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Simit; Sesame-Encrusted Turkish Bread Rings

Simit is indeed the quintessential Turkish food; these sesame-encrusted bread rings must be the most popular snack at home. You can have simit for breakfast with a cup of cay (tea), sliced cucumber, tomatoes, feta cheese and olives. You can enjoy them for a mid morning or afternoon snack with cheese or simply plain. Turks prefer savory accompaniments to simit, though I must say it is also lovely over some butter and jam. Their flavor and deeply satisfying texture are quite unlike anything else.

Traditional simit stall (simitci) in Istanbul

There are mobile simit stalls everywhere, especially in Istanbul (Istanbullus pride themselves as to have the genuine article). Recently, there are also Simit Houses opened all around the country, where you can enjoy simit with various fillings; cheese, olive paste, sucuk (Turkish spicy sausages made from dried cured beef). A magnificent revival of this all time favorite street food.

 When I saw the Simit recipe at Leanne Kitchen’s delightful book  Turkey; Recipes and tales from the road, I was over the moon. No one bothers making simit at home, as it is so widely available and so good. But living abroad, you don’t mind tackling to make it and would be surprised to see how easy to make them. This simit recipe is adapted from Leanne Kitchen’s version and based on Australian cup measurement (1 US cup in volume equals about 0.95 Australian cup measurement) . I hope you enjoy them at least as much as we did.

We love savoury pastries in Turkish cuisine;  variety of boreks, gozleme, pogaca, flatbreads with various fillings, pide and regional specialty pastries are all included at my cookery book (though please kindly note that simit is not at my current book), Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are available at this link, and it is delivered worldwide including USA, we hope it would bring joy for home cooking.

Makes 8

Prep time: 40 minutes (+1 hr for the dough to rise) Baking time:15-18 minutes

1 pinch sugar

15ml/3 teaspoons dried yeast

500gr (1lb 2oz/3 1/4 cups (Australian) or generous 4 US cups) plain flour

1 1/2 teaspoons sea salt

125ml (4 fl oz/1/2 cup) pekmez (molasses like syrup, see note)

155g/5 1/2oz golden sesame seeds


Combine the sugar and 60 ml (2fl oz/ 1/4 cup) lukewarm water in a small bowl, then sprinkle over the yeast. Set aside for about 8 minutes, or until foamy, then add another 310 ml (10 3/4 fl oz/ 1 1/4 cups) lukewarm water.

 Combine the flour and salt in a bowl, then add the yeast mixture and stir to form a coarse dough. Turn out onto a lightly floured surface ( a little bit of extra flour on the surface will help the dough to come together) and knead for 6-7 minutes, or until the dough is smooth and elastic. Roll the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap and set aside in a warm, draught-free place for 45 minutes to 1 hour, or until doubled in size.

Preheat the oven to 220 C (425 F/Gas 7) and line a large size baking tray with baking paper. Knock back the dough on a lightly floured work surface and divide it into 8 even sized pieces. Combine the pekmez with 60 ml/2fl oz water in a large bowl. Place the sesame seeds on a large plate. Working with one piece of dough at a time, use your hands to roll the dough out to make 60 cm (24″) long ropes. Fold in half so two ends align, then lift off the board and use your hands to twist each rectangle into a two stranded “rope”. Place back on the work surface and join the ends together to make a circle, pressing the ends firmly together to seal. Repeat with the remaining dough to make 8 rope circles.

Dip each ring, first into the pekmez mixture, immersing completely to coat, then drain well and toss in the sesame seeds, turning gently to coat. Transfer to the prepared tray and set aside at room temperature for about 20 minutes, to puff slightly. Bake in the oven for 15-18 minutes, or until deep golden and cooked through. Transfer to a wire rack to cool. Simit are best eaten on the day of making but will keep, frozen in an airtight container, for up to 1 month.

 Note: Pekmez is a molasses-like syrup made from the juice and must of certain fruits, usually grapes or figs. It is available from Middle Eastern and Turkish grocery stores.

 Afiyet Olsun,


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105 Responses to Simit; Sesame-Encrusted Turkish Bread Rings

  1. Phil in the Kitchen February 16, 2012 at 9:31 pm #

    They look really appetising. I must look out for pekmez.

