I loved having these when I went to turkey. Ill definitely be making these. I wanted to point out a couple of things you didn't get quite right at the beginning - not from a recipe perspective but an information perspective. First, fast acting yeast is otherwise known as instant yeast, they are the same thing. Moreover, it does not need to be proofed. You can mix it directly in with dry flour and it works identically. You can save time and an not dirty an extra dish. Second, the yeast that we use to raise bread does not readily metabolize the table sugar. Table sugar is a disaccharide - sucrose, made up of two simple sugars: fructose and glucose. Bread yeasts primarily metabolize glucose, fructose, galactose, and one other I can never remember. They can also metabolize sucrose and maltose but at a much slower rate. That is, you are not really feeding your yeast with the sugar you add. You are, however, adding some flavor tot he dough with that sugar as well as partially tenderizing the dough - sugar can act as an enriching agent. You cite that the instant yeast doesn't foam as much as active dry yeast and that is because active dry yeast is actually yeast that has been dehydrated and encased in simple starches that DO feed the yeast. The mixture of hydrated starches and the production of CO2 is what leads to the characteristic foam of AD yeast. Instant or fast acting yeast do not have this coating and as such they have no food to eat when you mix them with water - which is why even though you added sugar, there is little CO2 production and no foam. Otherwise, excellent video! Love these things. Cant wait to make some.
@@cxcccccc-f6y I am from Black Sea but not from the village. However, I used to visit the relatives in the village in the village when I was child. They used to open a big cupboard and there were full of bagels whole cupboard. They ferment and boil and stock it for winter to use. The Bagels were nearly 1 year old! It was really tasty. I think only Black Sea region does those fermented Bagels. And those fermented ones doesn't have sesame seed.
The eggs you have in your videos always look so rich! Thanks for these amazing recipes. You present everything so understandably and clearly! I’ve never heard of these, but I’m going to give them a go!!
In my opinion (and my preference) after you twist the dough you shouldn't try to combine the two strands together to form a single one, like at this point 4:49 it's good to go and i think that's the point of the twist, to emphasize the crunch by more surface area or something. Otherwise it's a good simit well done with koska pekmez as well :D
That's a technique we haven't encountered during our research but it's interesting. We've even seen bakeries seal the ends. I wonder if it'll keep the twist when baking.
I am in awe of your culinary talent!😍 This seasame begal recipe highlights your creativity and expertise in the kitchen. Well done!🤩 Looking forward to your upcoming recipes 🙏👍
I tried making çilbir two years ago, and the recipe I followed suggested serving with simit. So today I finally made simit. I’ve never had it before so it’s hard to know if it came out well. I used sugar cane molasses, and I suspect that it’s not sweet enough. I could try mixing in some honey next time. Mine don’t seem fluffy inside, but who cares with all the toasted sesame? I’m glad I tried it, and your recipe was the least intimidating I found. I’ve also used your falafel recipe, so I’m starting to rack up my own repertoire of Middle East recipes! Thank you, and peace to everyone!
Oh my gosh. I lived in Turkey for 5 years and these were my favorite (well, that and fresh lavash!) Of course, every city had its own version--Ankara's were different from Izmir's and Istanbul's and Bursa's. But they were all fabulous---though you'd be picking sesame seeds out of your teeth all day. Have to try these this weekend.
I have tried this recipe and it is the best silky I have had. Simit is a very underrated it is like bagels in the for Middle East. As always another great episode.
I used to put ketchup inside it and eat it. Also great with feta and watermelon. You can add some milk to the dough so that it will have a buttery flavor as well. We call them "Pastane/Sütlü Simit" which means Patisserie/Milk Simit.
I don't know why the color ended up being too light after baking (my guess is mixing 2 different molasses caused that or you didn't parboil the simits inside the molasses water which bakeries do generally) but other than that it's very authentic looking simit and I'm pretty sure it tastes very nice. Well done 👏
If you're having trouble with your baking paper fitting a dish - though you did well in this vid! - just scrunch up the sheet to soften it, then flatten it back out.
Growing up there was a Turkeys bakery in my neighbourhood. Used to eat these all the time as a kid. Love them! Thank you, now I know the secret. Molasses!
Just give me Simit morning, lunch, dinner. The smell and taste of Simit is like being in heaven, especially holding that Simit and having that first bite.
I do wish people would stop referring to Simitas as a Turkish Bagel. They are nothing like a Bagel and a Bagel is nothing like a Simit. Each are delicious in their own right and should not be confused, they are not even made in the same way. Just call them by their name Simit.
I’m now wondering if you have a recipe for using the leftover molasses and sesame seeds! 😂😂😂 I bet there’s a Turkish cookie that uses them-I’ll keep searching.
@@ESalma thanks so much for replying. I really want to try this but I’m not keen on going out to buy molasses since I probably wouldn’t use it for anything else.
@@purplepuma123 you can use it to make tahin pekmez for breakfast and sandwiches with peanut butter and pekmez. And pekmez drizzled over Greek yoghurt is delicious, too. And then you can bake a second batch of simit ☺ It practically keeps forever, so no hurry to use up.
