Turkish Sesame Ring (Simit)
If you ask a Turk living away from Turkey to name 5 foods items he or she misses the most, chances one of them will be simit. M. would also add cheese and tea to go with it.
Simit is a popular street food - a crispy and chewy twisted ring studded with sesame seeds all over. It is sold everywhere by simit sellers who carry them by tray loads or in special carts. I have tried several simit recipes, but none worked as well as this one by Ayla Agar, a Turkish-American scholar who happens to be an amazing cookbook writer. She obtained the recipe from a small bakery in a back street behind the Spice Bazaar in Istanbul and she claims it is the best. And she is right. This recipe works yielding simit close to what you will find in Turkey. Although it lacks the characteristic flavor of a clay-oven baked simit that sells in Turkey, it is still very good.
M. munched on the chewy simits with white cheese, sipping at his Turkish tea while praising me for my improved simit baking skills. Then we both dreamed about buying a real clay-oven baked simit from behind a Spice Bazaar in Istanbul. Hopefully this summer. Can’t wait.
Turkish Sesame Rings (Simit)
Adapted from “Classical Turkish Cooking”, by Ayla Algar
Makes 8 large simits
Note: The original recipe calls for baking the simit on heated tiles but I adjusted it to use regular baking sheets as I don’t own tiles.
For the Dough:
3 + 1/2 teaspoons active dry yeasts
Pinch of sugar
1/4 cup warm water
about 4 cups unbleached all-purpose flour
1 + 1/2 teaspoons salt
About 1 cup lukewarm water
1/2 cup molasses (in Turkey: pekmez)
1/2 cup water
For the Topping:
2 cups sesame seeds
Dissolve the yeast and sugar in 1/4 cup warm water and let stand 10 minutes in a warm place until frothy. Place the flour on the work surface, make a well in the center, and put in the yeast mixture, salt, and 1 cup lukewarm water. Gradually work in the flour to make a stiff dough (you may not need all of the flour). If you have a heavy-duty mixture, it is best to knead 10 minutes with the dough hook. By hand, knead at least 15 minutes, until the dough is smooth and springy. Put the dough in a buttered bowl, cover with plastic wrap, and let rise 2 hours.
Knead the dough a few times on a lightly floured work surface, roll into a log, and divide into 8 equal pieces. Roll each piece into a tight ball and let rest under a slightly damp towel about 30 minutes.
Roll each ball into a 14-inch long rope. Hold down one end of the rope with one hand while twisting it with the other. Then form this twisted rope into a long ring, pressing and rolling the overlapping ends together on the work surface with one hand to seal. Place on a greased baking sheet or a work surface (I use marble countertop) and let rest 1 hour.
Dust 4 baking sheets with some cornmeal. Set aside.
Dissolve the molasses in water in a bowl. Put the sesame seeds in a plate and set it next to molasses water. Dip each simit in molasses water first, then in the sesame seeds, making sure the simit is completely and thickly coated with the seeds on all sides.
Place 2 rings on each baking sheet. Take each ring and rotate it gently through your hands, enlarging it into a 7-inch circle. Or, if it is easier for you, let the simit sit on the baking sheet and simply stretch it in all directions. Let the simits rest for 30 minutes or until well puffed.
Preheat the oven to 390F.
Bake 2 baking sheets at at time, about 15 to 20 minutes, until rich brown in color. Simit is best eaten fresh out of the oven. They will be good all day. You can also reheat them wrapped in foil to freshen them. Afiyet Olsun! (Bon appetit - in Turkish)
- Shannon: Thank you for your reply
I - FERIDE - AZCOOKBOOK: SHANNON - This is not a traditional
- Shannon: Hi, is this Azerbaijani cuisine?? I would
- Yuliya: I grew up eating these! My Grandma
47 Comments Add your own
1. Rosa | April 1st, 2010 at 5:02 pm
Your sesame rings are beautiful! A lovely treat!
Cheers,
Rosa
2. Peter | April 1st, 2010 at 5:03 pm
Farida, these are just like the Koulouria of Thessaloniki (northern Greece). They are found all over Greece but Thessaloniki has them sold at bakeries and carts on many corners.
Thank you for sharing the recipe!
3. Aysegul - Nysdelight | April 1st, 2010 at 7:08 pm
OMG OMG DELICIOUS…I CAN JUST SMELL THEM..PLEASE SEND ME A COUPLE OF THEM.. I WOULD SO LOVE SOME WITH A GLASS OFFFF TEA….