    • Ozlem February 17, 2012 at 3:01 pm #

      Nice to hear from you Phil, thanks for visiting. If you live near Addlestone, Surrey, there is a Turkish grocery shop right by the Tesco. They carry Pekmez ( and other Turkish ingredients like pepper paste, bulgur etc)

  2. Peri February 17, 2012 at 5:12 am #

    These look so very delicious on the plate…can’t wait to try them out. Love the picture of the Simit stall in Istanbul.

    • Ozlem February 17, 2012 at 2:59 pm #

      Thank you Peri:) Simit is such a huge part of the Turkish cuisine; it is a very humble pastry but we have so much emotional attachment to it. it is a joy to share with you all. xxx Ozlem

  3. Karin Anderson (Karin's Bäckerei) February 10, 2013 at 8:25 pm #

    Beautiful Simits!
    I had them first in a gorgeous Turkish bakery in Germany, and liked them so much, that I baked them at home. They are now among the European breads I regularly bake in my home kitchen for a local natural food store. My customers love them!
    No Turkish food here in Maine, sigh!
    Güle, güle,

    • Ozlem Warren February 11, 2013 at 9:57 am #

      Merhaba Karin, many thanks for stopping by. Great that you make your own simit, once you get the hang of it, so easy and satisfying, isn’t it? My best wishes, Ozlem

      • Liz March 30, 2020 at 8:57 pm #

        Do you use instant yeast in this recipe? Also, some recipes call for oil…have you ever tried that?

        • Ozlem Warren March 31, 2020 at 9:43 am #

          Hi, yes I use dry instant yeast as in the recipe; I haven’t use oil, this recipe worked well as is, hope you enjoy it, afiyet olsun, Ozlem

  4. Stuart Sinclair February 26, 2013 at 12:49 pm #

    As a seven year old, I was living in Ankara in 1947. My two abiding food memories were of yaort sold by the yaortji with two pans of fresh yaort over his shoulders who would come to the door of 24 Akay Sokak and of Simits. Is there anywhere in South East Englash where one can buy Simits?

  5. zerrin March 27, 2013 at 4:42 pm #

    Ozlem, these look so good! We don’t bother making it at home, but you might need to learn it if you’re abroad or if you like doing things from scratch like me! I love how yours are thicker than the street versions! Crunchy crust and soft dough in the middle make me crave for these simits right now! Turkish tea would be a perfect companion to these, but I love them with ayran too!

    • Ozlem Warren March 27, 2013 at 4:49 pm #

      Merhaba Zerrin, you are right, most probably I wouldn’t bother if I lived in Turkey and could get the real thing so easily : ) It really is not difficult making them at home, you get the texture and the taste almost as good as the simit : ) I am sure your version would be just amazing, love all your baked goodies : )

  6. Claudia March 28, 2013 at 3:35 pm #

    [Marked as spam by Antispam Bee | Spam reason: Server IP]
    Aferin sana,Özlemcim!!! Wonderful! x

    • Ozlem Warren March 28, 2013 at 4:38 pm #

      Cok tesekkurler Sevgili Claudia : ) Ozlem x

      • Jessica Claire Barends January 5, 2021 at 4:12 pm #

        Hi there what can I use in place if pekmez? Because it’s not available in the country I live kn

        • Ozlem Warren January 6, 2021 at 3:53 pm #

          Hi Jessica,

          You can use grape molasses or date molasses too. If non available, perhaps some pomegranate molasses; though pomegranate molasses is much tangier so you may need to add a little sugar to your taste. Do hope you enjoy making Simit at home,
          Afiyet Olsun,

  7. Jo August 18, 2013 at 6:36 pm #

    Want to give these a try also. They look delicious!

    • Ozlem Warren August 19, 2013 at 12:22 pm #

      Thanks for stopping by Jo, I hope these Simit rings may bring happy memories of your visit to Istanbul!

  8. Kim November 9, 2013 at 7:37 pm #

    Thank you, Ozlem! I made these today and they are delicious!

    • Ozlem Warren November 9, 2013 at 8:33 pm #

      Hi Kim, delighted to hear it, so glad you enjoyed your simit, afiyet olsun!:)

  9. Cali December 10, 2013 at 7:40 pm #

    Hi Ozlem,

    I really wish to make this recipe but when it comes to shaping the dough, I have a hard time imagining how to do it based on the instructions. Can you post a video or show step by step photos for forming the dough into the simit bagels?


