaşı kızışıyor}}</ref> Simit's size, crunch, chewiness, and other characteristics vary slightly by region. | ||
| In ], simit is known as ''gevrek'' ("crisp"), although it is very similar to the ] variety. Simit in ] are smaller and crisper than those of other cities.{{cn|date=December 2020}} | |||
| ==Etymology and regional name variants== | |||
| ] | |||
| ⚫ | '' |
||
| ==Name== | |||
| Other names include the ] σιμίτι<ref>], Andriotis dictionary, ''s.v.''</ref>), ] '''qeluro'''/'''qelora''', Greek '''koulouri''' (κουλούρι), '''đevrek''' ({{Lang-sr|ђеврек}}), '''gjevrek''' ({{Lang-mk|ѓеврек}}), '''gevrek''' (], {{Lang-bg|геврек}}), '''covrig''' ({{Lang-ro|covrig}}) (the last four, from "gevrek" in Turkish, meaning "crisp", is the ] name in some parts of Turkey also used to describe all crisp bread),<ref>Modern Turkish Dictionary. TDK</ref> <ref>Evliya Çelebi's guidebook, Seyahatname, 1680.</ref>'''roskas <ref>Matilda Koén-Sarano ''Diksionario Ladino-Ebreo,Ebreo-Ladino'',S.Zack,Jerusalem 2010</ref> turkas''' in ] language of Sefardi Jews). | |||
| ], Turkey]] | |||
| ]]] | |||
| ⚫ | The word ''simit'' comes from ] ''samīd'' ({{lang|ar|]}}) "white bread" or "fine flour".<ref>{{cite book |title=Encyclopedia of Arabic Language and Linguistics |editor=Kees Versteegh |publisher=Brill |year=2008 |isbn=978-90-04-14476-7 |volume=IV (Q–Z) |page=262 (entry {{italics correction|''samīd''}})}}</ref><ref>{{cite web|url=http://www.etimolojiturkce.com/kelime/simit|title=Simit - Kelime Etimolojisi, Kelimesinin Kökeni|website=www.etimolojiturkce.com}}</ref> | ||
| Other names are based on the Byzantine Greek ''kollikion'' (κολλίκιον), or Ancient Greek ''kollyra'' (κολλύρα), or Greek ''koulouri'' (κουλούρι). In ] it is known as ''arculata''. ]: ܩܶܠܽܘܪܳܐ/ܩܸܠܘܿܪܵܐ (''qeluro/qelora)''; Turkish: '']'';<ref>In parts of Turkey, referring to all crisp breads; see ''Modern Turkish Dictionary'', TDK</ref><ref>]'s travels, Seyahatname, 1680.</ref> ] ''đevrek'', ђеврек, ''gjevrek'', ѓеврек, геврек. The ] name is ] (''bokegh''). In ] it is known as ''roskas turkas''.<ref>Matilda Koén-Sarano ''Diksionario Ladino-Ebreo,Ebreo-Ladino'',S.Zack,Jerusalem 2010</ref> In ] it is known as ''rosca'' or ''coulouri''.<ref>{{cite web|url=http://rumianacocina.blogspot.com/2019/09/simit-gevrek-kuluri.html|title=Simit / gevrek / kuluri |website=rumianacocina.blogspot.com|date=29 September 2019 }}</ref> | |||
| ==Origins== | ==Origins== | ||
| Archival sources show that ''simit'' has been produced in ] since 1525.<ref>Sahillioğlu, Halil. "Osmanlılarda Narh Müessesesi ve 1525 Yılı Sonunda İstanbul’da Fiyatlar" ''Belgelerle Türk Tarihi'' '''2''' (The Narh Institution in the Ottoman Empire and the Prices in Istanbul in Late 1525. Documents in Turkish History 2) (Kasım 1967): 56</ref> Based on ] court records (Şer’iyye Sicili) dated 1593,<ref>Ünsal, Artun. Susamlı Halkanın Tılsımı. İstanbul: YKY, 2010: 45</ref> the weight and price of simit was standardized for the first time. The 17th-century traveler ] wrote that there were 70 simit bakeries in Istanbul during the 1630s.<ref>'''Evliya Çelebi''' Seyahatnâmesi Kitap I. (], Seyit Ali Kahraman, Yücel Dağlı). İstanbul: YKY, 2006: 231</ref> Jean Brindesi's early 19th-century oil paintings about Istanbul daily life show simit sellers on the streets.<ref>Jean Brindesi, Illustrations de Elbicei atika. Musée des anciens costumes turcs d'Istanbul , Paris: Lemercier, </ref> ], too, made an illustration of these simit sellers of Istanbul in 1906.<ref>{{cite book|title=Constantinople, painted by Warwick Goble, described by Alexander Van Millingen (London: Black, 1906) |url=https://www.gutenberg.org/files/39620/39620-h/39620-h.htm|via=gutenberg.org}}</ref> Simit and its variants became popular across the Ottoman Empire. | |||
| == |
==Consumption== | ||
| ]]] | |||
| Drinking ] with simit is traditional in Turkish culture. Simit is generally served plain, or for ] with tea, ], or ] or ]. | |||
| ]]] | |||
