How to make Simit

Why cooks start here

Simit is cooked the way Istanbul street carts cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

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.