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Turkish Simit: The Ultimate Guide to This Delicious Street Food

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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.

Ingredients

Scale
  • 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.

Find it online: https://mmmflavors.com/turkish-simit/