Crisp, sesame-crusted bread rings dipped in grape molasses before baking, sold from carts on nearly every street corner in Turkey.
Simit is Turkey's most iconic street food, a ring of chewy bread coated thickly in toasted sesame seeds, sold from red glass carts by vendors calling out across cities from Istanbul to Izmir since the Ottoman era. The dough is shaped into ropes, twisted into rings, then dipped in a mixture of water and pekmez (grape molasses) before being pressed into a bed of sesame seeds — this dip is what gives simit its deep golden color and faint sweetness. Baked until the crust turns dark gold and cracklingly crisp while the interior stays soft and slightly chewy, simit is eaten plain, split and buttered, or alongside a glass of tea for a classic Turkish breakfast on the go.
Serves 6
Combine flour, warm water, yeast, sugar, salt and olive oil into a smooth, elastic dough; knead 10 minutes.
Cover and let rise in a warm spot for 1 hour until doubled.
Divide the dough into 6 pieces, roll each into a long rope about 24 inches, then fold in half and twist the two strands together before joining the ends into a ring.
Whisk pekmez with water in a wide shallow bowl; spread sesame seeds in a separate wide dish.
Dip each ring fully in the pekmez mixture, then press both sides firmly into the sesame seeds to coat generously.
Press hard into the sesame seeds — a thick, even coating is essential to authentic simit.
Place the coated rings on a lined tray and let rest, uncovered, 20 minutes.
Bake at 220C/425F for 18-20 minutes until deep golden brown and the sesame seeds are toasted.
Use pekmez (grape molasses), not honey — its distinct earthy sweetness is what gives simit its signature deep color and flavor.
Press the dough firmly into the sesame seeds rather than just sprinkling them on top; a thin coating burns unevenly in the oven.
Bake at a high temperature for a shorter time rather than low and slow, to get the characteristic crackling crust.
A sweeter version rolled with tahini and pekmez inside is sometimes called simit tatlisi, more of a dessert bread.
Some bakeries add a bit of yogurt to the dough for a softer, slightly tangier crumb.
Mini simit rings are made as bite-sized snacks for children or parties.
Best eaten the day it's baked; store leftovers in a paper bag (not plastic, which softens the crust) at room temperature for a day, or freeze and re-crisp in the oven at 180C/350F for 5-7 minutes.
Simit dates back at least to the 16th century, referenced in Ottoman court records regulating its size and price, and remains sold today from the same style of glass-fronted street carts that have long defined Turkish urban life.
Yes, grape molasses is sold in Middle Eastern and Turkish grocery stores, and date molasses can work in a pinch though the flavor differs slightly.
Make sure your oven is fully preheated and consider baking a few minutes longer — a hot, fast bake is what produces the signature crackling crust.
They likely weren't pressed firmly enough into the dough before baking — dip and press with real pressure so the seeds embed into the surface.
Per serving (130g / 4.6 oz) · 6 servings total
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