{"id":8342,"date":"2019-12-04T22:21:41","date_gmt":"2019-12-04T22:21:41","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8342"},"modified":"2024-11-14T21:06:36","modified_gmt":"2024-11-14T21:06:36","slug":"simit","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/simit\/","title":{"rendered":"Simit"},"content":{"rendered":"

Round chewy bread rings found evreywhere in Turkey, traditionally eaten as a snack or even part of the breakfast spread!<\/p>\n

Simit (Turkish Sesame Bread)<\/h1>\n

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My\u00a01 week trip<\/a>\u00a0to Istanbul had me thinking about making and posting the simit recipe, and it was great to be able to pull it out of my oven! I guess it is the most famous bread that can be found everywhere in Istanbul, often sold by street vendors \u2013 equivalent to our\u00a0kaak bread<\/a>\u00a0in Beirut in terms of popularity and taste and often served with white cheese\u00a0 tomatoes, cucumbers and a glass of tea.<\/p>\n

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Being born with a sweet tooth, I would equally enjoy it with \u201cLor cheese\u201d and honey; Lor cheese is a crumbled type of cheese that I had in Istanbul, relatively unsalted that makes it, in my opinion, the best match to simit!<\/p>\n

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Simit is not the fastest bread to make simply because it is a yeast bread and the dough has to have some rise time, but believe me it is so worth it, and smelling the simit baking in your oven is really satifying! A plain simit with a glass of tea is a strong afternoon tradition in Turkey!<\/p>\n

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Most recipes call for an egg wash to provide the baked goods with a pleasing attractive golden color, but this is not the case with simit! The beautiful golden color of simit comes from the pekmez (grape molasses). The shaped simit is dipped in a diluted mixture of grape molasses and water to color it deep brown and to give a hint of sweetness and an earthy undertone, then the simit is rolled in sesame seeds on both sides before the legendary bread goes into the oven.<\/p>\n

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What is Pekmez?<\/h3>\n

A thick molasses made from the boiled down juices of some fruits like grapes, figs, mulberries, pomegranates and carob.\u00a0 The most common pekmez to make simit is usually the grape molasses. I was lucky enough to have stumbled upon jars of grape molasses on the shelves of the Bazar section at the airport in Istanbul. I grabbed two jars and happily bought them with me to Kinshasa.<\/p>\n

Can I make the dough one day ahead to save time on the day I want to bake the simit?<\/h3>\n

Absolutely yes, for a time saving strategy, make the dough one day ahead, let the dough rise to its final volume, cover with cling film and refrigerate for a maximum 24 hours. Remove 30 minutes from the fridge prior to shaping and baking the simit.<\/p>\n

Now the dough has risen, and we are ready to start shaping the dough.<\/p>\n

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Sprinkle flour on a countertop and divide the dough into 12 equal balls.<\/p>\n

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Rub each ball with the palm of your hands over a countertop forming a 45 cm\/ 8 inches long rope-like dough.<\/p>\n

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Fold each rope-like dough in half.<\/p>\n

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Use your hands to twist together into a two stranded rope.<\/p>\n

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Join the ends to make a circle.<\/p>\n

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Dip each ring in the grape molasses mixture, making sure to immerse and coat from both sides. drain well.<\/p>\n

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Then roll each ring one at a time in the sesame seeds, turning gently to coat on both sides.<\/p>\n

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Line 2 cookie sheets with parchment paper, and place the simit rolls on the cookie sheets. Set aside to slightly puff up for about 20-25 minutes. Bake in a preheated oven to 230\u00b0C\/425 \u00b0F. until cooked through to a golden brown color; it takes about 15 minutes.<\/p>\n

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Simit (Turkish Sesame Bread)<\/h2>\n\n