| Simit is generally served plain, or for ] with tea, ], or ] or ]. Drinking ] with simit is traditional. Simit ("Bokegh" in Armenian) is a traditional Christmas bread in Armenia.{{cn|date=December 2020}} | |||
| Simit are generally sold by ]s in Turkey,<ref>{{cite web | url=https://www.lezzetlitatlitarifleri.com/citir-burgu-simit-tarifi/ | title=Çıtır Burgu Simit Tarifi - Lezzetli Tatlı Tarifleri }}</ref> who either have a simit trolley or carry the simit in a tray on their head. Street merchants generally advertise simit as fresh ("''Taze simit!''"/"''Taze gevrek!''") since they are baked throughout the day; otherwise hot ("''Sıcak, sıcak!''") and extremely hot ("''El yakıyor!''" means "It burns the hand!") when they are not long out of the oven.{{cn|date=December 2020}} | |||
| Simit is an important symbol for lower and middle-class people of Turkey. Sometimes it is called |
Simit is an important symbol for lower and middle-class people of Turkey. Sometimes it is called ''susam kebabı'' ("sesame ]"). | ||
| In other parts of the Middle East, in Egypt it is consumed with boiled eggs and/or ], which is a mixture of herbs used as condiments. It is commonly used to break the fast, with yoghurt or buttermilk, in mosques in ] and ]. | |||
| ==Variations== | |||
| ⚫ | |||
| Today, many municipalities in Turkey produce simit through their own subsidiaries.<ref>{{cite news|last=Gazete|first=Banka|date=15 November 2021|title=Yesaş simit üretecek|work=Gazete Banka Haber|url=https://gazetebanka.com/yesas-simit-uretecek/10970/|access-date=15 November 2021}}</ref> | |||
| ==Similar products== | |||
| Certain varieties of Romanian ] are similar to simit, the places that sell them even being known as "Simigerii". | |||
| ⚫ | Another type of bread similar to simit is known as ''obwarzanek'' (in particular '']'') in Poland and '']'' in Russia, Ukraine and Belarus. The main difference is that the rings of dough are poached briefly in boiling water prior to baking (similarly to ]s), instead of being dipped in water and molasses syrup, as is the case with simit.{{Cn|date=April 2023}} | ||
| Girde (Uygur: Гирде), is a type of bread baked on the walls of tandoori oven, that is very similar to simit, and that the ] in ] see as a characteristic item in their culture-specific kitchen. | |||
| ==See also== | ==See also== | ||
| {{portal|Food}} | {{portal|Food}} | ||
| * ] | |||
| {{Commons category|Simit}} | |||
| *] | * ] | ||
| *] | * ] | ||
| * ] | |||
| * ] | |||
| * ] | |||
| ==References== | ==References== | ||
| {{ |
{{reflist}} | ||
| {{Navboxes|list1= | |||
| {{Cuisine of Bulgaria}} | |||
| {{Cuisine of Greece}} | {{Cuisine of Greece}} | ||
| {{Cuisine of Macedonia}} | |||
| {{Cuisine of Serbia}} | |||
| {{Cuisine of Turkey|pastry}} | {{Cuisine of Turkey|pastry}} | ||
| {{Ring and knot-shaped breads}} | |||
| }} | |||
| ] | ] | ||
| ⚫ | ] | ||
| ] | |||
| ] | |||
| ] | ] | ||
| ] | ] | ||
| ⚫ | ] | ||
| ] | |||
| ] | ] | ||
| ] | ] | ||
| ] | ] | ||
| ⚫ | ] | ||
| ⚫ | ] | ||
Latest revision as of 15:26, 29 August 2024
Circular bread colloquially known as "Turkish bagel" "Koulouri" redirects here. For other uses, see Koulouri (disambiguation). | |
| Alternative names | rosquilla (France, Spain), bokegh (Armenia), Đevrek (Bosnia, Serbia), koulouri (Greece), covrig (Romania), gevrek (Bulgaria and North Macedonia), and Turkish bagel (United States) |
|---|---|
| Type | Bread |
| Place of origin | Ottoman Empire Roman Empire |
| Main ingredients | Dough (flour, water, yeast, salt), sesame seeds |
| Variations | Also called Shureik, Ka'ak, and Sameet |
Simit is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire and the Middle East, especially in Armenia, Turkey and the Balkans. Simit's size, crunch, chewiness, and other characteristics vary slightly by region.
In İzmir, simit is known as gevrek ("crisp"), although it is very similar to the Istanbul variety. Simit in Ankara are smaller and crisper than those of other cities.
Name
The word simit comes from Arabic samīd (سميد) "white bread" or "fine flour".
