July 2, 2012

Istanbul. October, 2011

After each morning’s run along the Bosphorus or the Golden Horn, I’d reward myself on my return to our small apartment via the simit-seller. One of hundreds here in Istanbul. Sometimes I’d buy a simit (on the left), sometimes an açma. Simit -- known by different names and slightly different recipes throughout Turkey, Greece, Bulgaria, Serbia, Romania --  are small “fun size” circular breads coated with sesame seeds. Chewy, crispy, depending upon where you happen to be. This one was chewy. Nice. Açma, which I prefer, are also yeast-risen, but slightly sweet, enriched with egg and consequently more cake-like. Because I live within a few hundred yards of Armenian bakeries here in Watertown, MA, I have access to these bready treats all the time without having to locate my passport. Simit? Açma? Can’t decide? Have both.

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