    • Ozlem Warren December 11, 2013 at 10:58 am #

      Hi Cali, doing a video demo is something I’d like to master, hope soon too. Unfortunately I can’t do it at the moment as we are moving houses; but it turns our really well, as most folks reported. Please email if you have any further questions, good luck!

  10. Cali December 10, 2013 at 7:45 pm #

    Also can you use pomegranate molasses as substitute for pekmas? I brought back some pekmas from turkey but i prefer to use it for when I am weak or sick.

    • Ozlem Warren December 11, 2013 at 10:56 am #

      Hi Cali, I guess you can, though pekmez has a thicker consistency and slightly sweeter taste, so you may need to adjust – love nar eksisi too!

  11. Lidia December 26, 2013 at 10:54 am #

    I’ve spotted this Turkish shop nearby (from where I’m sure I can buy some Pekmez), so I’m ready for my first simits 🙂 we call them “covrigi” or turkish bagels 🙂 Yours look so great, I’ll just have to try your recipe!

    • Ozlem Warren December 26, 2013 at 3:23 pm #

      Merhaba Lidia, many thanks for stopping by – so glad you’ll have a go at simit, afiyet olsun!:)

  12. kandice February 7, 2014 at 6:53 am #

    Ozlem hanim verdiginiz tarifeye bire bir uyguladim ve harika oldu sadece ertesi gun sertlestiler bi oneriniz varmi bu konuda. Tesekkurler…

    • Ozlem Warren February 9, 2014 at 8:09 pm #

      Merhabalar, cok sevindim simitin guzel olduguna, sagolun mesaj icin. Genelde tum simitler ertesi gun eski tazeligini yitiriyorlar; ben biraz islatip izgara altinda biraz isitiyorum ertesi gun, yaninda peynir yada yag – recel ile cok guzel oluyor. Umuyorum yardimci olur, selamlar, sevgiler, ozlem

  13. rakyv February 18, 2014 at 12:18 am #

    always following you.
    simit breads are my favourite and i do buy them in Istanbul whenever i can visit. it’s a sure thing to do… now.. with this recipe, i hope i can do it my self here.
    thank you Ozlem …

    • Ozlem Warren February 18, 2014 at 3:57 pm #

      Merhaba Raky, you’re very welcome, hope you enjoy it – and many thanks for stopping by 🙂

  14. Kat May 13, 2014 at 10:26 pm #

    Hi Ozlem,
    I live in an area where there is very little access to any sort of ethnic food products. Is there anything I can substitute for the pekmez mixture?

    • Ozlem Warren May 14, 2014 at 8:42 am #

      Merhaba Kat, I hear the Italian Saba or Vib cotto is similar to pekmez, grape molasses, can you get that one? Here is a link fwith more info Taste is sharper than a good balsamic vinegar, more thicker, I hope it helps. Many thanks for stopping by!

  15. courtney montgomwry February 26, 2015 at 1:28 am #

    Hello I have just found your recipe and site I love the look of your simit I can’t wait to try it.I have a question about the pekmez I am in the states and I want to try the there a suitable substitute?

    • Ozlem Warren February 26, 2015 at 9:36 pm #

      Hello Coutney, many thanks for your note; pekmez is grape molasses, if you can find a similar thing or grape molasses that would work well. Treacle may work as a good substitute, hope you enjoy making simit!

  16. Deborah Groom March 19, 2015 at 1:39 am #

    Thanks so much for this great recipe. I am not able to find new sources of pekmez here in Vancouver BC. I am glad I still had some left from my travels. I am wondering if a thick cream honey could be a substitute. Thanks, Deb

    • Ozlem Warren March 19, 2015 at 1:22 pm #

      Merhaba Deborah, you may use other fruit molasses like fig or date molasses, also diluted treacle may work too; I think honey maybe too sweet without the fruit component in it – hope it helps, Ozlem

  17. Nuray March 19, 2015 at 9:16 am #

    Please could you advise what I can use instead of pekmez I live in New Zealand and can’t seem to fine it anywhere

    Thank you,

    Love your cooking and tips.

