Let's take a trip to the Turkish fırın, meaning bakery, to see what is fresh from the oven. Here is a sample of five different pastries that are a few of my favorites, especially when introducing others to Turkish baked goods. Bread plays a vital role in Turkish food culture. Riots have been caused because of increased bread prices and the Turkish economy is often measured using the price of the simit as a reference point. Historically and culturally, bread in Turkey holds nutritional value, and its ubiquity also equalizes the population as bread feeds the mouths of the poor and the rich. Join me in this introductory guide to Turkish pastries!
Peynirli Poğaça
Peynirli, meaning 'with cheese', and poğaça, meaning 'palm-sized pastry' is a simple and savory option for an on-the-go breakfast. This oval-shaped pastry is made of dense dough, covered with sesame seeds, and a slit cut open in the middle for the cheese to ooze. It is the perfect combination of a crispy shell and a fluffy interior. The smell of the cheese melting in the oven can entice anyone into the bakery as they pass by.
Tahinli Çörek
This pastry is similar to a cinnamon roll, but instead of cinnamon, the show's star is sesame. Slightly sweet, the dough is wrapped, rolled, and filled with sweetened tahini paste, then topped with sesame seeds and baked. Much like a cinnamon roll, the inner layers are soft and tender, while the outside is more firm and crunchy. You might be tricked into thinking that the wide diameter of the roll is too large to eat in one sitting, but you would be surprised to learn how quickly the pastry disappears, especially with a cup of çay or coffee by its side.
Dereotlu Poğaça
Dereotu is the Turkish word for dill, and this pastry is packed with the unmistakable herb. Since living in Turkey, my love for dill has significantly increased, and much of that is due to this delicious pastry. It is a savory and dense bun filled with salty white cheese and topped with sesame seeds. Like most baked goods, this is best enjoyed when still warm from the oven. I even drizzle a bit of honey to complement its salty flavor with a drop of amber sweetness.
Simit/Gevrek
In Istanbul, the pastry is called a simit, but in Izmir, it is known as gevrek—a classic of Turkish food culture - the simit has been produced in Turkey for thousands of years. Historical references and documentation are made about the simit that predates 1435, the year of the Ottoman conquest of Constantinople. Over time, the simit has slowly evolved into a crispy, sesame-covered pastry that perfectly pairs with Turkish cheeses and a cup of çay.
Boyoz
This flakey pastry is almost exclusively found in Izmir, located in the southwest part of the country. Its history comes from Sephardic Jews, who were expelled from Spain in 1492 and offered refuge in Smyrna, modern-day Izmir. Boyoz can be served plain or stuffed with fillings like chocolate, eggplant, cheese, or meat. Its buttery layers are reminiscent of a French croissant, but the name comes from the Spanish word bollos, meaning "buns." The aftermath of eating one bite results in a crumbly mess on your face, shirt, and fingertips, but it is worth it. Without a doubt, these must be eaten while warm. Stuff in a sliced tomato, piece of cheese, or boiled egg to fit in with the locals.
Leave a comment below and let me know which pastry is your favorite or which pastry you would want to try first!
Speaking of Izmir, I was so happy to see Eater’s “Where to Eat in 2024” list, where Izmir made it to the top 12! In case you need more recommendations for restaurants to visit in Izmir, here is Michelin’s list.
I am late to the game but have been enjoying the YouTube channel Doobydobap. Tina lives in Korea and investigates food from both a personal and exploratory perspective. She is a great storyteller, and her videography is impressive.
To gain a deeper understanding of Turkish history, politics, and current events, I have thoroughly enjoyed my subscription to Kültürkampf, especially with the election just around the corner.