Turkish bakery includes lots of different food. The most known one is surely baklava but Turkish Bread (“Ekmek”) is a staple part of the Turkish Culture and household.
In the opposite of this belief, when you talk about a bakery food in Turkey, everyone will think about bread, simit, and poğaca. Because of this, you can find baklava and other desserts on their own categories.
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
Turkish Bagel: Simit / Gevrek
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. Simit’s size, crunch, chewiness, and other characteristics vary slightly by region. It is widely known as Turkish bagel in the United States.
In İzmir, simit is known as gevrek (“crisp”), although it is very similar to the Istanbul variety. Simit in Ankara is smaller and crisper than those of other cities. Simit in Istanbul is made with molasses.
Poğaça is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia, with which it shares the name, found in the cuisines of the Carpathian Basin, the Balkans, and Turkey. It can be leavened or unleavened, but only experienced cooks can make good-quality unleavened pogača, while the pastry with yeast is easier to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.
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