I am so happy to know you enjoy this recipe. I love this recipe for a simple reason: If you follow it to a T, the simits you get are just as good – if not better – than the very best of Istanbul’s street food simits. Would you like to receive free recipes & stories from my kitchen in Istanbul? Going to try it soon. My whole family loved them! The food and culture is very close to Iranian food and culture, yet it’s so different. If the dough is not coming together, add 2-3 tablespoons all purpose flour. This is, unfortunately, not always adhered to. You can leave it out and simply use water instead then dip in sesame seeds! From afar, it looks like a chocolate-glazed donut, but it is actually fluffy bread with a crunchy sesame exterior. I sometimes add black sesame seeds, and a little bit of salt, as my sister-in-law suggested, and that’s nice too. Dip each twisted dough in the molasses and water combination and make sure it’s covered on both sides. For the past few years, I’ve been exploring the foods of Turkey, the Middle East and beyond from my house in Balat, Istanbul. The street vendors in my neighbourhood of Balat in Istanbul know how to announce the arrival of the day’s fresh simit. Not all Turks approve, but the option is there, primarily in wealthier (and more health-conscious) neighbourhoods. Hi Martin, thank you for your comment. Save my name, email, and website in this browser for the next time I comment. Hope you enjoy simit as much as we do! The bonus? Glad you enjoy the recipe! Place the Bake the simit for 10–15 minutes until reddish brown. Simit: just eat it! Hope you give it a try and enjoy it. The shape is essential. Repeat with the remaining 14 pieces to make 7 more rings. This is gorgeous and would really impress guests! I was wondering what I can substitute the molasses with. Simit is usually sold in carts in Istanbul and the people who sell them are called simitci. Hi Marinella, thank you for your comment! Simit usually lasts for about 2-3 days, however I prefer to have it fresh. Most recipes use yeast but not this one so it takes less time to prepare. Add all purpose flour, gluten, salt and vegetable oil in a bowl. Simit taste best the same day. And can it be frozen? It is also delicious with your breakfast. Ingredients 2 tsp instant yeast 1 tsp salt 1 tbsp granulated sugar 4 cups all purpose flour plus 2-3 tbsp more if needed 1 1/2 cup warm water 1/4 cup vegetable oil 1/4 cup grape molasses 1/2 cup water 1 1/2 cup sesame seeds toasted Mix the grape molasses, water and 1 Tbsp white flour in a large, flat bowl. Didn’t have molasses, but substituted with muscavado sugar. I just made the dough and I can already tell it’s going to be delicious! Lovely recipe and pictures, can’t wait to try out the recipe. It's usually eaten plain or some would serve it with tomato, feta cheese and olives. You can also wrap them in a cloth and place them in a bread box. Love the idea of molasses & sesame! I also freeze them after they cool down, and they are as tasty when thawed. I haven’t tried freezing the dough but I know it works if you refrigerate it. Dunk each simit into the diluted pekmez, then drain and dip into the sesame seeds to coat fully. In the bowl of a stand mixer, mix sugar, yeast, 4 cups flour and salt. Most of Turkish food sesame bagel people eat a simit almost every morning, for breakfast. Required fields are marked *. I’m adding this to my recipe book! Thin the molasses with water to give a light coating to simit. They do freeze well and I will definitely salt a try! Get delicious recipes &fascinating stories fromthe heart of Istanbulin my fortnightly newsletter. Place the ready simits on a piece of baking parchment. Knead the dough using the dough hook for about 8 minutes until it's no longer sticky. The last time I had simit was in Istanbul, and it was absolutely delicious! I'm Vidar, the author of this blog. Jun 28, 2020 - Explore Nina Sirin's board "Turkish simit recipe" on Pinterest. Easy family approved recipes from our Kitchen to yours. It is believed that simit rings hail from Istanbul but they can be found across the Ottoman Empire and the Middle East. My mouth is watering to get another one, but I thought I would leave a review here before I forgot. I describe simit as the Turkish version of a sesame bagel. Cooler weather has arrived here in central France along with lots of rain which the garden absolutely needs. There is a popular chain in Turkey called Simit Saray which sells simit and other baked goods. These are thick liquids with incredible flavor and light sweetness. You can leave out the molasses and use honey instead. I love the spicy simit you mentioned, will definitely try it next time! This bread sounds delicious! Just edited the recipe and added the sugar as well . Just made it for the third time in the last two weeks. Keep watching and turn the heat down if the simit looks like it might burn. Hope you enjoy it, it’s baking time! Place a baking or pizza stone in the oven (if you have one) and preheat the oven to 250 C (480 F). The types of simit sold by street vendors, are, in my humble view, far superior to bakery or other versions. A little jam doesn’t go amiss, either, if you feel like something sweet. Thank you for such interesting stories too, it makes me want to visit Istanbul to sample the food and culture. Yay! packets 2 tablespoons granulated sugar 1 large egg 2 teaspoons table salt 3 tablespoon vegetable oil 5 … I just made these and pulled them fresh out of the oven. It is simply the perfect companion to eggs, cheese, tomatoes and olives. Thank you for this amazing recipe!! You should let it rise the day you make the dough. If you only have white (raw) sesame seeds, toast them in a dry pan until golden, stirring or shaking the pan regularly, taking