Turkish Simit: The Ultimate Guide to This Delicious Street Food

Turkish Simit: Imagine starting your day with a warm, sesame-crusted ring of bread, its aroma filling your kitchen with a nutty, slightly sweet fragrance. That’s the magic of simit, Turkey’s beloved street food, and I’m thrilled to share my foolproof recipe with you!

Simit isn’t just a tasty treat; it’s a cultural icon. For centuries, vendors have been selling these delightful bread rings from carts and stalls throughout Turkey, making it a staple of daily life. Think of it as the Turkish equivalent of a bagel, but with a distinctive sesame seed coating that gives it a unique flavor and satisfying crunch.

What makes Turkish Simit so irresistible? It’s the perfect combination of textures: a crispy exterior gives way to a soft, chewy interior. The toasted sesame seeds add a nutty depth that complements the slightly sweet dough. Whether you enjoy it plain, dipped in honey or jam, or alongside cheese and olives, simit is a versatile and delicious snack or breakfast option. Plus, it’s surprisingly easy to make at home, allowing you to enjoy a taste of Turkey whenever you crave it. So, let’s get baking and bring the authentic flavors of Istanbul to your kitchen!

Ingredients:

• For the Dough:
• 500g (about 4 cups) all-purpose flour, plus extra for dusting
• 300ml (1 1/4 cups) lukewarm water
• 10g (2 teaspoons) instant dry yeast
• 10g (2 teaspoons) granulated sugar
• 10g (2 teaspoons) salt
• 30ml (2 tablespoons) olive oil
• For the Molasses Dip:
• 120ml (1/2 cup) grape molasses (pekmez) – can substitute with date molasses or a mixture of honey and brown sugar
• 120ml (1/2 cup) water
• For the Sesame Seed Coating:
• 200g (about 1 3/4 cups) sesame seeds, toasted

Preparing the Dough:

1. Activate the Yeast: In a small bowl, combine the lukewarm water, sugar, and instant dry yeast. Stir gently and let it sit for about 5-10 minutes, or until the mixture becomes foamy. This indicates that the yeast is active and ready to use. If it doesn’t foam, your yeast might be old and you’ll need to use fresh yeast.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the flour.
3. Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the yeast mixture and the olive oil.
4. Mix the Dough: Start mixing the ingredients together using a wooden spoon or your hands. Gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth, elastic, and slightly tacky. You can also use a stand mixer with a dough hook attachment for this step. If using a stand mixer, knead on medium speed for about 6-8 minutes. The dough should pull away from the sides of the bowl.
6. First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size. The rising time will depend on the temperature of your environment.

Shaping the Simit:

1. Divide the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal pieces.
2. Roll into Ropes: Take one piece of dough and roll it into a long rope, about 18-20 inches long. Repeat with another piece of dough.
3. Twist the Ropes: Take the two ropes of dough and twist them together, creating a braided effect. Pinch the ends together to seal the twist.
4. Form the Circle: Bring the two ends of the twisted rope together to form a circle. Pinch the ends together firmly to seal the circle. Make sure the seam is well-sealed to prevent the simit from unraveling during baking.
5. Repeat: Repeat steps 2-4 with the remaining pieces of dough until you have 8 simit.

Preparing the Molasses Dip and Sesame Seed Coating:

1. Prepare the Molasses Dip: In a shallow bowl, whisk together the grape molasses (pekmez) and water until well combined. The consistency should be slightly thinner than molasses alone.
2. Toast the Sesame Seeds: If you haven’t already, toast the sesame seeds. Spread the sesame seeds in a dry skillet over medium heat. Cook, stirring frequently, until the sesame seeds are golden brown and fragrant, about 5-7 minutes. Be careful not to burn them. Transfer the toasted sesame seeds to a shallow bowl or plate.

Coating and Baking the Simit:

1. Dip in Molasses: One at a time, dip each simit into the molasses mixture, ensuring that it is completely coated on all sides. Let any excess molasses drip off.
2. Coat with Sesame Seeds: Immediately after dipping in the molasses, transfer the simit to the bowl of toasted sesame seeds. Generously coat the simit with sesame seeds, pressing them gently into the dough to ensure they adhere well. Make sure the entire surface of the simit is covered with sesame seeds.
3. Arrange on Baking Sheet: Place the sesame seed-coated simit onto a baking sheet lined with parchment paper.
4. Second Rise (Optional): For a slightly softer simit, you can let them rise for another 15-20 minutes after coating with sesame seeds. This is optional, but it will result in a lighter texture.
5. Bake: Preheat your oven to 400°F (200°C). Bake the simit for 15-20 minutes, or until they are golden brown and the sesame seeds are nicely toasted. Keep an eye on them to prevent burning.
6. Cool: Remove the simit from the oven and let them cool on a wire rack for a few minutes before serving.