    • Ozlem Warren March 19, 2015 at 1:21 pm #

      Merhaba Nuray, you may use other fruit molasses like fig or date molasses, also diluted treacle may work too – hope it helps, many thanks for your kind words, delighted to hear you enjoy the recipes here : ) Ozlem

      • greedybread May 20, 2015 at 8:17 am #

        Nuray, we have pomegranate syrup in new Zealand which I use. You can think it down so its not so thick.

  18. Lina Al-Qaissy April 14, 2015 at 6:27 pm #

    Merhaba Ozlem!

    I just tried these today and they turned out heavenly! thank you so much for the recipe.
    However, I used a date syrup because I couldn’t find Pekmez, so my Simits did not turn out as golden as yours, I was wondering if it’s because i didn’t use Pekmez?

    • Ozlem Warren April 15, 2015 at 5:10 pm #

      Merhaba Lina, many thanks for your kind note – delighted to hear you enjoyed making Simit:)! Pekmez does give a darkish golden color, so I presume it’s because of that – so glad they turned out heavenly! Selamlar, Ozlem

      • Mahmoud Halim November 2, 2021 at 2:17 am #

        This looks delicious!

        I have a question, 380 ml water for 500 gms flour means 75% hydration (wet dough)
        How can I achieve a sturdy dough?

        Thank you

        • Ozlem Warren November 2, 2021 at 10:42 am #

          Hi, thank you for your note – the dough comes together well. When shaping, make sure to sprinkle good amount of flour on the surface, the dough won’t stick and it turns out well. I hope you enjoy it, Ozlem

  19. GREEDYBREAD May 20, 2015 at 8:15 am #

    I love your website and your recipes.
    I have made simit today after having them in Istanbul/Turkey when we visited 2 years ago.
    Like you, i dream of them!!
    This recipe is based on a combination of recipes and trial and error.

    I have used pomegranate syrup to dunk them in.

    Nuray, In NZ, use pomegranate syrup or a date syrup which most speciality shops will sell.
    Sabato online and also The merchant in Taupo(where I live has them).
    Some Asian shops have the juice which you can reduce down to a syrup.

    Next week I am making your Lamb stew with yoghurt and aubergine…Looking forward to it.

    • Ozlem Warren May 20, 2015 at 8:52 am #

      Merhaba Greedy Bread – cool name! – many thanks for your kind notes, delighted to hear you enjoy recipes here. Simit is a very special street food and I liked how you make them; pomegranate molasses is a good substitute to pekmez, with thinning down; living abroad, I appreciate any substitute ideas we can get, many thanks for that. Slightly sweeter date syrup is a really good idea too. Do hope you enjoy the lamb stew next week – just checked out your blog, really lovely!:) Selamlar, Ozlem

  20. Ghanima July 16, 2015 at 10:18 pm #


    I just want to thank you for sharing this amazing recipe.I’ve been making your simits for more than a year. it’s one of my favorite.
    All the best
    From Kuwait .

    • Ozlem Warren July 17, 2015 at 9:24 am #

      Merhaba dear Ghanima, many thanks for your kind note. Delighted to hear you are enjoying my simit recipe, afiyet olsun : ) My best wishes, Ozlem

  21. Chris J February 13, 2017 at 6:56 am #

    Just found a recipe to make simit and am doing final proof right now,
    . Didn’t use pekmez as unavailable here in Philippines but used molasses instead.

    So far so good. We want to visit Turkey after…things settle down…

    • Ozlem Warren February 13, 2017 at 2:21 pm #

      Merhaba Chris, delighted to hear it, I hope you enjoyed making Simit – and do make it to Turkey, a fascinating land to visit. I will be in Istanbul in March and can not wait. Believe me it is safer than most places around the world at the moment. Best wishes, Ozlem

  22. Holly March 6, 2017 at 4:17 pm #

    This is a delicious recipe and perfectly satisfies my craving for authentic Turkish simit.

    A helpful note for those who cannot access grape pekmez. I used a mixture of regular molasses and pomegranate molasses. Just under 1/2 C of molasses mixed with about 2 Tbsp. of pomegranate molasses for a bit of tart flavor. If you cannot get your hands on grape or pomegranate molasses, plain molasses will be just fine!

