Triple Sesame Turkish Simit
Ingredients:
- 400 g flour
- 100 g Grapoila sesame seed flour
- 1 heaping tsp salt
- 1 tsp instant yeast
- 3 dl water
- 1 packet sesame seeds
- 3 tbsp Grapoila sesame paste
- 1 dl pekmez (grape molasses, available in Turk ish or Middle Eastern stores)
- 1 tbsp flour
Preparation:
Simit is the most iconic bakery item and street food in Turkey — a sesame-covered ring that's soft inside and crispy outside. In this version, I’ve modified the classic recipe a bit to test how it works with sesame in three different forms.
Mix 1 tsp of yeast into 3 dl of warm water and let it sit for a few minutes. Meanwhile, combine the two flours with the salt. Gradually add the water to the flour mixture while stirring continuously. Start kneading the dough — don't worry if it doesn’t come together right away. It takes 8–10 minutes of kneading to form a smooth, soft, non-sticky, elastic dough. Place the dough in a bowl, cover it, and let it rise for about 30–40 minutes.
In a dry pan over medium heat, toast the sesame seeds until golden brown — be careful not to burn them. Mix the pekmez with 3 tbsp water and 1 tbsp flour to make a dipping mixture.
Once the dough has risen, divide it into 12 equal portions (each about 60 g). Roll two pieces at a time into long ropes (35–40 cm). Flatten one rope slightly and spread it with sesame paste. Press the two ropes together at one end, then twist them in opposite directions to create a braid. Shape the braid into a ring and press the ends together to seal. Repeat with the remaining dough to get 6 rings.
Dip each ring first in the pekmez mixture, then coat with the toasted sesame seeds. Place them on a baking tray lined with parchment paper. Gently press them down with your fingers so they don’t puff up too much and the braids stay neat.
Preheat the oven to 230°C (450°F). Place a heatproof bowl of water at the bottom of the oven — the steam helps make the crust extra crispy. Bake the simit for 15–20 minutes, until golden brown and crisp on the outside.
And if you haven’t had enough sesame yet, dip the freshly baked rings into Grapoila sesame oil — heavenly!
Recipe by Nar Gourmet.