Tips for Perfect Simit:

• Use Lukewarm Water: The water should be lukewarm, not hot, to activate the yeast properly. Hot water can kill the yeast.
• Don’t Over-Knead: Over-kneading can result in a tough simit. Knead until the dough is smooth and elastic, but not overly stiff.
• Use Good Quality Molasses: The quality of the molasses will affect the flavor of the simit. Grape molasses (pekmez) is traditional, but you can also use date molasses or a mixture of honey and brown sugar.
• Toast the Sesame Seeds: Toasting the sesame seeds enhances their flavor and aroma. Be careful not to burn them.
• Don’t Skip the Molasses Dip: The molasses dip is essential for the characteristic flavor and color of simit. It also helps the sesame seeds adhere to the dough.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep an eye on the simit and adjust the baking time as needed.
• Serve Fresh: Simit are best served fresh, while they are still warm and slightly crispy.

Variations:

• Different Flours: You can experiment with different types of flour, such as whole wheat flour or bread flour, for a slightly different flavor and texture.
• Spices: Add a pinch of spices, such as cinnamon or cardamom, to the dough for a warm and aromatic flavor.
• Seeds: In addition to sesame seeds, you can also use other seeds, such as poppy seeds or sunflower seeds, for the coating.
• Cheese Filling: For a savory variation, you can fill the simit with cheese before baking.
• Sweet Simit: For a sweet simit, you can add more sugar to the dough and glaze the baked simit with honey or syrup.

Serving Suggestions:

• Breakfast: Simit are a popular breakfast food in Turkey. Serve them with cheese, olives, tomatoes, and cucumbers.
• Snack: Simit make a great snack any time of day. Enjoy them plain or with a cup of tea or coffee.
• Street Food: Simit are a common street food in Turkey. You can find them being sold by street vendors all over the country.
• With Dips: Serve simit with your favorite dips, such as hummus, baba ghanoush, or tzatziki.
• With Soup: Simit are a great accompaniment to soup.

Storage:

• Room Temperature: Simit are best enjoyed fresh. However, you can store them at room temperature in an airtight container for up to 2 days. They will lose some of their crispness over time.
• Freezing: You can also freeze simit for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. To thaw, simply let them sit at room temperature for a few hours or warm them in the oven.

Troubleshooting:

• Dough Not Rising: If your dough is not rising

  Conclusion:

  So, there you have it! This Turkish Simit recipe is more than just a bread recipe; it’s a journey to the bustling streets of Istanbul, a taste of history, and a delightful experience all rolled into one sesame-crusted ring. I truly believe this is a must-try for any home baker looking to expand their repertoire and impress their friends and family. The satisfying crunch of the sesame seeds, the slightly chewy interior, and the subtle sweetness make it utterly irresistible. But why is it a must-try, you ask? Beyond the incredible flavor and texture, it’s surprisingly accessible. While it might seem intimidating at first glance, I’ve broken down the process into manageable steps, ensuring that even novice bakers can achieve fantastic results. Plus, the ingredients are readily available at most grocery stores, so you won’t have to embark on a wild goose chase to find obscure items. The reward of pulling a warm, fragrant simit from your oven is well worth the effort, trust me! Now, let’s talk about serving suggestions and variations because the possibilities are endless! The classic way to enjoy a simit is simply on its own, perhaps with a cup of strong Turkish tea or coffee. The simplicity allows the flavors of the bread to truly shine. However, don’t be afraid to get creative! For a savory twist, try slicing it in half and using it as a sandwich bread. It pairs beautifully with creamy cheeses like feta or labneh, sliced tomatoes, cucumbers, and a sprinkle of fresh herbs. You could also add some grilled vegetables or even some thinly sliced roasted chicken or turkey. Imagine a simit breakfast sandwich with scrambled eggs and your favorite toppings – pure bliss! If you’re feeling adventurous, you can experiment with different toppings. Instead of sesame seeds, try using poppy seeds, sunflower seeds, or even a mix of everything bagel seasoning. You could also add a touch of spice to the dough by incorporating a pinch of chili flakes or some dried herbs like oregano or thyme. For a sweeter variation, consider adding a tablespoon or two of honey or molasses to the dough. Another fun idea is to make mini simits! Simply divide the dough into smaller portions and shape them into smaller rings. These are perfect for parties or as a snack for kids. You can even dip them in chocolate for a decadent treat! I’m genuinely excited for you to try this recipe and experience the magic of homemade Turkish Simit. It’s a recipe that I’ve perfected over time, and I’m confident that you’ll love it as much as I do. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure! And most importantly, don’t forget to share your experience with me! I’d love to see your creations and hear about your variations. Tag me in your photos on social media or leave a comment below. I’m always eager to learn from fellow bakers and see how you’ve made this recipe your own. Happy baking, and enjoy your delicious homemade simit! I hope this recipe brings you as much joy as it has brought me. Print