care not to burn any of the seeds. My wife loved Simit when we were in Istanbul last year and I planned to make some for her this Easter!! Thank you very much! Today, you can get healthier(?) Really lovely. May I ask you a question? I’ve never heard of Turkish simit until I tried this recipe, but I tried it and it’s delicious! Simit comes in many shapes and sizes, even different names in certain parts of the country. The texture of simit is lighter compared to bagels and traditionally, they’re fully coated in sesame seeds. Glad you’re giving this a try. Sesame is the main flavor of this bread so use it generously. My daughter and I made a double batch last night. Simit is a popular street food that you’ll find in every corner of Istanbul. Coloured glucose syrup or equivalents are much cheaper for those who are more conscious about price and profit margins than quality. oh girl I am so in love with this simit bread. Thank you so much for the recipe and for including the pictures! Make sure the water is not too hot or too cold. It’s also common to have simit on its own as a snack or with a glass of cold Ayran (Turkish yogurt drink). Simit is a delicious sesame bread sold in bakeries all over Turkey. Such a great post. You will probably need only 2 or 3 tablespoons of flour. Simit is one of the most common pastries in Turkey with Borek. It’s often sold on the street and is the perfect snack to eat while walking around. Once the dough has come together and is a little sticky, it’s time to knead the dough. I spent many weeks in north eastern Greece which once had large Turkish populations and fondly remember the vendors with dozens of Simit on a shouldered broomstick. Thank you for the recipe!! Mix well and knead until the dough keeps together well, 5-6 minutes. Sometimes, you can find Simit sandwiches made with cheese such as mozzarella plus some tomatoes. I’m going to give it a try. I found this recipe after my other attempt at Simit this morning with a different recipe didn’t exite me. Cover with a towel and let rise in a warm … Then cover the bowl with moisture piece of cloth or kitchen towel and let the yeast to get activated in 10 minutes. Serve warm or within a few hours. Another Turkish recipe for our collection! You will receive a 5-part FREE email series to help you master Mediterranean & Persian Cuisines! To be honest I have never heard of Turkish Simit but I will say it looks absolutely divine. Add the water and yeast mixture. Notify me of follow-up comments by email. Squeeze the ends together and roll the ends in opposite directions, causing the two sausages to braid and intertwine. I’m not sure if we will find Yeast & Molasses because of the lock down. It’s always a favorite! Copyright 2019, All rights reserved. Simit can be eaten as it is, as a snack, but I like to tear off small pieces and lathering them with delicious butter. Crusty on the outside, fluffy and soft on the inside. Thank you so much Hatidza for your kind comment. Place the leftover simits in a plastic bag and tie a knot to make sure it’s not in contact with air. Hi Elena! I’m on this sourdough kick right now and am wondering if you ever heard of a naturally fermented version. . Preheat the oven to 400F and line a baking sheet with parchment paper. amazing Turkish bread recipe looks so fluffy, spongy and perfectly baked. Seriously delicious, this recipe is SAVED. I spent a short time in Istanbul and it is hands down my most favorite part of the world. We also love having it with jam or chocolate spreads, needless to say that tahini and molasses is another favorite spread that compliments this Turkish bread very nicely. All images and content are copyright protected. Burak, in turn, got it from his boss, Refika Birgül, who runs the everything-food business Refika’nin Mutfagi together with photographer Bahar Kitapci. Now it’s time for one of the most iconic Turkish recipes out there: Simit, a beautiful bread shapes like a ring, crusty on the outside and soft on the inside. Like many other bread recipes out there, a classic simit recipe calls for flour, yeast, salt, flour, sugar, water and vegetable oil. This Traditional Turkish bread is a little bit of a project but it’s so fun to make and it’s so tasty with all the toasted sesame seeds. « Cinnamon Apple Monkey Bread From Scratch. Bang O Rang! Heat the oven to 220°C/200°C fan/425°F/gas 7. Thank you Shadi! I got the recipe for these simit from Burak, the bread master at Refika’s Kitchen. One of them is a little mad, in a charming sort of way. Thank you Assel! To achieve this effect in simit, the key is in the preparation of the dough. Combine the sugar and 60 ml (2fl oz/ 1/4 cup) lukewarm water in a small bowl, then sprinkle over the yeast. You will likely have sesame seeds left over. After 1.5 hours, punch the dough down and divide it into 16 pieces. Place dough in a large, lightly-oiled bowl and turn to coat. Can’t wait to try this. That’s why we now make our own Turkish simit at home. Storing bread is very important especially when it comes to homemade bread. it’s great they are vegan too! Mix the flour and salt. I love your idea to use sourdough for simit! I do have a question. I’m going to try it out for sure…as I dearly love fresh bread. Meanwhile, toast the sesame seeds in a pan. Both approaches work for this traditional Turkish bread recipe. Bake in two rounds until cooked through and golden brown on the outside, 12-15 minutes, a little longer if you don't have a baking or pizza stone. These are crispy, thin and fairly compact. Meanwhile, toast the sesame seeds (check out The Spruce Eats’ tutorial o how to toast sesame seeds) and in a shallow and wide dish (like a pie dish) whisk together the molasses and water. 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