Food treasures in New York City

Turkish Breads


If you have ever walked from the new city of Jerusalem to the Old City, you would have passed vendors selling a bread they call, “bagela.” In fact, they are called “simit,” a traditional bread eaten throughout the Balkans and the Mediterranean, primarily for breakfast.  The “Turkish bagel,” as it is nicknamed, is much less doughy than its New York counterpart and rarely eaten with cream cheese and lox. Simit rings are soft and light on the inside and crunchy on the outside.

Simit varieties available at Simit+Smith

Simit varieties available at Simit+Smith

At Simit+Smith, located on the upper west side, in the financial district and in Cliffside Park, NJ, you can buy freshly baked simit. The owners are trying to replicate the experience of buying them from the simitçi (street simit vendors) of Istanbul. The simit rings and loaves come in three flavors: original, multigrain and whole wheat.

Poğaça (po-acha)

Poğaça (po-acha)

At the store you can also buy Poğaça (po-acha), a cross between a pastry and pretzel-like roll. They come plain, or filled with feta and parsley, or kasseri ( cheddar-like cheese) and olives. Other Mediterranean foods and drinks, like Turkish soda or Ayran, a yogurt drink, can also be found at all the locations.

October 16, 2013 - Posted by | Food, international | ,


  1. I have eaten them in Jerusalem and loved them.
    A little hi in calories but, totally worth it -especially for dipping in chumus and other dips.
    Many Thanks for info.

    Comment by Shirley Friedman | October 16, 2013 | Reply

  2. I agree. If you’re ever on W72nd you can try these breads

    Comment by nyculinaryfinds | October 16, 2013 | Reply

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: