Istanbul's iconic sesame-crusted bread rings — chewy and golden, dipped in grape molasses before being coated in sesame seeds and baked.
Simit is Turkey's most ubiquitous street food, sold by simitçi vendors from large round trays balanced on their heads across every city in Turkey, from Istanbul's Bosphorus shore to Ankara's busy streets. These circular bread rings — similar to a bagel in shape but much crustier and more sesame-forward — are made from a simple yeast dough that is dipped in pekmez (grape molasses) before being coated generously in sesame seeds and baked. The pekmez gives the simit its distinctive golden-amber colour and a subtle caramel depth. Eaten for breakfast with beyaz peynir (white cheese), olives, tomatoes, and çay (Turkish tea), or simply plain from the bag, simit is the taste of Turkish daily life.
Serves 8
Mix flour, yeast, sugar, and salt. Add water and oil. Knead 10 minutes until smooth. Cover and prove 1 hour.
Divide dough into 8 balls. Roll each into a rope about 50 cm long. Bring the two ends together and twist once to form a ring. Pinch the ends firmly.
The twist is not just decorative — it creates the characteristic simit shape and helps the ring hold together.
Place on a lined baking tray and rest 20 minutes while the oven heats to 200°C.
Mix pekmez with 3 tbsp water in a wide bowl. Dip each ring in the molasses mixture, turning to coat completely. Immediately press both sides into sesame seeds — they should be generously and evenly coated.
Bake at 200°C for 20–25 minutes until deeply golden. Cool on a rack. Best eaten within hours of baking.
Be generous with the sesame seeds — simit should be almost entirely covered.
Pekmez (grape molasses) is available at Turkish grocery stores. Pomegranate molasses gives a slightly fruitier result.
Simits stale quickly — eat within hours or toast the next day.
Brush with egg wash instead of molasses for a softer, shinier version.
Sprinkle with nigella seeds alongside sesame for an Istanbul variation.
Fill the ring with cheese before closing for a stuffed version.
Best on the day of baking. Refresh in a 180°C oven for 5 minutes the next day.
Simit has been sold on Istanbul's streets since at least the 16th century — it appears in Ottoman miniature paintings from the Topkapı Palace archives. The simitçi (simit vendor) with their large round tray is one of the most iconic images of Istanbul, and the role has been practised continuously for over 500 years. Today, industrial simit chains exist but the traditional street vendor remains beloved.
Pekmez is a thick syrup made by boiling down grape, mulberry, or carob juice until concentrated. It has a deep, slightly caramel flavour and gives simit its amber colour. Find it at Turkish or Middle Eastern grocery stores.
Yes — thin with a little water to get the right consistency. The flavour will be slightly different but the result is still good.
Per serving · 8 servings total
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