andrejthechef
TürkiyeBreadBreakfast

Simit Breakfast

A Turkish simit breakfast: homemade sesame bread rings dipped in grape molasses, served with white cheese, olives, tomatoes and strong black tea.

prep
1 h 45 min
cook
18 min
total
2 h 3 min
serves
6
level
medium
A twisted sesame simit ring on a plate with slices of white cheese, green and black olives and tomato wedges, with a glass of black tea behind it

Simit is a ring of twisted dough, dipped in diluted grape molasses and coated in sesame seeds before it is baked. Sold from street carts and bakeries across Türkiye, it is a regular breakfast, eaten with white cheese, olives, tomato and glasses of strong black tea (çay). The crust is thin, crunchy and a little sweet from the molasses, and the crumb is chewy.

Two things make the difference. The dough is firm and not very wet, which keeps the ring chewy rather than fluffy. The molasses dip is what gives simit its deep brown color and slight sweetness, so do not skip it, and toast the sesame seeds first so they taste nutty.

Simit Breakfast is one of the best breakfasts from around the world.

method

  1. Mix the flour, yeast, salt and sugar in a bowl, add the warm water and stir to a shaggy dough. Knead for 10 minutes until smooth and quite firm. Cover and let it rise for 45 minutes in a warm place.

  2. Toast the sesame seeds in a dry skillet over medium heat for 4 to 5 minutes, stirring, until light golden. Tip into a wide shallow dish and cool. Whisk the molasses and 100 ml water together in another shallow dish.

  3. Divide the dough into 6 pieces (about 135 g each) and roll each into a rope about 50 cm (20 inches) long. Fold each rope in half, twist the two halves together, then bring the ends around and pinch them together to make a ring.

  4. Heat the oven to 230°C (450°F) with a rack in the middle and line two baking sheets with parchment paper.

  5. Dip each ring in the molasses mixture, let the excess drip off, then roll it in the sesame seeds until fully coated. Place on the parchment and let the rings rest 15 minutes.

  6. Bake 15 to 18 minutes, rotating the sheets halfway, until the rings are deep golden brown and crisp. Cool on a rack for 10 minutes.

  7. Meanwhile, put the tea in a small teapot, add 400 ml of boiling water and steep over the lowest heat for 10 minutes. Pour about a third of a glass of the strong tea and top with hot water. Serve the simit warm with the cheese, olives and tomato.

chef's tips

  • A firm dough is correct. If it feels stiff, resist adding more water; it makes the simit puffy instead of chewy.
  • Simit are best within a few hours of baking. Freeze extras and re-crisp them in a 200°C (400°F) oven for 5 minutes.
  • No grape molasses? Mixing 3 tablespoons of honey into 100 ml of water gives a similar sweet glaze, though the color is lighter.