Have you ever heard of or tried Turkish Simit? If not, then I’m excited to enlighten you to something new today. And if you have and are a fan, then perhaps this post will inspire you to take a little trip abroad and try your hand at making your own at home. Simit are a popular, if not the most popular, Turkish street food. It’s a circular shaped bread that’s encrusted with lots and lots of sesame seeds. It’s often compared to a bagel, but is pretty different, only being slightly reminiscent in appearance. The simit is crisp on the outside, but much lighter on the inside than a bagel. And they have a slight sweetness that comes from a dunk in pekmez, or grape molasses, before getting coated with sesame seeds and baked. They don’t get that classic boiling water bath that a bagel gets.
This tasty Turkish specialty, said to have originated in Istanbul some time in the 1500’s (during the Ottoman Empire,) is typically enjoyed over breakfast (kavhaltı) with some cheese, olives, tomatoes and cucumbers but as it is sold on almost every street corner from these cute little red trolleys, it really makes for a perfect grab-and-go-anytime-snack for most. In fact, I have come to look forward to enjoying one almost every time I have been out and about on the streets of Istanbul. A tradition I have missed while in quarantine.
I read once that traditional Turkish people prefer their simit from their favorite local bakery or simitci and prefer not to buy them from the street carts. When you’re lucky enough to catch them warm straight out of the oven, that’s definitely when the shop simit reigns supreme. But with that said, I have always preferred the “street simit” (sokak simit.) I find those to have the crispiest exteriors with the perfectly soft interior. So the above comment, had me feeling like a foreigner in my preference until I found out my mother-in-law feels the same way and prefers the texture of the sokak simit too. Ha. Made my day to learn that….Guess you can’t always believe everything you read.
So, today’s recipe for Homemade Turkish Simit (Street Style) is just that. My efforts to duplicate those purchased from those iconic little red push carts. Now, I know my simit will never rival those from the masters with recipes and techniques passed down over hundreds of years, but I think these come as close as possible to the real deal, especially being made by a yabancı (foreigner) like myself. And it’s definitely a comfort knowing, should we ever find ourselves not living in Turkey anymore, we will still be able to enjoy a version of this most delicious treat that my whole family is very obsessed with. My little ones can spot a simitci (simit seller/ maker) from miles away, often having us pull over and purchase a couple from our car window.
When I first made these simit, I was surprised at how simple they are to make. The ingredients are basic- consisting of water, milk, yeast, sugar, flour, salt and oil. After letting the yeast do it’s magic in the liquids for a few minutes, you mix it with the dry ingredients, knead for about 6 minutes, then let the dough “rest” to double for about an hour. Then they are shaped, which isn’t too complicated, just takes a little figuring out on the first one. And then dipped in a mixture of molasses, water and a dash of flour and finally coated in toasted sesame seeds. The toasted part is important as they won’t get quite as toasty as needed just in the oven. Lastly they are baked to golden perfection. They are best enjoyed warm. But we have also wrapped up leftovers and reheated in the oven the next day with nice results.
And I’ll let you in on a little secret, that hopefully will not diminish any of my simit credibility. In case the shape of them and the rolling and twisting intimidates you or looks too time-tedious, I’ve got good news for you. You can just make these into simit rolls if that floats your boat. (I think I might have just heard the gasps of the neighborhood teyzes,or aunties.) This past Mother’s Day I really wanted fresh simit, so decided to make some….but after making and proofing the dough, I decided that rolling the simit was more work that I wanted to be doing in the kitchen on the one day I’ve earned the right to be a little “lazy,” if you will. I ended up making them into oval-ish rolls and whoa, it might have just been the best thing that has ever come from being lazy. They were crispy on the outside, but then had a little more of the soft interior than usual. They were quite delicious. And I may just do it again for a nice big sammie. Shhhhh.
