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TurkishAuthentic Cuisine

Simit

Serves 4 to 6 Bread vegan, Breads & Pastry

Simit

Simit, a quintessential street food of Istanbul, is a cherished staple that has traveled from bustling city carts to home kitchens. Traditionally enjoyed throughout the day, it's an indispensable part of Turkish breakfast spreads and equally loved as an afternoon snack. The home version captures the essence of the street, where each ring is crafted with care, salt seasoned by instinct, and the dough enveloped in a generous coating of sesame seeds.

The perfect simit is a harmony of contrasts—crisp on the outside, soft within, with a nutty bouquet from the sesame seeds. Grape molasses adds a subtle sweetness, balancing the savory notes. It's a simple pleasure that invites sharing, each bite a connection to its vibrant origins.

Ingredients

  • 500 gflour
  • 7 gyeast
  • 300 mlwater
  • 80 gsesame seeds
  • grape molassesfor dipping
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g flour, 7 g yeast, and 1 tsp fine sea salt. Gradually add 300 ml lukewarm water while mixing with your hand or a wooden spoon until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. The dough should spring back when pressed lightly with a finger.
  2. Place the kneaded dough back into the bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size. The dough is ready when you can gently press a finger into it and the indentation remains.
  3. Once the dough has risen, punch it down to release the air. Divide the dough into equal portions, about the size of a small orange. Roll each portion into a long rope, approximately 60 cm in length, and then fold the rope in half, twisting the two strands together. Bring the ends together to form a circle, pressing the ends to seal.
  4. Preheat your oven to 220°C (428°F). Pour grape molasses into a shallow dish and place 80 g sesame seeds in another shallow dish. Dip each shaped dough ring into the molasses, ensuring it is well-coated, then immediately dip it into the sesame seeds, pressing gently to adhere the seeds to the dough.
  5. Arrange the coated simit rings on a baking sheet lined with parchment paper, leaving some space between each ring to allow for expansion. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the simit are golden brown and the sesame seeds are toasted, emitting a nutty aroma.
  6. Once baked, remove the simit from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set properly, ensuring a chewy interior. The simit should feel firm to the touch and sound hollow when tapped on the bottom.
  7. Serve the simit warm, ideally with a spread of cheese, olives, and fresh vegetables. This traditional Turkish bread is best enjoyed fresh, with its crisp crust and soft, airy interior, perfect for sharing at the table.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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