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Simit, the most consumed product of morning hours in the bakery culture of Bagcilar, is known for its crispy texture. The dough, kneaded with flour, water, and yeast, is shaped into a ring, dipped in molasses water, coated with plenty of sesame seeds, and baked in stone ovens. It reflects the simit tradition of Istanbul in the densely populated neighborhoods of this district.
This food, which is the crown jewel of breakfasts across Turkiye, is a practical alternative consumed at any time of the day accompanied by tea in the district.
Ingredients
- 4 cups of flour
- 1 cup of warm water
- 1/2 pack of fresh yeast
- 1/2 cup of grape molasses
- 2 cups of sesame seeds
Preparation
- Knead flour, water, and yeast to prepare a firm dough and let it rest.
- Take pieces of dough, roll them into strips, braid them in pairs, and form a ring.
- Dip the dough rings into the mixture prepared by diluting molasses with water.
- Coat the molasses-dipped doughs generously with sesame seeds and bake in a 200-degree oven until browned.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
Food
Bagcilar Lokma Dessert
A crispy fried dough dessert with syrup, frequently served in the street culture of the Bagcilar district. You can find this fresh treat in the bustling squares of the district and central avenues marked in the Harita section.
Food
Bagcilar Lentil Soup
A healing soup made from strained red lentils, which is the indispensable morning menu of Bagcilar artisan restaurants. It is frequently served in restaurants in the district center and on the Harita .
Food
Bagcilar Pan Bread
A traditional bread type baked in special molds in neighborhood bakeries of Bagcilar , featuring a dense texture and staying fresh for a long time. It is produced daily in stone ovens on the Harita .