This simit recipe is egg-free. Having a Simit with feta cheese and slices of olives transforms your breakfast into a sophisticated and royal-like breakfast. Preparing simit will not take much of your time, and there is no rolling pin involved
Where does Simit originally come from?
Simit was found in Istanbul for the first time and it has existed since the Ottoman Empire where it was served in the sultan table and there is another source that says that Simit first found was in 1525 in Istanbul. Simit recipe was the same all over Turkey until 1950 where Simit is made differently to cope with the economic difficulties in Istanbul and Ankara. But in Izmir bakeries remained the same as how it is originally made and nowadays it is called ‘İzmir Gevrek’.
What is the tradition of eating Turkish Simit?
Simit in Turkey is usually served at breakfast since it is easy to make. But it is also nice to have for dinner or as snacks between meals. Simit bread is usually served plain as its texture is already delicious to be eaten without any addition but It is also served with olive slices, slices of tomato, slices of cucumber, cheese, scrambled eggs, Jams, and drink Turkish tea or Ayran with it.
How many calories does the Simit contain?
Simit is considered the Healthiest Mediterranean bread. A 100G of Simit is approximated to be 350Kcal. For a low-calorie diet, it is better to prepare the simit without the sesame seeds and using whole wheat, but of course, the taste of the Simit will differ from the original one.
Simit is considered a vegetarian food because it is egg-free and no dairy products are used with it.
How to make a Turkish Simit?
Simit dough basically has the same recipe as other bread, but what makes it different is the mixture of water and molasses dip that is processed to add the slight sweetness of taste before it is rolled on a sesame seed. To make a good Simit it is advised to use a high protein flour to get the classic taste of Simit texture but it can be made with any type of flour. For the yeast, it is best to use dry yeast but also you can make it with instant or fresh yeast, add some salt, oil and mix it with warm water using a dough hook until the dough gets a little sticky and comes together. If the dough is so sticky you can add some flour to the dough until it gets less sticky.
After the dough has come together, cover the dough with a small towel and let it rest for more than an hour and a half until the dough has risen in size.
After one and a half hours remove the towel and the dough must be doubled in size if not yet rest it for some more time, once it is doubled in size take the dough out and punch it down and divide the dough into equal pieces and shape it into long pieces. Roll each two pieces together into a rope shape and pinch the ends together to form a circle then put it aside until you finish rolling the other dough.
The next step is to soak the twisted dough in the molasses mixture and dip it into the toasted sesame seed bowl then put it in the oven as it is ready to be baked. Splash a little water to get a crunchier Simit before baking and then Bake the dough until it is golden in color.
Rather than making it at home with all these processes you just can easily drop to Sahan Mesopotamian And taste the original Turkish Simit freshly every day
