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Bread
Ekmekler
Appears in
By Nevin Halici
Published 1989
Bread is a staple food in Turkey; a Turk will eat as much bread in a day as an English or American person would eat in a week. Bread is also revered as one of the foods sent down to earth by God’s command, according to the Koran. Because bread is valued so highly not a crumb is allowed to go to waste, and a number of dishes have been devised to use up bread.
At the imperial palace in Istanbul, three types of bread used to be baked — fodla – slightly leavened flat bread, has ekmek – fine white bread, and somun ekmek – ordinary bread. Fodla was served at the sultan’s table, has ekmek to the ladies of the harem and the palace dignitaries, and somun ekmek to the lower-ranking members of the household. They also had simit – ring-shaped rolls with sesame seeds; gevrek – ring-shaped crisp bread; çörek – savoury round buns; and many types of börek – savoury or sweet pies. All of these are still to be had today; in addition, pitta especially is baked in great quantities during the month of Ramadan, because everyone likes to break the daily fast with the best kind of bread. Simits are made with bread dough, shaped in a ring, dipped in sesame seeds and baked. You will find them for sale on every city street. Yufka (below) and other breads are still made at home in Anatolia.
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