    Once, I tried this recipe using pure pomegranate molasses (the very sour stuff). Never again. It was way to sour and did not give the simit the sweetness it needs.

    Thank you, Özlem, for sharing this recipe!

    • Ozlem Warren March 6, 2017 at 9:32 pm #

      Merhaba Holly, many thanks for your kind note – so glad you enjoyed making Simit! Many thanks also for the tip re molasses – you are right, pomegranate molasses would have been too strong, what you suggest here is a lovely idea. Elinize saglik! Ozlem

  23. Tomas May 14, 2017 at 10:58 am #

    I love simit, and I decided to try this recipe because the one I usually follow has been taken down, as have the two others I used before. I have to say that this is, by far, the worst recipe of the four. Once the dough was ready, I found it nearly impossible to work into rings, and after trying (and failing) with half the dough, I decided to check the recipe more carefully, to find out that the gr/cup equivalence is wrong: 500 gr of plain flour=4 cups, not 3 1/4. So I added some more flour, and it kind of worked, but of course it is far from good. I still have to try them, though, but I am guessing the taste, with the last-minute flour addition, will not be as crisp as it should. Not a good beginning to this mother’s day-particularly for my little Cem who woke me up at 4:30 to make these for his mom.

    • Ozlem Warren May 14, 2017 at 11:38 am #

      Merhaba and I am sincerely sorry for your experience, especially on Mother’s Day. This recipe is adapted from the Australia based Leanne Kitchen’s version and the Australian cup size is slightly different than the US cup size. I did state it clearly at the recipe now but please accept my sincere apologies. I do hope it worked out at the end. I wished you were closer and I could have given you my fresh bake to compensate. Happy Mothers Day to you and my best wishes.

  24. Amina August 22, 2017 at 5:34 pm #

    I tried the recipe today and it was perfect. I used date molasses. Thank you so much for the recipe.

    • Ozlem Warren August 27, 2017 at 4:17 pm #

      Merhaba dear Amina, so glad you enjoyed this Simit recipe, afiyet olsun! Ozlem

  25. Myia June 22, 2018 at 1:42 pm #


    I cried reading your simit recipe. My dad grew up in Turkey and we have visited a few times. Some of the best memories of my life are in Turkey. Reading your recipe descriptions and looking at these pictures fills me with such joy and longing for Turkey and special times with my family. I am so excited to bring back some of those memories through cooking with your recipes. Thank you for making authentic Turkish cuisine so accessible.


    • Ozlem Warren June 22, 2018 at 2:06 pm #

      Dear Myia, thank you so much for your lovely note, your kind words mean so much to me. So glad the Simit recipe brings such happy memories, you made my day. I live abroad and miss home dearly and recipes and sharing with you all has been such a special connection, they do bring memories alive and I hope you enjoy making your own Simit. With this note, I have my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland is now available to order – and signed copies for a limited period! – at this link, if you’re interested in; packed with authentic recipes and beautiful photos from my homeland. Many thanks again and Afiyet Olsun! Ozlem xx

  26. Lina July 7, 2018 at 9:30 am #

    Hi Ozlem thank you for the recipe I am from Lebanon our food is inspired from the Turkish recipes and are similar so I love Turkish recipes and especially Simit, we have here Simit Saray to buy from but I would prefer to do it at home so can I use Lebanese carob molasses instead of pekmez. Thank you.

    • Ozlem Warren July 12, 2018 at 2:26 pm #

      Merhaba Lina, thank you from your kind note, yes you can use your Lebanese molasses, hope you enjoy making Simit, my best wishes, Ozlem

  27. Leanne Rhodes July 15, 2018 at 4:49 am #

    I am so happy to have come across your cookbook with such yummy recipes. My turkish boyfriend is also happy to be my food taster as its difficult to find good turkish food in new zealand.
    I am busy trying out new recipes each week so thank you

    • Ozlem Warren July 16, 2018 at 2:18 pm #

      Merhaba deat Leanne, so delighted to get your note, so glad you are enjoying my book : ) Afiyet Olsun, my best wishes – look forward to your delicious creations and food photos! Ozlem

  28. Jodee July 15, 2018 at 1:48 pm #

    Marhaba Ozlem!
    I am Australian, my husband is Turkish & we live in Brazil. I made pekmez yesterday from grape juice and made Simit this morning and they are absolutely fantastic! Thank you for your recipe. We love it!

