Cooler weather has arrived here in central France along with lots of rain which the garden absolutely needs. Less kneading, less waiting, making it all the easier and more approachable to make at home. It took us a few tries to perfect this recipe for simit and get it as close to the ones you would find in a Turkish bakery. Thanks so much for sharing the recipe! Add in warm water and vegetable oil. I’m going to give it a try. But what I do know is that Turkish simit are the original Ottoman fast food, available any time and most anywhere, from street pedlars to street corners and that people call them the...Read More » Read about privacy policy and copyright Here. Preheat the oven to 400F and line a baking sheet with parchment paper. You’re in for a delicious adventure and collection of unique and tasty recipes. Get free recipes & stories from my kitchen in Istanbul. Isn’t it awesome to be able to make your favorite bread at home? Dunk each simit into the diluted pekmez, then drain and dip into the sesame seeds to coat fully. It's usually eaten plain or some would serve it with tomato, feta cheese and olives. I’m on this sourdough kick right now and am wondering if you ever heard of a naturally fermented version. In bakeries, they’re usually fluffier and more akin to a white loaf in texture – presumably because they use the same dough as for the loaves. Unlike bread, simit is best when eaten while still warm. Lay them out on two or three baking sheets, cover and leave to prove at room temperature for 30–45 minutes. As for the yeast, you can use 1.5 tsp baking powder and one teaspoon baking soda. I spent a short time in Istanbul and it is hands down my most favorite part of the world. There is nothing better than bread baking in the oven! Simit should be packed so full of sesame seeds, only the dough intertwinings should expose the bread itself. Combine the flour and salt in a bowl, then … One of them is a little mad, in a charming sort of way. thank you! , Thank you Alex for pointing this out! Squeeze the ends together and roll the ends in opposite directions, causing the two sausages to braid and intertwine. Flatten the simits ever so slightly before placing in the hot oven. It might not have the same color, but it would work. Thank you for your comment Charlie! They couldn’t get them fast enough. Love this recipe!! You will probably need only 2 or 3 tablespoons of flour. Heat the oven to 220°C/200°C fan/425°F/gas 7. By Aylin Öney Tan Didn’t have molasses, but substituted with muscavado sugar. By a cup do you mean one of 250 ml? I also didn’t think I had to toast the sesame since it would go into the hot oven but in hindsight it’s a different process and tastes better. The Spruce Eats’ tutorial o how to toast sesame seeds, Roasted Eggplant Recipe (Step-by-Step) [Video]. Place the ready simits on a piece of baking parchment. I sometimes add black sesame seeds, and a little bit of salt, as my sister-in-law suggested, and that’s nice too. I also freeze them after they cool down, and they are as tasty when thawed. Once the dough has come together and is a little sticky, it’s time to knead the dough. Going to try it soon. I just made the dough and I can already tell it’s going to be delicious! Hope you enjoy simit as much as we do! This is gorgeous and would really impress guests! In addition to being a natural product, grape molasses is essential to giving simit its characteristic flavour and golden colour. It is believed that simit rings hail from Istanbul but they can be found across the Ottoman Empire and the Middle East. After 1.5 hours, check on the simit dough which must have doubled by now. Even on a Sunday morning! Yet the simit … I used this recipe tonight and it was a huge success!!! I am so happy to know you enjoy this recipe. Mix the flour and salt. Later, as the sleepy neighbourhood finally starts coming to life after 10am, to the street sellers. The word simit seems to have other origins: from the Arabic samīd which means 'refined flour' or Simit - Traditional Turkish Bread Recipe | 196 flavors Simit is a Turkish ring-shaped bread made with a thick crust of sesame seeds, also called gevrek or koulouri, and nicknamed Turkish pretzel. Turkish aubergine in tomato sauce (Soslu patlıcan), Warm chickpeas with roast carrot & caraway, Runner beans in olive oil (Zeytinyağlı taze fasülye), 4 g (1 tsp) dried yeast or 12 g fresh yeast, 500 g strong white bread flour (pasta or pizza flour, if you can – if not regular white flour also works). Hope this helps! 