FOOD 101: Simits Vs. Bagels

July 30, 2014 at 8:44 am · Filed under Bread-Crackers-Sandwiches, Food Holidays

We are so happy that simits have come into our life. This traditional Middle Eastern street food is breakfast fare or snack in Turkey and other parts of the Mediterranean and Middle East.

Thanks to a Turkish family whose children moved to a simit-less New York City, simits are now baked in the area, served at the company’s Simit + Smith cafés and sold at specialty food stores (a partial list: Agata & Valentina, Amish Market, Blue Olive Market, Food Cellar, Francela, Garden of Eden, Parrot Coffee and Zeytuna).

We’d like to offer our perspective of simits versus bagels.

Wanting to make their product stand out, the Simit + Smith folks don’t want to compare simits with that ensconced American standard, the bagel. They suggested that we call it “artisan bread,” a generic term that applies to any bread that’s handmade.

But we don’t agree. What’s the best way to convince people to try something new? Compare it to something everyone already knows and loves.

So take it from THE NIBBLE: If you like sesame bagels, you’ll like simits—maybe a lot more.

SIMITS & BAGELS: THE DIFFERENCES

A simit (on top) with its cousin, a sesame bagel. Photo by Elvira Kalviste | THE NIBBLE.

Like bagels, simits are made with all natural ingredients, without fat or preservatives, and are hand rolled and baked fresh daily. The recipes and process are slightly different, but here are the key differences:

Shape. As you can see in the photos, simits are larger and flatter, even when compared to the overblown bagel from our neighborhood, made with a scant hole in the middle so the fillings don’t fall out. Simits are not used for sandwiches in Turkey—it’s not a tradition, and besides the fillings would fall out through the center. To make simit sandwiches, Simit + Smith also bakes a non-traditional, “American” simit roll without the hole.

Texture. Simits are crispy on the outside, and the inside is light and fluffy, in contrast with the denser, chewier bagel.

Fewer carbs. The flatter shape of simit means less crumb (the bready inside). You get bagel-like flavor with less bread.

More flavor. Comparing a simit to a sesame bagel, simits have more flavor. Why? The sesame seeds are adhered to the simit with a mixture of water and 5% molasses. That 5% adds wonderful flavor and there’s a bonus: It makes the sesame seeds really adhere. They don’t fall off and make a mess (as with a sesame bagel).

Inside the simit and bagel. Photo by Elvira
Kalviste | THE NIBBLE.

MORE ON THE MENU

In its home countries, simits are always coated with flavorful, healthful healthy sesame seeds. To meet American’s tastes, Simit + Smith also offers multigrain and whole wheat simits (you won’t find them in Turkey).

If you’d like a simit sandwich, there are traditional Mediterranean fillings such as black olive paste and kasseri cheese, and American-style fillings as chicken, Nutella and banana (wonderful!), roast beef and our favorite, smoked salmon and cream cheese.

There are toasted Simit chips with a variety of Mediterrean dips and spreads. We’ve been enjoying simit in some form or other for breakfast, lunch and snacks.

Other products include beverages (the tea and coffee are delish), oatmeal, yogurt and fresh fruit, soups, salads, paninis, scones and excellent baked goods sourced from top local bakeries.

The company has also makes pogaca (poh-AH-cha), a savory pastry filled with feta and parsley or kasseri cheese and olives. Here’s the whole menu.

Simit + Smith cafes are located at 124 West 72nd Street, 111 Worth Street and 100 Williams Street in New York City. In New Jersey, visit the bakery itself at 721 Anderson Avenue in Cliffside Park.

For more information on Simit + Smith,including a list of specialty food stores that carry simits, head to SimitAndSmith.com.

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