Simit
Turkish Sesame Bread Rings
A simit is a thin, chewy ring of bread, twisted and dipped in grape syrup and sesame seeds before baking so that it comes out deep gold and crusted. In Istanbul it is the cheapest breakfast and the easiest snack, eaten with cheese, jam or on its own.
Simit is the sesame-covered bread ring sold everywhere in Istanbul and eaten at breakfast with cheese or jam.
The two recipes use the same dough of 500 g of flour, yeast, salt and water and bake at 220°C for 17 to 18 minutes. They differ in the syrup (140 ml thinned with water, or 185 ml undiluted) and the sesame (155 g or 300 g).
Ingredients
For the dough
- 1/4 tsp caster sugar
- 60 ml lukewarm water
- 1 tbsp (about 9 g) dried yeast
- 310 ml lukewarm water
- 500 g strong white or plain flour
- 2 tsp fine sea salt
- A little olive oil, for the bowl
To finish
- 140 ml grape molasses (pekmez)
- 60 ml water
- 155 g sesame seeds
Method
- Activate the yeast Stir the sugar into the 60 ml of lukewarm water, sprinkle over the yeast and leave for 8 to 10 minutes until foamy. Add the 310 ml of water.
- Make the dough Mix the flour and salt in a large bowl, make a well, pour in the yeast mixture and bring together. Knead for 5 to 10 minutes until smooth. Put in an oiled bowl, cover and leave for 45 to 60 minutes until doubled.
- Shape Heat the oven to 220°C (200°C fan). Divide the dough into 8 pieces. Roll each into a rope about 60 cm long, fold it in half, twist the two halves together and press the ends together to make a ring.
- Dip Stir the molasses and water together in one shallow dish and put the sesame seeds in another. Dip each ring in the syrup, let the excess drip off, then roll it in the sesame seeds. Place on lined trays and rest for 10 minutes.
- Bake Bake for 17 to 18 minutes, until deep golden, swapping the trays halfway. Cool on a wire rack.
The thin ropes are what make the rings chewy. Do not leave them thick.
Best on the day. Freeze any left over and re-crisp in the oven.