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. Repeat with the remaining 14 pieces to make 7 more simits. Simit is a thin bagel-like bread covered in sesame seeds and baked to a golden brown. And it is no wonder that they are considered one of the best street food in Europe. Hi Marinella, thank you for your comment! Actually, 1 US cup equals almost 237ml. Make sure to let the dough to come to room temp before forming it. Also known as Turkish bagel, Gevrek or Koulouri, this crusty bread is probably the most common bread in Turkey. Warwick Goble also illustrated Simit’s merchants in Istanbul in 1906. What can we use instead of molasses? Making this asap! Like many other bread recipes out there, a classic simit recipe calls for flour, yeast, salt, flour, sugar, water and vegetable oil. My whole family loved them! Another Turkish recipe for our collection! In the bowl of a stand mixer, mix sugar, yeast, 4 cups flour and salt. You will receive a 5-part FREE email series to help you master Mediterranean & Persian Cuisines! amazing Turkish bread recipe looks so fluffy, spongy and perfectly baked. Once he finds a good spot, he conjures up a little stand for his tray and loudly announces: If you buy from him once, his persistence when he sees you again is second to none. Leave to cool on a cooling rack, but not for too long! Jun 28, 2020 - Explore Nina Sirin's board "Turkish simit recipe" on Pinterest. He carries a huge, circular wooden tray stacked with simit on his head. 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. Cut the dough into 12 equally sized pieces. Knead the dough using the dough hook for about 8 minutes until it's no longer sticky. The types of simit sold by street vendors, are, in my humble view, far superior to bakery or other versions. 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. Compared to a regular loaf, it must be under-kneaded and under-proofed. Thank you for supporting. Every meal, from breakfast to dinner is accompanied by a large pile of vegetables which makes it healthy and refreshing. Your email address will not be published. Because they don’t contain any preservatives, homemade bread can go bad easily if you don’t store it properly. Place a baking or pizza stone in the oven (if you have one) and preheat the oven to 250 C (480 F). Dip each ring in molasses and water mixture then in sesame seeds and place on a baking sheet lined with parchment paper. Simit usually lasts for about 2-3 days, however I prefer to have it fresh. It is simply the perfect companion to eggs, cheese, tomatoes and olives. May I ask you a question? Simit just like you get them from street vendors in Istanbul. I don't use extra flour for this purpose, but if you find the dough too sticky, sprinkle a thin layer of flour on the surface. Can you make this ahead and freeze the dough. Perfect for the early morning bird who gets out of bed a little earlier than everyone else on the weekends. The food and culture is very close to Iranian food and culture, yet it’s so different. Coloured glucose syrup or equivalents are much cheaper for those who are more conscious about price and profit margins than quality. The second, is the crust. Your email address will not be published. On it’s own or with a favorite jam spread, this looks amazing! Love the idea of molasses & sesame! Mix the grape molasses, water and 1 Tbsp white flour in a large, flat bowl. It’s usually served for breakfast and it always has a ring shape. While the size and texture may vary, simit is always a ring made up of two intertwined strands of dough. What makes this Tukrish bread different than any other bread out there is that it’s dipped in a molasses and water mixture before being rolled in a pool of sesame seeds. Hi Irina, I think you can use honey. That being said, you can serve this round sesame bread with almost any kind of cheese you like. Hope you enjoy it, it’s baking time! It has been part of Turkish cuisine for hundreds of years. After 1.5 hours, punch the dough down and divide it into 16 pieces. 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. Such a great post. Instructions. My daughter and I made a double batch last night. Cover the bowl and let it rise for 1.5 hours until it doubles in size. Any other replacements you’ll can suggest?? Required fields are marked *. Mix well and knead until the dough keeps together well, 5-6 minutes. And mix the molasses with 1/2 cup water. Simit are rings of bread that are coated with toasted sesame seeds then baked until crisp on the outside and chewy on the inside. It's eaten more as a savoury bread than sweet. February 15, 2019 By Shadi HasanzadeNemati 55 Comments. Remove from the oven and place on a wire rack to cool. Storing bread is very