1. Ingredients . Simit: 650g plain flour (plus extra for dusting) 7g dried active yeast; 1 tbsp sugar; Salt; 350ml water; 125ml milk; 125ml vegetable oil; 125ml diluted grape molasses ...

I'd tried a Simit or two before, they taste a lot like a bagel in that they have a dense crumb and I find them very filling but these have a distinct sweetness that you won't find in a plain bagel.

Turkish Simit is a soft and chewy sesame-crusted bread ring, often called a Turkish bagel. With a golden, crunchy exterior and light interior, it’s perfect for breakfast or a snack alongside tea ...

Make sure to stretch the Simit and squeeze a little so that the sesame seeds will stick to the dough. 11. Place the dough on a proofer at a temperature of 35 ° C for 20 minutes with zero humidity.

For the simit, mix the yeast and sugar in a bowl with 150 ml lukewarm water, then set aside for 5 minutes. It should start to form bubbles. Add another 75 ml lukewarm water and stir to combine.

All across Turkey you will be treated to the same breakfast - freshly baked sesame-coated simit bread rounds, a fruit jam and white cheese, a mezze platter of olives, tomatoes, cucumber and boiled ...

1. Preheat the oven to 180˚C. Use a rolling pin to flatten the sliced bread. Trim the corners for visual appeal, if you like. Cut the kashar (or cheddar) cheese into 1 cm x 1 cm sticks, a little ...

At their Simit, they bake the simit fresh each morning using a family recipe Milanoski and his mom tested for six months, until they got it just right.