Check out our latest magazine... Read Online

Homemade Simit Bread

Tuesday, 9 June 2020 14:22

If you’re finding it hard to get hold of your usual loaf, you’ll be pleased to try out this month’s home baking recipe.

This traditional Turkish bread is fun to make and is incredibly tasty.
Simit is a sesame crusted, circular bread from Turkey. Also known as Turkish bagel, Gevrek or Koulouri. It’s traditionally served for breakfast, but can be enjoyed with various accompaniments at any time of day.

Ingredients
Makes 8-10

Dough
500g/1lb 2oz plain flour
310ml/11fl oz water
5g/1 tsp fresh yeast
5g/ 1sp fine/table salt

Coating
60g/2 ¼ oz pekmez (grape molasses) or substitute with honey or maple syrup
50ml/1 ¾ fl oz water
200g/7oz sesame seeds

Method
1. Mix the dough ingredients together thoroughly. Cover and leave to rest for 10 minutes.
2. Knead until smooth. Place in a large bowl, cover and leave to prove at room temperature for 30 minutes, then transfer to the fridge and leave overnight to continue proving.
3. Mix the pekmez (or alternative) and water together in a bowl and put the sesame seeds on a plate. Press the dough out on a lightly floured work surface, to de-gas (that is, to get rid of the largest bubbles), so the finished product has an even texture.
4. Divide the dough into 8–10 equal-size pieces, rolling each one into a strand about 70–80cm/28–32in long. You might need to do this in two stages with a 5–10-minute rest in between. Hold the two ends of a strand together in one hand, and the middle in your other hand and twist the dough a couple of times to entwine the strands.
5. Pinch the ends of the twisted dough together to make a ring, then roll the join back and forth on a work surface a few times to seal together. Repeat with the remaining strands of dough.
6. Dunk each simit into the diluted pekmez (or alternative), then drain and dip into the sesame seeds to coat fully. Lay them out on two or three baking sheets, cover and leave to prove at room temperature for 30–45 minutes.
7. Heat the oven to 220°C/200°C fan/425°F/gas 7. Bake the simit for 10–15 minutes until reddish brown.

Baker’s Tip
Pekmez is a molasses-like syrup made by boiling down grape must. It can be bought from Turkish and Mediterranean shops, specialist delicatessens and online.

Share

More from Food and Drink

  • Recipe: Chicken Ramen Noodle Soup

    This comforting chicken ramen soup is like a hug-in-a-bowl, with immune boosting properties, its perfect to help fight off colds and flu this winter

  • Recipe: Cranachan

    Cranachan is a lovely Scottish dessert which is perfect as a delicious finale for a Burns Night supper. This recipe uses half-fat crème fraîche to lighten the cream mixture and flaked almonds for extra crunch

  • Recipe: Cocktail or Mocktail

    ‘Tis the season to be Jolly! So why not indulge in a cocktail for some festive frivolity? Here is a cocktail and mocktail recipe so everybody can enjoy a special treat this Christmas

  • Party Pieces

    Entertaining can be stressful but there are plenty of ways to make it easy on yourself with some prior preparation as Adele Trathan explains

  • Recipe: Chocolate, Banana & Pecan Cookies

    These scrumptious fudgy cookies are a decadent treat for the whole family – delicious after a brisk autumn walk with a warming cup of cocoa

  • Recipe: Chicken & Mushroom Pot Pies

    These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!

  • Recipe: Hearty Beef & Pumpkin Stew

    This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin

  • Recipe: William Shatner’s Cappuccino Muffins!

    Even in outer space, there’s nothing quite like a cappuccino muffin. Star Trek legend William Shatner goes boldly into the kitchen and delivers the goods...

  • Recipe: Red Velvet Cupcakes

    Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests.

  • Recipe: Saffron & Lemon Chicken Joojeh Kebabs

    This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue

  • Recipe: Raspberry Blancmange

    Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert

  • South Carolina BBQ Chicken Thighs

    Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.

  • Recipe: Local Lemon and Thyme Sea Bass

    This delicious recipe, courtesy of JBs Cowes, makes the perfect summer dish served with new potatoes.

  • Recipe: Sizzling Spare Ribs with BBQ Sauce

    The perfect spare ribs for your summer barbeque!

  • Recipe: Olive Oil, Pistachio & Lemon Cake

    This simple but delicious cake is made in a food processor, so it takes just minutes to prepare. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals

  • Recipe: Salted Caramel Praline Brownie

    Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

  • Mary Berry's Mediterranean All-in-One Chicken

    This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.

  • Recipe: Simple Fish Curry

    Cooking a curry from scratch can feel a little daunting but this traditional Burmese recipe is really easy. Lightly spiced, warming and stunningly simple, this curry is one you’ll return to again and again

  • Recipe: Chocolate Peanut Buttercups

    The dreamy combination of chocolate and peanut butter is indulgent and decadent so the perfect treat for Easter. These little beauties contain only a few ingredients (with a vegan option) and are quick and super easy to make

  • Recipe: Prune and Orange Hot Cross Buns

    As a master baker and judge of ITV’s Britain’s Best Bakery, Peter Sidwell knows a thing or two about hot cross buns, as this fragrant and delicious recipe testifies.

Get Social

© Beacon Magazine Isle of Wight and Aiir 2025 | 8-10 Dodnor Park, Newport, Isle of Wight, PO30 5XE