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I loved having these when I went to turkey. Ill definitely be making these.
I wanted to point out a couple of things you didn't get quite right at the beginning - not from a recipe perspective but an information perspective. First, fast acting yeast is otherwise known as instant yeast, they are the same thing. Moreover, it does not need to be proofed. You can mix it directly in with dry flour and it works identically. You can save time and an not dirty an extra dish. Second, the yeast that we use to raise bread does not readily metabolize the table sugar. Table sugar is a disaccharide - sucrose, made up of two simple sugars: fructose and glucose. Bread yeasts primarily metabolize glucose, fructose, galactose, and one other I can never remember. They can also metabolize sucrose and maltose but at a much slower rate. That is, you are not really feeding your yeast with the sugar you add. You are, however, adding some flavor tot he dough with that sugar as well as partially tenderizing the dough - sugar can act as an enriching agent.
You cite that the instant yeast doesn't foam as much as active dry yeast and that is because active dry yeast is actually yeast that has been dehydrated and encased in simple starches that DO feed the yeast. The mixture of hydrated starches and the production of CO2 is what leads to the characteristic foam of AD yeast. Instant or fast acting yeast do not have this coating and as such they have no food to eat when you mix them with water - which is why even though you added sugar, there is little CO2 production and no foam.
Otherwise, excellent video! Love these things. Cant wait to make some.
Simit the lesser known superior cousin of the bagel
It's kind of the logical conclusion of the Montreal style bagel
I thought of Romania's covrigi.
That's what I thought when I saw the thumbnail!
I love both but they are entirely different. Bagels are long fermented and boiled. A truly great bagel can stand against any typpe of bread
@@cxcccccc-f6y I am from Black Sea but not from the village. However, I used to visit the relatives in the village in the village when I was child. They used to open a big cupboard and there were full of bagels whole cupboard. They ferment and boil and stock it for winter to use. The Bagels were nearly 1 year old! It was really tasty. I think only Black Sea region does those fermented Bagels. And those fermented ones doesn't have sesame seed.
There are two foods I miss the most from Turkey. One is the fresh Bursa peaches. The other is simit. I will be giving this one a try for sure!
Not all simit is made equal;) I found the best in Buldan, Denizli.
@@emip3008 so random :)
@@emip3008 nah, the best is found in aydın
yesss i've been waiting for a simit recipe for everrr
The eggs you have in your videos always look so rich! Thanks for these amazing recipes. You present everything so understandably and clearly! I’ve never heard of these, but I’m going to give them a go!!
i agree dipping simit into the fried egg is the best way to eat it! it is my favourite breakfast! thank you for the recipe!
In my opinion (and my preference) after you twist the dough you shouldn't try to combine the two strands together to form a single one, like at this point 4:49 it's good to go and i think that's the point of the twist, to emphasize the crunch by more surface area or something. Otherwise it's a good simit well done with koska pekmez as well :D
That's a technique we haven't encountered during our research but it's interesting. We've even seen bakeries seal the ends. I wonder if it'll keep the twist when baking.
Thank you for showing how to make, I will now be able to make them well!! Very good instructions
Just made these for the first time last week-definitely yum!
Great recipe, I just made them today. They taste great, thanks for sharing😊
I love your approach to food and teaching on Middle Eastern eats! LOVE IT. I am go try to make these.
I am in awe of your culinary talent!😍 This seasame begal recipe highlights your creativity and expertise in the kitchen.
Well done!🤩
Looking forward to your upcoming recipes 🙏👍
I tried making çilbir two years ago, and the recipe I followed suggested serving with simit. So today I finally made simit. I’ve never had it before so it’s hard to know if it came out well. I used sugar cane molasses, and I suspect that it’s not sweet enough. I could try mixing in some honey next time. Mine don’t seem fluffy inside, but who cares with all the toasted sesame? I’m glad I tried it, and your recipe was the least intimidating I found. I’ve also used your falafel recipe, so I’m starting to rack up my own repertoire of Middle East recipes! Thank you, and peace to everyone!
Oh my gosh. I lived in Turkey for 5 years and these were my favorite (well, that and fresh lavash!) Of course, every city had its own version--Ankara's were different from Izmir's and Istanbul's and Bursa's. But they were all fabulous---though you'd be picking sesame seeds out of your teeth all day. Have to try these this weekend.
Recently visited Istanbul….love is simits ❤ Ate one daily!
I have tried this recipe and it is the best silky I have had. Simit is a very underrated it is like bagels in the for Middle East. As always another great episode.
Oh my stars these look beautiful!!
Hi Obi could you please make some time Egyptian crepe pancake with filling. I tried one and it was one of the best I ever had.
Totally delicious. I remember these from the Arab market in Israel 45 yrs ago and I still remember them being so delicious and fresh!
love u man, great great stuff!
Salaam bro, can you please show us some more grilled recipes like skewers and chicken legs?!?