    • Ozlem Warren July 16, 2018 at 2:16 pm #

      Merhaba Jodee, absolutely delighted to get your note and that you enjoyed Simit – elinize saglik and afiyet olsun! Just to let you know, I have a Turkish cookery book now available, Ozlem’s Turkish Table, over 90 delicious, authentic recipes, signed copies are available to order at this link, if you’d like , my best wishes, Ozlem

      • Jodee Keskin August 3, 2019 at 11:06 am #

        Merhaba Ozlem. I just ordered your book. Can’t wait to get it! Regards, Jodee.

        • Ozlem Warren August 6, 2019 at 9:33 am #

          Merhaba dear Jodee, thank you so much! I hope you enjoy my cookery book, Ozlem’s Turkish Table and that it inspires for delicious Turkish meals, Afiyet Olsun! Ozlem

  29. Dalia September 23, 2018 at 7:56 pm #

    These look amazing. Do you think I could replace the pekmez with a dark honey for the dipping mixture?

    • Ozlem Warren September 24, 2018 at 1:21 pm #

      Merhaba Dalia, they really are; I think dark honey would work – I would dilute it with a 1 tbsp pomegranate molasses, to balance the sweetness and to add a bit of tanginess. Hope you enjoy it, Afiyet Olsun, Ozlem

  30. pym November 17, 2018 at 3:09 pm #

    dont have pekmez
    have pomergranate mollases.could i use that or something else?

    • Ozlem Warren November 18, 2018 at 5:40 pm #

      Merhaba, pomegranate molasses maybe a little too tangy; grape molasses would work or a little bit of honey added to pomegranate molasses may also be an option, Afiyetler Olsun, Ozlem

  31. She January 19, 2019 at 7:42 am #

    Thank you for the recipe.
    Can I substitute pekmez and use dates syrup (Silan) instead?

    • Ozlem Warren January 20, 2019 at 3:06 pm #

      Merhaba, yes you can use dates syrup too, hope you enjoy it.

      Just to let you know, I also have a Turkish cookery book called Ozlem’s Turkish Table – it is signed copies at the moment! – it is a special book with my personal stories and stunning photography and over 90 authentic Turkish recipes and shipped worldwide promptly, if interested, you can order it at this link:

      Many thanks, I hope you enjoy making Simit,

  32. Kit March 7, 2019 at 3:57 am #

    This looks like pretzels. Does it also taste like pretzels? Ill have one of this for lunch with my quinoa salad.

    • Ozlem Warren March 8, 2019 at 10:20 am #

      Hi, they are not as hard and crispy as pretzels – crunchy outside but soft inside – hope you enjoy it, Ozlem

  33. Naeema May 2, 2020 at 12:48 pm #

    I love turkish food

    Thanks for sharing your yummy delicious recipes

  34. Ni May 21, 2020 at 6:24 pm #

    Hi Ozlem,
    Thank you for the recipe. I wonder if I can make the dough a night before and bake in the morning next day to have the fresh simit for breakfast without waking up very early!

    Thank you 🙂

    • Ozlem Warren May 22, 2020 at 11:36 am #

      Merhaba, I think you can – I haven’t tried this way but i can reckon it will work, would love to hear how you get on – Afiyet Olsun!


  35. Gabi October 9, 2020 at 5:36 pm #

    Thank you so much for this recipe. I love simit so much, and I always wanted to learn how to bake it! My Turkish husband loved it!

    • Ozlem Warren October 10, 2020 at 9:00 am #

      Merhaba Gabi,

      Really delighted to hear you enjoyed my simit recipe, afiyet olsun to you and your husband, many thanks for your kind note!

  36. Morvarid November 25, 2020 at 5:25 am #

    Marhaba. This is Morvarid from Iran. Best simit recipe ever. Çok teşekkür ederim. They taste just like Istanbul’s simits.