4. Aysegul - Nysdelight | April 1st, 2010 at 7:43 pm
Wait did I read you are going to TR this summer! Yeahh take me with you!
5. Asli | April 1st, 2010 at 7:46 pm
Feride,
Are your simits bakery ones or street ones? Anyways, I am going to try your recipe tomorrow night.
Thanks a million for the recipe!
6. hulya | April 1st, 2010 at 7:58 pm
looks delicious…thanks for sharing Turkish recipes…
7. Mona | April 1st, 2010 at 8:15 pm
Those sesame studded rings look fantastic!
8. burcu | April 1st, 2010 at 8:39 pm
I was looking at this recipe in Algar’s book just yesterday, yet it didn’t really appeal to me (probably due to lack of pictures). But to see them now baked and everything, sooo appealing. Btw, simit is number 2 in my list after lahmacun
9. Leyla | April 1st, 2010 at 9:29 pm
These look soooo good! I really want one right now… Thank you for sharing the recipe, I will definitely try this out… =)
10. tasteofbeirut | April 1st, 2010 at 9:45 pm
I will confess I tried the simit last time I was in Istanbul and I did not like them that much! Maybe they were old ones? In any case I was disappointed! I want to try your recipe though to see if I missed something.
11. tasteofbeirut | April 1st, 2010 at 9:46 pm
P.S Your photos are outstanding!
12. Nargiz | April 1st, 2010 at 9:48 pm
Thank you Farida!!
That is what I needed for this weekend!!!
~Nargiz
13. Aparna | April 1st, 2010 at 10:01 pm
These sesame studded rings look so good. I personally love anything sesame.
Hope you do go to spend your summer in Turkey.
14. Cherine | April 2nd, 2010 at 12:22 am
Your sesame rings are absolutely stunning. Great job and great shots
15. Jolette | April 2nd, 2010 at 1:17 am
Hmmmm, these look so delicious! I love anything bread-related. Great pictures too!
16. Miriam/The Winter Guest | April 2nd, 2010 at 2:26 am
Beautiful! A must try.
17. Selma | April 2nd, 2010 at 3:35 am
I’m one of them! I really do miss typical Turkish things (as I’m living in the Netherlands). In May I will go on holiday and first thing I will eat is probably simit:) I love it especially with white cheese and tomatoes! And ofcourse turkish tea.
18. Vusala | April 2nd, 2010 at 6:37 am
OMG I HAVE BEEN LOOKING FOR THIS RECEIPE EVER SINCE I MOVED TO US> THANK YOUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU
19. Vusala | April 2nd, 2010 at 6:39 am
Farida , janim , I have a questions.
Can I use this receipe for bread as well? I want to bake a bread, but I do not want the texture hard and tough any suggestions or receipes…Yadindadi Turk choraklari neja olur, cox mohkam yox?
Thanks
20. Cynthia | April 2nd, 2010 at 7:16 am
With each post, I fall more and more in love your blog and food. One day perhaps, I loved to go on trip with you so that you can introduce me to all of these amazing treats!
21. The Wind Attack | April 2nd, 2010 at 9:16 am
Wow, those look delicious and I bet they’d be a fantastic bread for dipping in hummus! I will have to try these!
22. FARIDA | April 2nd, 2010 at 9:53 am
THANK YOU FOR ALL YOUR COMMENTS, FRIENDS!
23. paula laurel | April 2nd, 2010 at 11:08 am
Amazing….as usual!!! I will try this next week when I get back home!
Paula
24. heni | April 3rd, 2010 at 3:47 pm
LOL I am no Turkish but I miss simit! never realised they are twisted ! going to attempt this farida; thanks!
25. Asli | April 3rd, 2010 at 4:52 pm
I did it! I managed to make simit, thank you Feride. And they tasted just like the ones they sell on streets in Turkey. It takes so long because of the time you have to wait for the dough, but it is totally worth it! :)))
26. Vusala | April 4th, 2010 at 6:10 am
Farida , janim , I have a questions.
Can I use this receipe for bread as well? I want to bake a bread, but I do not want the texture hard and tough any suggestions or receipes…Yadindadi Turk choraklari neja olur, cox mohkam yox?
