Binnur's Turkish Cookbook

TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, January 21, 2007

Turkish Bagel with Sesame Seeds

(Simit)

Turkish Bagel with Sesame Seeds
7 gr dried instant yeast
1 tbsp sugar
1/4 cup lukewarm water

2 1/4 cup all purpose flour, unbleached
1/2 tsp salt
1 tbsp extra virgin olive oil
3/4 cup lukewarm water

For on top:
Some water in the medium size bowl
One bowl of sesame seeds

In a small bowl, mix the yeast, sugar and 1/4 cup lukewarm water. Stir well so the yeast dissolves. Let it rest for 15 minutes - it will become bubbly.

In the meantime, place flour, salt and olive oil in a bowl to prepare them for making the dough. Add the bubbly yeast mixture and 3/4 cup lukewarm water in it slowly while kneading. Put the dough on the counter and knead 15 minutes, until it becomes very smooth. Don't flour the counter to knead the dough!

Grab a large bowl and oil the inside with 1 tablespoon liquid oil. Put the dough inside (picture). Cover it with plastic saran wrap. Leave it at room temperature for about 1 hour for it to double in size (picture).

Put the dough on the counter and punch it to release the air. Give it a baton bread shape. Cut into 6 pieces with a knife and give each a ball shape (picture). Cover them with plastic wrap again. Let them rest for 20 minutes on the counter.

Make 40 cm long strips with each dough ball. Then stick the ends of the strips together to make a ring shape (picture).

Place some water in a large bowl* and dip the rings in it, then dip them into the sesame seed bowl. Cover them equally with sesame seeds (picture).

Place parchment paper on two oven trays. Arrange 3 rings on one and the other 3 on the other. Leave them like this for 45 minutes, they will rise more. If you don't want them as big, you can shorten the waiting time.

Preheat the oven to 450 F at least 20 minutes before you start baking. Spray some cold water on the sesame rings using a spray bottle, then place the two trays on the second rack of the oven side by side. After 7-8 minutes turn the heat down 425 F, this way they will become crunchy on the outside but soft inside. Bake for 18-20 more minutes and take them out. Serve them while they are warm.

Simit is generally served with feta cheese, olive oil and Turkish Tea for breakfast, supper or lunch. You can find it almost at every corner of the streets in Turkey, sold by street vendors, and you can also buy them off the shelf:)

This recipe makes 6 Simit.

* If you like, you can add 1 tbsp grape molasses in the water, I did not add it however.
** During baking, do not open the oven!
*** Simit is very delicious when they're fresh. After the first day you should store them in the fridge in sealed Ziploc bags for up to 3-4 days. Or you can also store them in the freezer for up to 3-4 weeks. To heat them up, place them in aluminum foil and broil in the oven for a few minutes.

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29 Comments:

At 9:42 PM, Anonymous Anonymous said...

Binnur Hanim,

Simitlerimizi henuz firindan cikarttik. Allah sizden razi olsun. Usa' da yasayan biri olacak simit benim en cok ozledigim sey.
Paylastiginiz icin tesekkurler...
Sevgi ile kalin,
Ayse

 
At 4:05 PM, Blogger Binnur said...

Sevgili Ayse<
Allah senden de razi olsun, cok tesekkur ederim:)Afiyet seker olsun, umarim hosunuza gitmistir...
Ellerinize saglik. Her sey gonlunuzce olsun:)
Sevgilerimle,

 
At 4:24 PM, Blogger heimagin said...

Binnur,

My wife LOVED the Simit recipie. She said it came out perfectly. Thanks!

Roy

 
At 10:48 PM, Blogger Binnur said...

Hi Roy,
You're very welcome. I am so glad that your wife liked Simit - it is
great with tea:)

 
At 3:59 PM, Blogger MarriedYoung said...

Can we use self-raising flour instead? Will I still need yeast?

 
At 2:23 PM, Blogger Binnur said...

Hi,
Self-raising flour will not be the same as yeast.. unfortunately you
can't really replace yeast.

 
At 10:57 AM, Anonymous Anonymous said...

what do you use if you dont have parchment paper.. would foil work?
yada, tepsiyi sadece yaglasam olmazmi? acemilerin acemisiyim!! :D kusuruma bakma :$

simiti cok ozledim!! it looks like a long process.. but i will give it a try! :D!!

 
At 1:59 PM, Blogger Binnur said...

Merhaba,
Parchment paper yoksa tabiki foil kullanabilirsin. Ne istersen sorabilirsin, kesinlikle kusura bakmiyorum, her turlu soruna cevap veririm:) Sitedeki tariflerin hepsini hic pisirmeyi bilmeyenlerin yaptigini dusunerek detaylar vererek yaziyorum:)
Yazilanlari okuyunca gercekten de cok uzun process gibi gozukuyor, bitince goreceksin, vakit hamurun kabarmasini beklemek ile geciyor:)
Enjoy it:)

 
At 8:38 AM, Anonymous Gokcen said...

Binnur hnm ...bu tarifi bulduguma inanilmaz sevindim..cok tesekkur ederim, 4 yildir Ingilterede yasiyorum ve en cok ozledigim sey simitti,,,artik bende yapabilirim..hemen deneyecegim;)
cooooooook tesekkurler

ayrica web sayfaniz bir harika ..benimde yasadigim en buyuk zorluk malzemeleri bulmakti ama artik isim daha kolay sayenizde.....many thanks

gokcen

 
At 1:43 PM, Blogger Binnur said...

Merhaba sevgili Gokcen,
Tesekkur ederim:) Her gun Turk yemegi pisirip, yemek, en azindan evin icinde kendimi Turkiye'deymis gibi hisstememe sebeb oluyor. Onun icin aklima gelen, memlekette hic ama hic yapmayi bile dusunmedigim yiyeceklerimizi yapiyorum. Yardimci olabildigim icin cok mutlu oldum:)

 
At 10:32 AM, Blogger artun said...

Binnur Hanim,
Bir Izmirli olarak sizden rica etsem, simit tarifinin gevrek versiyonunu da verir misiniz?

Tesekkurler,

Artun

 
At 12:00 PM, Blogger Binnur said...

Izmir'in citir citir Gevrek versiyonu icin; hamura halka sekli verip, beklettikten sonra, hepsini tek tek buyuk bir tencerenin icinde kaynamakta olan pekmezin icine atip, masa ile dondurerek kisa bir sure pisirip, duz kepce ile cikarip susama bulayip firina atman gerekiyor:)

 
At 6:06 PM, Anonymous Ugur said...

Me again. Also was wondering if the it would be ok to make the dough in a food proccesor. It would surely cut my complaining to about zero.

Ugur

 
At 4:31 PM, Blogger Binnur said...

Hi Ugur,
Yes, you can make dough with a dough blade:)

 
At 9:30 AM, Anonymous Ozlem said...

Merhaba Binnur Abla. "active dry yeast" mi, "instant yeast" mi kullaniyoruz bu tarifte? Ellerine saglik.

 
At 10:06 AM, Blogger Binnur said...

Merhaba Sevgili Ozlem,
Her iki mayada olur, her ikisinde de ayni sonucu alirsin:)
Seninde simdiden ellerine saglik,

 
At 10:02 AM, Anonymous Anonymous said...

binnur hanim londrada simit ozleyen biri olarak tesekkurler
ama neden benim simitlerim cok sert oldu acaba
nerde yanlis yaptim
nes

 
At 3:28 PM, Blogger Binnur said...

Merhaba Nes,
Her firinin isi verisi ayni ayarda olmayabilir. Belki 15-16 dakika kadar fazla kurutmadan pisirmek yeterli olur:) Bir dene!

 
At 12:12 PM, Anonymous Anonymous said...

