Döşeme Simit Fırını

A simit bakery is a narrowly defined trade in Turkey: the dough ring is dipped, rolled in sesame and slid into a stone oven, coming out in batches through the morning. Döşeme Simit Fırını has been running that trade on Karaisalı Sokak in the Döşeme quarter of Seyhan long enough that the city's official gastronomy guide identifies it not by range but by constancy — the taste, it notes, has not changed for years. The second item is poğaça, the soft savoury bun, which the guide argues deserves attention of its own despite living in the simit's shadow. The hours follow the product rather than the clock: the oven opens at six in the morning and closes at three in the afternoon, the working day of a place built for the commute and the eaten-standing breakfast. There is no evening service. The guide notes that tea, ayran or şalgam — Adana's fermented turnip juice — are the accompanying drinks. Neither a price list nor an itemised menu has been published.