Thanks
27. FARIDA | April 4th, 2010 at 10:12 am
ASLI: so glad you made it:)) you also made my day:) thank you.
VUSALA: So sorry I missed your earlier question about making bread. This particular dough won’t do it. But I will send you another one that should work. By email.
28. Jenn AKA The Leftover Queen | April 5th, 2010 at 7:55 am
These are beautiful! WOW!
29. Juliana | April 5th, 2010 at 9:23 pm
Wow, these sesame rings must taste so good, and so aromatic
30. diva | April 6th, 2010 at 3:27 am
Farida, this looks so scrummy!! I love sesame seeds. This is like a pretzel but even better I’m sure x
31. sucre en poudre | April 7th, 2010 at 9:21 am
çok güzel!
iza:)
32. Nithya | April 8th, 2010 at 12:44 am
Looking forward to baking these already.
I have not seen molasses in the shops in Bangalore, can i use demerara sugar dissolved in water instead?
33. FARIDA | April 9th, 2010 at 8:33 am
NITHYA: I am not quite sure about demera sugar and water. I think a better substitute would be to use a fruit syrup (or a liquidy part of a fruit preserve) diluted in some water if too thick. Hope this helps. Let me know how it turns out please:)
34. sheila | May 6th, 2010 at 11:54 am
I want one now!!!! I can’t wait to make them!
35. Kara | May 25th, 2010 at 8:14 pm
Your simit looks delicious. I’m so glad I found your recipe and site. I will be trying these this week, and I can’t wait. Thank you!
36. tpkidd3 | August 7th, 2010 at 11:51 am
I lived in Adana for years. We ate Ekmek every morning and Simits in the afternoon. I’m going to try to convince my local bagel shop to make this simit recipe.
37. lauren | September 25th, 2010 at 9:41 pm
I lived in Turkey when I was very young (40+ years ago) and I have strong taste memories of simits and donor kebab. My donor kebab cravings are usually satisfied by gyros, but I’ve tried several recipes over the years for simits and none have come close. I tried a recipe attributed to the same cookbook author, from “Classical Turkish Cooking: Traditional Turkish Food for the American”. It was very different and ended up more like a brioche. The dough called for:
1 teaspoon active dry yeast
Pinch of sugar
1/4 cup warm water
3 3/4 cups unbleached all-purpose flour
1 teaspoon salt
1 egg
3 tablespoons sugar
1/2 lbs (2 sticks) unsalted butter at room temperature divided into small pieces
2 teaspoons pulverized mahleb
About 1/4 cup + 2 tablespoons water
I look forward to trying this recipe as soon as it cools down here on the east coast)!
38. Mimi | August 20th, 2011 at 11:35 am
Merci pour votre blog et pour toutes vos recettes,notamment celle des simits
39. Mimi | August 20th, 2011 at 11:44 am
La traduction de mon commentaire n’est pas correcte!!!
40. Mimi | August 20th, 2011 at 11:45 am
Merci beaucoup de l’avoir rectifié.
41. Sawsan@chef in disguise | September 25th, 2011 at 11:25 am
I have been looking for this recipe forever!
I can’t thank you enough for posting it
42. Ofeliya | September 27th, 2011 at 3:51 am
Pekmezi ne ile evez etmek olar? Men burada, Rusiyada onu tapa bilmeyecem.
43. Feride | September 27th, 2011 at 10:25 pm
OFEL?YA - Tünd mür?bb? suyu ola bil?r.
44. Ofeliya | September 28th, 2011 at 1:46 am
Thanks a lot.
45. Melissa | October 15th, 2011 at 8:40 am
I just discovered this site a few weeks ago…it’s great! My boyfriend is from Turkey (I’m American), and loves simit, I’ve tried other simit recipes, but, to him, they just were “ok” (not quite right).
When he tasted these, I could actually see his eyes grow bigger and light-up and he said, “That is exactly simit!” He said, “you can just keep making this recipe.”
Thank you!
P.S. - He’s been talking about kisir, too, so with your new post, that will be next!! Thanks, again!
46. Narjes | January 21st, 2013 at 6:34 pm
cok guzel (: tesker ederim!
47. Smitten bu Simit (or &ldq&hellip | February 8th, 2013 at 2:42 am
[...] 11AM and I’ve already had my cold frappe and ate two of these Jesusy [...]
Leave a Comment
Trackback this post | Subscribe to the comments via RSS Feed