    • Ozlem Warren November 25, 2020 at 10:41 am #

      Merhaba, delighted to hear you enjoyed my Simit recipe, afiyet olsun – cok tesekkurler! Ozlem

  37. Kevin December 6, 2022 at 2:29 pm #

    This is an excellent simit recipe, thank you. Worked perfectly.

    I started off scared by how wet the dough was (like Mahmoud Halim). It seemed more like a sponge when I knocked it back.

    But with a bit of flour sprinkled on it was a wonderful dough to handle.

    Maybe that could be in the recipe to sprinkle on flour and not be scared of how wet it is?!!

    I also only needed 100g of sesame seeds to completely cover the simit (though by the end they were swimming in a pool of pekmez!) … 235g seemed like it would be a lot being wasted.

    • Ozlem Warren December 12, 2022 at 11:52 am #

      Merhaba Kevin,
      Thank you so much for your kind note, delighted that you enjoyed my Simit recipe. You are right for the sesame seeds – I tend to really coat both sides but abou1 155gr was enough, I revised that, thank you. A little bit of flour on the surface while kneading the dough really helps, I added that too. Many thanks again and afiyet olsun, Ozlem

  38. Ozlem Warren March 8, 2019 at 10:21 am #

    thank you so much for your kind share! xx


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    […] recipes. I embraced Turkish breakfast as soon as we arrived Istanbul. Eggs done different ways, Simit, sesame encrusted bread rings, flavorful olives, Turkish white cheese, specialty white cheese with herbs, Van’s Otlu Peynir, […]

  10. Simit Kebabi; Ground Meat and Bulgur Kebabs, Gaziantep Style | Ozlem's Turkish Table - September 29, 2015

    […] where the kebab’s name come from (Simit is also the name of the popular Turkish street food, the sesame coated bread rings). Bulgur is an important ingredient in southern Turkish cooking; it appears in pilafs, mezzes like […]

  11. Hadi yiyelim! | Discover Europe - October 13, 2015

    […] is a much loved Turkish street food and a special part of the delicious Turkish breakfast.  These popular snacks are cooked quickly on […]

  12. Turkish street food: the simit - August 18, 2016

    […] you fancy having a go at making simit yourself click here for a recipe from Ozlem’s Turkish […]

  13. Simit {Turkish Sesame Bagels} – The Wordy Baker - February 4, 2017

    […] from Ozlem’s Turkish Table and Delicious […]

  14. Delicious International Foods you MUST Try | A (Blank) Space | Style & Travel Blog - April 18, 2017

    […] Acma & Simit […]

  15. SPOTLIGHT on… SESAME (#4) | - June 13, 2017

    […] the Middle East, China, and Japan to adorn stir-fries, meat, fish, and baked goods. The “most popular snack” in Turkey is simit, sesame-encrusted bread rings available from street vendors across the […]

  16. A Turkish delight (this recipe is not for Turkish delight) | Kosher Kollege - October 19, 2017

    […] Based on Ozlem’s Turkish table ( […]

  17. Lost & Found – Thoughts from a flâneuse - December 7, 2017

    […] perfect sunset. The seagulls yelped and flew alongside the ferry as passengers threw them pieces of simit, the sesame seed bread rings sold as street food. Benjamin took my camera and wouldn’t give […]

  18. Coffee + Convo 7 - May 6, 2018

    […] these are just normal bagels, but these sesame encrusted bread rings look good to […]

  19. Turkey – bongfrombombay - January 6, 2019

    […] Simit [sesaame-encrusted bread rings—sold at almost every street corner!] […]

  20. Simit – peepthischill - March 1, 2019

    […] the adapted version of the recipe my mom sent me from this recipe, adapted from Ozlem’s Turkish Table, which had been adapted from Leanne Kitchen’s […]

  21. Pancake Day the Turkish Way - Fethiye Times - March 5, 2019

    […] their home. They have been making these stuffed flat breads since then. Gozleme is a much loved Turkish street food and a special part of the delicious Turkish breakfast.  These popular snacks are cooked quickly on […]

  22. Six Weeks in Istanbul: Further Thoughts | 上り口説 Nubui Kuduchi - April 12, 2019

    […] stores. When we ate breakfast in, I would go up to the local bakery and get fresh bread every day. Simit – often badly translated as “bagels,” they’re rings of bread covered in sesame seeds. More […]

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