important especially when it comes to homemade bread. Hope you enjoy it! Glad you enjoy the recipe! If you live in Istanbul, you probably would never make it unless you are a baker. One of Istanbul’s oldest simit bakeries is just up the road where I live. Simit can be eaten as it is, as a snack, but I like to tear off small pieces and lathering them with delicious butter. Would love to know how it turned out! Simit is the most popular and omnipresent street food in Istanbul, and much of the rest of the country besides. So happy to know you enjoyed this recipe. I may be in the middle of a run, but he will still try to sell me simit! One using the recipe as written and another adding 2 Tbsp of Cayenne Pepper and 1 Tbsp of Crushed Red Pepper in the dry ingredients. Save my name, email, and website in this browser for the next time I comment. These are thick liquids with incredible flavor and light sweetness. It’s filling, tasty and very cheap. If the dough is not coming together, add 2-3 tablespoons all purpose flour. Cover with a towel and let rise in a warm … The recipe yields 6 simit of 140 grams each, the standard measurement for Istanbul simit. I’ll try yours next. Everyone at home loved them and say they taste just like the ones in Istanbul. There are so many recipes for this transitional Turkish bread out there and some have ingredients as simple as flour, water and yeast. It’s one of my favourite foods to grab while on the go. Learn how to make traditional simit recipe at home with this step-by-step tutorial. I also appreciate that it has a short ingredient list so it doesn’t take much effort to round everything up and get this on the table! 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 . But this simple definition does not begin to describe the significant role simit plays in life here in Turkey. Knead the simit dough using a dough hook for about 8 minutes until it’s not sticky anymore. Roll out 2 pieces into 25 inch tubes each and lay them parallel to each other. Mar 10, 2015 - Get your own corner of the Web for less! And can it be frozen? I describe simit as the Turkish version of a sesame bagel. Please do not use my images or recipes without prior permission. Your email address will not be published. Simit is usually sold in carts in Istanbul and the people who sell them are called simitci. Notify me of follow-up comments by email. Thin the molasses with water to give a light coating to simit. This bread looks fantastic I am going online to see where I can get grape molasses and I will make this soon and let you know! Then dip them in toasted sesame seeds and ensure they are fully coated. I just made these and pulled them fresh out of the oven. Cover and let it rise for 1.5 hours until it doubles in size. You will likely have sesame seeds left over. Just made it for the third time in the last two weeks. Most of Turkish food sesame bagel people eat a simit almost every morning, for breakfast. If you’ve got menemen at the ready, all the better. Meet the ends and pinch them together to make a ring. Hope you give it a try and enjoy it. It’s often sold on the street and is the perfect snack to eat while walking around. We are but only two and it would be great to prepare Simit and freeze for baking in early mornings? I had never heard of Turkish Simit before but sesame bagels are my favorite type of bagel so I’m positive this would be spectacular! However I love sesame and the texture of the bread was really nice- crisp on the outside and tender in the inside. Stretch the dough a little as you do this to ensure the simit is as even as possible. Ingredients 300 ml luke-warm water 4 g (1 tsp) dried yeast or 12 g fresh yeast 500 g strong white bread flour (pasta or pizza flour, if you can – if not regular white flour also works) 8 g (1 … You should let it rise the day you make the dough. I cant find molasses in my country is there an alternarive. Read More…, Top 5 Secrets of Mediterranean & Persian Cooking. Hi Gabrielle! The shape is essential. I’ve never heard of Turkish simit until I tried this recipe, but I tried it and it’s delicious! Your email address will not be published. Cannot wait to try this! You can also reheat leftover simit in the oven right before serving. These are crispy, thin and fairly compact. Make sure you’re not adding more flour than you need. That’s why we now make our own Turkish simit at home. Most recipes use yeast but not this one so it takes less time to prepare. Register a new .COM for just $9.99 for the first year and get everything you need to make your mark online — website builder, hosting, email, and more. Carefully punch in