Simit and simit sellers in the book of travels of Evliya Celebi
72 - 76
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Please cite this item using this persistent URLhttp://hdl.handle.net/11693/21663
Even though the simit is one of the important elements in Turkish culinary culture, it is an important concept based on common sense and having to do with social relations. The historical transformation story of the simit from pure plain wheat to simid-i halka and to the current simit is explained through the Book of Travels of Evliya Çelebi and Narh Defters in the 16 th and 17 th centuries. Evliya Çelebi wrote very important and detailed information about the Ottoman World in 17 th century. In the same way, he said that the simit was a part of Turkish social life for centuries. The story of the simit in the Ottoman world began with the end of 16 th century. The first simit named as "simid-i halka" was seen to be very big because its weight had increased to 135 dirhems. Therefore, Evliya Çelebi described it as "a cart wheel". Some simit types' weights decreased and were produced close to current type by the second half of 17 th century. But these were called only "simit" without "halka". Though the simit is thought to have originated in Istanbul because of its flavour made it expensive and such that it was consumed only in Istanbul, it is described in the Balkans in the Book of Travels of Evliya Çelebi also. Consequently, we can think that it originated from Istanbul and the Balkans. In this study, the birth and diversification of the simit in İstanbul and Balkan geographies will be examined through the Book of Travels of Evliya Çelebi.