Trader Joe’s Turkish Simit Took Me Back to My Childhood

The ritual of kahvaltı — or breakfast, as you might know it — in Turkey revolves around sharing an abundant spread of dishes. From menemen, a comforting mix of scrambled eggs and tomatoes, to sucuk, a spiced Turkish sausage, along with an assortment of olives, cheeses, jams, and more, everything is laid out for everyone to enjoy together.

And the glue that holds it all together? Simit, the sesame seed-coated, ring-shaped bread that’s been nearly impossible for me to find at major American grocery chains, until now.

When I was growing up in Istanbul, it was easy to find a street cart, bakery, or cafe selling fresh simit on nearly every corner of the city. While this sesame-encrusted bread is also enjoyed on its own as a snack, it’s primarily a staple at the breakfast table, with one family member tasked with waking up early to grab a few fresh rings just in time for the morning feast.

Because Turkish kahvalti always comes with a bread basket filled with simit, silverware is often optional. Crunchy on the outside and chewy inside, the yeasted bread is all you need to scoop up jams and spreads, dip into runny egg yolks, top with cheese, or soak up the last of the olive oil pooled beneath slices of tomato and cucumber. 

When I found out this signature Turkish bread had officially made its way into the freezer aisle at Trader Joe’s, I headed straight to my nearest store to put the grocery chain’s new simit to the test.

Like traditional simit, Trader Joe’s version is made by dipping the ring-shaped dough into a mixture of water and mulberry molasses, then coating it with sesame seeds before baking. The molasses and water blend not only helps the sesame seeds adhere to the dough and also imparts a subtly sweet flavor and a golden, glossy crust.

Trader Joe’s simit comes with four rings of bread per package — so you can keep some in your freezer for later — and they can be easily warmed up in the air fryer or oven. I chose to bake mine, and they turned out perfectly crispy on the outside while remaining fluffy on the inside. 

Thanks to its circular shape, simit is often compared to a bagel. However, this bread has a characteristic twist that sets it apart, and unlike a bagel, it’s only baked — never boiled. (Simit is also more often torn into pieces by hand rather than sliced in half like a bagel.)

To my surprise, this offering from Trader Joe’s tasted just like the bread I’d get in Istanbul — likely because the new TJ’s item is a product of Turkey — although the rings were a bit smaller than what I’m used to.

My mom happened to be visiting when I sampled the grocery store’s version of simit, and she also gave it her seal of approval as well, saying, “Of course, they’re not the same as the ones you’d get from a street cart, but these are even better than the ones I’d find at most bakeries in Istanbul.”

The best part about keeping simit on hand is the joy of dipping and scooping it into as many condiments and sides as possible. At breakfast, I love tearing off pieces to dunk into sunny-side-up eggs or my favorite Turkish breakfast spread: acuka, a spicy, tangy dip made with tomato paste, walnuts, garlic, olive oil, and pepper. 

If you decide to slice your simit, it makes a great base for fresh sandwiches layered with feta, tomatoes, cucumbers, and Kalamata olive spread. Alternatively, try an open-faced, hot rendition: slice the simit in half, top it with a melting cheese like kaşar or mozzarella, add slices of Turkish sucuk (or any spicy sausage), and bake until the cheese is melted and the bread is crisp.

To recreate another classic way of eating simit in Turkey, prepare a small bowl with extra virgin olive oil, lemon juice, a mix of whole olives, and a sprinkle of oregano; then, dip pieces of simit into the mixture.

For those with a sweet tooth, the sesame bread also pairs well with Nutella, jam, or honey and butter. All you have to do is rip, dip, and repeat.