Classic Street Snack.
The last few weeks in the UK have been hot and sunny, reminding me not only of my younger days (yes, we used to have weather like that then) but also of the time I lived in Turkey. Whilst I did live there in all seasons, the summer seemed to stretch on for months, and you could be out all day knowing it would stay sunny! As I love food, one of my favourite things was the early morning street vendors, and one treat I would seek out and eat regularly was the simit. Originating from the Ottoman Empire, simit has been a cherished street food for centuries, symbolising both tradition and the everyday pleasure of a simple, delicious snack. These iconic Turkish bread rings, with their crisp exterior and fluffy interior, and generous coating of sesame seeds, were sold from wooden trays balanced on the vendors’ heads or from colourful street carts, adding to the lively atmosphere of the city.
Homemade.
The thought of making simit at home never occurred to me before, but I’ve been experimenting with a recipe to get them perfect, just as I remember. I’ve tweaked the recipe with each batch and experimented with different dips and techniques to achieve the ideal balance of crispiness and fluffiness. They’re easier to make than they look, and I really hope you have a go yourself and see how delicious (and easy)! they are!
The Simit Recipe
The base of this simit recipe is a simple dough requiring less proving than many other breads, made from just flour, yeast, salt, and water. For the coating, simit is traditionally dipped in a mixture of water and grape molasses before being coated in lots of sesame seeds, giving it its distinctive flavour and crunch. In the UK, grape molasses can be tricky to find and rather than purchase it just for this recipe, I’ve experimented with various alternatives. Any syrup or jam, such as golden syrup, maple syrup, date syrup, or fruit preserves, can work well. My favourite so far has been fig jam (though it’s a bit unconventional), which adds a subtle sweetness and complements the sesame seeds beautifully. You can just use jam, such as strawberry or apricot, if that’s what you have on hand.
Traditional Turkish sesame coated bread rings
- 100 ml boiling water
- 200 ml cold water
- 1/2 sachet (6-7g) instant yeast
- 500 g plain flour
- 1 teaspoon (5-6g) salt
- 100-150 g sesame seeds
- 1-2 tablespoons jam or syrup
- 3-4 tablespoons water to dilute jam/syrup
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Put the boiling water in a large cup and add the cold water, mix and check (cautiously with a clean hand) this temperature is warm (you should be able to keep your fingers in without it being too hot). If it's too hot, allow to cool until reasonable.
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Sprinkle the yeast over the water, leave for a few seconds, then mix in well and set aside.
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In a large bowl, sieve the flour and add the salt.
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Tip the yeast mixture into the flour and mix together until you have a cohesive dough. Take the dough out of the bowl and knead for 5 minutes on the worktop (no flour needed). The dough should be smooth and elastic. Place the dough back in the bowl and cover with a clean tea towel. Set a timer for 30 minutes.
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Grab a non stick pan and a wide shallow bowl (a dinner plate would work too). Put your sesame seeds in the pan and move around the pan for a couple of minutes until they are golden – once they start jumping out of the pan they are definitely done. Tip into the bowl (or plate) immediately. Set aside.
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In another wide shallow bowl (if you only have one, use it for this), put your jam or syrup and add the water. Mix until you have a runny but cohesive dipping sauce. Set aside.
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Prepare a baking tray or two with baking paper, non stick liner or use a non stick pan. Heat the oven to Gas Mark 8. Place your dipping liquid and sesame seeds next to your workspace.
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When your 30 minute timer is up, grab your dough and place it on a clean worktop (again, no flour needed). If you have scales, you can weigh the dough and divide by 8. Each should be approximately 100g. Alternatively divide in 2, and repeat. Once you have 8 pieces, take one and divide in half (so each piece is around 50g). Roll each piece into a long thin sausage about 20-25cm long. Join two ends together then wrap one end over the other to create an intertwined rope. Join the ends together to create a loop and press to join.
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Pick your loop up, stretch it slightly to make it even and dip it in your liquid, turn it over so it is completely covered, then lift it to drain any excess. Place it on the sesame seeds, then using a spoon, cover the top with sesame seeds. Lift out, place on your tray, wash your hands and repeat with the remaining dough until you have 8 simits ready to bake. (Leave some space between them).
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Bake for 15 minutes – checking to make sure they are cooking evenly (you may need to turn the tray around or switch from top to bottom). 15 minutes may be long enough, or they may need an extra 5 minutes. The simits should be light to mid golden brown (depends on what you used for your dipping liquid).
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Enjoy!
Serving
Serve your simit hot and fresh from the oven (allow ten minutes for it to cool down). They are usually eaten as they are, but you can also use them like any other bread item. Try them with a vegan feta and olives for a traditional Turkish style breakfast, eat with jam, or even butter and marmite!
Storing
These can be stored for a couple of days, but are best eaten fresh, They can also be frozen, then defrosted at room temperature (label and date).
Sharing
Who are you sharing your simit with? You know they look too good to keep to yourself!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
