What is Simit?!
Turkish food , how it is made!?Www@FoodAQ@Com
Answers:
A simit (Turkish), koulouri (Greek: κουλο?ρι) or ?evrek (Serbian: ?еврек) is a circular bread with sesame seeds, very common in Turkey, as well as in Greece and other parts of the Balkans!. The characteristics of simit (size, crunchiness/chewiness, etc!.) tend to vary by region!. In the city of ?zmir, simit is known as "gevrek," (literally, 'crisp') although it is very similar to the Istanbul variety!.
Simit is generally eaten plain, or for breakfast with jelly, jam, or cheese!.
Simit and koulouri are often sold by street vendors who either have a simit trolley or carry the simit on their head!. Street merchants generally advertise simit as fresh ("Taze simit!"/"Taze gevrek!" [in ?zmir]); this is often not the reality!. A general rule of thumb for obtaining fresh simit is to select a vendor with a large quantity, indicating that he has recently restocked his supply!.
Simit is basically the Turkish sesame bagel or as some say Turkish croissant!. These tasty rings remind me of my trip to turkey when I was very young!. Simit can be eaten plain or with cheese or jelly for the breakfast or even supper!.
Main Ingredients:
Bread Flour: 3!.5 cups (or use unbleached flour)
Water: 1 cup + 100 ml
Active Dry Yeast: 2 tsp
Salt: 1!.25 tsp
Molasses: 1-2 tbsp (2 tbsp makes darker rings)
Water: 1/2 cup
Sesame: 1-2 cups (If you can find, use Japanese roasted sesame which are darker than the normal white sesame)
Directions:
1!. If using bread machine, add flour, yeast, 1 cup +100 ml water and salt in the order suggested by your bread machine manual and process to form the dough then skip to step 6!. Otherwise start from step 2!.
2!. Dissolve yeast in 100 ml warm water and let it stand for 3 min!.
3!. Mix the flour and salt together!.
4!. Pour the yeast mixture and 1 cup water into the center of the flour and mix to dough!.
5!. Knead for 10 min or until dough becomes smooth and elastic!.
6!. Cover the dough and leave it in a warm place for 1!.5 hours or until doubled in bulk!.
7!. Turn out the dough into a lightly floured surface and punch down!. Knead for 2 min!.
8!. Divide it into 18 pieces and shape them into long rolls!.
9!. Take two rolls and form a twisted rope as shown in the picture!.
10!. Then form this twisted rope into 15 cm ring by pressing and sealing the ends together!.
11!. Dissolve the molasses in 1/2 cup water (instead of water, you can also use egg white)!. Dip each ring in molasses water first, then in the sesame seeds!.
12!. Bake them in 450 F pre-heated oven for 20-25 min or until brown!.Www@FoodAQ@Com
Simit is generally eaten plain, or for breakfast with jelly, jam, or cheese!.
Simit and koulouri are often sold by street vendors who either have a simit trolley or carry the simit on their head!. Street merchants generally advertise simit as fresh ("Taze simit!"/"Taze gevrek!" [in ?zmir]); this is often not the reality!. A general rule of thumb for obtaining fresh simit is to select a vendor with a large quantity, indicating that he has recently restocked his supply!.
Simit is basically the Turkish sesame bagel or as some say Turkish croissant!. These tasty rings remind me of my trip to turkey when I was very young!. Simit can be eaten plain or with cheese or jelly for the breakfast or even supper!.
Main Ingredients:
Bread Flour: 3!.5 cups (or use unbleached flour)
Water: 1 cup + 100 ml
Active Dry Yeast: 2 tsp
Salt: 1!.25 tsp
Molasses: 1-2 tbsp (2 tbsp makes darker rings)
Water: 1/2 cup
Sesame: 1-2 cups (If you can find, use Japanese roasted sesame which are darker than the normal white sesame)
Directions:
1!. If using bread machine, add flour, yeast, 1 cup +100 ml water and salt in the order suggested by your bread machine manual and process to form the dough then skip to step 6!. Otherwise start from step 2!.
2!. Dissolve yeast in 100 ml warm water and let it stand for 3 min!.
3!. Mix the flour and salt together!.
4!. Pour the yeast mixture and 1 cup water into the center of the flour and mix to dough!.
5!. Knead for 10 min or until dough becomes smooth and elastic!.
6!. Cover the dough and leave it in a warm place for 1!.5 hours or until doubled in bulk!.
7!. Turn out the dough into a lightly floured surface and punch down!. Knead for 2 min!.
8!. Divide it into 18 pieces and shape them into long rolls!.
9!. Take two rolls and form a twisted rope as shown in the picture!.
10!. Then form this twisted rope into 15 cm ring by pressing and sealing the ends together!.
11!. Dissolve the molasses in 1/2 cup water (instead of water, you can also use egg white)!. Dip each ring in molasses water first, then in the sesame seeds!.
12!. Bake them in 450 F pre-heated oven for 20-25 min or until brown!.Www@FoodAQ@Com
Simit is Turkish sesame bread ring!.
here is a recipe from a Turkish chef:
http://www!.turkishcookbook!.com/2007/01/t!.!.!.
This is in Turkish, but just look at the picture, this is the ideal combination: simit, cheese and turkish black tea:
http://yemek!.wordpress!.com/2007/10/20/si!.!.!.
see also:
http://213!.243!.16!.209/article!.php!?enewsi!.!.!.
http://www!.turkeycentral!.com/articles/fe!.!.!.
http://www!.thefreshloaf!.com/node/2751/tu!.!.!.
By the way, Turks do not eat jam or anything sweet with simit!. We either eat it plain or with cheese (white or yellow cheese), sausages, sucuk, or black or green olives!. It's ideal for breakfasts!.Www@FoodAQ@Com
here is a recipe from a Turkish chef:
http://www!.turkishcookbook!.com/2007/01/t!.!.!.
This is in Turkish, but just look at the picture, this is the ideal combination: simit, cheese and turkish black tea:
http://yemek!.wordpress!.com/2007/10/20/si!.!.!.
see also:
http://213!.243!.16!.209/article!.php!?enewsi!.!.!.
http://www!.turkeycentral!.com/articles/fe!.!.!.
http://www!.thefreshloaf!.com/node/2751/tu!.!.!.
By the way, Turks do not eat jam or anything sweet with simit!. We either eat it plain or with cheese (white or yellow cheese), sausages, sucuk, or black or green olives!. It's ideal for breakfasts!.Www@FoodAQ@Com
It is ?peks favorite :DWww@FoodAQ@Com
In Bulgarian it's sound simid!. It's a small pitta!.Www@FoodAQ@Com