{"id":8342,"date":"2019-12-04T22:21:41","date_gmt":"2019-12-04T22:21:41","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8342"},"modified":"2026-10-18T00:04:54","modified_gmt":"2026-10-18T00:04:54","slug":"simit","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/simit\/","title":{"rendered":"Homemade Simit (Turkish Sesame Bread)"},"content":{"rendered":"

Simit, the iconic Turkish bread ring, is round and chewy and enjoyed throughout Turkey as a snack or as part of a traditional breakfast spread!<\/p>\n

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My one-week trip to Istanbul<\/strong><\/a> inspired me to recreate simit in my own kitchen, and it was such a joy to pull these golden, chewy bread rings out of my oven! Sold by street vendors throughout the city, simit is a beloved Turkish staple, much like our kaak bread<\/a> <\/strong>in Beirut. It is traditionally enjoyed for breakfast with white cheese, tomatoes, cucumbers, and a glass of Turkish tea, or simply as a snack on the go.<\/p>\n

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Having been born with a sweet tooth, I also love enjoying simit with Lor cheese and honey. Lor is a crumbly, mildly salted Turkish cheese that I discovered in Istanbul, and in my opinion, it pairs perfectly with simit!<\/p>\n

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Simit is not the quickest bread to make, simply because it is yeast-based and the dough needs time to rise. But believe me, it is well worth the wait! The aroma of freshly baked simit filling your kitchen is truly satisfying. In Turkey, enjoying a plain simit with a glass of tea is a cherished afternoon tradition!<\/p>\n

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Most recipes call for an egg wash to give baked goods an attractive golden color, but simit is different! Its beautiful golden-brown color comes from pekmez (grape molasses). Each shaped simit is dipped in a diluted mixture of grape molasses and water, which gives it a rich, deep color, a hint of sweetness, and a subtle earthy undertone. It is then generously coated with sesame seeds on both sides before this iconic Turkish bread goes into the oven!<\/p>\n

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What Is Pekmez?<\/h3>\n

Pekmez is a thick molasses made by boiling down the juices of various fruits, including grapes, figs, mulberries, pomegranates, and carob. Grape molasses is the most commonly used variety for making simit. I was lucky enough to stumble upon jars of grape molasses on the shelves of the bazaar section at Istanbul Airport. I grabbed two jars and happily brought them back with me to Kinshasa!<\/p>\n

Can I Make the Dough a Day Ahead to Save Time on Baking Day?<\/h3>\n

Absolutely! To save time, prepare the dough a day ahead and let it rise until it doubles in volume. Cover it with cling film and refrigerate for up to 24 hours. Remove the dough from the refrigerator about 30 minutes before shaping the simit.<\/p>\n

Now that the dough has risen, we are ready to shape our simit!<\/p>\n

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Lightly flour your countertop and divide the dough into 12 equal portions, shaping each into a ball.<\/p>\n

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Using the palms of your hands, roll each ball on the countertop into a rope about 45 cm (18 inches) long.<\/p>\n

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

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Using<\/span> both<\/span> hands,<\/span> twist<\/span> the<\/span> two<\/span> strands<\/span> together<\/span> to<\/span> form<\/span> a<\/span> twisted<\/span> rope.<\/span><\/p>\n

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Bring the ends together and pinch to seal, forming a ring.<\/p>\n

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Dip<\/span> each<\/span> ring<\/span> into<\/span> the<\/span> grape<\/span> molasses<\/span> mixture,<\/span> making<\/span> sure<\/span> to<\/span> coat<\/span> both<\/span> sides<\/span> thoroughly.<\/span> Allow<\/span> any<\/span> excess<\/span> mixture<\/span> to<\/span> drain<\/span> off.<\/span><\/p>\n

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Roll each ring in the sesame seeds, turning it gently to coat both sides evenly.<\/p>\n

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Line two baking sheets with parchment paper and arrange the simit rings on them. Set aside for 20\u201325 minutes, or until they puff up slightly. Meanwhile, preheat the oven to 220\u00b0C (425\u00b0F). Bake for about 15 minutes, or until the simit are cooked through and beautifully golden brown.<\/p>\n

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More Middle Eastern Baked Breakfast Recipes to Try at Home<\/h2>\n