Simit

Origins and history

The bread traces back to the Byzantine Empire, where writers called it kollikion. A ninth-century text mentions small rings sold in Constantinople. By 1525, bakers in Istanbul were producing simit regularly. In 1593, officials in Üsküdar set standard weights and prices for the loaf. Travelers later noted dozens of bakeries serving the city, and paintings from the nineteenth century show sellers carrying trays on their heads.

Regional names and shapes

The word simit comes from Arabic for fine flour, while Greeks call it koulouri. Armenians know it as bokegh, and Romanians as covrig. In İzmir, locals say gevrek, meaning crisp. The size and texture change from place to place. Loaves in Ankara are smaller and crunchier than those found elsewhere. Similar ring breads exist in Poland and Russia, though those are boiled before baking, unlike the syrup-dipped simit dough.

How it is eaten

Vendors walk the streets selling hot simit all day long. They shout that the bread is fresh or warn that it burns the hand. Most people eat it plain for breakfast, often paired with strong tea, fruit preserves, or white cheese. Some drink ayran alongside it. In Egypt, the bread appears with boiled eggs and herb mixtures. In holy cities, it helps break fasts with yogurt or buttermilk.

Cultural meaning

In Armenia, simit serves as a traditional Christmas bread. Across Turkey, it remains a symbol for working and middle-class families. Locals sometimes joke that it is a sesame kebab because of its coating. Municipalities now run their own bakeries to keep production steady. The bread connects generations through daily routine and shared street culture.

How Simit is kept

Street vendors bake simit throughout the day and sell them from carts or head trays. Buyers purchase the warm rings for breakfast, eating them with tea, cheese, or jam. In Armenia, families prepare them specifically for Christmas celebrations. The bread is dipped in molasses syrup before baking, giving it a distinct crust and chewy interior.

When and where

It is eaten daily, particularly in the morning. In Armenia, it is reserved for Christmas. Bakers produce it continuously to meet demand for fresh loaves.

It is strongest in Turkey, especially Istanbul and Ankara. It is also common in Armenia, Greece, Romania, and Poland. The tradition spread across the former Ottoman Empire and into the Middle East.

What Simit means

Simit represents everyday life and community connection in Turkey. It is a comfort food for many families. In Armenia, it carries religious significance during the Christmas season. The bread reflects shared history across diverse cultures.

On the table

• Simit
• Koulouri
• Bokegh
• Covrig
• Gevrek
• Obwarzanek
• Bublik
• Girde

Flavours: Sesame

Days Simit is marked

Questions people ask about Simit

See also

RéveillonA luxurious late-night feast that stretches until dawn across the winter holidaysChristmasA festival of Jesus's birth, kept on 25 December with gifts, lights and shared mealsNowruzThe Iranian new year at the March equinox, kept with fire, greenery and picnics

Good reading and sources

• Arculata: The bread that survived PompeiiBBC, Article
• Arculata: The bread that survived PompeiiBBC, Article

• Simit on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data

It may contain mistakes. Traditions differ from one family, village and community to the next, and the people who keep them know them best. If something is wrong, tell us. Last refreshed 2026-10-04.