Turkish Simit - Turkish Sesame Bagel

Turkish Simit - Turkish Sesame Bagel - Turkish Simit is a circular bread traditionally encrusted with sesame seeds and dipped in molasses. It is a popular street food sold on stalls all over Turkey. 

 

What is Turkish Simit - Turkish Sesame Bagel

Turkish Simit is a famous street food. It is a bagel that is served for breakfast as fast food for a speedy on the go breakfast. 

It is baked throughout the day and is available to buy via either Turkish street food trolleys or via vendors known as Simitci who buy them from local bakeries and sell them from trays on their heads with Simit piled high on top of them.

Often people walking by will purchase Simit, cream and cheese together from carts.

Turkish bagel can be chewy or crunchy or both!

Simit is often served with cheese, honey, eggs, cucumber, tomatoes and other breakfast items such as Menemen, Cilbir.

If you are a fan of Turkish recipes, why not try  Pide, Turkish Cilbir, Revani, Menemen or Turkish Chicken Salad.

What does simit mean in Turkish?

A ring shaped Turkish Bread Roll is the definition of Simit in Turkish.

Is Simit Turkish or greek?

Simit is a Turkish bread/Turkish bagel dipped in molasses and coated in sesame seeds. 

What does simit taste like?

Simit is as much about texture as it is about flavour. 

Simit is known for its signature crunch and chew but it is also has a mild sweetness from the grape molasses and earthiness from the sesame seeds.

How to eat Simit - How is Simit eaten?

Simit is often served plain with tea alongside breakfast items such as fruit preserves, honey, molasses, any spread,  cheese, ayran,  boiled eggs, dukkah, olives, jam and yoghurt.

It can also be eaten as a sandwich with cheese, cucumbers, tomatoes.

It can be dipped into soup and used as croutons.

It can also be baked into egg dishes such as Menemen.

Simit are served piping hot and are baked throughout the day.

What is a Turkish Simit - Turkish Sesame Bagel

Simit is a circular twisted bread that is sold on stalls and in cafes all over Turkey.

It is so popular that every single cart on the streets of Turkey is said to sell this delicious bread.

It is usually served for breakfast.

At cafes it is served alongside things like eggs, tomatoes, pickles, olives, sucuk, salami, honey and butter.

It is the cheapest street food in Turkey. 

The dough is made with flour, water, milk, sugar, salt, and yeast.

They are then dipped in Molasses and traditionally topped with sesame seeds. Sometimes they are topped with Poppyseeds, Flax Seeds or Sunflower seeds.

Drinking Turkish Tea with Simit is traditional but is is also sometimes served with a yoghurt drink called ayran.

Simit is known to be peasant food and is an important symbol for lower and middle class people of Turkey. Sometimes it is called susam kebabı (sesame kebab).

Simit or Sem Simit is affordable and extremely filling.

It is a staple food and one that is as popular as a white bread is here in the UK.

The Simit is so loved that it has become a bit of an icon.

Often the subject of poetry due to its comforting nature that instantly transports people home.

Simit - A global trend!

It is sometimes known as Gevrek (in Izmir, translating to crisp) or Koulouri and it is now sold all over the world via a store called Simit Sarayi.

In the UK and US it is knows as a Turkish Bagel.

In Makkah and Madinah (Saudi Arabia), it is used to break fast where it is served with yogurt and buttermilk.

It is called Bolegh in Armenian and is traditionally served at Christmas time.

The one below is store brought and made with a thick Grape Molasses syrup:

History of Turkish Simit

Turkish Simit/Sem Simit or Turkish Bagel dates all the way back to the Anatolian era of the Ottoman Empire.

Back then it was considered a very valuable and luxurious food item.

Simit had a place on the tables of Sultans as well as labourers.

(By the way, having finally succumbed to watching Ertrugal, this info got me very excited).

During Ramadan, the sultan would provide iftar (evening meal) for those fasting, and as a gift, would gift Simit to the soldiers on guard as a token of his appreciation.

The name comes from the word "simithane," the name of a flour depot.

During the early 1990s, Simit became even more popular.

It was then that it became a street food.

