simit

Also known as semit, simeet, sameet, semid, gevrek, Turkish bagel

Simit is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire and the Middle East, especially in Armenia, Turkey and the Balkans. Simit's size, crunch, chewiness, and other characteristics vary slightly by region.

Picture of the Day · NASA

Jupiter and Venus from Earth

2026-06-07

It was visible around the world. The sunset conjunction of Jupiter (left) and Venus (right) in 2012 was visible almost no matter where you lived on Earth. Anyone on our planet with a clear western horizon at sunset could see them. That year, a creative photographer traveled away from the town lights of Szubin, Poland to photograph a near closest approach of the two planets. The bright planets were then separated by only three degrees and his daughter struck a humorous pose. A faint red sunset still glowed in the background. Jupiter and Venus are together again this week after sunset, passing within a degree of each other about two days from today.

Key facts

Prepared food.name: Simit
Prepared food.image: Simit-2x.JPG
Prepared food.image_size: 250px
Prepared food.alternate_name: rosquilla (France, Spain), bokegh (Armenia), Đevrek (Bosnia, Serbia), koulouri (Greece), covrig (Romania), gevrek (Bulgaria and North Macedonia), and Turkish bagel (United States)
Prepared food.country: Ottoman Empire Roman Empire

Article · Português

Simit são argolas de pão turcas muito populares, tanto para comer na rua, como ao pequeno almoço, com doce, queijo ou iogurte. Existe uma variedade diferente quase em cada cidade da Turquia e são normalmente cobertas com sementes de sésamo, de papoila ou de Nigella. Na Grécia são conhecidas como “”. Parecem-se com os bagel americanos, mas a textura é totalmente diferente; existe ainda uma variante, chamada “”, em que a massa leva leite, açúcar e azeite, ficando mais macias que os simit. Em Istambul, os simit têm cerca de 20 cm de diâmetro e são feitas com massa lêveda: deixa-se crescer a massa para o dobro e divide-se em bolinhas que depois se transformam em tiras que se unem para fazer as argolas. Cozem em forno brando, depois de serem passadas por melaço diluído e cobertas com as sementes.

Abstract from DBpedia / Wikipedia · CC BY-SA