Round chewy bread rings found evreywhere in Turkey, traditionally eaten as a snack or even part of the breakfast spread!

Simit (Turkish Sesame Bread)

My 1 week trip to 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 – equivalent to our kaak bread in Beirut in terms of popularity and taste and often served with white cheese  tomatoes, cucumbers and a glass of tea.

Being born with a sweet tooth, I would equally enjoy it with “Lor cheese” 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!

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!

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.

What is Pekmez?

A thick molasses made from the boiled down juices of some fruits like grapes, figs, mulberries, pomegranates and carob.  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.

Can I make the dough one day ahead to save time on the day I want to bake the simit?

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.

Now the dough has risen, and we are ready to start shaping the dough.

Sprinkle flour on a countertop and divide the dough into 12 equal balls.

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

Fold each rope-like dough in half.

Use your hands to twist together into a two stranded rope.

Join the ends to make a circle.

Dip each ring in the grape molasses mixture, making sure to immerse and coat from both sides. drain well.

Then roll each ring one at a time in the sesame seeds, turning gently to coat on both sides.

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°C/425 °F. until cooked through to a golden brown color; it takes about 15 minutes.

Simit (Turkish Sesame Bread)

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Course

Breakfast

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street food

Cuisine

#Middle Eastern

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RECIPES FROM AROUND THE WORD

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Turkish

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Description

Round chewy bread rings found evreywhere in Turkey, traditionally eaten as a snack or even part of the breakfast spread!

Ingredients

 

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For the dough:

• ▢ 4 cups all-purpose flour
• ▢ 2 tablespoons active dry yeast
• ▢ 1 leveled tablespoon sugar
• ▢ 1 leveled tablespoon salt
• ▢ 1/3 cup lukewarm water to proof the yeast
• ▢ 11/4 cups water or a bit more (for the dough)
• ▢ 1 tablespoon canola oil to brush the bowl before adding the dough

To be added later:

• ▢ ¾ cup grape molasses
• ▢ 1/3 cup water
• ▢ 2 cups sesame seeds

Instructions

 

• To proof the yeast: In a large mixing bowl, mix the active dry yeast, sugar and lukewarm water. Let it sit for 5-8 minutes, until yeast becomes frothy.
• Add the flour to the dissolved yeast, and slowly add the 11/4 cups of water, you may probably need just a bit more water, depending on the flour brand.
• Knead the dough with your hands or with a stand mixer until you have a malleable dough. Oil a large bowl and transfer the dough to it. Cover with a kitchen towel, and let it sit for 11/2 hours until it doubles in bulk.
• When the dough has doubled in bulk, sprinkle some flour on a counter top and knock it back. Divide the dough into 12 even sized portions and gather each into a ball.
  
• Sprinkle some more flour on a countertop, and rub each ball dough to a 45 cm long rope-like dough.
  
• Fold each rope-dough in half so the two ends are straight. Check the photos above.
  
• Use your hands to twist together into a two stranded rope. Check the photos.
  
• Join the ends to make a circle and press well to seal.
  
• In a shallow bowl, dilute together the grape molasses and water. Place the sesame seeds in another shallow bowl.
• Dip each ring in the diluted grape molasses, making sure to immerse from both sides. Drain well.
  
• Then roll each ring one at a time in the sesame seeds, turning gently to coat on both sides.
  
• 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. Preheat the oven to 220°C/ 425°F.
• Bake until cooked through to a golden color, about 12 to 15 minutes.
  
• Transfer to a cooking tray! Enjoy!!

Notes

• I was honored to be gifted this elegant set of high grade stainless steel forks, knives and cake server by the owner of “Beads and Pieces”.  The wire wrapped hand beaded pieces go well with your servingware and they add a bling and elegance to your table, they even make a great Christmas gift. Surfing through their Facebook page and Instagram account, blew my mind by their refined taste.

For more information, contact Rola Hachem Ayache!

Keyword flour, sesame

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