  Turkish Simit: The Ultimate Guide to This Delicious Street Food

  

  Print Recipe

  Authentic Turkish Simit: Sesame-crusted bread rings, perfect for breakfast or a snack. This recipe guides you through making the dough, shaping the simit, and achieving that signature molasses-sesame coating.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 140 minutes
  • Yield: 8 Simit 1x

  Ingredients

  Scale 1x2x3x

  • 500g (about 4 cups) all-purpose flour, plus extra for dusting
  • 300ml (1 1/4 cups) lukewarm water
  • 10g (2 teaspoons) instant dry yeast
  • 10g (2 teaspoons) granulated sugar
  • 10g (2 teaspoons) salt
  • 30ml (2 tablespoons) olive oil
  • 120ml (1/2 cup) grape molasses (pekmez) – can substitute with date molasses or a mixture of honey and brown sugar
  • 120ml (1/2 cup) water
  • 200g (about 1 3/4 cups) sesame seeds, toasted

  Instructions

  1. Activate the Yeast: In a small bowl, combine the lukewarm water, sugar, and instant dry yeast. Stir gently and let it sit for about 5-10 minutes, or until the mixture becomes foamy.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
  3. Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the yeast mixture and the olive oil.
  4. Mix the Dough: Start mixing the ingredients together using a wooden spoon or your hands. Gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
  5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
  6. First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
  7. Divide the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal pieces.
  8. Roll into Ropes: Take one piece of dough and roll it into a long rope, about 18-20 inches long. Repeat with another piece of dough.
  9. Twist the Ropes: Take the two ropes of dough and twist them together, creating a braided effect. Pinch the ends together to seal the twist.
  10. Form the Circle: Bring the two ends of the twisted rope together to form a circle. Pinch the ends together firmly to seal the circle.
  11. Repeat: Repeat steps 8-10 with the remaining pieces of dough until you have 8 simit.
  12. Prepare the Molasses Dip: In a shallow bowl, whisk together the grape molasses (pekmez) and water until well combined.
  13. Toast the Sesame Seeds: If you haven’t already, toast the sesame seeds. Spread the sesame seeds in a dry skillet over medium heat. Cook, stirring frequently, until the sesame seeds are golden brown and fragrant, about 5-7 minutes. Transfer the toasted sesame seeds to a shallow bowl or plate.
  14. Dip in Molasses: One at a time, dip each simit into the molasses mixture, ensuring that it is completely coated on all sides. Let any excess molasses drip off.
  15. Coat with Sesame Seeds: Immediately after dipping in the molasses, transfer the simit to the bowl of toasted sesame seeds. Generously coat the simit with sesame seeds, pressing them gently into the dough to ensure they adhere well.
  16. Arrange on Baking Sheet: Place the sesame seed-coated simit onto a baking sheet lined with parchment paper.
  17. Second Rise (Optional): For a slightly softer simit, you can let them rise for another 15-20 minutes after coating with sesame seeds.
  18. Bake: Preheat your oven to 400°F (200°C). Bake the simit for 15-20 minutes, or until they are golden brown and the sesame seeds are nicely toasted.
  19. Cool: Remove the simit from the oven and let them cool on a wire rack for a few minutes before serving.

  Notes

  • Use lukewarm water (not hot) to activate the yeast.
  • Don’t over-knead the dough.
  • Grape molasses (pekmez) is traditional, but date molasses or a honey/brown sugar mixture can be substituted.
  • Toasting sesame seeds is crucial for flavor.
  • The molasses dip is essential for flavor, color, and sesame seed adhesion.
  • Adjust baking time as needed based on your oven.
  • Simit are best served fresh.