Friday, January 2, 2009

Turkish Sesame Bagel (Simit)

1 ½ cup lukewarm water
7 gr instant yeast
3 egg whites
1 tbsp sugar
1 tbsp salt
100 gr (7 tbsp) butter/margarine, soft in room temperature
3 ½ or 4 cups of all purpose flour
For topping:
½ cup sesame seeds
1/4 cup oil

In a bowl mix all the ingredients except flour. Then slowly add flour and knead for about 10 minutes. Form soft, elastic and sticky dough, then cover it with a clean cloth or plastic wrap (see the picture). Leave for 1 hour in a warm place (see the picture).
Place the dough on the counter and punch to release the air in it and cut into 8-10 pieces. With your palms round them and form little balls (see the picture). Then with each ball make 30-40 cm long strips and form a ring shape by sticking the ends (see the picture). Place some water in a wide plate (also you can add 1 tbsp of grape molasses) and sesame seeds in another plate. Dip one side of them into water and then to the sesame seed (see the picture).
Place them on a baking tray with baking paper, making some room between each other and cover. Leave them for about 2 hours till the rings puff up and double in size.
Preheat the oven to 450 F (230C) and bake for 7-8 minutes, then reduce the heat to 400 F (So they will be soft inside, crunchy outside) and bake for 18-20 minutes until they are golden brown. When you take them out of the oven you can brush the top surfaces of Simits with some oil.
Serve warm with cream cheese or feta cheese, black olives and Turkish Tea. Simit is good to go at breakfasts or lunch.
Simit is a traditional and favorite pastry in Turkey.
P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.

Back to Main Page TURKCE
1 ½ su bardagi ilik su
7 gr instant maya/ 30 gr yas maya
3 yumurta beyazi
1 yemek kasigi tuz
1 yemek kasigi seker
100 gr (7 yemek kasigi) tereyagi/margarine, oda sicakliginda yumusak
3 ½ ya da 4 su bardagi un
Uzeri icin:
½ su bardagi susam
½ cay bardagi sivi yag

Genis bir kasede un haricindeki butun malzemeleri karistirin. Sonra azar azar unu ilave ederek, 10 dakika kadar yogurun. Yumusak, elastik ve hafif yapiskan bir hamur elde edin. Hamuru temiz bir bez ya da plastik film ile ortun (resime bakiniz) ve 1 saat ilik ortamda dinlendirerek kabarmasini saglayin (resime bakiniz).
Hamuru tezgaha alin ve havasini indirmek icin biraz bastirarak yogurun ve 8-10 parcaya bolun ve elinizle yuvarlayarak kucuk toplar elde edin (resime bakiniz). Her toptan 30-40 cm uzunlugunda cubuklar yapin ve kenarlarini yapistirarak halka seklini verin (resime bakiniz). Genis bir tabaga su koyun (icine 1 yemek kasigi uzum pekmezi de ilave edebilirsiniz), baska bir tabaga da susamlari koyun. Hamur halkalarinin bir tarafini once suya batirin sonra susama batirin (resime bakiniz).
Yagli kagit serilmis firin tepsisine aralarinda bosluk birakarak yerlestirin. Halkalar 2 kati buyukluge cikana dek yaklasik 2 saat ilik ortamda bekletin.
Onceden isitilmis 230 C (450F) firinda 7-8 dakika pisirin ve isiyi 220 C (400F) dusurun (boylece simitlerin ici yumusak, dislari citir citir olacaktir). Sonra 18-20 dakika daha uzerleri kizarana dek pisirin. Firindan cikarinca simitlerin uzerine sivi yag surun ve sicak servis yapin.
Simitlerin yaninda krem peynir, beyaz peynir, zeytin ve cay ile ikram edebilirsiniz.
Simit, Turkiye’de cok sevilen geleneksel bir hamur isidir.
NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal hamurun yapisina zarar verir.

Ana Sayfaya Don


Unknown said...

susamlı simitleri yaptım ve çok beğendim gerçekten krem peynir ve çay ile simitler mükemmel bir 3 lüyü oluşturuyor. bu siteyi incelemeyi çok seviyorum ellerinize sağlık...

Anonymous said...

These are the best I made them they were so good. I love them, Thanks for putting them on the website.

mirjana said...

Thank you for this recipes,I will surprise my friend tomorrow !!!
You have very nice recipes!!:)

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