Saleh’s Plate · By Saleh Alkhalifa
Traditional Turkish Sesame Rings (Simit)
Crisp at the edges, pleasantly chewy inside, and covered in a generous coat of toasted sesame, simit is Turkey’s beloved street bread. A quick dip in grape molasses gives these twisted rings their deep golden color and unmistakable sweet-savory crust.
Ingredients
Dough
- 500 g bread flour (about 4 cups)
- 7 g instant yeast (2¼ tsp)
- 1 tbsp granulated sugar
- 1½ tsp fine salt
- 300 ml warm water (1¼ cups), plus more if needed
- 2 tbsp olive oil
Sesame and pekmez coating
- 1 cup sesame seeds, toasted
- ⅓ cup grape molasses (üzüm pekmezi)
- ⅓ cup water
- 1 tbsp flour
Instructions
- Combine the flour, yeast, sugar, and salt in a large bowl. Add the warm water and olive oil, then mix until a shaggy dough forms. Add a teaspoon or two of water only if dry flour remains.
- Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic. The dough should feel supple but not sticky.
- Place the dough in a lightly oiled bowl, cover, and leave in a warm spot for about 1 hour, until doubled in size.
- Spread the toasted sesame seeds in a wide shallow dish. In a second dish, whisk the grape molasses, water, and flour until smooth. Line two baking sheets with parchment.
- Divide the dough into 12 equal pieces. Roll each into a rope about 45 cm (18 inches) long. Twist two ropes together, join their ends, and pinch firmly to form a ring. Repeat to make 6 simit.
- Dip each ring completely in the molasses mixture, let the excess drip away, then press both sides into the sesame seeds until densely coated.
- Arrange the rings on the prepared sheets with room to expand. Cover loosely and rest for 20–30 minutes while the oven heats to 425°F (220°C).
- Bake for 15–18 minutes, rotating the trays halfway through, until deeply golden brown and crisp at the edges.
- Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature with Turkish tea, white cheese, olives, and tomatoes.