‘Simiiiit!’ The sight and sound of the simitçi – simit vendor – will be familiar to nearly all visitors to Turkey. His first round is in the morning, as he weaves his way through the streets pushing his simit cart or carrying a tray of the warm, sesame-encrusted bread rings on the top of his head. He’ll be out again later in the day with a freshly baked batch, tempting shoppers with an afternoon snack.
No Turk in their right mind would ever dream of making their own simit at home. For a start they’re just too readily available, and they take many long hours of proving. So instead, here’s a recipe for a simpler version. These are almost scone-like, with a crisp shell and a slightly sweet, soft and moist interior. Simit are quite irresistible hot from the oven, spread liberally with butter and jam and enjoyed as an afternoon tea treat.
Simit are often distinctively flavoured with mahleb (ground cherry kernels), but you can omit this if you can’t find it in your closest Middle Eastern food store.