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Crispy, sesame-coated Turkish dry pastry
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Simit kurupasta (35 g) has 168 calories. That works out to 480 calories per 100 g. It contains 21 g of carbs, 3.2 g of protein, 7.7 g of fat and 1.2 g of fiber. Its 0.2 mg of Manganese covers 11% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 35 g
168
KCAL / 35G
Carbs
21g
· 8% DV
Protein
3.2g
· 6% DV
Fat
7.7g
· 10% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 8% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 168 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 1.61 g | 8% |
| Trans fat | 0.03 g | |
| Sodium | 151 mg | 7% |
| Total carbohydrate | 21 g | 8% |
| Fiber | 1.2 g | 4% |
| Protein | 3.2 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 35 g | 168 kcal |
| 1 piece (mini) | 15 g | 72 kcal |
| 1 piece (small) | 20 g | 96 kcal |
| 1 piece (large) | 50 g | 240 kcal |
| 2 piece (double) | 70 g | 336 kcal |
| 100 g | 100 g | 480 kcal |
| 5 piece (jumbo) | 175 g | 840 kcal |
| 1 pack (whole) | 200 g | 960 kcal |
Calculated from 480 calories per 100 g.
Simit kurupasta is a crisp, sesame-coated Turkish dry pastry shaped like a ring. Despite its simit-like appearance, it has a dry, biscuit-like bite rather than the soft, chewy texture of a bread-style simit.
Simit kurupasta is made by mixing a dough, shaping it into rings, coating the surface with sesame, and baking until crisp. Recipes vary; some use egg or yogurt, while others rely on different combinations of fat and liquid.
Sesame usually falls off simit kurupasta when the dough surface is too dry for the seeds to stick. Lightly brush the shaped rings with egg or water, then press them into the sesame before baking.
Simit kurupasta can be either sweet or savory, though sesame-coated versions are often mildly salty. The recipe’s sugar, salt, and seasonings determine the flavor, so the name alone does not guarantee one style.
Keep simit kurupasta crunchy by letting it cool completely before sealing it in an airtight container. Moisture softens the pastry, so avoid storing it while warm or leaving it uncovered in a humid kitchen.
Simit kurupasta goes well with Turkish tea and can also be served alongside cheese, olives, or other small savory snacks. Its dry, crisp texture makes it easy to serve as part of a tea spread.
Yes, simit kurupasta can be baked without sesame, although it will no longer have the characteristic sesame-coated finish. You can leave the surface plain or add another suitable seed or topping before baking.
Simit kurupasta is meant to be crisp, but it can become excessively hard if it is overbaked or the dough contains too much flour. Check it as it begins to color, and measure the flour carefully.
Yes, simit kurupasta can be frozen once it has cooled completely. Seal it well to limit moisture exposure; after thawing, a brief warming in the oven can help restore some of its crispness.
Yes, if simit kurupasta has only softened from absorbing moisture, warming it briefly in a low oven can make it crisp again. Do not eat it if you notice mold, an off smell, or an unusual change in taste.
Vitamins
B1
0.06mg · 5% DV
B3
0.74mg · 5% DV
B2
0.04mg · 3% DV
Folate
9.8µg · 2% DV
Minerals
Manganese
0.24mg · 10% DV
Copper
0.06mg · 7% DV
Sodium
151mg · 7% DV
Selenium
3.15µg · 6% DV
Potassium ⭐
42mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 168 calories in 1 piece (medium) (35 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Simit kurupasta is a Turkish dry pastry: a ring-shaped dough, typically made with flour and fat, coated in sesame and baked until crisp. Despite its name, it is not the familiar soft, chewy street-vendor simit; it is closer to a crunchy savoury biscuit, often bought from a bakery or made for sharing at home.
Its toasted sesame aroma and crumbly bite make it a natural partner for tea, especially as an afternoon snack. It is fairly energy-dense, with most of its substance coming from flour and fat rather than protein or fibre. Pair a piece with fresh vegetables or plain yoghurt, or keep the portion small if you want a lighter snack.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.61g
MONOUNSATURATED
2.73g
POLYUNSATURATED
2.52g
Omega 6:3 ratio 19.6:1
Above the ideal 4:1 (19.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.