Simit has been on my to-do list for a long time; I first heard of them as Turkish simit with cheese and they caught my attention for two reasons. Firstly, it sounded like something that would taste really good and second, I've never really been into Turkish food, so naturally, the feeling of you-might-be-missing-out-on-something-good was there.

I imagine simit to be something Turkish people in Istanbul grab in the morning and eat on the way to work because its perfect when you're on the go. That sounds really similar to a New York bagel, doesn't it? BUT we can't classify them as bagels for then they would just be called "Turkish bagels". What? Every baked thing with a hole in the middle isn't necessarily a donut or a bagel. Simit are probably more sweet on their own, because they are dipped into molasses (and coated with sesame seeds!) before baking. But of course, you don't always need molasses and sesame seeds. If you don't have molasses, you can use an alternate, which I have provided down below! And as for the seeds, you can coat them with whatever you like- sunflower seeds, flax seeds or both and call it a multi grain simit which is just your express excuse to not having sesame seeds!

They are really enjoyable to make: you first need to make the dough and then let it rise, divide and braid the dough into little rings, coat them with molasses, dip in a bowl of sesame and bake! Now you might be wondering but how do you eat simit? You can eat it on it's own while its steaming hot, slice it in half and spread cream cheese (still NOT a bagel), make a sandwich or crack an egg, add cheese in the middle in a frying pan and devour! 

Turkish Breakfast Bread

Makes 6 simit:

• 2 tsp. active dry yeast
• A pinch of granulated sugar
• 300 ml luke-warm water
• 3 1/4 cup + extra all purpose flour
• A pinch of salt

Stir the sugar into the luke warm water. Add the yeast and whisk vigorously until the yeast has dissolved into a paste like mixture. Cover and let rest for 10 minutes until frothy. In a large bowl, combine the flour and salt. Gradually add the activated yeast into it, combining and kneading for about 5 minutes to form a non-sticky, stretchy dough (you may use extra flour for dusting). Cover with a cloth and rest for an hour and fifteen minutes until doubled in volume. Once rested punch the dough.

Topping preparation:

• 1/2 cup molasses OR

1. 1/2 cup powdered jaggary
2. 1/3 cup water

Combine in a small pot. heat the mixture on a low flame for about 20 minutes until it becomes thick (and molasses-like!)

• 1/4 cup water
• 1 tbsp. flour
• Toasted sesame seeds

Combine the molasses substitute (or molasses) with the water and flour. Set aside.

To shape the simit:

Divide the dough into 6 equal parts. Divide each part into two balls. Roll each ball into a log about 28 cm long. Pinch the two logs at one end and entwine them to form a braid. Shape into a circle and pinch the two ends together. Spread the molasses mixture on top, then sprinkle the sesame seeds. bake for about 20 minutes at 220C until golden. Once baked, turn the oven off and leave the simit in for about 5-10 minutes.

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