Turkish simit culture expands through cafe concepts and student demand

The traditional Turkish street food simit is evolving from a classic street snack into a diverse cafe-based concept. With approximately 100 different varieties across the country, the market is expanding, driven significantly by the preferences and demands of university students.

Simit traditions date back to the Ottoman era and vary by region. For instance, Ankara is known for its dark-colored simit prepared with cold molasses, Istanbul utilizes different oil applications, and Izmir produces a version known as 'gevrek' using a boiling method. Other regions, such as Kastamonu and Rize, produce sesame-free varieties.

Savaş Delibaş, President of the Ankara Simit, Pide, and Pastry Tradesmen Chamber, noted that the rise of simit cafes since the 2000s has been fueled by the need for quick breakfast options among civil servants and students. This shift has allowed for new product development based on consumer feedback.