 Simit Sarayi is currently the most popular and widespread simit fast food chain, with 128 cafes and carts across the middle east. The one linked is in Kuwait.

In some areas, it is now enjoyed with cheese, tomatoes and even a fried egg in the middle.

Types of Simit 

There are three main types of simit from which to choose:

1. Taban simit: baked similar to a bread.

2. Tava simit: baked in a pan.

3. Kazan simit: sprinkled with sesame seeds, having a glossy look. 

What are the ingredients in Simit (plus substitutions)

Recipes for Simit vary by region.

However for the most popular Simit recipe you need the following ingredients:

Flour

You can use strong bread flour or plain flour/all purpose flour.

Yeast

You can use instant use which is the easiest option because it is added to the flour without any further steps.

You can also use active dry yeast which needs to be activated in warm water first.

Salt

Regular table salt or Himalayan Salt are your best options.

Sugar

Granulated, Caster or Light Brown Sugar can be used. I don’t recommend icing sugar or dark brown sugar.

Olive Oil

A good quality olive oil adds lots of flavour. You can also use canola oil, rapeseed oil or vegetable oil.

Milk and Water 

These help to form a soft dough. They must be luke warm. You can use more milk to water or the other way round.

Molasses

Grape Molasses (Pecmez) is what is traditionally used. You can also use Mulberry, Pomegranate or any other molasses but it is best to taste them first. If it is very sour, add a touch of sugar first.

Sesame Seeds

Lightly toasted sesame seeds add the most flavour. You can either do this yourself or buy them pre roasted.

You can also use Oats, Flax or Sunflower seeds instead.

How to make Turkish Simit

This is a simple recipe where a dough is made using basic pantry staples - flour, yeast, water, milk, oil, salt and sugar.

Then it is proved for an hour before being shaped, dipped in molasses and topped with sesame seeds before going in for a second prove.

It is then baked before being served warm with other popular breakfast items .

Step by Step instructions

Bloom the yeast in part of the water/milk by adding yeast to water/milk and then setting aside for 10 minutes.

Skip this step if using instant yeast. See recipe notes.

Combine the remaining ingredients in a large bowl.

Tip - Make sure the Yeast is not touching the salt. 

Knead for 15 minutes and then leave to rise in a warm place for an hour.

Optional - Meanwhile, toast the sesame seeds.

Weigh the total dough and then divide into 12 portions.

Then divide each portion in half. Leave to rest for 20 minutes.

Roll the dough pieces into long cylindrical rope shapes.

Then twist 2 together and form into a loop.

The ends will need to be pressed together firmly. I used a little water to seal.

Repeat the process with the remaining dough.

Mix grape/pomegranate/fig molasses with water in a large dish. If using Pomegrante or Fig, add 1 tbsp of dark brown sugar.

Dip each simit in the molasses and then into the toasted sesame seeds.

Line tray with baking paper and leave to rise for a 45 minutes.

Heat oven to Gas Mark6/200 °C and bake for 12 - 15 minutes.

 

Tip - Make sure the Yeast is not touching the salt. 

Knead for 15 minutes and then leave to rise in a warm place for an hour.

Optional - Meanwhile, toast the sesame seeds.

Weigh the total dough and then divide into 12 portions.

Then divide each portion in half. Leave to rest for 20 minutes.

Roll the dough pieces into long cylindrical rope shapes.

Then twist 2 together and form into a loop.

The ends will need to be pressed together firmly. I used a little water to seal. 

 

FAQS for Turkish Simit - Turkish Sesame Bagel 

What is Simit Sarayi?

Simit Sarayi is a world famous cafe that was established in 2005 when the now well known establishment, opened the first simit factory in the world in Samandıra Sancaktepe (Turkey).

Now a global brand, Simit Sarayi has cafes in New York, London, Netherlands, Saudi Arabia.

There are cafes in 22 countries around the world!

Is Simit Sarayi halal?

Simit Sarayi is Halal and serves a wide range of goods as well as meat filled pastries. 

Simit vs Bagel - Is Simit a bagel?

Turkish Simit looks similar to a bagel but it is not a bagel.

There is no boiling step in this recipe and the dough itself isn't as thick or doughy as a traditional bagel.

