This is my classical recipe of Turkish Simit for my expat friends or/and who live out of country. Simit is the best breakfast for many working people and students as it is low cost. They buy simit and cheese either on the way to work/school or at their workplace/school. If you invite anyone for breakfast in Turkey, you should receive a call from your guest saying that “I am bringing Simit”. When i was at university, we had even joke about the Simit with my friends; if someone starts eating Simit at their lunch we used to say him:it seems you were at nite club last night and you are penniless again , don’t get closer to me 🙂 Simit can be eaten anytime during the day, but mostly at breakfast or late noon time with feta cheese, it is the best match with the Simit. No one can refuse newly baked crunchy Simit from the oven.Mouthwatering, isn’t it?
Ingredients
Dough:
2 cups flour
1 tbsp dry instant yeast
1 ¼ cup lukewarm water
Coating:
1 cup grape molasses or honey
½ cup lukewarm water
1 tbsp flour
2 cups roasted sesame seeds
Instructions
Mix dry yeast with warm water and pour it on flour.
Add salt and knead it until smooth and non-sticky.
If it’s too tough, keep kneading.
Cover it with a piece of wet cloth and wait about 45 minutes.
Roll it and make a log from it.
Cut it into 14 pieces to make 7 simits.
Roll two balls one by one and give them a thin and long sausage shape.
Twist them around each other and seal their edges to make a circle.
Repeat it for all dough balls.
Mix water, grape molasses(honey) and flour.
Heat oven at 230C.
Dip each simit dough first into molasses(honey) mixture and then sesame seeds.
Place a baking paper on a tray.
Put simit doughs on it and bake them about 20 minutes.
Serve them with cheese, sliced tomato and Turkish tea.
DOYMADIM DOYAMADIM 