Eskişehir simit named Turkey's best, sparking debate with İzmit

Eskişehir's simit has been officially recognized as Turkey's best, earning 91 points in a study by TÜRKPATENT. The pastry's success is attributed to its preparation by skilled bakers using molasses, abundant sesame seeds, and a stone oven.

Simit vendors in Eskişehir emphasized the unique flavor and texture that make their simit a favorite among local and international tourists. Abdulkadir Erşahinli, a simit seller, noted that the official recognition validates what customers have long known: Eskişehir simit is the most delicious and perfectly crisp simit in the country. He shared that tourists often express their inability to find the same taste elsewhere, describing the simit as easy on the stomach and highly addictive.

Şaban Tavan, another simit vendor, elaborated on the meticulous process behind the pastry's quality. He explained that Eskişehir simit, also known as Odunpazarı simit, is baked in a stone oven and requires a special dough preparation. "The master baker is very special; if the baker is good, the simit will be better," Tavan said. He stressed the importance of letting the dough rest and meld, and highlighted the essential ingredients: molasses for sweetness and plenty of sesame seeds.

However, the ranking has stirred controversy, particularly among residents of İzmit, a city renowned for its own simit. İzmit's simit was ranked sixth, prompting dismay from local enthusiasts who questioned the study's findings. A 52-year-old stone oven baker from İzmit, when asked about the ranking, stated, "I am not competing with anyone; I am making original simit."