Simit

Method

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1. Mix the flour, yeast, sugar and salt in a large bowl. Add the water and oil and mix to a soft dough. Knead on a lightly floured surface for 8 minutes, until smooth and elastic.

   Mark done Start 8 min timer

2. Put the dough in an oiled bowl, cover, and leave in a warm place for 1 hour, until doubled in size.

   Mark done Start 1 hr timer

3. Divide the dough into 8 pieces. Roll each into a rope about 50 cm long, fold it in half and twist the two halves together, then join the ends to form a ring.

   Mark done

4. Stir the molasses and water together in a shallow dish and spread the sesame seeds on a tray.

   Mark done

5. Dip each ring into the molasses mixture, then press it into the sesame seeds to coat it completely. Set on lined baking trays.

   Mark done

6. Leave the rings for 20 minutes while the oven heats to 220°C / 425°F.

   Mark done Start 20 min timer

7. Bake for 20 to 25 minutes, until deep golden brown. Cool on a wire rack.

   Mark done Start 20 min timer

Chef’s Tips

• Coat the rings completely in sesame seeds. They give the crust its crunch and flavour.
• Use a very hot oven. A cool one gives a pale, soft simit.
• Date syrup or thin honey can replace the pekmez if you cannot find it.

Pairing Suggestions

• Turkish tea
• White cheese
• Olives and tomatoes

Storage & Reheating

Best on the day they are baked. Keep in a bag up to 2 days and re-crisp in a hot oven.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.