Binnurcum ben yaptim pekmezli suyu kaynattim yarim su yarim pekmez esim yuvarladi ben gevrekleri bir dakika kadar hasladim tahta kasigin sapi hic bozulmadan havada tuttum suzuldu ki susam islanmasin diye sonra her tarafini susama buladim yapisiverdiler. firina attik yemediklerimizi dondurduk. ertesi gun cikardik ben kendiminkini firinin izgarasinda isittim soguttum ve citir citir yedim esim aa ne guzel yumusacik dedi ve oyle yedi. Bi dahakinde icine mahlep de koyacagim Ingilizcesi: mahaleb, st
lucia cherry. Arap bakkallarinda cok rahat bulunuyor.
Cok tesekkurler emekleriniz icin. Avustralya'dan kucak dolusu sevgi ve selamlar

 
At 3:55 PM, Anonymous D.D said...

Merhaba Binnur Hanim.

i am sure that there is nothing wrong with the recipe it self and i am positive that i am doing something wrong since it did not work for me when i tried it. I did everything as you have listed above but still it didn't work for me.

the problem started when i tried to transfer the dough to the kitchen counter to knead it. the dough was very sticky. stock on everything it came into contact with.. the rolling pin, the kitchen counter and my hands. so I stopped there.

please give me any tips that i can use to get this recipe to work for me.usually your tips work very well !! so, please help. thanks a lot.

 
At 7:38 PM, Blogger Binnur said...

Merhaba D.D.
Always add the flour gradually when you make pastries. It seems the dough you made needed more flour:)

 
At 10:42 AM, Anonymous Anonymous said...

merhaba ,ben ilk dafa bu siteye giriyorum,gercekten cok cok guzel,gelen hafta sonu amerikanli arkadaslarimi devat ettim turkish breakfast'e bir baktam cok guzel khavalti idealeri var,cok begendim
ellerinize saglik ,allah sizden razi olsun,ben nur kerkuk,ben sizin arkadasiniz olacagam,beni kabul etseniz cok memnun olurum
turkcem o kader iyi degil ama sizleri cok seviyorum.inshallah gorusiriz,,size yazarim khavlati davetinen sonra selametle kalin

 
At 11:18 AM, Blogger Binnur said...

Merhaba Sevgili Nur Allah senden de razi olsun:)
Ben de senin ile arkadas olmak isterim, saglicakla kal....gorusmek uzere:)

 
At 1:07 AM, Anonymous Anonymous said...

Hi Binnur,

Will using Bread Dough or Pizza Dough work for making Simit?

 
At 10:57 AM, Blogger Binnur said...

Hi,
Sure, it is a bread dough:)

 
At 10:44 AM, Blogger Lolo said...

Hi Binnur hanım, thanks for another great recipe! My husband was very impressed. I'm wondering if there is any way to prepare these in advance so I can pop them in the oven in the morning for breakfast. Is it possible to freeze the dough, or will it keep overnight in the fridge?

 
At 4:50 PM, Blogger Binnur said...

Hi Lolo,
Thank you:) You can freeze the dough, but first separate into several portions for convenience. Or you can keep it overnight in the fridge:)

 
At 1:14 PM, Blogger samiye35 said...

Binnur hanım merhaba,

Ben emeğinize, tariflerinize, sabrınıza çok teşekkür etmek istiyorum. Eminim size bütün iltifatlar yapılmıştır, o nedenle bana sadece teşekkür etmek kalıyor. 18 yaşındaki oğlunu Alabama'da yalnız bırakan bir anne olarak ona tavsiye edebileceğim böyle bir site bulmak beni çok mutlu etti. Aynı zamanda benim için de harika, aklıma bile gelmeyen tarifler, bilmediklerim, denemeye korktuklarım (oğlumun hatırına çoğunu yapmaya başladım)..harikasınız. Teşekkürler
Samiye

 
At 11:42 PM, Blogger Binnur said...

Guzel yorumun icin ben de sana tesekkur ederim Sevgili Samiye:) Benim kizimda 18 yasinda baska bir sehirde universiteye basladiginda mail ile ona en sevdigi yemeklerin kisacik tariflerini yolluyordum...ne guzel gunlerdi:) Ogluna yardimci olabildigim icin cok mutlu oldum!
Basarilar diliyorum...senin de ellerine saglik!

 

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