down and knead it for a few seconds. Just edited the recipe and added the sugar as well . I’ve never had Simit, so I couldn’t compare it to anything. Dip each twisted dough in the molasses and water combination and make sure it’s covered on both sides. I’ve published two books on Turkish and Middle Eastern food, available in Norwegian and German. The bonus? Make sure the water is not too hot or too cold. Easy family approved recipes from our Kitchen to yours. In the coastal city of Izmir, for example, it is known as gevrek. I’ll let you know how it turns out! The last time I had simit was in Istanbul, and it was absolutely delicious! Seriously delicious, this recipe is SAVED. Get delicious recipes &fascinating stories fromthe heart of Istanbulin my fortnightly newsletter. Lovely recipe and pictures, can’t wait to try out the recipe. Place the Thank you very much! Hi Julie, glad to know you enjoyed this bread, it’s our favorite too! It seems that this bread has been around eons, so a Sourdough version wouldn’t be too “un-authentic”. Still warm, but not scorcingly hot. I’m adding this to my recipe book! Simit is a sesame crusted, circular bread from Turkey. Let me show you around! Can’t wait to try this. From afar, it looks like a chocolate-glazed donut, but it is actually fluffy bread with a crunchy sesame exterior. I love the spicy simit you mentioned, will definitely try it next time! Take walnut sized pieces of the dough and roll in to a rope, then join the ends of the dough together to make a circle. Prepare a plate of toasted sesame seeds. The molasses and water combination gives this circular bread that unique brown color complimented by a very slight sweetness. Both approaches work for this traditional Turkish bread recipe. This is, unfortunately, not always adhered to. Combine the sugar and 60 ml (2fl oz/ 1/4 cup) lukewarm water in a small bowl, then sprinkle over the yeast. If the dough is too sticky and sticks to the bowl, start adding the 5th cup of flour one tablespoon at a time. Thank you so much Hatidza for your kind comment. I haven’t tried freezing the dough but I know it works if you refrigerate it. Cover and set aside to proof for 30 minutes. If not from a street vendor like ours, perhaps a less intrusive one with a retro cart stacked high with the golden, sesame crusted bread rings. « Cinnamon Apple Monkey Bread From Scratch. Try this Turkish recipe for simit your next breakfast, brunch or lunch. Hi Eliazer! Simit taste best the same day. Living in Istanbul introduced me to a whole new world of food and recipes. You can use a plastic bag to store simits. Simit is a famous street food in Istanbul. Loving your clicks and composition for this bread. We’ve shown you how to make Turkish eggs (cilbir) and Turkish yogurt soup (yayla corbasi). I always like to get myself several simits whenever I fly through Istanbul! Repeat with the remaining dough sausages. Roll each piece into long sausages. Simit comes in many shapes and sizes, even different names in certain parts of the country. https://hadiaslebanesecuisine.com/newsite/recipe-items/simit Roll the tubes in opposite directions to make a twist. If you love bread as much as we do or if you enjoy bread baking as much as we do, you’re going to love today’s recipe. The molasses used is fruit molasses – like grape or pomegranate molasses. Squeeze the two ends together to form a ring. In a bowl mix yeast, water, sugar and heavy cream. I got the recipe for these simit from Burak, the bread master at Refika’s Kitchen. Loved the recipe! And simit must be eaten fresh. Or why not make it a brunch? Once you’ve gotten the hang of it, you can have fresh simit like you get them in Istanbul on the table in around an hour and a half. Place them parallel to each other and roll in opposite directions to make a twist (check out the step-by-step photos). Bake the simits in the oven for 12-15 minutes until they are brown and fully baked. There are also entire restaurants dedicated to simit. Why molasses. Crucially, grape molasses, or üzüm pekmezi in Turkish, is what makes the seeds stick to the simit. When I came to Turkey, a single simit was usually 1 TR – around US$0.30. 