Simit is a circular bread encrusted with sesame seeds, which is common to the cuisines of the former Ottoman Empire and the Middle-East. It is widely known as a Turkish bagel in the USA and Koulouri in Greece. They are commonly eaten at breakfast and are a much loved street food available on many corners in Istanbul. They have a crispy exterior and a soft doughy interior, which can be created using a standard bread dough mixture.
The distinctive taste of Simit comes from a combination of toasted sesame seeds and a grape molasses glaze. Grape molasses can be found online or at Middle-Eastern supermarkets. Sesame seeds are widely available in their raw form, so you will need to toast them in a dry frying pan before coating the Simit rings.
I was first introduced to Simit during one of our holidays in Turkey. Many of us Iranians love holidaying in Turkey as it feels familiar but with the freedoms we cannot enjoy in our own motherland. In fact, I have travelled to Turkey more than I have to Iran. The hospitality, the food and the weather make for the perfect destination for my family and it feels like home.
The variety of baked goods available in Turkey is incredible and Simit is no exception. My local artisan bakery has Simit sandwiches available to be toasted and eaten with a strong Turkish coffee to follow, which has become a favourite weekend brunch option for my husband and I.
When I bake them at home, we either eat them with feta and halva (as pictured above) or with jam. We also love having them as an accompaniment to egg dishes (pictured below). The recipe foe Nargessi (Persian spinach Eggs as pictured) can be found here.
- 500 g strong white bread flour (plus extra for sprinkling on your surface when shaping the Simit)
- 2 tsp fast-action yeast
- 1 tsp salt
- 300 ml tepid water
- A little olive oil (to oil the bowl the dough proves in)
- 100 ml grape molasses (üzüm pekmezi)
- 50 ml water
- 2 tsp flour
- 300 g toasted sesame seeds
- Preheat the oven to 220°C / fan 200°C / gas 7 / 425°F. Place a baking tray in the oven.
- Tip onto a lightly floured work surface and knead for around 10 mins. Once the dough is smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour or until doubled in size.
- Mix the grape molasses, water and flour in a large bowl.
- Prepare the toasted sesame seeds. Take the raw sesame seeds, toast in a dry pan until golden, shaking and stirring the pan regularly. Take care not to burn the seeds. It should only take a few minutes to toast the sesame seeds.
- Once the dough has proved, cut the dough into 12 equal sized pieces. Sprinkle some flour on the surface and roll each piece into a long sausage about 25cm long. Take two of the rolled dough pieces and place them alongside each other. Squeeze the ends together and roll the ends in opposite directions, causing them to braid. Squeeze the two ends together to form a ring. Repeat with the remaining dough.
- Dip the simits into the grape molasses mixture until covered. Cover completely with sesame seeds. Stretch the dough a little as you do this to ensure the Simit is even but don't worry if it is not perfect - rustic is a great look! Place the ready Simits on a piece of baking paper, cover with a tea towel and let prove for a further 30 mins.
- Bake in two batches until cooked through and golden brown on the outside, 20 - 25 minutes. Check the Simit occasionally to make sure it doesn't burn and turn the heat down if necessary.
- Leave to cool on a cooling rack. Simit is best eaten while still warm so if you don't eat them straight away, reheat in the oven before consuming.