It’s funny. I’ll admit, when I first started coming to Istanbul, about 14 years ago, I wasn’t obsessed with the simit. At least not the way my husband felt it was this amazing thing. He’d be so excited to get his hands on one once we were there. I really didn’t see the big deal. Well, I must have become wiser over the years, because I get it now. The beauty of these ancient sesame covered delights is a delicious treasure to behold. And a cultural tradition I’m happy to be able to make and pass down to my my kids. Having a mixed culture family, I really feel it’s important to pass on as many of the traditions, especially food-related, that my husband and I grew up with, as well as some of those from other parts of the globe we’ve come to enjoy and appreciate. And in the process, hopefully enrich them with a more colorful and ever-so-delicious world.
Homemade Turkish Simit (Street Style)
Ingredients
- 1/2 cup warm milk
- 1 cup warm water
- 1 pack (2 1/4 tsps) instant yeast
- 1 tsp granulated sugar
- 4- 4 1/2 cups (512-576g) unbleached, all-purpose flour
- 1 tsp kosher salt
- 1/4 cup canola/ grapeseed oil (or other mild-falvored oil)
For Finishing:
- 1/4 cup water
- 1/2 cup pekmez (grape molasses) (or similar molasses)
- 1 tsp all-purpose flour
- 1/2 cup toasted sesame seeds (plus a few tablespoons more)
Instructions
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Begin by adding the milk, water, yeast and sugar to a small bowl or liquid measuring cup. Stir, then let sit for about 6 minutes until slightly foamy and frangrant.
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In a large bowl, add the flour and salt and mix. Then pour in the yeast mixture and oil. Using your hands or working gently with a wooden spoon, mix everything to combine just until a dough forms. If it's too wet and sticky add a bit more flour.
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Then turn dough out onto a lightly floured surface and knead for about 6 minutes. Then place in a lightly oiled bowl, cover and set in a warm-ish place to rest for 1 hour or until doubled in size.
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Meanwhile, in a small skillet, toast the sesame seeds until light golden brown, then set aside in a wide dish. (I always like to toast a few tablespoons extra and then set those aside just in case I need them to finish coating the simit.)
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Next in a medium bowl/ dish, wide enough to place a simit round to coat, add the water, molasses and 1 tsp of flour. Stir with a fork until smooth. Set aside.
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Preheat oven to 220C/ 420F and line two sheet pans withe parchment paper.
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Once the dough has doubled in size, punch it down a bit and turn it out onto a lightly floured surface. Divide it into 8 equal pieces.
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Then working one at a time, roll each piece into a rope about 22 inches long and then fold in the middle bringing the ends together. Holding the sides in each hand, twist them in opposite directions and then bring your hands together, and pinch the ends together to form a ring. Place on the sheet of parchment paper and continue with the rest of the dough to make 8 simit rings. (you should be able to get 4 rounds on each pan.
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Then working carefully, pick up a simit round, and dip in the molasses mixture, flipping over to coat both sides. Then place the wet simit directly into the toasted sesame seeds and make sure it's as covered as possible with the seeds. Place back onto the parchment paper and finish the rest of the rounds.
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Once the simit rounds are ready, place in the preheated oven and bake about 18-20 minutes, rotating the pans halfway through baking. They should be a nice golden brown color, the outside should be crispy and the interior nice and soft.
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Let the simit cool on the pan for about 5 minutes and then transfer to a cooling rack. They are best enjoyed warm but can keep covered at room temperature for 2 days. Pop them back in the oven to re-heat.
Recipe Notes
*Enjoy these simit as is with a nice cup of tea, slathered with a bit of butter and jam or even nutella, or opt to slice them in half and make a sandwhich with some cheese and tomatoes in the middle.
*I have had succes freezing the unbaked simit rounds (before the molasses dip,) and then bringing them back to room temp, dipping & coating them and then baking.
*You can also freeze the baked simit then defrost in the fridge and re-heat in a hot oven. (I like to re-heat wrapped in foil and then uncover them to toast up a bit.