Other names are based on the Byzantine Greek kollikion (κολλίκιον), or Ancient Greek kollyra (κολλύρα), or Greek koulouri (κουλούρι). In Latin it is known as arculata. Aramaic: ܩܶܠܽܘܪܳܐ/ܩܸܠܘܿܪܵܐ (qeluro/qelora); Turkish: gevrek; South Slavic đevrek, ђеврек, gjevrek, ѓеврек, геврек. The Armenian name is բոկեղ (bokegh). In Judaeo-Spanish it is known as roskas turkas. In English it is known as rosca or coulouri.
Origins
Archival sources show that simit has been produced in Istanbul since 1525. Based on Üsküdar court records (Şer’iyye Sicili) dated 1593, the weight and price of simit was standardized for the first time. The 17th-century traveler Evliya Çelebi wrote that there were 70 simit bakeries in Istanbul during the 1630s. Jean Brindesi's early 19th-century oil paintings about Istanbul daily life show simit sellers on the streets. Warwick Goble, too, made an illustration of these simit sellers of Istanbul in 1906. Simit and its variants became popular across the Ottoman Empire.
Consumption
_vora_el_pont_de_G%C3%A0lata_(Istanbul).jpg)
Simit is generally served plain, or for breakfast with tea, fruit preserves, or cheese or ayran. Drinking tea with simit is traditional. Simit ("Bokegh" in Armenian) is a traditional Christmas bread in Armenia.
Simit are generally sold by street vendors in Turkey, who either have a simit trolley or carry the simit in a tray on their head. Street merchants generally advertise simit as fresh ("Taze simit!"/"Taze gevrek!") since they are baked throughout the day; otherwise hot ("Sıcak, sıcak!") and extremely hot ("El yakıyor!" means "It burns the hand!") when they are not long out of the oven.
Simit is an important symbol for lower and middle-class people of Turkey. Sometimes it is called susam kebabı ("sesame kebab").
In other parts of the Middle East, in Egypt it is consumed with boiled eggs and/or duggah, which is a mixture of herbs used as condiments. It is commonly used to break the fast, with yoghurt or buttermilk, in mosques in Mecca and Medina.
Today, many municipalities in Turkey produce simit through their own subsidiaries.
Similar products
Certain varieties of Romanian covrigi are similar to simit, the places that sell them even being known as "Simigerii".
Another type of bread similar to simit is known as obwarzanek (in particular obwarzanek krakowski) in Poland and bublik in Russia, Ukraine and Belarus. The main difference is that the rings of dough are poached briefly in boiling water prior to baking (similarly to bagels), instead of being dipped in water and molasses syrup, as is the case with simit.
Girde (Uygur: Гирде), is a type of bread baked on the walls of tandoori oven, that is very similar to simit, and that the Uyghurs in China see as a characteristic item in their culture-specific kitchen.
See also
References
- Roth, Alisa (2012). "Simit: Turkey's National Bread". Gastronomica. 12 (4): 31–36. doi:10.1525/GFC.2012.12.4.31.
- "Arculata: The bread that survived Pompeii". www.bbc.com.
- "Arculata le ciambelle sopravvissute a Pompeii". tavolamediterranea.com. 7 April 2023.
- "Türkiye ve Yunanistan'ın simit savaşı kızışıyor".
- Kees Versteegh, ed. (2008). Encyclopedia of Arabic Language and Linguistics. Vol. IV (Q–Z). Brill. p. 262 (entry samīd). ISBN 978-90-04-14476-7.
- "Simit - Kelime Etimolojisi, Kelimesinin Kökeni". www.etimolojiturkce.com.
- In parts of Turkey, referring to all crisp breads; see Modern Turkish Dictionary, TDK
- Evliya Çelebi's travels, Seyahatname, 1680.
- Matilda Koén-Sarano Diksionario Ladino-Ebreo,Ebreo-Ladino,S.Zack,Jerusalem 2010
- "Simit / gevrek / kuluri". rumianacocina.blogspot.com. 29 September 2019.
- Sahillioğlu, Halil. "Osmanlılarda Narh Müessesesi ve 1525 Yılı Sonunda İstanbul’da Fiyatlar" Belgelerle Türk Tarihi 2 (The Narh Institution in the Ottoman Empire and the Prices in Istanbul in Late 1525. Documents in Turkish History 2) (Kasım 1967): 56
- Ünsal, Artun. Susamlı Halkanın Tılsımı. İstanbul: YKY, 2010: 45
- Evliya Çelebi Seyahatnâmesi Kitap I. (Robert Dankoff, Seyit Ali Kahraman, Yücel Dağlı). İstanbul: YKY, 2006: 231
- Jean Brindesi, Illustrations de Elbicei atika. Musée des anciens costumes turcs d'Istanbul , Paris: Lemercier,
- Constantinople, painted by Warwick Goble, described by Alexander Van Millingen (London: Black, 1906) – via gutenberg.org.
- "Çıtır Burgu Simit Tarifi - Lezzetli Tatlı Tarifleri".
- Gazete, Banka (15 November 2021). "Yesaş simit üretecek". Gazete Banka Haber. Retrieved 15 November 2021.