This is favorite breakfast of bulgarians too. We call it Gevrek. Cheers guys!
Its called gevrek in Turkey/İzmir too. The word gevrek means crispy/crunchy in Turkish.
@@bozdogan_ Well, that makes sense, since we were part of the Ottoman empire for a while.
Another banger, as always.
I used to put ketchup inside it and eat it. Also great with feta and watermelon. You can add some milk to the dough so that it will have a buttery flavor as well. We call them "Pastane/Sütlü Simit" which means Patisserie/Milk Simit.
I don't know why the color ended up being too light after baking (my guess is mixing 2 different molasses caused that or you didn't parboil the simits inside the molasses water which bakeries do generally) but other than that it's very authentic looking simit and I'm pretty sure it tastes very nice. Well done 👏
Love love Simit and in my hometown of Izmir it is called “gevrek” and even more chewy and more golden
Thank you for this recipe so I can make it I miss it so much
If you're having trouble with your baking paper fitting a dish - though you did well in this vid! - just scrunch up the sheet to soften it, then flatten it back out.
Wonderful!
mate, that looks like a BANGING simit. well done, I'm having that
Great guide
Growing up there was a Turkeys bakery in my neighbourhood. Used to eat these all the time as a kid. Love them! Thank you, now I know the secret. Molasses!
Can malt barley syrup be used instead of molasses ?
Dipping them in molasses reminds me of Montreal-style bagels, which are boiled in honey water before baking. I’ll be trying my hand at making Simit!
Hi how many gram should be each dough for simit tanx
Just give me Simit morning, lunch, dinner. The smell and taste of Simit is like being in heaven, especially holding that Simit and having that first bite.
Imagine cooking these bad boys in a charcoal pizza oven? Mmmmmmmm❤❤❤
Those look great! Sesame seed crusted bread has to be good.
You can totally toast your sesame seeds in the oven, and it's a lot easier and less likely to burn than doing it in a frying pan.
yes! acma next please!
I
Posso sostutuire il lievito con il lievito di birra fresco?....quanti grammi?
Can u teach how to make molasses please
How do i store it without drying out
Quanto lievito di birra fresco?
Obwarzanek ❤
Looks very similar to the Arabic kaek bread in the levant
Yes it is, kaek bread in Lebanon is sesame coated pitta, and in Jerusalem it's a ring shape albeit thicker and larger.
3:03 za bomagranate molasses?
Could maple syrup work for this instead of the molasses?
That would be quite an expensive solution, altough it probably will work. Ckeck an earlier comment asking about substitutes, too.
What is the white cream cheese dip you are dipping it into?
it isn't cheese it is a yogurt spread called Labneh and he topped it with an spice/herb mix called Zaatar (dried thyme and sumac) with olive oil
@@bakedpotato1238 thanks you!
Please call it by the name which is Simit!
I do wish people would stop referring to Simitas as a Turkish Bagel. They are nothing like a Bagel and a Bagel is nothing like a Simit. Each are delicious in their own right and should not be confused, they are not even made in the same way. Just call them by their name Simit.
I’m now wondering if you have a recipe for using the leftover molasses and sesame seeds! 😂😂😂 I bet there’s a Turkish cookie that uses them-I’ll keep searching.
Would love to see you making Turkish delight ❤
i love eating simit with clotted cream and honey. btw simits in turkey look more brown than orange
I got a simit watching this 😍
Simit, simit, simiiiit 😀
Turkish sesame bagels!
Popular in Greece too
the best.
That's like Romania covrigi.
My goodness I owe my waistline to this and cilbir several times a week. 😅
Is there something you can recommend as a substitute for molasses?
This looks amazing and I’d love to try it.
Barley malt syrup would be a good substitute, alternatively Golden syrup or honey.
You could do a dry caramel.
@@natviolen4021Thank you for replying. I’ll give it a go with golden syrup as I have some on hand.
@@ESalma thanks so much for replying. I really want to try this but I’m not keen on going out to buy molasses since I probably wouldn’t use it for anything else.
@@purplepuma123 you can use it to make tahin pekmez for breakfast and sandwiches with peanut butter and pekmez. And pekmez drizzled over Greek yoghurt is delicious, too. And then you can bake a second batch of simit ☺
It practically keeps forever, so no hurry to use up.
Any simit is ok, but the king of simit is the 'Ankara simidi'. A future video perhaps?
dont forget to get çay with it
And kaymak and tahin pekmez. Pure heaven.
@@natviolen4021 its a good combination but i prefer kaymak with honey.
@@natviolen4021 i see you're a man of culture
@@sberkbayram No problem. They slide down equally well, and I won't say no to either of them 😍
These bagels don't subvert their host nations, unlike those OTHER bagels.
You should make Chopped Cheese. It originally from the Middle East.
it's not turkish, it's originally from Jerusalem Palestine
Araplar stole it from the Türks.
It Turkiye not Turkey
Actually, it's Türkiye 😜