Welcome to the Atlas Obscura Community discussion of Simit-Pogacha. Ask questions or share tips, experiences, pictures, or general comments with the community. For the story behind this food, check out the Atlas Obscura entry:

As a true simit-pogacha fan and a local from Skopje, I would like to contribute to the story with a explanation of the authentic taste and the place to try.

Although at first it is a strange combo, the true magic of simit-pogacha is in the contrast of flavors of the bun and the pie. The real, authentic bun is called simit and is made with chickpea which gives the bun a sweet taste. Also, the way it is prepared gives it almost sourly taste, but very mild and just as a distant taste.

Also, the pie is made with cow’s fat, which gives it very specific smell and taste.

So, when you combine all this tastes, you get great combination and everything but tasteless dry combination.

Unfortunately, this authentic and original taste and way of making is lost. The bakers now make it like you described - tasteless, dry, with old buns.

BUT, there is one place that still makes simit-pogacha the way it is made for centuries. The bakery is at next to the farmer’s market named Bit Pazar in the Old Turkish Bazaar. The balery is also named Bit Pazar (ФУРНА БИТ ПАЗАР in Macedonian).

Here is its Facebook page: Фурна Бит Пазар - Home | Facebook
And here is the location: