A traditional simit would not be eaten with something inside either. That was like the breakfast of commuters for many many years. Only in the 90s the vendors starting offering triangle shaped melted cheese products. The Simit Sarayı like places are a very recent invention. By the way, I think the reason pastane simit's aren't as good is that, simit really needs to be made in a traditional stone oven and I belive the temperatures are different to what the pastry shop would have. By the way what gives it the distinct flavor (in addition to sesame seeds) is grape molasses.
Pekmez! Yes. I have always wanted to make Simit and since there are so many Turks in the UK it's easy to get pekmez but the problem is as you say the oven. Probably need a pizza oven to get the right kind of heat.
If you can get pekmez you can get tahin too. You probably know that they go very well together when mixed. Especially if you can find the darker double roasted variety.
I don't know why but I haven't got used to Tahin completely. Sometimes I eat it in some food and I think it's really great but I probably wouldn't eat it on it's own if I could get peanut butter instead :-)
There's a dessert I've had at Kofteci Yusuf which is covered in Tahin which is amazing. I think it's Ekmek Kadayıfı. That's one place where I am totally converted to tahin. A cup of good Turk Khave with that is great. :-)
