--- title: Nevşehir Simidi slug: nevsehir-simidi-fcdf7 url: /detay/nevsehir-simidi-fcdf7 type: article language: English entity: primary: Nevşehir Simidi type: article disambiguation: Authentic Nevşehir Simidi: Unique Turkish bread, chickpea yeast, protected origin. categories: - name: Gastronomy slug: gastronomi url: /kategori/gastronomi - name: General Knowledge slug: genel-kultur url: /kategori/genel-kultur tags: - Probiotic Properties - Chickpea Yeast - Nevşehir Simidi - Traditional Craftsmanship - Geographical Indication author: Melahat Pamuk created_at: 2025-06-30T20:16:55.718776+03:00 updated_at: 2025-07-01T10:10:40.840959+03:00 image: https://cdn.t3pedia.org/media/uploads/2025/06/30/O5BZddHdIXBH2tMaRSmg2efP97mmE5Du.jpeg --- # Nevşehir Simidi ## KURE Information Cards ![1a493f1b-7a9c-404b-9987-c257ce30fcaa.jpeg](https://cdn.t3pedia.org/media/uploads/2025/06/30/lIpy62pjHvg53ddnY07smYUf4Uoksftf.jpeg) *Nevşehir Simidi* | Field | Value | |-------|-------| | Registration Number(Text) | 621 | | Registration Date(Text) | December 7- 2020 | | Origin(s) | Nevşehir / Türkiye | | Main Ingredients | Flour,Chickpea yeast | | Type of Geographical Indication | Designation of Origin (Mahreç İşareti) | | Product Category | Bakery product (Simit / Pastry) | ## Article Content **Nevşehir Simidi** is a traditional baked product unique to [Nevşehir](/en/detay/nevsehir-il-9/llms.txt) province, located in Türkiye’s Central Anatolia Region. Distinguished from other types of simit in Türkiye by its shape, production technique, and use of natural chickpea yeast, this product has been registered with a geographical indication as a designation of origin. ![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/06/30/KaePrbSrzBllXnEvUE3vZ8hzUOYshpf0.jpg) *Nevşehir Simidi (AHİKA)* ### **Historical and Cultural Context** [Nevşehir Simidi](/en/detay/nevsehir-simidi-a2515/llms.txt) is the result of a blend of local elements in terms of history, culture, and production techniques. It is stated to have a history of approximately 120 years. Among locals, it has also been referred to as “ben simit” or “besimet.” It was formerly offered to guests on special occasions instead of cakes or pastries. ### **Production Method** [Nevşehir](/en/detay/nevsehir-1a838/llms.txt) Simidi is made using only wheat flour, water, and a natural yeast derived entirely from chickpeas. The chickpea yeast is obtained by fermenting crushed chickpeas in warm water, a process that requires traditional mastery. The dough prepared with this yeast undergoes a three-stage fermentation process. After kneading and shaping, the dough is baked in traditional wood-fired ovens at approximately 200°C, ten minutes on each side. A special mixture called “simit glaze” (flour, water, egg, or molasses) is applied to the surface of the simit, giving it its characteristic appearance. It has a rounded-rectangle shape with curved edges, distinguishing it from the widely known sesame-covered ring-shaped simit common across Türkiye. ### **Consumption and Serving** Nevşehir Simidi is typically consumed with clay pot cheese, tomatoes, cucumbers, and fresh greens. When stored under proper conditions, it can remain fresh for 7–10 days without going stale. In the touristic region of Cappadocia, it is presented in food and beverage establishments as a healthy alternative catering to diverse dietary preferences. ### **Health Evaluation** The chickpea yeast used in the production of Nevşehir Simidi is rich in lactic acid bacteria. Various studies have indicated that these bacteria have probiotic properties, aid digestion, support the immune system, and inhibit the growth of pathogenic microorganisms. Additionally, since it contains no salt, it is suitable for individuals with health concerns such as hypertension or diabetes. ### **Geographical Indication and Registration Status** Nevşehir Simidi was registered as a designation of origin on December 7, 2020, under Industrial Property Law No. 6769. The application for registration was submitted by the Nevşehir Union of Chambers of Tradesmen and Craftsmen. Production must be carried out within the geographical boundaries of Nevşehir province. It is stated that if transported to other locations via a cold chain, the product's unique characteristics may deteriorate. ![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/06/30/LDQMqDimhT2jqqBrbkuzPag0WxcehE6I.jpg) *Nevşehir Simidi Production Process (AHİKA)* ### **Traditional Knowledge and Craftsmanship** According to local bakery masters, the preparation of the yeast requires great sensitivity. Temperature changes and additives can adversely affect the yeast. Therefore, the bakers prepare the yeast by allowing the chickpeas to ferment in glass jars at a stable temperature. These masters have expressed concerns that passing down this knowledge and experience from generation to generation is becoming increasingly difficult, and that the production of Nevşehir Simidi is at risk of disappearing in the future. ## Academic Sources and References 1. Ahiler Development Agency. “Geographical Indication Application Submitted for Famous Nevşehir Simidi.” AHİKA. Accessed June 28, 2025. https://www.ahika.gov.tr/en/haberler/meshur-nevsehir-simidi-cografi-isaret-tescil-basvurusu-yapildi 2. Sözbilen, Gülhan. “An Alternative Bread Suggestion for Food and Beverage Establishments: Nevşehir Simidi.” Paper presented at the 4th International Congress on Gastronomy Tourism Research, Nevşehir, 2019. Accessed June 28, 2025. https://www.researchgate.net/publication/355808445\_Yiyecek-Icecek\_Isletmeleri\_Icin\_Alternatif\_Bir\_Ekmek\_Onerisi\_Nevsehir\_Simidi 3. Turkish Patent and Trademark Office. “Nevşehir Simidi.” Geographical Indications Portal. 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