A new regulation on the popular simit will introduce important changes in Turkey regarding its production and sale. The regulations stipulate which ingredients can be used in simit and how they should be used, and set standards for its appearance, smell and taste. A series of controls are also established before being put up for sale, as well as the obligation to display it in bakeries in closed display cases and serve it to customers in bags, where data such as the ingredients used or the recommended consumption date are specified.
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Edited and reviewed by:
Pablo Gómez is a specialist in Turkey and has been editor-in-chief of Hispanatolia since 2011. He has been analysing current affairs and geopolitics in Turkey and the surrounding region since 2006.
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