Preparing Simit in Izmir
A narrow Izmir alleyway glows under the amber wash of sodium streetlamps, illuminating a small, open-front bakery where the night shift is in full swing. A baker in a white apron leans over a scarred wooden counter, dusting a tray of simit with sesame seeds while a customer in a dark coat waits patiently, holding a paper cup of tea. The counter surface is a chaotic map of culinary history, marked by flour dust on dark stone and the faint residue of dough. In the corner, a stack of woven baskets sits empty, waiting to be filled, while a painted crate holds fresh figs.
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