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. This bread sounds delicious! That recipe called for 20 minutes in a preheated 450 F and had no oil or sugar, and the rings once the dough was divided into 12 pieces were thin and small. Sometimes, you can find Simit sandwiches made with cheese such as mozzarella plus some tomatoes. To achieve this effect in simit, the key is in the preparation of the dough. Take two dough sausages and place them alongside one another. Set aside for about 8 minutes, or until foamy, then add another 310 ml (10 3/4 fl oz/ 1 1/4 cups) lukewarm water. You can always store and use the leftover sesame seeds. You can also wrap them in a cloth and place them in a bread box. Cover with sesame seeds until you cannot get another seed to hang onto it. Jean Brindesi‘s oil paintings of daily life in Istanbul in the early 19th century showed Simit merchants in the streets. I'm Vidar, the author of this blog. My simits turned out sooo good and delicious – even better than the store bought ones we have here in Bulgaria! Glad you’re giving this a try. After the rise and before shaping, refrigerate the dough until you’re ready to shape and bake. There is a popular chain in Turkey called Simit Saray which sells simit and other baked goods. Place dough in a large, lightly-oiled bowl and turn to coat. If you’ve ever been to Turkey, you’ve surely come across it. Meanwhile, toast the sesame seeds in a pan. I am such a sucker for good bread, and the sandwich suggestions are divine!!! No need to let it rise for 90 minutes and instead let it sit for only 15 minutes. Hope this helps! I’m lucky. Mix the yeast and water. I love your idea to use sourdough for simit! Keep watching and turn the heat down if the simit looks like it might burn. How cool is that? Cover loosely and let it rise for another 20 minutes. Turkish simit is a delicious sesame crusted bread that you can have for breakfast. See more ideas about Turkish recipes, Simit recipe, Arabic food. Using the leftover seeds. Simit is a delicious sesame bread sold in bakeries all over Turkey. Probably the only similarity between simit and bagels is that they’re both circular. I found this recipe after my other attempt at Simit this morning with a different recipe didn’t exite me. They didn’t turn as brown though, probably will add more sugar next time. It looks so delicious. Start by placing 4 cups of flour, yeast, salt and sugar in a stand mixer bowl. 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. Serve warm or within a few hours. I am trying this out tonight. Thank you for such interesting stories too, it makes me want to visit Istanbul to sample the food and culture. The water you use to make bread should be warm to touch. The traveler’s diary Evliya Çelebi mentioned 70 bakeries that made Simit in Istanbul during the 1630s. versions crusted with sunflower and pumpkin seeds instead of the more traditional sesame seeds. Let the dough circles rest for another 20 minutes. For the past few years, I’ve been exploring the foods of Turkey, the Middle East and beyond from my house in Balat, Istanbul. I was wondering what I can substitute the molasses with. They do freeze well and I will definitely salt a try! You can leave it out and simply use water instead then dip in sesame seeds! Place the leftover simits in a plastic bag and tie a knot to make sure it’s not in contact with air. Dip each ring in molasses and use honey best when eaten while still warm tried freezing the has! A sesame crusted bread rings are a breakfast and street food in?... You get them from street vendors in my country is there, primarily in wealthier ( and more health-conscious neighbourhoods. 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Neighbourhood is supplied with fresh wood-fire oven baked simit from Burak, the standard measurement for simit! Know you enjoyed this bread, simit is as even as possible shape and bake and traditionally, they re. Just after midnight, they start working, making sure the neighbourhood is with! Was absolutely delicious my images or recipes without prior permission or, the... Grab while on the street and is the most was simit Refika ’ s not you, is! Persian, Middle Eastern and Mediterranean recipes made easy with fresh ingredients and step-by-step instructions vary, simit a. Bit about the history of this blog makes it healthy and refreshing and you freeze. Gets out of bed a little as you probably know by now mix well and knead it the! However I prefer to have it fresh s time to eat simit, are there two... Dough down and divide it into 16 pieces still try to sell me simit this looks amazing step-by-step.... Is not as thick and it would work s diary Evliya Çelebi mentioned 70 bakeries that made simit a! Sample the food and culture 2020 - Explore kelly fawaz 's board `` Turkish recipe... Water is not coming together, add 2-3 tablespoons all purpose flour, gluten salt! Molasses and you can use 1.5 tsp baking powder and one teaspoon baking soda s worth you don t. Simit plays in life here in central France along with lots of rain which the absolutely!