Simit also has more of a crust then a bagel does, has a sesame seed topping and is dipped in molasses.

What is Grape Molasses/Pecmez

In this recipe, the bread is dipped in grape molasses before the second prove.

This isn't that easy to find in the UK. I found it here.

Alternatives would be Fig or Pomegranate Molasses.

Grape Molasses is sweeter then the other too though, so if you do use Pomegranate Molasses or Fig, add an extra teaspoon of Sugar into the dough or syrup.

What does Grape Molasses taste like?

Pekmez has a rich sweet molasses flavour. To make your own, follow this recipe here.

Is Simit sweet?

Yes Pecmez is sweeter then other Molasses so there is a slight sweetness to Simit.

Is Simit Turkish or greek?

Simit is a Turkish bread/Turkish bagel dipped in molasses and coated in sesame seeds. 

Who invented Simit?

Simit originated in Istanbul, Turkey where it has been around since 1525.

In the 1630s there were 70 Simit Bakeries in Istanbul! 

Paintings from the 19th century also show Simit sellers on the streets of the city.

Simit became and it still popular across the Ottoman Empire.

Is Turkish Simit eaten cold or Hot?

Some people use cold molasses and some people warm the molasses and put the Simit into it and boil on a low heat for 4 - 5 minutes.

This method results in the Maillard reaction and makes for a softer bread with more pronounced flavours.

If you prefer a bit of a bite and crunch, the colder method is better.

Is Simit Vegan?

They are suitable for Vegans.

However the softer variety available in some cafes and pastry shops can include dairy such as egg or milk.

Is Simit healthy?

Yes Simit is healthy. Please see nutrition info below for more details.

Simit Near Me

When I don't feel like making Simit, I buy it locally.

Simit bread is available from Turkish or International Supermarkets Supermarkets.

In Leicester it is available to buy at Yours Supermarket and Tegtat Bakery in town.

How is simit made?

Simit is made in a similar way to most bread recipes except that it is dipped in Pecmez or Grape Molasses and topped with sesame seeds.

The shape is also different to a standard bread recipe. 

How to roll Simit

Roll the dough pieces into 2 long cylindrical rope shapes.

How to shape Simit

Twist both together and form into a loop.

The ends will need to be pressed together firmly. I used a little water to sea

Can I make Simit by hand?

It is easier to use a Stan mixer for kneading but you can also use a wooden spoon to begin with then knead by hand. 

Can I make Simit without sesame seeds?

Simit has such a distinct flavour because of the Sesame and Molasses. Try not to skip it. You can also add Poppyseeds, Sunflower Seeds, Oats or Flaxseeds instead but it will not taste the same.

Storing Simit

Before Baking

You can make the dough and keep it in the fridge over night if you are pressed for time.

You can keep it longer (make a day before), as long as you remove it from the fridge every so often and punch the air out of it.

Counter top

This bread keeps well at room temperature for 2 - 3 days. 

Place the leftover Simit in a ziplock bag or plastic bag. Make sure you seal well. 

Fridge

The baked bread lasts in the fridge for up to 5 days.

Can you freeze Simit?

The Bread can be frozen for up to 3 months as long as it is well wrapped and in a sealed container that keeps out moisture.

How do you reheat simit?

You can reheat them either in the oven at 160C/350F for 1- 2 minutes.

To heat from frozen, reheat Simit in the oven on a baking tray at 160C/325f or about 5 minutes before serving.

Top tips for making the best Turkish Simit

Yeast

Make sure the yeast and salt don't touch in the bowl prior to mixing. Add them at opposite ends of your mixer.

If using dry yeast, activate it first by adding it to the warm milk and setting aside for 10 minutes.

Then continue with the recipe from step 1.

Proving overnight

If proving overnight, press the cling film directly onto the dough to avoid a crust being formed.

Molasses

 If you cannot find Grape Molasses (Pekmez), use Pomegranate or Fig Molasses instead and add 1 extra tsp of sugar into the dough mix or into the syrup.

Sesame Seeds

Use toasted sesame seeds for the best flavour. You can either buy them pre toasted or toast them yourself at home by heating in a dry pan until fragrant and light golden brown. 

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